xiaoxl/recipe_data huggingface dataset:
Greek-Style Slow cooker Sausage and Artichokes


Ingredients:
ground turkey, salt, ground sage, new potatoes, artichokes, dried oregano, black pepper, canned chicken broth, cornstarch, lemon juice

Directions:
Coat 12-inch nonstick skillet with cooking spray.
Season turkey with salt and sage; shape into 1 inch balls, add to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4 to 5 quart slow cooker.
Add potatoes, frozen artichokes hearts, oregano, pepper and broth; cover and cook on high heat 5 to 6 hours.
(note when layering the ingredients in your slow cooker, arrange the artichoke hearts near the top so they do not overcook. It isn't necessary to thaw the artichokes first].
About 15 minutes before serving; spoon cornstarch into a cup, add 1 tablespoon of the slow cooker liquid and lemon juice; stir well.
Stir into slow cooker, cover and cook on low heat for 15 minutes more.
Old Fashioned Coconut Drops
Category: desserts
By Linda Kong Ting

I like to glaze these coconut drops with sugar syrup and brown sugar.

Ingredients:
1 cup sifted all-purpose flour
4 tablespoons butter
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ cup white sugar
2 teaspoons vanilla extract
2 cups shredded coconut
½ cup raisins
1  egg, beaten

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets. Bake 8 minutes or until lightly browned.

Yields: 18 cookies

Calories: 250.1
Fat: 10.5 g
Saturated fat: 7.8 g
Carbohydrates: 37.3 g
Sugars: 22.1 g
Dietary fiber: 2.6 g
Protein: 3 g
Cholesterol: 34.2 mg
Sodium: 146.5 mg
Easy Awesome Nutty Toffee (No Thermometer!)


Ingredients:
brown sugar, butter

Directions:
Spread the nuts on the bottom of a 8x8-in square pan.
Heat the sugar and butter.
Boil on med heat, stirring constantly for 7 minutes (start your timer once you see bubbles].
Immediately spread mixture evenly over the nuts in the pan.
Chill until firm.
While still hot cut into squares.
Delicious!
The Best White Cake


Ingredients:
butter, white sugar, eggs, vanilla, all-purpose flour, baking powder, salt, milk

Directions:
Preheat oven to 350.
Grease and flour pans lightly. I used 2 9" square. You should be able to use 2 8"-9" rounds just fine.
Cream together butter & extract.
Add sugar slowly until all is added and it is mixed well.
Add eggs, one at a time, mixing well after each addition.
In a separate bowl sift flour, baking powder and salt together twice.
Now add flour mixture, alternating between the milk and flour. Mixing well after each again.
Pour equal amounts into each pan and give it a tap on the counter to remove any air pockets.
Start checking at 25 minutes to prevent burning on the bottom and sides.
Keep checking every 5-10 minutes depending on the wetness of the tester.
If at 25 minutes the cake still wiggles when you open the door then you may need the full 30-40 minutes.
BBQ Bacon Meatloaf


Ingredients:
ground beef, panko breadcrumbs, egg, salt, black pepper, butter, hot water, bacon, barbecue sauce

Directions:
preheat oven to 350 degrees. put the baking pan in the oven to warm while making meatloaf.
melt butter and mix with water, salt, and pepper.
next, add all ingredients except bacon and bbq sauce.
spray baking pan with non stick cooking spray.
form mixture into a loaf and place the oven for 40 minutes.
while meatloaf is baking, fry up the bacon until crisp and crumble into bite size pieces.
remove from oven and slice into pieces. sprinkle bacon on top and the squirt bbq sauce on top.
bake for another 10-15 minutes remove from oven and serve.
Disappearing Fruit Dip


Ingredients:
cream cheese, marshmallow creme, Cool Whip, pure vanilla extract

Directions:
Beat cream cheese with electric mixer or whisk until smooth and all lumps are gone.
Stir in marshmallow creme and vanilla extract.
Stir in whipped topping until smooth and combined.
Refrigerate for at least 2 hours, preferably 4.
Couscous Salad


Ingredients:
olive oil, couscous, snow peas, spring onions, red bell pepper, craisins, lemon juice, butter, toasted sesame seeds, preserved lemon, mint

Directions:
Bring the stock and oil to the boil in a large saucepan over high heat.
Add the couscous, cover, and remove immediately from the heat.
Allow to stand for 3 minutes, or as directed on your couscous box.
Add the remaining salad ingredients and fluff upp with a fork, then place in a serving bowl.
Top with the garnish ingredients and serve at once.
Fudgy Brownies I
Category: desserts
By Trish

A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand.

Ingredients:
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
⅓ cup vegetable oil
½ cup boiling water
2 cups white sugar
2  eggs
⅓ cup vegetable oil
1 ⅓ cups all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and  boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 - 9x13 inch pan

Calories: 156.4
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 23.5 g
Sugars: 16.8 g
Dietary fiber: 1.1 g
Protein: 1.8 g
Cholesterol: 15.5 mg
Sodium: 57 mg
Gazpacho


Ingredients:
tomatoes, onion, pepper, cucumber, garlic, olive oil, red wine vinegar, salt, water

Directions:
Reserve one tomato, 1/4 of the onion, a small piece of the pepper and 1/4 of the cucumber for garnish.
Chop finely and mix.
Put all ingredients in a food processor and blend until smooth.
Serve chilled, garnished with reserved vegetables, and croutons if desired.
Coconut-Lime Cupcakes
Category: desserts
By Laroo

This is a combination/variation on my coconut and lemon cake recipes. It goes great with mango-lime filling and coconut cream cheese frosting.

Ingredients:
2 cups white sugar
1 cup butter
4  eggs
1 tablespoon coconut extract
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking powder
¼ teaspoon ground nutmeg
1 cup buttermilk
½ cup fresh lime juice
2 cups sweetened shredded coconut
2 tablespoons freshly grated lime zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners. Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg. Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest. Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 36 cupcakes

Calories: 158.8
Fat: 7 g
Saturated fat: 4.6 g
Carbohydrates: 22.1 g
Sugars: 13.1 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Cholesterol: 34.5 mg
Sodium: 110.7 mg
Grilled Asian Chicken


Ingredients:
chicken, Bourbon, soy sauce, brown sugar, paprika, molasses, garlic cloves, ginger, onion powder, garlic powder

Directions:
Combine all ingredients (except chicken] for marinade (may be processed in a blender].
Set aside 1/2 cup of this marinade
Place the rest of the marinade into a Ziploc bag with chicken and distribute evenly.
Marinate chicken for 6-12 hours in refrigerator.
Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up.
Grill over medium high heat (grill open] for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork].
Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.
Ultimate Macaroni and Cheese
Category: trusted-brands-recipes-and-tips
By McCormick Spice

This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.

Ingredients:
1 (16 ounce) package elbow macaroni
6 tablespoons butter
6 tablespoons flour
2 tablespoons McCormick® Mustard, Ground
1 ½ teaspoons McCormick® Black Pepper, Coarse Grind
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
4 cups milk
6 cups shredded sharp Cheddar cheese
1 ½ cups panko bread crumbs
1 teaspoon McCormick® Paprika

Directions:
Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well. Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 15 servings

Calories: 413.1
Fat: 22.2 g
Saturated fat: 13.5 g
Carbohydrates: 36.4 g
Sugars: 4.1 g
Dietary fiber: 1.2 g
Protein: 19.2 g
Cholesterol: 64.9 mg
Sodium: 550 mg
The Quintessential Chocolate Cake


Ingredients:
sugar, all-purpose flour, cocoa powder, baking powder, baking soda, salt, eggs, buttermilk, vanilla extract, heavy cream, baking chocolate, butter, sugar, butter, cocoa powder, powdered sugar, powdered sugar, vanilla extract, instant coffee

Directions:
1. For the cake: Preheat the oven to 350*. Grease and flour 2- 8-9" round cake pans. Sift (or whisk] all dry ingredients in a bowl. Beat together the eggs, buttermilk, oil, and vanilla. Slowly mix in the dry ingredients, and beat for two minutes. Once well combined pour in the hot coffee and mix well. Pour into the cake pans and tap each pan on the counter a few times to remove any large bubbles. Bake for 30-35 minutes, until toothpick inserted comes out clean. Allow the cakes to cool for 10 minutes, then use the edge of the pan as a guide to cut of the round top. This makes a great mid-cake-baking snack! Run a knife around the edges and flip out onto a cooling rack. I like to "slam" the cakes out of pan to (hopefully] insure they come out in one piece! Once totally cooled, carefully slice through the middle to make 4 thin round disks. Stack with wax paper in between, then wrap in plastic wrap. Freeze, until ready to assemble. Frozen cakes are SO much easier to handle while frosting. It also helps to keep the frosting from getting crumby!
2. For the ganache: Place the chocolate chips in a glass bowl. Heat the cream, butter and sugar in a small pan. Once the cream is just barely simmering, pour it over the chocolate and allow it to sit for 5 minutes. Then whisk until perfectly smooth. Allow the ganache to cool another 10-15 minutes before assembling layers.
3. For the frosting: Heat the cream in the microwave until hot to the touch, then add the instant coffee to it and mix. Place the cream in the freezer for a few minutes to cool rapidly. Using an electric mixer, mix the melted butter, vanilla and cocoa powder until well combined. Alternate, adding the cooled coffee-cream and powdered sugar until smooth. Add a little more cream or powdered sugar until desired consistency is reached.
4. To assemble: Take the cakes out of the freezer. Slather 1/3 of the ganache in between each layer, until all four layers are stacked. Press the top of the cake to level it. Using a large spreader, smooth the frosting around the sides. Then frost the top and re-smooth the edges. Use a damp paper towel to clean up the edges of the cake stand. Place the last bit of the frosting in a piping bag to "fancy-up" the edges, if you want!
5. Leave the cake out, at room temperature so the insides can thaw. Cake taste better when the frosting and filling are room temperature and soft!
Korean BBQ Sauce
Category: side-dish
By holmes416

I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs.

Ingredients:
1 cup soy sauce
¾ cup dark brown sugar
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®)  (Optional)
1 teaspoon grated fresh ginger
1 teaspoon Asian (toasted) sesame oil
1 ½ teaspoons ground black pepper
1 tablespoon cornstarch
1 tablespoon water

Directions:
Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce,  ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 219.4
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 49.5 g
Sugars: 41.2 g
Dietary fiber: 1 g
Protein: 4.4 g
Sodium: 3779.4 mg
Grammy's Health Nut Bread


Ingredients:
warm water, sugar, salt, white flour, hot water, brown sugar, shortening, pecans, whole wheat flour

Directions:
Soften yeast in 2 cups of warm water.  Add sugar, salt, and white flour.  Let rest in warm place until light and bubbly.
Combine 1/2 cup hot water, brown sugar, shortening, and let cool to luke warm.
Add pecans to brown sugar mixture.  Then add brown sugar mixture into white sugar mixture.
Add whole wheat flour to mixture and mix until smooth.
Knead on lightly floured board until smooth and elastic, about 10 minutes.
Place in greased bowl, turning to make sure entire bread surface is greased.  Cover and keep warm in draft free place until bread has doubled in size.
Cut dough in half.  Knead again.  Place dough into 2 greased loaf pans.  Let rise until dough has doubled.
Bake at 375 degrees for 50 minute  For a crispy top, brush with butter after 40 minutes.
Rib Eye Steak With Mushrooms & Onions


Ingredients:
onion, mushrooms, Kitchen Bouquet

Directions:
Spray Xpress Machine cooking base with non-stick cooking spray and preheat.
Brush one side of steak with browning sauce and place sauce side down in cooking base.
Brush top of steak with browning sauce, season, and after 1 minute turn.
Season and top with mushrooms and onion slices.
Close lid and cook around 7 minutes, depending on desired doneness.
Heat up a can of veggies. Make instant potatoes. Complete meal done in 7 minutes.
Steamed Chicken Breast


Ingredients:
skinless chicken breasts, mushrooms, scallops, garlic, red chili peppers, rock salt, water, rock salt, white pepper powder, soy sauce, rice wine, tapioca starch, garlic oil

Directions:
Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
Soak dry mushroom in fridge for one night.
Crush garlic clove with a chopping knife to remove skin.
Fry garlic in 100ml of oil until golden brown. Sieved out when done.
Cut mushrooms into thin slices. Squeeze out water.
Allow mushrooms to absorb the sauce of scallop.
Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
Give a good press and mix well.
Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
Julienne cut red chilli pepper.
Spread chilli pepper on top evenly.
In a large wok with steaming rack, add water and bring it to boil.
Steam mushrooms and wood ears in a plate.
Cover and steam for 10 minutes.
Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
Cover again and steam for another 10 minutes.
Serve with fried garlic as desire.
Baja Shrimp Tacos
Category: main-dish
By Brittier

The sauce gives these shrimp tacos a delicious kick!

Ingredients:
1 cup Mexican beer (such as Corona®)
1 cup all-purpose flour
salt and ground black pepper to taste
½ cup mayonnaise
2 tablespoons chile-garlic sauce (such as Sriracha®)
1 tablespoon mirin (Japanese sweet wine)
½ cup canola oil, or as needed
½ pound uncooked medium shrimp, peeled and deveined
12 (8 inch) flour tortillas
½ medium head red cabbage, cut into small strips
½ bunch cilantro, chopped
3  limes, cut into wedges

Directions:
Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour. Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels. Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute. Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 12 tacos

Calories: 797.6
Fat: 42.3 g
Saturated fat: 5.7 g
Carbohydrates: 83.6 g
Sugars: 6.4 g
Dietary fiber: 6.6 g
Protein: 19 g
Cholesterol: 64.5 mg
Sodium: 1118.4 mg
Banana Apple Strudel Muffins


Ingredients:
flour, baking powder, baking soda, salt, allspice, cinnamon, apples, canola oil, water, brown sugar, flour, cinnamon, allspice, vegan margarine

Directions:
Preheat oven at 350°F.
Mix flour, baking powder and soda, salt and spices.
In a separate bowl mix sugar, banana and oil.
Add apples to flour mixture and ensure they are well coated.
Stir in the sugar mix and then the water, mix well.
Spoon into well greased muffin pan.
*If adding the topping: mix sugar, flour and spices then cut in the margarine until crumbly – spoon a small amount on top of each muffin.
Bake for 25 minutes.
Southwestern Pizza


Ingredients:
flour tortillas, black beans, frozen corn, plum tomatoes, green onion, fresh lime juice, fresh cilantro, garlic clove, sour cream, avocado

Directions:
Top 4 flour tortillas evenly with 1 cup cheese; top with remaining flour tortillas. Divide picante sauce, Black Bean Salsa, chicken, and remaining 1 cup cheese over flour tortillas. Bake at 400° for 15 minutes, or until cheese is bubbly. Garnish, if desired.
*2 (11.5-ounce] cans refrigerated corn sticks may be substituted for tortillas. Unroll and press perforations to seal into a lightly greased jellyroll pan to create a rectangular crust. Bake at 375° on lower oven rack 10 minutes. Add toppings, and bake 15 more minutes. Makes 8 pieces.
Black Bean Salsa:
Stir together all ingredients. Cover and chill until ready to serve.
Parsnip and Celery Pilaf (Ww Core)


Ingredients:
olive oil, parsnips, celery, onion, instant brown rice, water, kosher salt, dried thyme, fresh ground black pepper, fat-free chicken broth, vegetable broth, water chestnuts

Directions:
Heat the oil in a large saucepan over medium heat. Add parsnip, celery and onions, and cook 4 minutes, stirring occasionally. Do not let the vegetables brown.
Add rice and the next 5 ingredients (rice through broth], and bring to a boil. Cover, reduce heat, and simmer 10 minutes. (Consult the package of your brown rice for exact cooking time.
(Optional] If you are using almonds, you can quickly toast them on the stove in an untreated non-stick skillet.
Stir in water chestnuts or almonds.
For Vegetarian use vegetable broth option.
Ladybug Cake


Ingredients:
water, eggs, sugar

Directions:
Preheat oven to 350ºF.
Generously grease bottom only of 1-1/2 round casserole or heatproof bowl and bottom of loaf pan, 8-1/2" x 4-1/2" x 2-1/2".
Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl constantly.
Pour half the batter into casserole; pour remaining batter into loaf pan.
Bake about 40 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Run knife around side of casserole and loaf pan to loosen cakes; remove from casserole and pan to wire rack.
Cool completely, about 1 hour.
Wrap and freeze loaf cake for another use.
Place cake, rounded side up, on serving plate.
Frost cake with frosting.
Make face on side of cake, ussing cookies for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae.
Sprinkle red sugar over cake to within 2 inches from curved side of face.
Place black gumdrop slices on cake for spots.
Serve when ready.
Chef John's Nashville Hot Chicken
Category: meat-and-poultry
By Chef John

If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.

Ingredients:
1  whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1  large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

Directions:
Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight. Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours. Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit. Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm. Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side. Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Prep time: 20 mins
Cook time: 16 mins
Total time: 10 hrs
Yields: 4 servings

Calories: 1114.9
Fat: 66 g
Saturated fat: 22.8 g
Carbohydrates: 74.5 g
Sugars: 7 g
Dietary fiber: 3.3 g
Protein: 53.9 g
Cholesterol: 258.2 mg
Sodium: 3754.8 mg