xiaoxl/recipe_data huggingface dataset:
Mandarin Chicken Salad


Ingredients:
celery, lemon juice, onion, salt, mayonnaise, green seedless grape, mandarin oranges, lettuce, mandarin orange section, green grape

Directions:
I recommend baked chicken for the salad. Heat oven to 350 degrees - sprinkle chicken with salt and pepper, then after it's cooled a bit, chop chicken  and sprinkle with olive oil (if I have chicken with skin, I skip the oil]. Bake until done then after it's cooled a bit, chop chicken.
After you have cooked the chicken, combine the first 5 ingredients; stir well. Cover and chill.
Add mayonnaise, grapes, oranges, and almonds to chicken mixture; toss well. Serve on lettuce. Garnish with additional orange slices and grape clusters, if desired. Yield: 6 servings.
Tabuleh


Ingredients:
flat leaf parsley, of fresh mint, red onion, tomatoes, salt, pepper, bulgur, lemon juice, extra virgin olive oil

Directions:
Soak bulgur in cold water for about 1 1/2 - 2 hours. Drain well, squeezing out any excess water, if necessary.
Combine ingredients and mix well.  Serve with lettuce leaves, or with pita bread for dipping.
Congealed Salad


Ingredients:
crushed pineapple, mayonnaise, pecans, cherries, cream cheese

Directions:
Mix gelatin with 1 1/2 cups of hot water let it get syrupy in refrigerator., Have cream cheese at room temperature., Mix all ingredients with gelatin and chill until it sets up.
Coconut Blizzard Drink


Ingredients:
non-fat vanilla yogurt, pineapple chunks

Directions:
In a blender puree all ingredients until smooth., And serve!
Curried Potatoes and Chickpeas #SP5


Ingredients:
diced tomatoes, chickpeas, curry powder, sea salt

Directions:
Combine all ingredients in large non-stick skillet. Bring to a boil.
Reduce heat to low and simmer, covered 5 minutes. Garnish with cilantro if desired.
Sarasota's ... --This is Grandma's Tuna Macaroni Salad--


Ingredients:
elbow macaroni, tuna, frozen baby peas, onion, celery ribs, hard-boiled eggs, kosher dill pickles, mayonnaise, Dijon mustard, pickle juice, fresh parsley, fresh dill, salt, pepper, paprika, dill, hard-boiled egg

Directions:
Pasta  --  Cook according to package directions.  Drain well and transfer to a large bowl and let cool as you prepare the rest of the salad.
Salad  --  Not too much to this.  To the semi cooled pasta, add in the peas, celery, onion, olives, pickles, and egg.
Then in a small bowl, add the dressing ingredients - mayonnaise, parsley, dill, pickle juice, mustard, salt and pepper. I add all of the dressing (but I reserve a couple of spoons] to the pasta and toss well. I reserve a couple of  spoons because after it chills, I like to add just a bit more to freshen it up. It really depends on how creamy you like the pasta.  I prefer it not to be too mayo tasting. Last, I fold in the tuna because I don't want to break it up too much. Just fold in.
Chill  --  Before serving. I cover well with plastic wrap and chill at least 30 minutes to an hour and then stir once more. Add that reserved dressing if you want and season with any additional salt and pepper.
Garnish and Serve  --  I transfer to a pretty serving bowl, garnish with the remaining sliced egg, paprika and chopped dill. This was my Macaroni and Tuna Salad.
As I said, over a small bed of lettuce, a cup or bowl of creamy tomato soup, and homemade bread  --  ENJOY!
Ras el Hanout Spice Mix


Ingredients:
ground cumin, ground ginger, turmeric, salt, sugar, fresh ground black pepper, cinnamon, ground coriander, cayenne, ground allspice, ground fennel, ground cloves

Directions:
"Mix together, and store in an airtight jar."
Easy Apple Strudel
Category: bread
By JESSLUV

This apple strudel recipe is very simple to make, yummy and best of all, inexpensive.

Ingredients:
1  Granny Smith apple - peeled, cored and coarsely shredded
3  Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1  egg
¼ cup milk

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry. Bake in preheated oven for 35 to 40 minutes, or until golden brown.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 501.2
Fat: 16.5 g
Saturated fat: 4.3 g
Carbohydrates: 87.9 g
Sugars: 62.2 g
Dietary fiber: 3.5 g
Protein: 5.6 g
Cholesterol: 31.8 mg
Sodium: 130.3 mg
Cajun Hush Puppies


Ingredients:
egg, buttermilk, green onion, water, cornmeal, flour, brown sugar, baking powder, baking soda, salt, vegetable shortening

Directions:
In a small mixing bowl stir the egg, buttermilk, green onions and water together.
In a medium bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt and pepper.
Add the egg mixture to dry ingredients, stirring until just moistened.
In a heavy saucepan or deep fryer, heat abut 2 inches of oil or shortening to 375 degrees.
Drop batter by tablespoons into hot fat.
Fry a few at a time, for 2 minutes, turning once.
Drain on paper towels, keep warm in a 325 degree oven until they are all fried.
Grilled Thai Sirloin with Tangy Lime Sauce


Ingredients:
boneless beef top sirloin steaks, soy sauce, olive oil, garlic powder, fresh garlic, pepper, cilantro, fresh lime juice, soy sauce, brown sugar, pepper, lime slice, fresh cilantro leaves

Directions:
In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil;  whisk until blended.
In second small bowl, combine garlic powder and 3/4  teaspoon pepper.
Place beef steak in large shallow dish.
Pour 1/2 of soy sauce  mixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and  1/2 of chopped cilantro.
Rub mixture firmly into beef.
Turn steak over and  repeat on second side. Cover and marinate in refrigerator 20 minutes.
Place  steak on grid over medium, ash-covered coals.
Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, in  small saucepan, combine sauce ingredients.
Place on grid near edge of grill to  heat until hot. Carve steak crosswise into thin slices; arrange on heated  platter.
Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
Serve immediately.
Tip: To broil, place steak on rack in broiler pan so surface of  meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.
Hamburger Pie With Onion Biscuit Topper


Ingredients:
onion, ground beef, salt, pepper, onion, all-purpose flour, baking powder, celery seed, shortening, egg, milk

Directions:
For Hamburger Pie: Cook onion in small amount of hot fat till tender but not brown. Add meat and seasonings; brown lightly. Add drained beans and soup; pour into a greased 1 1/2-quart casserole. Place in 350* oven while you prepare the onion biscuit topper.
Onion Biscuit Topper: Cook onion in hot fat till tender, but not brown. Sift together flour, baking powder, and salt; stir in celery seed. Cut in shortening until mixture resembles coarse crumbs. Stir in cooked onion.
Combine egg and milk; add all at once and stir till dough follows fork around bowl. Turn out on lightly floured surface and knead gently 1/2 minute. Roll 1/2 inch thick and cut with doughnut cutter. Place circles of "doughnuts" on BOILING HOT meat-vegetable mixture; center with a few doughnut "holes"; bake in very hot oven (450*] 10 to 15 minutes or till biscuits are done. (Bake remaining biscuits on an ungreased baking sheet].
Chocolate Mousse (Prevention Mag.)


Ingredients:
sugar, cocoa powder, cornstarch, nonfat milk, vanilla extract

Directions:
In a medium saucepan, whisk together the sugar, cocoa, and cornstarch.  Whisk in the milk.  Whisk over medium heat for 5 minutes, or until the mixture thickens.  Stir in vanilla, and cool.
fold in the whipped topping.  Divide among dessert dishes,  Chill for at least 1 hour.
To modify into Mocha Dream Pies.
prepare as above adding 2 tsp coffee to the sugar mixture in the saucepan.  Divide among 6 single-serving graham cracker tart cups. Sprinkle with cooa powder.
Fast and Easy Creamed Spinach
Category: side-dish
By Chef John

This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish.

Ingredients:
2 teaspoons olive oil
2 (16 ounce) bags fresh spinach
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg
1 tablespoon butter
2 tablespoons minced shallot
¾ cup heavy whipping cream
1 teaspoon freshly grated lemon zest
2 tablespoons finely shredded Parmigiano-Reggiano cheese  (Optional)

Directions:
Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop. Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl. Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest. Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

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

Calories: 178.9
Fat: 15.6 g
Saturated fat: 8.7 g
Carbohydrates: 7.1 g
Sugars: 0.8 g
Dietary fiber: 3.4 g
Protein: 5.7 g
Cholesterol: 47 mg
Sodium: 173.4 mg
French Onion Sandwiches


Ingredients:
butter, oleo, onion, beef broth, cornstarch, Worcestershire sauce, garlic powder, pepper, swiss cheese

Directions:
"In a large skillet, melt butter or oleo. Add steaks and cook over medium high heat for 2-3 minutes on each side or till done. Remove from skillet, reserving the drippings. Cook the onion in the drippings until tender. Combine the broth, cornstarch, Worcestershire sauce, garlic powder, and a dash of pepper. Add to skillet. Cook until bubbly. Cook and stir 2 minutes more. Place on toasted bread top with swiss and onion mixture."
Turkey Taco Pizza


Ingredients:
olive oil, onion, sweet pepper, ground turkey, reduced-fat sharp cheddar cheese, colby-monterey jack cheese, lettuce, tomatoes, low-fat sour cream

Directions:
In pan, heat oil and add chopped onion and sweet pepper.
Add turkey and sausage (taken out of casing] and cook through.
Drain and mix in taco seasoning, following directions for how much water to add.
Pre-bake crust following directions (or make a homemade crust or wheat crust], top with meat and cheese. Bake remaining 6-10 minutes until cheese is melted and crust is browned.
Slice and top with low fat sour cream, taco sauce or salsa, lettuce, tomato, and Doritos.
Non-Dairy Peppermint Ice Cream


Ingredients:
soymilk, sugar

Directions:
Mix all ingredients together and beat till well combined.  Put in ice cream machine for 30 minutes.
Pro tip: Put a Tbsp of peppermint schnapps or vodka into the mix to keep it from freezing as solid in the freezer as the soy ice cream usually does.
Salisbury Steak


Ingredients:
ground beef, egg, onion, Worcestershire sauce, pepper, water, flour

Directions:
Combine all patty ingredients; mix thoroughly with your hands and shape into 4 patties.  In a skillet over medium high heat, brown patties on both sides.
Add onion soup mix and 1 1/2 cups of water, and simmer for 20 minutes.  Remove patties from pan and set aside.
Meanwhile mix flour and 1/2 cup of cold water together and blend.
Add to skillet and bring to a boil stirring constantly for 1 minute or until thick.
Return patties to gravy and heat through, and then serve.
Uncle John's Brussels Sprouts With Prosciutto and Leeks


Ingredients:
fresh Brussels sprouts, leeks, prosciutto ham, butter

Directions:
Fill a large pot like a Dutch oven or stock pot about half way full; heat water to boiling.
While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half. (This takes forever, so get a helper -- it's more fun that way!].
Place cleaned and halved Brussels sprouts in boiling water (adding water to cover if needed], return to boiling, and lower heat to prevent boiling over. Simmer sprouts until the outer leaves are bright green and just barely crisp-tender (can stick a fork into one without going all the way through easily]. The amount of time this takes will vary depending on the starting temperature of the sprouts, but usually takes about 6 - 10 minutes. Drain and rinse sprouts with cold water to stop cooking; allow to drain again thoroughly.
While the sprouts are boiling, wash and trim leeks, and chop into roughly 1/4-inch segments. You can include the dark green tops if you want, but they sometimes add a bitter taste, so we usually just use the light colored part of the stalk.
Chop the butter into roughly half-inch lumps. In a large frying pan (we use one of those giant saute/wok pans], melt the butter over medium heat. When butter is almost melted, add the sliced leeks and saute until they begin to soften. In breaks between stirring, cut the thinly-sliced prosciutto into roughly 1/4-inch strips, and add to the leeks. Takes about 4 minutes.
Add the drained Brussels sprouts to the pan with the butter, leeks, and prosciutto; saute over medium to medium-high heat until thoroughly heated, stirring frequently, until sprouts are soft and tender. How long takes depends on your crisp to tender ratio preference (I like them slightly on the crisp side, my husband likes them very thoroughly cooked]; in general, it takes about 6 to 10 minutes, depending on how cold they were and how much you have when they went into the pan.
Serve warm. (This is a dish that, if you don't mind very soft Brussels sprouts, will tolerate being kept warm covered on the stove or in the oven for half an hour or so, but we usually cook it as one of the last elements of the feast.].
Cookie Bars


Ingredients:
oats, flour, baking soda, butter, peanut butter, brown sugar, granulated sugar, egg, vanilla

Directions:
Preheat oven to 350˚F., Combine oats, flour, baking soda an salt., Melt butter and peanut butter in microwave on high for 2 minutes., Beat sugars, egg, vanilla, peanut butter and butter until smooth., Gradually mix in flour and oat mixture until blended., Stir in chocolate chips and toffee bits., Press into 9x13" baking pan., Bake for 20-25 minutes until golden brown., Let cool, and cut into bars.
Pomegranate and Lime Cocktails


Ingredients:
sugar, water, vodka, key lime juice, lime slice

Directions:
Combine sugar and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or just until sugar dissolves. Remove from heat; cool.
Combine sugar syrup, club soda, pomegranate juice, vodka, and lime juice. Place crushed ice in a martini shaker; add about 3/4 cup pomegranate mixture. Cover and shake. Strain into a glass. Garnish with lime slice, if desired. Repeat procedure with remaining pomegranate mixture.
Sausage Egg Turnovers


Ingredients:
eggs, milk, salt, ground mustard, pepper, butter, process American cheese

Directions:
In a skillet, cover and cook sausage patties over medium heat for 10 minutes or until browned, turning occasionally.
Remove from the skillet and keep warm.
Combine eggs, milk, salt, mustard and pepper.
In a small skillet, melt butter. Add the egg mixture.
Cook and stir over medium heat until eggs are set.
Separate biscuits into eight pieces.
On a lightly floured surface, roll each biscuit into a 6-inch circle.
On half of the circle, spread salad dressing to within 1/2 inch of edges.
Top with a sausage patty, 2 Tablespoons egg  and 1/2 slice of cheese.
Fold dough over, seal edges with a fork.
Place on an ungreased baking sheet.
Bake at 350 degrees for 14-17 minutes or until golden brown.
Original Bisquick Baking Mix Copycat


Ingredients:
all-purpose flour, baking powder, powdered sugar, table salt, baking soda, canola oil

Directions:
Whisk dry ingredients together. Mix well., Using an electric mixer, slowly stir in canola oil., Mix until all lumps are gone and mixture is a uniform texture, about 1 minute., Store in an airtight container.
Jan's Roasted Mediterranean Vegetables


Ingredients:
courgettes, red bell pepper, yellow bell pepper, red onions, aubergine, olive oil, sugar, tomato puree, fresh ground black pepper, dried oregano, salt

Directions:
Pre-heat oven to 220c/400f or Gas mark 7.
Mix together in a small dish the olive oil,  balsamic vinegar, sugar, a squirt of tomato puree, a good grinding of black pepper the oregano and a small pinch of salt.  (Sounds horrid - I haven't gone mad, trust me, it'll be nice]!
Slice the courgettes into 1cm slices 4. De-seed and cut the peppers into 3cm chunks.
Cut the onions into quarters.
Cut the aubergine into rough 3 - 4cm chunks.
Now, put all the prepared vegetables into a 'largish' mixing bowl pour on the olive oil mixture and stir until all vegetables are covered.
Spread out onto a pre-heated baking tray and cook on the middle shelf of a pre-heated  oven for about 25 - 35 minutes turning half way.
Easy BlackBerry Jam PUDDING


Ingredients:
eggs, sugar, sweet milk, self rising flour, baking powder, cinnamon, nutmeg

Directions:
Heat oven to 350., Grease a casserole dish., Beat the eggs until light., add in the sugar,then jam., Combine with the dry ingredients stir in the milk., Pour into dish and bake 30-40 minutes., Serve warm with the sweet cream.
Shrimp Vermicelli Salad
Category: salad
By Tammi Lott

This is a great salad to go with cold sandwiches, or to take to a barbeque.

Ingredients:
1 pound vermicelli pasta
1 pound cooked shrimp
2 stalks celery, chopped
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
1 teaspoon dried thyme
1 cup mayonnaise
¼ cup grated Parmesan cheese
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper.  Chill before serving.

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

Calories: 376.5
Fat: 19.6 g
Saturated fat: 3.3 g
Carbohydrates: 34.3 g
Sugars: 1.9 g
Dietary fiber: 1.7 g
Protein: 16.6 g
Cholesterol: 98.7 mg
Sodium: 266.3 mg
Pineapple Ricotta Muffins


Ingredients:
egg, canola oil, ricotta cheese, crushed pineapple, flour, sugar, baking powder, baking soda, salt

Directions:
In a measuring cup, place the egg and add enough oil to make 1/2 cup.
Add egg and oil mixture to the ricotta cheese in a large bowl and mix until smooth and add crushed pineapple.
In a separate bowl combine flour, sugar, baking powder, baking soda, and salt.
Add to wet ingredients and blend gently (the dough is pretty stiff].
fill greased muffin tins 2/3 full and bake at 400 F for 25 minutes.
Classic Buttermilk Cornbread


Ingredients:
yellow cornmeal, all-purpose flour, sugar, baking powder, salt, baking soda, unsalted butter, buttermilk, vanilla extract, eggs

Directions:
Preheat oven to 400°F.
Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan.
Mix first 6 ingredients in a food processor.
Cut in butter until mixture resembles coarse meal.
Beat buttermilk, vanilla and eggs in a large bowl.
Add milk mixture to dry ingredients and process until just blended.
Transfer to prepared pan.
Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center.
Cool in pan on rack.
Radi-salat Mit  Speck - German Radish Salad With Bacon


Ingredients:
daikon radishes, salt, red radishes, dill weed, bacon, white wine vinegar, white pepper

Directions:
Clean, peel and wash the white radishes.
Cut the white radishes into coils with a radish cutter (if you don't have one, just slice them very thinly].
Divide the coils into about 4 inch long pieces.
Place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire] and sprinkle with salt.
Let the radish coils rest for 20- 30 minutes (the salt will draw some juice].
In the meantime clean, wash and quarter each of the small red radishes.
Wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations].
Cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease; discard grease.
Pour the oil and vinegar into the bacon in skillet and bring to a short boil.
Remove the skillet from the stove.
Pour the radish juice from the white radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper; let mixture cool to warm temperature.
Add the red radish wedges to the white radish and combine.
Pour the vinaigrette dressing from the skillet over the radishes and let stand until completely cool.
Garnish with reserved radish coils and dill weed sprigs.
Passover Miniature Potato Kugel


Ingredients:
raw potatoes, carrot, matzo meal, salt, pepper, onion, eggs

Directions:
Preheat oven to 350., Peel veggies and grate., Mix together potatoes, onions, carrots, matzah meal, salt and pepper., Beat eggs and oil together., Stir into potatoto mixture., Pour into well greased muffin tins., Bake for 1 hour or until edges are browned and crisp.
Salmon en Croute
Category: world-cuisine
By Salvatore A. Lenzo

Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice, asparagus, and/or spinach on Bastille Day.

Ingredients:
2 tablespoons olive oil, divided
½  onion, chopped
1 cup chopped fresh mushrooms
2 teaspoons minced garlic, divided
salt and ground black pepper to taste
1 cup baby spinach
1 tablespoon all-purpose flour, or as needed
2 sheets frozen puff pastry (such as Pepperidge Farm®), thawed
1 (1 1/2-pound) boned, skinned salmon fillet
½ teaspoon smoked paprika, or more to taste
1  egg, beaten
½ cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon dried dill

Directions:
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl. Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl. Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper. Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish. Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions. Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.

Prep time: 20 mins
Cook time: 53 mins
Total time: 1 hr 18 mins
Yields: 4 servings

Calories: 1205.9
Fat: 85.7 g
Saturated fat: 18.3 g
Carbohydrates: 60.8 g
Sugars: 2.4 g
Dietary fiber: 2.6 g
Protein: 47.8 g
Cholesterol: 131.6 mg
Sodium: 652.6 mg