xiaoxl/recipe_data huggingface dataset:
Orange Cookies


Ingredients:
butter, sugar, eggs, orange, flour, salt, baking soda, walnuts, powdered sugar, butter

Directions:
Preheat oven to 350-degrees F.
Grease baking sheets.
In a large bowl cream butter and sugar together until light.
Stir in eggs, juice from orange and grated rind from orange.
Stir in flour, salt, baking soda to combine.
Stir in nuts, if using.
Drop dough by spoonfuls onto prepared baking sheets.
Bake for 10 minutes or until golden.
Cool on rack while making icing.
To make icing blend the remaining ingredients together (powdered sugar - orange peel] until smooth and then swirl icing over cookies, covering cookies completely.
Brigadeiro (Brazilian Docinho)


Ingredients:
sweetened condensed milk, butter

Directions:
In a heavy saucepan mix chocolate with condensed milk and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes. Pour onto a plate and let cool completely before you form the little balls (I usually leave it in the cupboard until next day]. Butter your hands slightly to form the little balls. Roll the balls in chocolate powder or jimmies and put them in small paper cups.
A little cultural note: Have you noticed how many Brazilian recipes are made with condensed milk? It came to Brazil from Switzerland over a hundred years ago. It's made by Nestlé and because the label featured the picture of a milkmaid, the cans became known as the "maid milk' and that's what condensed milk is called to this day (Leite Moça].
Roasted Butternut Squash Lasagna With Cannellini Beans


Ingredients:
olive oil, butter, carrots, onion, celery ribs, garlic cloves, fresh thyme, fresh oregano, cannellini beans, white wine, mozzarella cheese, ricotta cheese, butter, flour, milk, salt, ground nutmeg

Directions:
Peel and dice the butternut squash. Toss with salt, pepper, and olive oil. Place pieces on a cookie sheet covered in tinfoil with non-stick spray and roast at 400F for 40 minutes, or until squash is tender.
About 10 minutes before the squash is done, melt the butter in a Dutch oven over medium heat. Add the onions, celery, carrots, and stir for 2 to 3 minutes. Stir in the thyme and oregano.
Add the garlic and cook for an additional 5 minutes.
Add the chopped roasted butternut squash and about 1/4 of the beans with their liquid. Mash this mixture together and then add the rest of the beans to the Dutch oven.
Pour in the white wine, and add a bit of water if you think it needs to be thinner. Reduce heat to low, and simmer while you make the béchamel.
In another pot, melt the butter for the béchamel. Over medium heat, add the flour and whisk until smooth. Stir regularly until the mixture turns golden brown, about 6 to 7 minutes.
Heat the milk in a separate pan until it is just about to boil. Whisk the milk into the butter mixture until the sauce is smooth.
Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.
To assemble: Preheat the oven to 375°F.
Brush a 9-by-13-inch glass baking dish with melted butter.
Layer the ingredients in this order: béchamel, pasta, butternut squash filling, and cheese. You should make 3 to 4 layers of pasta, finishing with béchamel and 1/4 cup of the mozzarella and ricotta sprinkled over the top.
Bake in the oven for 45 minutes, until the top is golden brown and bubbling.
Remove from the oven, allow to cool for 20 minutes, slice, and serve.
Rasgulla - an Indian Dessert


Ingredients:
cottage cheese, sugar, water, plain flour, cardamom powder, rose water

Directions:
In a bowl, knead together flour, cardamom powder and cheese until you get a smooth pliable dough.
Divide into equal parts.
Shape into balls (rasgullas].
In a pot boil together the sugar and water to prepare a thin syrup.
Drop the prepared rasgullas into the boiling syrup.
Let it remain this way for 10 minutes.
Every 2 minutes, sprinkle water on the boiling syrup.
Remove from heat and allow to cool.
Flavour with rose water and store refrigerated - this must be served chilled.
Enjoy!
Light Pecan Pancakes


Ingredients:
pecans, pumpkin pie spice, nonfat milk, dark brown sugar, vanilla extract, eggs

Directions:
Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs]; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.
Shrimp Pomelo Salad
Category: salad
By A Day In the Kitchen

A refreshing appetizer salad or perfect on its own as a meal, this tasty pomelo salad is far from boring!

Ingredients:
3 tablespoons soy sauce
1  lime, juiced
2 teaspoons honey
2 teaspoons sesame oil
2 teaspoons rice vinegar
1  pomelo
1 head romaine lettuce, chopped
½ pound cooked shrimp
2 tablespoons chopped peanuts, or more to taste
2 tablespoons chopped green onion, or to taste

Directions:
Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined. Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces. Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 193.7
Fat: 5.4 g
Saturated fat: 0.8 g
Carbohydrates: 22.8 g
Sugars: 4.6 g
Dietary fiber: 3.8 g
Protein: 15.9 g
Cholesterol: 110.7 mg
Sodium: 846.5 mg
Hot Taco Burgers


Ingredients:
lean ground beef, tortilla chips, monterey jack pepper cheese

Directions:
Mix ground beef, tortilla chips and Seasoning Mix in large bowl until well blended. Shape into 6 patties.
Grill, broil or cook in nonstick skillet on medium heat 5 minutes per side or until burgers are cooked through (internal temperature of 160°F]. Add cheese slices to burgers 1 minute before cooking is completed.
Serve burgers on rolls with desired condiments and toppings.
Roasted Carrot Fries


Ingredients:
carrots, olive oil, garlic powder, parmesan cheese, parsley

Directions:
Preheat oven to 400ºF., Toss carrots in oil and seasonings, to taste., Transfer to a baking rack on top of a pan, sprayed., Bake 20-25 minutes., Enjoy.
Sausage Jalapeno Poppers
Category: appetizers-and-snacks
By Cindy

This is a recipe for stuffed jalapenos I had at a baby shower in Texas. I loved them and have made them for every party since. They are always anxiously requested, a HIT AT EVERY PARTY!!!! Use toothpicks to secure the bacon around the stuffed jalapenos. Be sure to use a pan that won't let the bacon drip all over the oven while cooking!

Ingredients:
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30  jalapeno chile peppers
1 pound sliced bacon, cut in half

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage and place in a medium bowl. Mix with the cream cheese. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks. Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

Prep time: 1 hr
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 60 poppers

Calories: 188.8
Fat: 18.2 g
Saturated fat: 8.3 g
Carbohydrates: 2 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 4.6 g
Cholesterol: 40.1 mg
Sodium: 256.4 mg
The Best Kale Salad
Category: salad
By Alli Shircliff

Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.

Ingredients:
1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
1 teaspoon olive oil
2 pinches salt
¼ cup olive oil
1  lemon, juiced
1 tablespoon Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cumin
1 pinch garlic powder, or to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
2  carrots, grated
½ cup frozen roasted corn (such as Trader Joe's®), thawed
¼ cup crushed tortilla chips
¼ cup dry-roasted almonds, coarsely chopped
2 tablespoons grated smoked white cheese (such as Beecher's® Smoked Flagship)
2  hard-boiled eggs, chopped

Directions:
Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes. Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined. Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

Prep time: 20 mins
Total time: 30 mins
Yields: 4 salads

Calories: 337.6
Fat: 24.4 g
Saturated fat: 4 g
Carbohydrates: 23.7 g
Sugars: 4 g
Dietary fiber: 4.7 g
Protein: 10.8 g
Cholesterol: 110.3 mg
Sodium: 378.4 mg
Chilled Sorrel Soup


Ingredients:
water, potatoes, fresh dill, scallions, sorrel, salt, black pepper, sugar, eggs, water, sour cream, fresh dill, cucumber

Directions:
In a soup pot, bring the water, potatoes, dill &   scallions to a medium boil & cook for 5 minutes.
Add the chopped sorrel & lemon juice, salt, pepper & sugar.  Simmer for 10 minutes.  Remove from heat & discard the dill sprigs.
In a large bowl, beat the eggs with the cold water till light.
Very slowly pour 2 cups of the hot stock.
into the egg mixture, stirring constantly to prevent curdling.  Then pour egg mixture back into the soup pot, stirring thoroughly.
Chill until very cold, at least 3 hours.
Just before serving, whisk in the sour cream & garnish with dill. Top with cucumbers.
Sister Beth's Carrot Cake
Category: desserts
By Food Eater

One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.

Ingredients:
1 cup vegetable oil
2 cups white sugar
3  eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts  (Optional)
1 cup confectioners' sugar
1 (4 ounce) package cream cheese, softened
5 tablespoons butter, softened
1 dash vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl. Stir oil mixture into flour mixture until a well-mixed batter forms. Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour. Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 12 servings

Calories: 613.5
Fat: 36 g
Saturated fat: 10.1 g
Carbohydrates: 69.6 g
Sugars: 47.2 g
Dietary fiber: 2.7 g
Protein: 6.4 g
Cholesterol: 69.6 mg
Sodium: 409.3 mg
Santa Fe Red Chile Sauce


Ingredients:
canned tomatoes, yellow onion, chili powder, water, salt, black pepper

Directions:
"In medium saucepan place all ingredients and simmer for 10 minutes until flavors are well blended.  Puree in blender or using immersion blender."
Feta Chicken
Category: meat-and-poultry
By Debbie

Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.

Ingredients:
6  skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
¼ cup Italian-style dry bread crumbs, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place chicken breasts between 2 pieces of  waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half. Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs. Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 223.8
Fat: 7.8 g
Saturated fat: 4.7 g
Carbohydrates: 4.6 g
Sugars: 1.4 g
Dietary fiber: 0.2 g
Protein: 32 g
Cholesterol: 93.7 mg
Sodium: 481 mg
Tasty Habanero Shimp Ceviche


Ingredients:
limes, habaneros, purple onion, cucumber, sea salt

Directions:
Peel and devein Shrimp with a Shrimp Deveiner or small kitchen knife. A quick and easy way to clean your shrimp is to clean them under a running faucet or underwater in a bowl.
In a pot add water, about half ways. Add one teaspoon of salt to the water.
Add Shrimp to boiling water. You want to cook the shrimp for no more than 45 seconds or when they start to turn slightly pink.
Remove them immediately and add them to a bowl of ice water. The goal is to stop them from overcooking.
Once they are cool,  cut the shrimp in thirds or halves depending on the size of the shrimp. Usually in three parts.
Add them to a bowl with one teaspoon of salt.
The Veggies.
Peel a medium size cucumber and dice into cubes or thin slices.
Peel and cut the red onion into thin slices. Combine both veggies into a bowl and add one teaspoon of salt.
queeze the juice of 10 limes with a lemon squeezer and add the habaneros to a high-speed blender. If you don’t have a high-speed blender like a Vitamix or Blentec remove the seeds from the habaneros. Blend for about a minute at high speeds.
Add the blended habaneros with the lime juice in the bowl of shrimp, enough to cover them.
Allow the shrimp to cook in lime juice for a minimum of 2 hours in the refrigerator or overnight, before combining the veggies with the shrimp. Drain any excess lime juice and combine all the ingredients together, tossing them gently.
Garnish with avocado slices and serve with tostadas or saltine crackers.
Chicken Cole Slaw


Ingredients:
soy sauce, rice vinegar, sugar, garlic clove, Dijon mustard, green cabbage, red cabbage, chicken, carrot, scallion

Directions:
Whisk first 7 dressing ingredients., Mix dressing and other ingredients together EXCEPT chow mein noodles., Cover and chill 1 hour., Just before serving add in chow mein noodles.
Magickal Spiced Cookies


Ingredients:
water, eggs, parsnip, allspice, cinnamon, red pepper flakes, sea salt

Directions:
Combine the oil, parsnip puree, water and eggs mix to blend.
Mix spices with cake mix then stir in wet mixture.
Drop by teaspoon on lightly greased or parchment lined cookie sheet.
Bake at 350 degrees for 10-12 minutes, or until lightly browned.
While cookies are cooling melt caramels with cream in a double boiler stirring often. Let harden slightly.
Remove cookies to a rack.
Drizzle over cookies and lightly sprinkle sea salt on top.
You got Magic! Alakamakazoooooooooo.
AKA: Witches Version:
Put on your invisible cloak, get out our wand.
Gather in a Cauldron the snake bile, goose grease, and pond scum.
Stir with your wand the mucky mud, fly eyes, tree bark into the Brew.
Bake in the Fire pit until chemical reaction is complete.
Melt toad sweat and ostrich milk to create a gooey slime. Drizzle over the little cooled baked creations and dust with angel tears!
Summon your gaggle of guests to be charmed by your Bewitching Creation!
They will be spellbound!
Egyptian Rice Pudding


Ingredients:
sugar, milk, green cardamom pods, saffron thread, rose water, pistachios

Directions:
Combine the rice flour and sugar and add to a saucepan containing the milk.
Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
Add cardamom and saffron and continue stirring for 1 more minute.
Remove from heat, and add rosewater.
Pour pudding into individual serving glasses and let cool completely.
Refrigerate for about 2 hours.
Top surface completely with finely chopped pistachios and serve.
Cipherbabe's Baby Back Ribs


Ingredients:
butter, honey, ground mustard, salt, paprika, pepper

Directions:
Melt butter on stovetop on low. Add orange juice, honey, mustard, salt, paprika and pepper. Mix until warm and smooth.
Baste rack and bake at 275 degrees for 2 1/2 hours. Baste every 30 minutes.
Whiskey Peach Smash


Ingredients:
mint leaves, lemon, water, mint

Directions:
Muddle all ingredients except whiskey in a bar glass.
Add whiskey and shake with ice.
Strain into an ice-filled rocks glass and garnish with a sprig of mint and a peach slice.
Tangy Tamari Dressing
Category: side-dish
By JADZIA

This tangy and flavorful dressing has a smooth 'zip' to it because of nutritional yeast and garlic powder. It's a great dressing for salads of any kind. It works great as a dipping sauce as well. Anyone who is looking for something different will definitely enjoy this dressing. The best part is that it takes only minutes to make. Vegetarians will love it for its protein packed, light, clean taste.

Ingredients:
1 cup olive oil
1 cup nutritional yeast
⅔ cup tamari (gluten-free soy sauce)
½ cup cider vinegar
½ cup lemon juice
2 tablespoons garlic powder
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme

Directions:
Blend olive oil, nutritional yeast, tamari, cider vinegar, lemon juice, garlic powder, basil, oregano, and thyme together in a food processor or blender until dressing is smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 158.6
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 4.7 g
Sugars: 0.7 g
Dietary fiber: 2.2 g
Protein: 5.4 g
Sodium: 668.2 mg
Broccoli Salad


Ingredients:
broccoli, onion, cheese, crisp bacon, sugar, vinegar, milk

Directions:
Mix salad fixings together and add dressing., Marinate for several hours before serving.
Spicy Cajun Cabbage
Category: side-dish
By Carolyn Chieffe Perrine

I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste.

Ingredients:
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon onion powder
1 teaspoon salt
2 tablespoons butter
1 small onion, sliced
3 cloves garlic, minced
1 small head cabbage, finely shredded

Directions:
Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl. Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes. Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

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

Calories: 114.2
Fat: 6.3 g
Saturated fat: 3.8 g
Carbohydrates: 14.3 g
Sugars: 6.7 g
Dietary fiber: 5.5 g
Protein: 3 g
Cholesterol: 15.3 mg
Sodium: 663.2 mg
Grandma Rita's Peanut Butter Balls


Ingredients:
powdered sugar, butter, creamy peanut butter, solid shortening

Directions:
Mix together the powdered sugar, butter, peanut butter.
Add crushed rice crispies- mix well.
Roll into 1 inch size balls.
Chill for 30 minutes.
Melt the almond bark with 1 tablespoon of solid shortening (do not add water, milk, oil, margarine or butter to thin- this will cause the chocolate to seize].
Dip chilled balls and let set on waxed paper.
Mexican Hash
Category: breakfast-and-brunch
By fabeveryday

Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.

Ingredients:
12 ounces uncooked chorizo sausage
¼ cup chopped onion
2 teaspoons vegetable oil
1 (16 ounce) package frozen diced hash brown potatoes
½ teaspoon seasoning salt
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 tablespoons coarsely chopped cilantro
1  avocado, cubed

Directions:
Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate. Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil. Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking. Serve topped with cilantro and cubed avocados.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 599.1
Fat: 49.1 g
Saturated fat: 16.4 g
Carbohydrates: 31.1 g
Sugars: 4.2 g
Dietary fiber: 6.1 g
Protein: 24.7 g
Cholesterol: 74.8 mg
Sodium: 1528.1 mg
Speedy Hamburger Stroganoff


Ingredients:
ground beef, onion, paprika, salt, pepper, tomato paste, sour cream

Directions:
"In a skillet over medium heat, brown beef and onion; drain.  Add paprika, salt and pepper, stirring in thoroughly.  Reduce heat to medium-low; blend in soup and tomato paste (if using] and heat through.  Stir in sour cream.  Serve over cooked noodles."
Amy's Delicious Turkey Burgers
Category: meat-and-poultry
By Amy

So delicious and low in fat! Go figure. My family requests that I make them for every picnic or social event. Use any type of cracker that you like. Cheese crackers are my favorite.

Ingredients:
1 pound ground turkey
1 tablespoon garlic powder
1 tablespoon red pepper flakes
1 teaspoon dried minced onion  (Optional)
1  egg
½ cup crushed cheese flavored crackers

Directions:
Preheat a grill for high heat. In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties. Place patties on the grill, and cook for about 5 minutes per side, until well done.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 238.8
Fat: 12.2 g
Saturated fat: 3.4 g
Carbohydrates: 7.6 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 25.5 g
Cholesterol: 131.4 mg
Sodium: 160 mg