xiaoxl/recipe_data huggingface dataset:
Raspberry Streusel Muffins


Ingredients:
flour, quick oatmeal, sugar, cinnamon, salt, butter, butter, sugar, egg, flour, baking powder, baking soda, cinnamon, salt, milk, sour cream, vanilla, raspberries

Directions:
In a small bowl combine the topping ingredients.
Use a pastry blender and mix until it resembles coarse crumbs.
Set aside.
Grease 12- 3" muffin pan cups.
Preheat oven to 400°F.
In a large bowl beat the butter and sugar together until light and fluffy.
Add the egg and mix.
Combine the flour, baking soda, baking powder, cinnamon and salt together.
Mix together the milk and sour cream.
Add half the flour mixture and half of the milk mixture to the bowl with the butter.
Stir to blend well.
Add remaining ingredients and stir just until combined.
Spoon the batter into the greased muffin cups, until 2/3 full.
Sprinkle the tops with the streusel mixture.
Bake muffins for 20-25 minutes.
Cool the muffins in the pan for 5 minutes and then remove them from the cups.
Baked Zucchini Sticks


Ingredients:
zucchini, garlic powder, salt, pepper

Directions:
Slice zucchini into pieces, about 1/2" wide and 3-4" long.
In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.
Serve with marinara sauce for dipping.
Brownie Muffins


Ingredients:
flour, baking powder, cinnamon, butter, chocolate chips, eggs, sugar, vanilla extract, walnuts, pecans, chocolate chips

Directions:
Preheat oven to 350.
In a bowl combine flour, baking powder, and cinnamon.
Set aside.
In a small pot melt butter over low heat.
Add chocolate chips and cocoa while stirring constantly.
Remove from heat when chocolate chips are just about melted.
In a large bowl combine eggs, sugar, and vanilla.
Add in flour mixture and chocolate mixture alternately stirring just until blended.
DO NOT OVERMIX.
Spoon into well greased muffin tin or paper cups that have been lightly sprayed with oil.
(muffins tend to stick].
Sprinkle muffins with chocolate chips and chopped nuts.
Bake for 20 minutes or until a toothpick inserted comes out clean.
Chef John's Beans and Greens
Category: world-cuisine
By Chef John

Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.

Ingredients:
2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained
2 teaspoons chopped fresh oregano
½ teaspoon lemon zest
1  anchovy filet
1 head escarole, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

Directions:
Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes. Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes. Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 203
Fat: 8 g
Saturated fat: 1 g
Carbohydrates: 24.8 g
Sugars: 1 g
Dietary fiber: 9.1 g
Protein: 7.8 g
Cholesterol: 3.9 mg
Sodium: 1006.6 mg
Jimmie Cake


Ingredients:
eggs, canola oil, coffee, instant vanilla pudding

Directions:
preheat oven to 350 degrees., mix all ingredients except sprinkles until smooth., add sprinkles., bake 45-55 min.
Chicken Pho
Category: soups-stews-and-chili
By Chef Tran

Mom's chicken pho recipe... straight from Vietnam. Serve with hoisin and sriracha sauce.

Ingredients:
10 quarts water
3 pounds chicken bones
1  whole chicken
1 medium onion
1 (1 inch) piece ginger
1 (32 fluid ounce) container chicken broth
¼ cup rock sugar
3 teaspoons fish sauce
2 cubes pho ga soup seasoning
1 ½ teaspoons salt
2 (16 ounce) packages rice stick noodles (banh pho)
½ pound bean sprouts
1 bunch green onion, chopped
1 bunch cilantro, chopped
6 sprigs Thai basil, or as  needed
1  lime, cut in wedges

Directions:
Bring water to a boil in a stockpot. Meanwhile, rinse chicken bones under hot water to get rid of impurities. Place bones in the pot of boiling water. Reduce heat and simmer until starting to soften, skimming any fat off the surface of the broth, about 60 minutes. Discard parboiled bones. Place whole chicken into the pot and simmer until no longer pink in the center, 30 to 40 minutes. Remove chicken from broth and set aside to cool. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Combine onion and ginger in a skillet over medium-high heat. Cook and stir until nicely browned and fragrant, about 7 minutes. Smash ginger with the backside of a knife onto a cutting board. Place onion and ginger into the broth. Add chicken broth, rock sugar, fish sauce, pho ga seasoning, and salt. Bring a large pot of water to a boil. Add rice noodles and boil until tender yet firm to the bite, 2 to 3 minutes. Drain. Peel skin off of the cooled chicken; discard skin and bones, reserving the meat. Serve noodles in bowls topped with chicken meat and broth. Garnish with bean sprouts, green onion, cilantro, and Thai basil. Squeeze a wedge of lime into each bowl.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 24 servings

Calories: 324.3
Fat: 11.1 g
Saturated fat: 3.1 g
Carbohydrates: 34.1 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 19.9 g
Cholesterol: 72.5 mg
Sodium: 520 mg
Black Bottom Cupcakes II
Category: desserts
By SHERIMA1

Made-from-scratch chocolate cupcakes with a great cream cheese surprise!

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
½ teaspoon salt
1 cup white sugar
⅓ cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1  egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt.  Set aside. In a large bowl, whisk together 1 cup sugar, oil and water until blended.  Stir in the vinegar and vanilla.  Beat in the flour mixture until incorporated.  Set aside. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt.  Stir in the chocolate chips. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture.  Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 24 cupcakes

Calories: 170.9
Fat: 8.9 g
Saturated fat: 4 g
Carbohydrates: 22.4 g
Sugars: 15.1 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 18 mg
Sodium: 145 mg
INDIAN BUTTER CHICKEN


Ingredients:
lemon juice, ginger, garlic cloves, garam masala, curry powder, cayenne pepper, chicken breasts, ghee, red onion, garlic cloves, garam masala, curry powder, mild paprika, brown sugar, sea salt, butter, heavy cream

Directions:
In a large bowl, combine yogurt, lemon juice, garam masala, curry powder, ginger, garlic and cayenne pepper; whisk until well blended. Add chicken and stir until well coated. Cover and refrigerate overnight or up to 24 hours.
In a large deep skillet over medium-high heat, add ghee. When hot, add onion and sauté until translucent. Add garlic and sauté for 1 minute. Add coated chicken and the marinade; stir quickly to prevent from sticking. Add garam masala, curry powder and mild paprika. Stir until chicken pieces turn white, about 3 minutes.
Add tomato soup, brown sugar, salt and cayenne pepper. Decrease heat to low and simmer for 20 minutes. Taste and adjust seasoning if needed. Couple minutes before cooking time is up, stir in butter until melted.
Add cream, stir and bring heat to medium. Cook for another 5 minutes for a thicker sauce. Remove from heat and spoon butter chicken beside rice. Sprinkle cilantro over and serve along with naan bread. Makes 4 servings.
Crunchy Romaine Toss
Category: salad
By Susan LeBlanc

This is a great crunchy salad that goes well with spaghetti or steak. The homemade dressing makes it even better!

Ingredients:
¼ cup unsalted butter
1 (3 ounce) package uncooked ramen noodles, crushed
1 cup chopped walnuts
1 cup vegetable oil
1 cup white sugar
½ cup red wine vinegar
3 teaspoons soy sauce
salt and freshly ground black pepper to taste
2 heads romaine lettuce, chopped
1 bunch broccoli, coarsely chopped
4  green onions, chopped

Directions:
Melt butter in a large skillet over medium heat. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes. Transfer mixture to a plate lined with paper towels and set aside until cooled. Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl. Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.

Prep time: 20 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 8 servings

Calories: 557.1
Fat: 43.3 g
Saturated fat: 8.2 g
Carbohydrates: 41 g
Sugars: 27.6 g
Dietary fiber: 4.2 g
Protein: 6.3 g
Cholesterol: 15.3 mg
Sodium: 246.9 mg
Brownie Trifle


Ingredients:
Kahlua, chocolate pudding mix, Cool Whip

Directions:
Prepare and bake brownie mix according to package directions in a 13 x9 inch pan.  Prick top of warm brownies at 1 inch intervals with wooden pick and brush with Kahlua.  Cool brownies and crumble into small pieces.
Prepare 3 packages of pudding mix according to package directions, USING a total of 4 cups of milk instead of 6 cups, and omitting chilling procedure.
Place one-third of crumbled brownies in a 3 quart trifle bowl; top with one-third each of pudding, whipped topping, and crushed candy bars.
Repeat layers twice using remaining ingredients, ending with crushed candy bars.  Cover and chill trifle at least 8 hours.
My Favorite Navy Bean Soup...so Easy to Prepare!


Ingredients:
dried navy beans, carrots, celery, yellow onion, water, ham, granulated sugar, salt, white pepper, ground nutmeg, sour cream, sherry wine

Directions:
Wash beans in a colander.
Sort beans, discarding stones and blemished beans.
Place beans in a large saucepan and cover with cold water by 1 inch.
Bring to a boil over high heat.
Boil for 2 minutes.
Remove from heat, cover and let stand for 1 hour.
Drain beans and return to saucepan.
In food processor bowl fitted with slicing blade, slice carrots, celery and onion.
Add carrot-vegetable mixture to beans in saucepan.
Add 6 cups water.
Bring mixture to a simmer over high heat.
Replace slicing food processor blade with metal blade.
Add ham (or bacon] and pulse until chopped.
Add ham or bacon to saucepan.
Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.
Add sugar, to taste.
Add salt, white pepper, and pinch of ground nutmeg.
Serve soup in heated bowls.
If desired, add 1/2 t sour cream or creme fraice to top each serving, or.
add dollop of sherry to each serving.
Enjoy.
Easy Spaghetti


Ingredients:
garlic clove, salt, pasta, water

Directions:
Combine the spagetti sauce, the salt and the crushed garlic clove in a saucepan at a medium heat. cook it until it is steaming then remove from heat.
Put the pasta in a seperate saucepan with the water and heat at medium until water is at boiling point and reduce heat to low then remove it from the heat. Then drain out all the water and set aside.
Serve pasta with the sauce on the top.
Crackling Cornbread


Ingredients:
yellow cornmeal, all-purpose flour, sugar, baking powder, salt, milk, eggs, butter

Directions:
Preheat oven to 400 degrees.
Grease 8x8 inch sqare baking pan.  In a large bowl, stir together the cornmeal, flour, baking powder, and salt.  Set aside.
In another large bowl, beat together the milk, eggs, and butter.  Add the cornmeal-flour mixture and stir until just combined.  Stir in the pork rinds.
Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.  Cool in the pan and cut into 9 squares.
Jessica's Really Good Minestrone Soup


Ingredients:
olive oil, zucchini, celery, garlic, vegetable broth, diced tomatoes, kidney beans, great northern beans, carrot, hot water, green beans, fresh parsley, oregano, salt, black pepper, basil, thyme, spinach, pasta

Directions:
Heat olive oil in a big pot.
Add celery, garlic and zucchini.  Simmer about 5 minutes.
Add broth, tomatoes, carrots, water, and seasonings.  Rinse beans and add to pot.
Bring to boil, then reduce heat and simmer 20-30 minutes.
Add pasta and spinach.  Simmer 20 minutes till pasta is done.  Serve with rolls or fresh bread.
CHIPOTLE CHEESEBURGERS


Ingredients:
lean ground beef, TABASCO® brand Chipotle Pepper Sauce, salt, mayonnaise, monterey jack cheese, cheddar cheese, red onions, tomatoes, lettuce leaves

Directions:
Combine ground beef, 2 tablespoons of the TABASCO®Chipotle Sauce and salt in a large bowl and mix well; shape into 6 patties. Combine mayonnaise with remaining 1 tablespoon TABASCO® Chipotle Sauce and mix well; set aside.
Grill or broil hamburger patties to desired doneness; place cheese slices on burgers and continue cooking just until cheese melts. Spread mayonnaise on buns and top each with lettuce, burger, tomato and onion.
Banana Poppy Seed Cake


Ingredients:
cake flour, all-purpose flour, baking soda, salt, buttermilk, buttermilk, bananas, butter, brown sugar, white sugar, vanilla, eggs, poppy seed

Directions:
Set oven to 350 degrees.
Butter a 13 x 9-inch baking pan (set oven rack to second-lowest position].
In a bowl sift both flours, baking soda and salt together; set aside.
In another small bowl mix the buttermilk with the mashed banana; set aside.
Cream the butter, oil, both sugars and vanilla together until fluffy (about 3-4 minutes].
Add in the eggs, one at a time to the creamed mixture, beating well after each addition.
Add in the banana/buttermilk mixture; beat until combined.
Add in the poppy seeds.
Add in the flour mixture to the creamed mixture with a wooden spoon ONLY until combined (do not over mix!].
Transfer batter to prepared baking pan.
Bake for about 30-35 minutes, or until cake test done.
Frost with favorite cream cheese frosting or dust with powdered sugar.
Spring Beet Salad With Walnuts


Ingredients:
beet, walnuts, horseradish, sour cream, mayonnaise, half-and-half cream, parsley

Directions:
Peel and dice beets., Add walnuts., Combine dressing ingredients and add to beets., Garnish with parsley.
Camarones al Ajillo (Garlic Shrimp)
Category: seafood
By LatinaCook

Quick, easy and delicious shrimp that can be served over white rice or mofongo.

Ingredients:
1 tablespoon olive oil
¼ cup butter
½  green bell pepper, sliced
1 large onion, sliced
10 cloves garlic, pressed
1 pound fresh large shrimp, shelled and deveined
½ cup tomato sauce
1 tablespoon dried parsley
¼ teaspoon crushed red pepper flakes  (Optional)
salt and ground black pepper to taste

Directions:
Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 257.2
Fat: 16 g
Saturated fat: 8.1 g
Carbohydrates: 8.6 g
Sugars: 3.3 g
Dietary fiber: 1.6 g
Protein: 20.1 g
Cholesterol: 203.1 mg
Sodium: 445.3 mg
Strawberry Nesquik® Layer Cake
Category: desserts
By The Savvy Scientist

Two pink cake layers are delicately flavored with strawberry Nesquik®, frosted with cream cheese frosting, and filled with a sturdy whipped cream, making this a perfect summertime dessert.

Ingredients:
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
½ cup strawberry-flavored milk powder (such as Nesquik®)
4  eggs, separated, at room temperature
1 teaspoon vanilla extract
8 drops red food coloring, or as desired
3 cups unbleached all-purpose flour
3 teaspoons baking powder
2 pinches salt, divided
1 cup whole milk, at room temperature
2 cups cold heavy cream
2 tablespoons confectioners' sugar
1 (3.4 ounce) package instant vanilla-flavored pudding mix
2 tablespoons whole milk, or more as needed
¾ cup chopped fresh strawberries
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, at room temperature
½ cup shortening
1 (16 ounce) package confectioners' sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round layer cake pans. Cream sugar, butter, and strawberry powder together for cake until smooth and fluffy, about 5 minutes. Add separated egg yolks 1 at a time, beating after each addition. Add vanilla extract and red food coloring. Beat until color is consistent. Blend together flour, baking powder, and 1 pinch salt together in a separate bowl. Add flour mixture to the creamed mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 minute more. Beat egg whites and remaining pinch of salt together in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold in whipped egg whites until smooth and consistent. Pour batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of the layers comes out clean, 25 to 30 minutes. Cool on a wire rack for 15 to 30 minutes. Flip cakes out and invert onto the wire rack to cool to room temperature. While the cake layers are cooling, combine cold heavy cream and confectioner's sugar in a clean mixing bowl. Whisk until cream begins to thicken and soft peaks form. Add pudding mix slowly while continuing to whisk; filling should be thick (almost dry) at this time. Add milk until mixture has a thick, smooth consistency. Fold in strawberries. Set filling aside. Beat cream cheese, butter, and shortening together in a mixing bowl  using an electric mixer until creamy. Scrape down the bowl and add confectioner's sugar. Blend until smooth. Set frosting aside. Spread filling between the cooled cake layers. Frost the cake and decorate as desired.

Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 1 9-inch layer cake

Calories: 938.6
Fat: 55.3 g
Saturated fat: 30.8 g
Carbohydrates: 105.4 g
Sugars: 77.3 g
Dietary fiber: 1 g
Protein: 8.3 g
Cholesterol: 192.5 mg
Sodium: 365.3 mg
Impossibly Easy Chicken Pot Pie
Category: trusted-brands-recipes-and-tips
By Bisquick

This pot pie couldn't be easier. It's loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.

Ingredients:
1 ⅔ cups Green Giant™ Steamers™ frozen mixed vegetables
1 cup cut-up cooked chicken
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup Original Bisquick® mix
½ cup milk
1  egg

Directions:
Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches. Stir together remaining ingredients with fork until blended. Pour into pie plate. Bake 30 minutes or until golden brown.

Prep time: 5 mins
Total time: 35 mins
Yields: 6 servings

Calories: 208.8
Fat: 8 g
Saturated fat: 2.4 g
Carbohydrates: 22 g
Sugars: 3.3 g
Dietary fiber: 1.2 g
Protein: 12.4 g
Cholesterol: 56.5 mg
Sodium: 622.1 mg
Pasteli: Sesame Honey Candy


Ingredients:
honey, lemon peel

Directions:
Note: If desired, add the lemon peel to give the pasteli a light hint of lemon.
In a saucepan, bring honey and lemon peel to a boil.
Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly.
When the seeds are fully mixed in and the mixture has boiled again, remove from heat.
Remove and discard lemon peel.
Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high].
When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered].
Chill for at least 2-3 hours.
With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve.
To eat, peel off the parchment paper.
Store in the refrigerator.
To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.
Artichoke Pasta


Ingredients:
marinated artichokes, garlic clove, fresh parsley, thyme, linguine, parmesan cheese

Directions:
Pour the artichokes, with their oil into a pan and mash them down with a fork.
Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.
Add the lemon juice and toss thoroughly.
Serve in bowls topped with shavings of parmesan cheese.
Double Chocolate, Chocolate Shake


Ingredients:
milk, ice cream, chocolate ice cream

Directions:
Get out your blender and all needed ingredients.
First add milk. Then continue with ice, chocolate ice cream, and chocolate syrup.
Now blend. First start off by grinding the ice, then puree, and finally blend. Continue blending until milk shake is completely mixed.
Pour in cup or glass.
Optional: If you wish, you can add a topping of whipped cream, and a single seedless cherry.
Enjoy!
Florentine Artichoke Dip
Category: appetizers-and-snacks
By Stephanie S.

I am always asked to make this dip for parties and family gatherings. It is always the first thing to go! Serve it with either crackers or breadsticks.

Ingredients:
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
½ cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish. In a medium bowl, mix together the cream cheese and mayonnaise until smooth.  Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 cups

Calories: 193.6
Fat: 17.1 g
Saturated fat: 8.1 g
Carbohydrates: 4.9 g
Sugars: 0.4 g
Dietary fiber: 1.4 g
Protein: 6.1 g
Cholesterol: 38.9 mg
Sodium: 379.5 mg