xiaoxl/recipe_data huggingface dataset:
Chicken Bruscetta Bake


Ingredients:
chicken breasts, egg, flour, fresh cracked pepper, salt, parmesan cheese, butter, roma tomato, olive oil, parmesan cheese, fresh basil leaves, garlic

Directions:
Preheat oven to 375.  Spray a 9x13 glass pan with Pam.
Slice Chicken Breasts lengthwise.
Season flour with salt and pepper in bowl one, egg in bowl 2 (whipping with fork], and breadcrumbs and parmesan cheese in bowl 3.
Dredge chicken breast cutlets, one at a time, in seasoned flour, then egg, then breadcrumbs, placing in prepared 9x13 pan as you complete steps.
Drizzle melted butter over the 6 cutlets.
Bake in 375 degree oven for 20 minutes, or until crispy brown, or until internal temperature is 165, or juice run clear when pierced with fork.
Meanwhile, make the bruscetta by combining in a bowl the chopped tomatoes, olive oil, parmesan, garlic, balsamic vinegar, and salt and pepper to taste.  Stir gently and set aside to marinate.
Serve the Chicken Breasts with bruscetta tomatoes on top.
Sour Cream-Strawberry Surprise


Ingredients:
strawberries, low-fat sour cream, brown sugar, vanilla

Directions:
Blend together sour cream, brown sugar and vanilla., Combine strawberries into sour cream mixture., Refrigerate about half an hour., Serve and enjoy.
Barbecued Duck


Ingredients:
duck, butter, ketchup, sugar, ketchup, lemon juice, Worcestershire sauce, pepper, salt, garlic, onion, Tabasco sauce

Directions:
Split duck in half., Flatten and place on rack in shallow pan., Bake in a 375°F oven., Cook all ingredients for sauce for 5 minutes before using., Bast with barbecue sauce every 10 minutes while baking., Cook ducks until cooked through.
Zesty Salad
Category: salad
By farah

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

Ingredients:
1 small potato, cut into cubes
½ cup finely chopped cabbage
¼ cup fresh pomegranate seeds
½  carrot, cut into matchsticks
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon brown sugar
¼ teaspoon red pepper flakes

Directions:
Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes. Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl. Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 2 servings

Calories: 120.5
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 23.1 g
Sugars: 6.5 g
Dietary fiber: 3.2 g
Protein: 2.5 g
Sodium: 604.1 mg
Rosemary-Citrus Scones


Ingredients:
all-purpose flour, rolled oats, sugar, baking powder, orange zest, dried rosemary, salt, fat-free evaporated milk, egg substitute

Directions:
Spray a baking sheet with nonstick coating; set aside.
In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl stir together milk, oil, and egg product.
Add milk mixture all at once to flour mixture. Stir just until moistened.
On a lightly floured surface knead dough 10 times. Lightly roll or pat dough to an 8-inch circle, about 3/4 inch thick. Cut dough into 12 wedges.
Carefully transfer wedges to prepared baking sheet.
Bake in a 400 degree F oven for 15 to 18 minutes or until golden brown.
Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm.
Stuffed Peppers 101


Ingredients:
bell peppers, salt, ground beef, onion, whole canned tomatoes, Worcestershire sauce, water, water

Directions:
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350*F. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
My Note:   I play with the recipe some. I halved the peppers (lengthwise], sauted onions separately along with 2 minced garlic pieces, cooked the rice separately, used 1 can of DICED tomatoes* (why would you ever buy a can of tomatoes and THEN dice them?], and mixed the ingredients together after browning the beef**, allowing them to warm slightly in the skillet before stuffing into the peppers. You can use the extra juice from the can of tomatoes to keep the rice from burning. I also added quite a bit of basil, oregano, and Italian seasoning, as well as extra Worcestershire sauce. Putting just a little cheese in the bottom of each pepper helped as well. Lastly, I only used one can of tomato soup. Even cut in half, 25 min was needed to get them nice & hot. Next time, I'll try adding some pepper as well. * Using a can of diced tomatoes with jalepeno peppers adds just the right amount of kick to these! **You can also use 1/2 beef & 1/2 3-7% lean ground turkey to reduce fat content -- tastes the same!
I'll definitely make this again. I used ground turkey instead of beef, and a can of petite diced tomatoes w/ liquid instead of whole toms. Used Arborio rice as that's what I had in the pantry. Added minced garlic to the meat mixture. I substituted 1/2°C of beef broth instead of plain water. Used 1 can of tomato soup & 1 sm. can of tomato sauce w/ a TBS or two of Spaghetti Sauce Seasoning. Excellent, healthy, and much better than the stuffed peppers. I think that par-boiling the peppers before stuffing them was key to the texture and flavor.
Baked Salmon Steak
Category: main-dish
By MikeG

Something I created myself when trying to figure out what to do with some salmon steaks, spinach, chives, and thyme ended up being very delicious. Serve with sweet potato fries and acorn squash or with your choice of sides.

Ingredients:
¼ cup olive oil
2  salmon steaks
1 tablespoon garlic salt, or to taste
1 tablespoon onion salt, or to taste
1 tablespoon paprika, or to taste
1 ½ teaspoons ground black pepper, or to taste
1 ½ teaspoons salt, or to taste
1 tablespoon chopped chives
2 teaspoons chopped fresh thyme
4 leaves fresh spinach
¼ cup Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil. Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings. Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

Yields: 2 servings

Calories: 494.3
Fat: 41.5 g
Saturated fat: 7.8 g
Carbohydrates: 6.2 g
Sugars: 0.6 g
Dietary fiber: 2.4 g
Protein: 25.3 g
Cholesterol: 65.2 mg
Sodium: 7406.7 mg
Bacon Pea Salad
Category: salad
By CarolTyson

Peas, bacon, cheese, onions, celery, and mayo dressing are tossed together and chilled in this great summer salad.

Ingredients:
4 slices bacon
¾ cup mayonnaise
1 tablespoon honey
1 tablespoon white sugar
salt and ground black pepper to taste
1 (20 ounce) package fresh green peas
2 stalks celery, chopped
½ cup cubed Cheddar cheese
⅓ cup chopped onion

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease. Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth. Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 8 servings

Calories: 280.8
Fat: 21.3 g
Saturated fat: 4.9 g
Carbohydrates: 15.6 g
Sugars: 8.4 g
Dietary fiber: 3.8 g
Protein: 7.9 g
Cholesterol: 21.5 mg
Sodium: 303.6 mg
Big and Sturdy Chocolate Chip Cookies


Ingredients:
pecan pieces, rolled oats, butter, light brown sugar, white sugar, egg, vanilla extract, bread flour, baking powder, baking soda, salt, dark chocolate

Directions:
Preheat oven to 350 degrees F.
Spread pecan pieces over half of a large cookie sheet.
Spread oats over other half of cookie sheet.
Bake pecans and oats for 8-10 minutes or until aromatic and toasted.
Remove from oven and let cool.
In a medium bowl, stir (by hand] melted butter, brown sugar and white sugar until smooth.
Stir in the egg and vanilla, being careful not to over-beat.
Mix together the bread flour, baking powder, baking soda, cinnamon and salt and stir into sugar mixture.
Stir toasted oats and pecans.
Stir in chocolate chunks.
Using a packed quarter cup measure, shape dough into balls and place on a dish.
Refrigerate shaped dough balls for at least 3 hours.
Preheat oven to 375 degrees F.
Line a cookie sheet with parchment and place thoroughly chilled dough balls about 3 inches apart on cookie sheet.
Bake cookies for 15 minutes, covering loosely with sheet of foil after first 10 minutes to prevent over browning.
Remove from baking sheets to cool on wire racks.
Let cool completely.
Red and Green Coleslaw


Ingredients:
fresh parsley leaves, red cabbage, green cabbage, carrot, cider vinegar, honey, water, salt

Directions:
Using a food processor and the steel knife mince parsley using on/off turns.
Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl].
Combine remaining ingredients (cider vinegar- salt] in a small saucepan over medium heat and bring to a boil.
Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
Refrigerate several hours or overnight.
Toss before serving.
Pork Souvlaki Gyros (Meat Only)


Ingredients:
dried oregano, adobo seasoning, water, extra virgin olive oil, lemon juice, vinegar, soy sauce, garlic cloves, onion, salt

Directions:
- Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
- Coat pork roast with the marinade.
- Slice the garlic and onion and spread over top of meat.
- Cover and refrigerate for at least 2 hours, turning and coating several times.
- Place all in roasting pan or dish.
- Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
- After removing from oven, allow to cool to touch.
- Remove meat from bone, discarding any fat and/or grissle.
- Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
- Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
- Before serving, dry fry (no oil] the meat in a non-stick skillet.  This will produce crispy golden brown bits nearly identical to that from a rotisserie.
Indian Corn Stew


Ingredients:
onion, bell pepper, butter, ground beef, whole kernel corn, sugar, salt, Worcestershire sauce, fresh cracked pepper

Directions:
Place butter in large sauce pan and begin to melt.
Add onions and peppers and cooking until tender.
Add ground beef and cook until browned.
Add corn,tomato soup, sugar, salt, pepper and Worcestershire sauce.
Cover and simmer 45 minutes.
Note: any of your favorite seasonings can be added to this at the same time you add the salt and pepper.
Peppermint Pound Cake with Cream Cheese Peppermint Bark Frosting
Category: uncategorized
By Karen Rankin 

This is a wonderfully festive wintertime cake. It's a tender and moist pound cake with the most subtle peppermint flavor. The cream cheese frosting glaze is rich-tasting and blends so well with the mint and cake.

Ingredients:
baking spray with flour
1 pound unsalted butter, softened
3 cups white sugar
6 large eggs, at room temperature
4 cups all-purpose flour
¾ cup whole milk
1 teaspoon vanilla extract
½ teaspoon peppermint extract
½ teaspoon red food coloring, or more as needed
1 (3 ounce) package cream cheese, softened
2 tablespoons unsalted butter, softened
2 ¼ cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
2 tablespoons crushed peppermint candies
¼ cup chopped chocolate peppermint bark

Directions:
Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside. Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined. Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated. Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring. Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly. Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour. While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy. Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 3 hrs 40 mins
Yields: 1 pound cake

Calories: 621
Fat: 30 g
Saturated fat: 18.1 g
Carbohydrates: 83.5 g
Sugars: 57.2 g
Dietary fiber: 0.9 g
Protein: 6.9 g
Cholesterol: 141.8 mg
Sodium: 52.5 mg
Silver Basil Collins


Ingredients:
lemons, honey, lemon juice, fresh basil leaves

Directions:
"Add all ingredients in a large pitcher and stir gently.  Serve in collins glasses filled with ice.  If desired, garnish each glass with a chunk of honeycomb skewered on a toothpick."
Nigella Lawson's Tagliata for Two


Ingredients:
extra virgin olive oil, crushed red pepper flakes, dried oregano, table salt, red wine vinegar, cherries, grape tomatoes, fresh oregano

Directions:
Heat a grill pan, or cast-iron or heavy non-stick frying pan.
In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, red pepper flakes, dried oregano, salt, and red wine vinegar. Oil the steak lightly and put it in the hot pan and cook for 2 minutes on each side, then remove it to the dish of spicy marinade and sit the cooked steak for 2 minutes a side in the dish. Your steak will be rare, but that's the way it's meant to be.
Remove the steeped steak to a board, ready for slicing, and while it sits there, arrange the cherry tomatoes, cut-side down, in the marinade dish. Cut the steak into thin slices on the diagonal and arrange on a serving dish or 2 dinner plates.
Smoosh the tomatoes around in the marinade, then pour them, and the marinade, over the ribbons of meat. Add a few leaves of fresh oregano, if you can get them, and serve immediately.
Creamy Healthy Ranch Dressing


Ingredients:
low-fat sour cream, garlic cloves, mustard, honey, parmesan cheese, olive oil, fresh ground black pepper

Directions:
Combine  together with a spoon., Toss with your favourite salad.
Japanese Dinner on a Dollar


Ingredients:
chicken drumsticks, chicken drumsticks, olive oil, ponzu sauce, ketchup, honey, garlic clove, ketchup, pure maple syrup, liquid smoke flavoring, dry mustard, garlic powder, onion, black-eyed peas, cabbage, carrot, olive oil, rice vinegar, pure maple syrup, sriracha sauce, lime juice, ground ginger, salt

Directions:
Japanese Chicken-.
Preheat oven to 375 degrees F (190 degrees C].
Place chicken in 9x13 inch baking dish.
Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
Bake in oven for one hour turning half way through.
BBQ Black Eyed Peas-.
Once chicken is in oven mix ketchup, pure maple syrup, smoke flavoring, mustard powder, garlic powder, salt and pepper.
Heat until bubbling and simmer for 10 minutes.
While sauce is simmering chop and saute onions until soft and translucent about 5 minutes.
Add sauted onions and black eyed peas to simmering sauce, cover and simmer on low till chicken is done.
Warm Slaw-.
**Do Not start this till 10 minutes before chicken is done**.
***Careful not to overcook your slaw it should be crispy tender***.
Slice cabbage and carrots into thin strips.
Spray very large fry pan or wok with cooking spray and toss in cabbage and carrots cooking over medium-low heat. Let the cabbage heat through and soften a bit about 3 minutes.
Meanwhile make the dressing by mixing the olive oil, rice vinegar, pure maple syrup, Sriracha Hot Chili sauce, lime juice, ground giner, salt and pepper.
Pour the dressing over the cabbage and lightly toss it to coat. Heat through about another two minutes. Should be just slightly wilted.
Hope you Enjoy your dinner!
Ultimate Butter Pound Cake
Category: desserts
By LisaK

This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!

Ingredients:
1 cup unsalted butter, softened
1 cup white sugar
3 tablespoons packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups all-purpose flour
4  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides. Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 459.8
Fat: 25.8 g
Saturated fat: 15.4 g
Carbohydrates: 51.4 g
Sugars: 30.4 g
Dietary fiber: 0.7 g
Protein: 6.2 g
Cholesterol: 154 mg
Sodium: 246.5 mg
Gnocchi Gratin


Ingredients:
heavy cream, all-purpose flour, salt, black pepper, ground nutmeg, whole milk ricotta cheese, mozzarella cheese

Directions:
Preheat broiler.
Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done]. Drain in a colander.
Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.
Creamy Green Sauce
Category: side-dish
By Hot&Spicy

This combination of sour cream with tomatoes brings about a delightful, smooth, creamy creation. Feel free to modify to your taste buds! Serve with or over tortilla chips. Sprinkle with your choice of shredded cheese for nachos!

Ingredients:
2 teaspoons olive oil, or as needed
½ cup chopped onion
1  jalapeno pepper, coarsely chopped
1 teaspoon minced garlic
3  green tomatoes, coarsely chopped
4  tomatillos, husked and chopped
3  avocados, chopped  (Optional)
1 tablespoon water, or as needed  (Optional)
1 ½ cups sour cream, at room temperature
¼ bunch fresh cilantro, chopped
1 teaspoon salt

Directions:
Heat oil in a large saucepan over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened, 5 to 10 minutes. Add tomatoes, tomatillos, avocado, and water to onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are softened and liquid has evaporated, about 15 minutes. Remove saucepan from heat and cool slightly. Blend tomato mixture, sour cream, cilantro, and salt together in a food processor or blender, working in batches if necessary, until sauce is smooth.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 servings

Calories: 81.6
Fat: 7.2 g
Saturated fat: 2.5 g
Carbohydrates: 4.3 g
Sugars: 1.2 g
Dietary fiber: 2.1 g
Protein: 1.3 g
Cholesterol: 6.3 mg
Sodium: 108.8 mg
Cheese 'n Carrots Casserole


Ingredients:
carrots, onion, cheddar cheese, margarine

Directions:
Cook carrots in salted water until tender., Drain and set aside., Lightly grease 2-3 qt casserole., Combine onion, cheese, crumbs, salt and pepper., Place 1/2 of carrots then 1/2 of crumb mixture over that., Repeat layers., Pour melted margarine over all., Bake at 375 for 15 minutes until cheese melts.
Italian Chocolate Truffles


Ingredients:
dark chocolate, Amaretto, sweet butter, confectioners' sugar, chocolate

Directions:
Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
Add the butter and stir until melted.
Add the confectioners' sugar and the ground almonds.
Mix well.
Leave in a cool place till firm enough to roll into about 24 balls/truffles.
Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
Place the truffles in paper candy cases and chill.
Better Baked Beans
Category: side-dish
By Diane Carman-Young

Tangy, sweet old fashioned baked beans, are made the easy way in this side dish. This is my grandma's favorite semi home-made recipe. She makes it every Thanksgiving, and we usually end up scraping the pan clean! Never any leftovers!

Ingredients:
2 (28 ounce) cans baked beans
1 small onion, chopped
2 tablespoons brown sugar
3 tablespoons pancake syrup
2 tablespoons ketchup
2 teaspoons prepared yellow mustard
4 slices bacon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top. Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 servings

Calories: 192.2
Fat: 4.7 g
Saturated fat: 1.5 g
Carbohydrates: 34.6 g
Sugars: 15.5 g
Dietary fiber: 5.5 g
Protein: 7.4 g
Cholesterol: 6.3 mg
Sodium: 557.7 mg