xiaoxl/recipe_data huggingface dataset:
Phyllo Petals With Berries


Ingredients:
phyllo dough, butter, powdered sugar, powdered sugar, vanilla, strawberries, raspberries, blueberries, brown sugar, powdered sugar

Directions:
Heat oven to 400°F.
To assemble the crust place 1 sheet of phyllo dough over 9-inch pie pan, gathering slightly to make a ruffled and uneven edge.
Keep remaining phyllo sheets covered while assembling crust.
Brush phyllo dough with about 2 teaspoons of butter; sprinkle with about 1 teaspoon powdered sugar.
Place second sheet of phyllo in pan criss crossing the first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar.
Keep cross layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar.
Bake for 5 to 10 minutes or until golden brown.
Let stand 5 minutes; remove from pan.
Place on serving plate.
Sprinkle powdered sugar over crust.
Let cool.
The crust can be made a day ahead.
Rinse berries, and put into 3 individual bowls.
Add 1 tbsp brown sugar,to each bowl and gently toss to coat, set aside.
Just before serving, beat whipping cream in small bowl at high speed until slightly soft peaks form .
Keep beating, while gradually adding 1/4 cup powdered sugar, until stiff.
Fold in orange juice and vanilla.
Fold in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries.
Spoon whipped cream mixture into center of crust.
Arrange remaining berries over top;
Sprinkle with powdered sugar.
Instant Pot® Shepherd's Pie
Category: world-cuisine
By fabeveryday

This family friendly shepherd's pie uses ground beef (instead of the traditional lamb), and your Instant Pot® or multi-cooker pressure cooker to prepare the filling and potatoes.

Ingredients:
1 tablespoon vegetable oil
1 pound ground beef
1 cup onion, diced
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon thyme
1 cup beef broth
2 cups frozen peas and carrots
3 medium potatoes, peeled
½ cup half-and-half
2 tablespoons butter
¼ teaspoon garlic salt

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add ground beef, onion, garlic, salt, and pepper. Cook until ground beef has browned and onions are soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended and turn off Saute function. Place your Instant Pot's® metal collapsible trivet in the pot so that it rests a little bit above the meat mixture. Place the peeled potatoes on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off Instant Pot® and carefully remove the metal trivet (it will be hot). Add half-and-half, butter, and garlic salt to bowl with the potatoes. Mash until well blended. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Assemble the pie by pouring the meat mixture from the Instant Pot® into an 8-inch square baking pan. Spoon the mashed potatoes over the meat mixture and spread out evenly. Broil the shepherd's pie in the preheated oven until the top starts to golden and brown, about 3 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 346.8
Fat: 18 g
Saturated fat: 7.9 g
Carbohydrates: 29.4 g
Sugars: 2.7 g
Dietary fiber: 4.7 g
Protein: 18.2 g
Cholesterol: 64.9 mg
Sodium: 576.4 mg
Kool Kookies


Ingredients:
Cool Whip, egg, powdered sugar

Directions:
Combine and mix with mixer., Chill., Make 3/4" balls and roll in powdered sugar., Bake at 325 for 15 minutes.
Oatmeal Breakfast Muffins
Category: bread
By Ellen

Lots of wholesome flavor are in these oatmeal breakfast muffins.

Ingredients:
cooking spray
1 cup oatmeal
1 cup soy milk
1 cup whole wheat flour
½ cup brown sugar
⅓ cup oat bran
¼ cup ground flax seed
1 tablespoon baking powder
½ teaspoon salt
3  ripe bananas, mashed
½ cup applesauce
⅓ cup egg substitute
¾ cup raisins
¾ cup chopped walnuts
¾ cup chocolate chips

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Mist 18 muffin cups with cooking spray. Combine oatmeal and milk in a large bowl and set aside. Stir flour, brown sugar, oat bran, ground flax seed, baking powder, and salt together in a separate bowl. Combine bananas, applesauce, and egg substitute in another bowl. Stir into oatmeal mixture. Stir in flour mixture, followed by raisins, walnuts, and chocolate chips. Divide batter evenly between the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 12 to 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 18 muffins

Calories: 191.5
Fat: 7 g
Saturated fat: 1.8 g
Carbohydrates: 31.6 g
Sugars: 17.3 g
Dietary fiber: 3.6 g
Protein: 4.5 g
Sodium: 151.6 mg
2 Minute Corn on the Cob


Ingredients:
character(0]

Directions:
Take the outer layer of the husk off of the corn and discard, leaving the clean part of the husk and silk intact.
Wrap the damp paper towel over the ear of corn and place it in the microwave.
Microwave the corn on high for exactly 2 minutes.
Take it out of the microwave and peel the husk away and carefully remove the silk.
Season to your taste and enjoy.
Note:  For two ears heat them on high for 4 minutes, add two minutes for each additional ear of corn.
"you Want Me to Do What to the Buttered Noodles"


Ingredients:
"butter"

Directions:
Boil water and prepare noodles as directed on the package.
In a saucepan melt butter. Once the butter is melted stir and watch. Once the butter begins to turn golden and then brown. Wait until the butter has turned medium to dark brown and take off of heat.
Drain noodles and pour butter over them. The butter will sizzle when it hits the noodles. There will be little brown flecks on the noodles (this is the yummy part].
Carbonada Criolla - Argentina Meat, Veg, Fruit Stew


Ingredients:
olive oil, stewing beef, tomatoes, green pepper, onion, garlic cloves, bay leaves, oregano, potatoes, sweet potatoes, corn, zucchini, pears

Directions:
Heat oil in heavy pot.
Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.
In that same pot, cook tomatoes, pepper, onion, and garlic until soft.
Add bay leaves, oregano, and chicken stock, and bring to a boil.
Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes, or until potatoes are almost soft.
Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.
Cook 5 more minutes.
Serve hot.
Market Mix (Roasted Potatoes, Fennel, Mushrooms and Peppers)


Ingredients:
baby red potatoes, fennel bulb, brown button mushrooms, garlic cloves, red bell pepper, olive oil, salt, pepper

Directions:
Preheat oven to 450°F.
Combine all ingredients in a large shallow roasting pan.
Toss well to coat all the vegetables.
Roast for 30 minutes without stirring.
Shake pan to loosen vegetables.
Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.
Dk's Carne Guisada


Ingredients:
onion, flour, garlic powder, ground cumin, diced tomatoes with juice, water

Directions:
Brown meat and onions together., Add small amount of oil if needed., Add flour and stir well., Add tomatoes and water., Stir and add spices and peppers., Salt and pepper to taste., Let simmer several hours until meat is tender and has a thick sauce.
Grilled Asparagus and Carrots With Grapefruit Dill Sauce


Ingredients:
carrots, carrot, asparagus spear, grapefruit juice, clementines, salt, cracked pepper, fresh dill, grapefruit

Directions:
Preheat grill for direct medium-high heat.
Brush carrots and asparagus with 1 tablespoon oil. Place carrots on grill or grill pan. Grill, turning once, 10 minutes. Place asparagus on grill. Grill, turning asparagus once, 5 to 8 minutes or until vegetables are tender. Place vegetables on serving platter.
Meanwhile, whisk together the ruby red grapefruit juice, 2 tablespoons oil, the salt and pepper in small bowl. Whisk until well mixed. Stir in half the fresh dill.
Pour sauce over vegetables and serve. Garnish with the remaining fresh dill and a few grapefruit slices.
Fettuccine With Shrimp, Mussels and Cherry Tomatoes


Ingredients:
olive oil, cherry tomatoes, sea salt, ground black pepper, garlic cloves, crushed red pepper flakes, white wine, celery, shrimp, mussels, fresh basil, fresh rosemary, fresh oregano, fresh fettuccine

Directions:
Sauté the tomatoes seasoned with sea salt and black pepper, stirring occasionally, in hot olive oil for about 2 minutes.
Add garlic, crushed red pepper flakes and wine. Stir and cook for 2 – 3 minutes.
Add the celery, bring to a boil and simmer for 2 minutes.
Add the shrimp, mussels, basil, rosemary and oregano to the pan and continue to simmer until cooked through, 5 - 6 minutes.
Meanwhile cook pasta according to manufacturer’s directions. Drain, but keep ½ cup of the cooking water.
Add the cooked pasta to the sauce and toss to combine. Add some cooking water if to thick.
Serve immediately.
Teriyaki Chicken Thigh Skewers
Category: side-dish
By Yoly

These chicken thigh skewers come together so quickly that you'll have dinner on the table in no time at all. Prep the day before, and dinner will be ready in 20 minutes. Serve over rice with some green veggies on the side for a complete meal.

Ingredients:
3 tablespoons soy sauce
¼ cup pineapple juice
3 tablespoons pineapple juice
¼ cup hot honey (such as Mike's Hot Honey®)
3 tablespoons hot honey (such as Mike's Hot Honey®)
2 cloves garlic, minced
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon ground ginger
2 tablespoons cornstarch
1 pound skinless, boneless chicken thighs, cut into strips
salt and ground black pepper to taste

Directions:
Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat. Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place chicken skewers on the prepared baking sheet. Bake in the preheated oven for 10 to 13 minutes. Remove from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 352.1
Fat: 11.8 g
Saturated fat: 3.3 g
Carbohydrates: 42.5 g
Sugars: 36.6 g
Dietary fiber: 0.3 g
Protein: 20.1 g
Cholesterol: 70.7 mg
Sodium: 1073.4 mg
Oven-Fried Pork Chops
Category: main-dish
By RACHELHACKER

This is a quick, simple, and above all, a cheap way to make pork chops.  I love it!

Ingredients:
4  pork chops, trimmed
2 tablespoons butter, melted
1  egg, beaten
2 tablespoons milk
¼ teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix

Directions:
Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 422.1
Fat: 14.3 g
Saturated fat: 6.4 g
Carbohydrates: 38.6 g
Sugars: 4.6 g
Dietary fiber: 1.6 g
Protein: 32.3 g
Cholesterol: 127.9 mg
Sodium: 897.2 mg
Good Morning Strawberry-Banana Smoothie


Ingredients:
banana, blueberries, raspberries, nonfat plain yogurt

Directions:
In a blender or food processor, combine banana chunks, berries, and orange juice.
Puree untl blended.
Add yogurt and puree until smooth.
If needed, add more juice to achieve desired consistency.
Vegan Kale and Chickpea Sauté


Ingredients:
vegan margarine, onion, chickpeas, garlic, kale, lemon

Directions:
1. Melt 1 tbsp (15 mL] margarine in large non-stick skillet over medium-high heat and cook onion, stirring occasionally until tender and starting to brown; about 5 minutes. Stir in chickpeas and garlic and cook, stirring until fragrant; about 1 minute.
2. Stir in remaining margarine and kale and cook, stirring frequently until wilted; about 2 minutes. Serve with lemon wedges and season if desired with salt and pepper.
Beef and Noodles - Crock Pot


Ingredients:
"mushrooms"

Directions:
Combine all ingredients into crockpot and cook on low for 8-10 hours., Serve over hot egg noodles or rice.
Banana Cake and Old Fashioned Icing


Ingredients:
sour cream, sugar, butter, eggs, bananas, baking soda, vanilla, flour, butter, powdered sugar

Directions:
Cream sour cream, sugar, butter, vanilla and eggs. Add bananas baking soda and flour. Bake in a moderate oven *350 degrees* in a prepared 9x13 pan. Baking time varies. 45 minutes should be way more then enough. Mine takes 40 minutes and five to toss together.
Icing: as cake is baking bring orange juice and butter to room temperature. add powdered sugar in a mixer. Until its at desired consistency.
Marranitos (Mexican Pig-Shaped Cookies)
Category: world-cuisine
By Mayson

Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called 'Gingerbread Pigs,' although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger, and you may use a milk wash instead of an egg wash.

Ingredients:
1 ¼ cups packed brown sugar
¼ cup shortening
1  egg
¼ cup milk
1 ½ teaspoons vanilla extract
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 cup unsulfured molasses
6 cups all-purpose flour
1  egg, beaten

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out. Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies. Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 15 large cookies

Calories: 358.7
Fat: 4.7 g
Saturated fat: 1.2 g
Carbohydrates: 73 g
Sugars: 30.4 g
Dietary fiber: 1.5 g
Protein: 6.2 g
Cholesterol: 25.1 mg
Sodium: 151.1 mg
Fiber One Banana Nut Muffins


Ingredients:
self rising flour, whole wheat pastry flour, bananas, vanilla, cinnamon, applesauce, egg, skim milk, pecan pieces

Directions:
Heat oven to 425F degrees.
In large mixing bowl place 1 cup Fiber One cereal and 1/2 cup  milk.  Mix in 2 to 3 pureed bananas and let stand 5 minutes.
After 5 minutes add all ingredients except for flour.  Mix well.
Add flour and mix to even consistency.
Bake in greased muffin tins for 20 to 25 minutes until tops are lightly browned.
When done, loosen from muffin tin and let cool.
Pork Tenderloin With Charred Tomato and Jalapeno Salsa


Ingredients:
tomatoes, garlic clove, cilantro

Directions:
Preheat a grill to high. Once hot, grill tomatoes, jalapeno and onion, turning until charred all over. Stem and seed the jalapeno if desired. Coarsely chop or pulse the vegetables in a food processor to make a textured salsa. Stir in the cilantro and season with salt and pepper to taste.
Meanwhile, lightly brush grate with oil. Grill the pork, turning as needed until a thermometer inserted in the thickest part reaches 145°, 20 to 25 minutes. Transfer to cutting board and let rest for 10 minutes. Slice pork, serve with salsa and BUSH'S® TEXAS RANCHERO® GRILLIN' BEANS®.
Chocolate Rum Pots


Ingredients:
eggs, dark rum, heavy cream, heavy cream, sugar, vanilla extract, dark rum

Directions:
Melt the semisweet chocolate and let cool slightly.
While melting the chocolate, whip 1/4 pint heavy cream in a bowl with an electric mixer (if decorating with Rum Whipped Cream.] When it starts to thicken, add vanilla, sugar, and 1/2 tbsp dark rum. Whip until stiff peaks form, then refrigerate.
Whisk the egg yolks with the superfine sugar in a bowl until pale and fluffy.
Drizzle the chocolate into the egg yolk and sugar mixture and fold in together with the dark rum and the heavy cream.
Whisk the egg whites in a clean bowl until standing in soft peaks. Fold the egg whites into the chocolate mixture, one half at a time.
Divide the mixture between 6 individual dishes, and let chill for at least 2 hours before serving.
Serve decorated with rum whipped cream if desired.
Thermomix Tropical Sorbet


Ingredients:
pineapple chunk, orange

Directions:
Place all the fruit and about half the ice in the TM bowl. Slowly turn the dial from 1-10 - take about 20 seconds. Use the spatula to make sure the mixture mixes all the way to the bottom.
Add in the remaining ice. Slowly turn the dial from 1-10 as above.
Serve immediately!
Shira's Sun-Dried Tomato Spread


Ingredients:
sun-dried tomatoes, garlic cloves, basil, salt, black pepper, vinegar, water, olive oil

Directions:
Cover the tomatoes in boiling water for about 30 minutes.
Squeeze dry and then slice on a cutting board.
Put them into a food processor with the garlic and basil and process for a minute or two.
Add the vinegar.
Start adding water, one tablespoon at a time, while the machine is running.
The mass should start to turn into a deep red paste.
Add one tablespoon of oil.
Taste and then add the salt and pepper as needed (some brands of dried tomatoes are very salty].
You may need more water to make it spreadable.
Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air.
Always make sure that the top is covered with olive oil.
Keep refrigerated.
Shira says:
I buy the tomatoes in the shuk (outdoor market], it pays to shop around because they can be quite expensive.
I have also made this with lemon juice instead of vinegar but I think it spoils faster.
Quick & Simple Salmon Caesar Salad


Ingredients:
salmon fillets, parmesan cheese, extra virgin olive oil, kosher salt, fresh ground black pepper

Directions:
Preheat broiler to 425 deg F.
Place filet on non-stick foil in a shallow baking pan.
Drizzle fillet with the oilve oil; use your fingers or a brush to spread until coated.
Sprinkle with salt & freshly ground black pepper to taste.
Broil on top rack for 5-10 minutes, to desired doneness.
Meanwhile, chop leaf lettuce and soak together with spring mix in cold water in bowl; drain and spin dry.
Toss lettuce with Caesar dressing.
Divide lettuce between 2 serving plates.
Remove salmon from oven when done and allow salmon to rest for 5-10 minutes, then cut in half lengthwise and carefully slice the halves into strips on a bias.
Top lettuce on each plate with half of the sliced salmon and sprinkle with almonds, cheese and freshly ground black pepper to taste.
American Key Lime Pie


Ingredients:
butter, lime zest, lime juice, creme fraiche, lime slice

Directions:
You will need a loose-based flan tin with a diameter of 9-inches, 1-inch deep and a solid baking sheet.
pre-heat oven to 180°.
Begin by placing the butter in a pan over the lowest heat to melt.
Crush the digestive biscuits.
Add to a separate bowl and mix in the grape nuts.
Then add the melted butter and mix well.
Place mixture in your flan tin and using your hands, press it down evenly and firmly all over the base and up the sides of the tin.
Place it on the baking sheet and bake on the centre shelf of the oven 10-12 minutes or until crisp and golden brown.
Meanwhile, place the egg yolks and lime zest in a bowl.
Using a electric mixer, whisk them for about 2 minutes or until the egg has thickened.
Add the condensed milk and whisk for another 4 minutes.
Finally add the lime juice and give it another quick mix.
Pour the whole lot on to the baked crust and return it to the oven for another 20 minutes or until it feels just set when you lightly press the centre with your litle finger.
Remove from oven and when it's completely cold, cover with clingfilm and chill until needed.
Serve cut in slices with cream fraiche and a twist of lime for decoration.
Toasted Coconut Bread


Ingredients:
coconut, flour, baking powder, salt, sugar, milk, egg, vanilla

Directions:
Combine all dry ingredients., In a seperate bowl, mix milk, egg, oil and vanilla together., Add to dry ingredients., Stir until blended., Pour into a greased and floured 9x5x3 loaf pan., Bake at 350 for 1 hour.
Chocolate Marshmallow Cookie Pie


Ingredients:
milk, Cool Whip, milk, mini marshmallows, instant chocolate pudding mix

Directions:
"In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted]. Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish."
Sweet Corn Bread
Category: bread
By bookwurm70

This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.

Ingredients:
1 cup all-purpose flour
1 cup cornmeal
¼ cup white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1  egg, lightly beaten
1 cup sour cream
⅓ cup milk
¼ cup butter, melted

Directions:
Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish. Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 9 servings

Calories: 241.1
Fat: 11.6 g
Saturated fat: 6.9 g
Carbohydrates: 29.9 g
Sugars: 6.4 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 46.2 mg
Sodium: 288.9 mg