xiaoxl/recipe_data huggingface dataset:
Won Ton Noodles


Ingredients:
barbecued pork, choy sum, scallions, green serrano chilies, white vinegar, wonton skins, egg, garlic cloves, gingerroot, oyster sauce, soy sauce, cornflour, white pepper, salt, cornflour

Directions:
In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated].
[Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
In a large pot, bring water to a rapid boil,.
blanch choy sum until just al dente, strain well, set aside for garnish.
In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
Drain well and put into individual serving bowls.
In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.
Cranberry Orange Chutney


Ingredients:
fresh cranberries, onion, raisins, cider vinegar, sugar, light brown sugar, orange zest, salt, ground cinnamon, ground ginger, ground cloves

Directions:
In large saucepan, stir together all ingredients;  bring to boil.  Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and  process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Peach and Prosciutto Salad


Ingredients:
rocket, prosciutto, bocconcini, chives

Directions:
Arrange rocket on a platter.
Tear prosciutto into large pieces and place on top of the rocket and then top with peaches, bocconcini and chives.
Drizzle the salad with dressing and season with salt and pepper and serve.
Easy Slow Cooker French Dip
Category: main-dish
By lonwolf32

This makes a delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too.

Ingredients:
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6  French rolls
2 tablespoons butter

Directions:
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. Preheat oven to 350 degrees F (175 degrees C). Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Prep time: 10 mins
Cook time: 7 hrs
Total time: 7 hrs 10 mins
Yields: 9 servings

Calories: 413.1
Fat: 18.1 g
Saturated fat: 7 g
Carbohydrates: 19.6 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 39.1 g
Cholesterol: 96 mg
Sodium: 661.1 mg
Chicken Noodle Salad with Peanut-Ginger Dressing
Category: salad
By Sherbg

This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.

Ingredients:
⅓ cup smooth peanut butter
¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon Asian garlic-chili sauce
1 tablespoon brown sugar, packed
1 tablespoon finely chopped fresh ginger root
⅛ teaspoon red pepper flakes
3 tablespoons low-sodium chicken broth
salt and ground black pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 ½ cups cooked chicken, cut into strips
1 cup julienne-sliced carrot
6  green onions, chopped
1  red bell pepper, seeded and cut into strips
1  celery rib, thinly sliced
½ cup fresh cilantro leaves, chopped
½ cup chopped roasted peanuts, for garnish

Directions:
To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl. Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 8 servings

Calories: 460.9
Fat: 15.8 g
Saturated fat: 3.3 g
Carbohydrates: 51.6 g
Sugars: 6.8 g
Dietary fiber: 4.6 g
Protein: 30.2 g
Cholesterol: 46.1 mg
Sodium: 745.4 mg
Sloppy Joe Tater Tot® Casserole
Category: main-dish
By KelseyS

Sloppy Joes, served family style!

Ingredients:
1 pound ground beef
½  onion, diced
1 teaspoon minced garlic
1 (15 ounce) can whole kernel corn, drained
1  red bell pepper, diced
1 (24 ounce) jar Sloppy Joe sauce
4 tablespoons cream cheese, softened
1 teaspoon smoked paprika
salt and ground black pepper to taste
2 cups shredded Cheddar cheese, divided
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain any fat and set beef aside. Saute onion and garlic in the same skillet until translucent, 3 to 5 minutes. Add corn and bell pepper; cook until soft, 5 to 10 minutes. Return beef to the skillet. Stir in Sloppy Joe sauce, cream cheese, paprika, salt, and pepper. Simmer over medium-low heat until sauce is heated through, about 5 minutes. Pour the beef mixture into a 9x13-inch baking dish and spread evenly. Top with 1 cup Cheddar cheese. Arrange potato nuggets over the top. Sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until the potato nuggets are crispy and golden, about 25 minutes. Serve hot.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 9x13-inch casserole

Calories: 444
Fat: 25.6 g
Saturated fat: 10.5 g
Carbohydrates: 41.5 g
Sugars: 6.4 g
Dietary fiber: 4.3 g
Protein: 18 g
Cholesterol: 58 mg
Sodium: 1063.1 mg
Atlas


Ingredients:
vodka, blue curacao, cranberry juice

Directions:
"Mix in shaker with ice. Strain and serve!"
Guinness Stout Brownies


Ingredients:
all-purpose flour, salt, unsalted butter, bittersweet chocolate, white chocolate chips, eggs, powdered sugar

Directions:
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in].
Pour into prepared baking pan. Bake 30 to 40 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.
Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.
The Best Indonesian Peanut Sauce


Ingredients:
shallot, garlic clove, red pepper flakes, creamy peanut butter, light coconut milk, low sodium soy sauce, dark brown sugar, fresh lime juice, water

Directions:
Heat Oil in saucepan over medium-low heat.
Saute shallot in oil 2 minutes, or until beginning to soften.
Add garlic and red pepper flakes, and saute 1 minute (until fragrant].
Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
Simmer about 5 minutes.
stir in lime juice.
This can be served hot or at room temperature.
Enjoy!
Cincinnati Chili


Ingredients:
ground beef, ground pork, onions, garlic cloves, kidney beans, crushed tomatoes, white vinegar, chili powder, Worcestershire sauce, ground cinnamon, dried oregano, ground cumin, ground allspice, bay leaves, sugar

Directions:
In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink.
Add garlic; cook 1 minute longer. Drain.
Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil.
Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
Fish out and throw away bay leaves.
Optional: Serve with spaghetti, or garnish with cheese, sour cream, tomatoes and onions.
Potatoes Primavera


Ingredients:
potatoes, butter, margarine, onion, garlic clove, zucchini, carrot, tomatoes, parmesan cheese, lemon juice, pine nuts

Directions:
Cook potatoes in boiling water for 15-20 mins or until tender, drain well & set aside.
Melt butter in a large pan, saute onion & garlic until onion is tender, add peas, zucchinis & carrot and cook for another 2-3 minutes.
Add potatoes, tomatoes, half the parmesan cheese, lemon juice & seasonings. Cook gently, covered, for 3 mins or until veggies are cooked through.
Serve sprinkled with remaining parmesan & pine nuts if using.
Pumpkin Pie Muffins
Category: bread
By PChicki

I made this recipe this fall when I was craving something seasonal. After trying other recipes that just lacked that homey pumpkin-pie taste, I decided to make my own. It makes about 24 large muffins or 6 muffins and a loaf. Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. Add some cream cheese frosting and they'd make great cupcakes.

Ingredients:
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 ½ teaspoons salt
1 (30 ounce) can pumpkin pie filling (such as Libby's®)
3 cups white sugar, or more to taste
½ cup vegetable oil
½ cup water
4 large eggs

Directions:
Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners. Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 2 dozen muffins

Calories: 241.1
Fat: 5.7 g
Saturated fat: 0.9 g
Carbohydrates: 46.1 g
Sugars: 25.1 g
Dietary fiber: 4.1 g
Protein: 3.3 g
Cholesterol: 31 mg
Sodium: 336.4 mg
Broccoli Alfredo


Ingredients:
salt, fettuccine, broccoli florets, butter, parmesan cheese, cayenne pepper, nutmeg, fresh ground black pepper

Directions:
Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
Drain in a colander, RESERVING 1 cup of the WATER; set aside.
Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.
Gluten-Free Game Pie


Ingredients:
xanthan gum, salt, margarine, vinegar, herbs, eggs, cream cheese, herbs, salt, lemon, sage, garlic, butter, ghee, margarine

Directions:
Crust:
Combine dry ingredients.
Cut cold margarine into dry ingredients, then work into coarse crumbles.
Add egg yolk, then 1 tablespoon ice water and assemble crumbles into soft dough, add one more tablespoon water if needed.
Press dough into 9 inch pie pan and refridgerate.
Preheat oven to 400 degrees F or 200 degrees Celsius.
Filling:
Whip together 2 eggs, 1 egg white, cream cheese, herbs, sage, salt, grated lemon peel, garlic powder and arrowroot starch.
Spread shredded game into pie crust.
Pour egg mixture over meat into pie crust.
Top with flakes of butter, ghee or margarine.
Place pie pan on middle rack in the oven, bake at 400 degrees ca. 20 minutes.
After 20 minutes, reduce heat to 350 degrees and bake 20-30 more minutes.
The pie is ready as soon as the top is liht brown and crisp to the touch.
Serve hot with tomato salad.
Low Fat Butter & Lemon Spaghetti (Kosher-Dairy)


Ingredients:
spaghetti, butter, garlic, parsley, fresh lemon juice, salt

Directions:
Cook spaghetti as directed, make sure it's el dante (=ready but still a bit firm].
Sieve - do not rinse.
In the same pot, melt butter - make sure it stays white - add garlic, lemon and parsley and stir.
Add spaghetti and mix it all together.
Add salt as desired.
Enjoy!
Methi Paratha


Ingredients:
whole wheat flour, fenugreek leaves, green chili pepper, water, salt

Directions:
Rinse the methi leaves well. drain them completely. chop the methi leaves finely and keep aside.
In a large skillet add 2tbsp oil,chopped methi leaves,green chilies and salt ,cook for 10-15 minutes.
In a bowl mix flour,oil & salt. add cooked methi leaves.
Pour some water and knead to a smooth dough. make medium sized balls of the dough. roll the dough into medium sized rotis or rounds.
On a tava or frying pan, cook the methi rotis or parathas with some oil or ghee till they are browned and cooked on both sides.
Serve hot methi paratha hot with chutney,raita,curd or pickle.
Bacon and Eggs Anyone ?


Ingredients:
potatoes, margarine, flour, half-and-half cream, salt, white pepper, black pepper, hard-boiled eggs, bacon, margarine

Directions:
Cook potatoes in salted water just until tender, but do not overcook, drain well.
In a large saucepan, melt margarine, and stir in flour.  Cook, stirring constantly for 1 minute, or till smooth.
Gradually add cream and cook over medium heat, stirring constantly, until sauce thickens.
Add cheddar cheese, Italian seasoning, salt, and white, and black pepper, stirring constantly until cheese melts, and remove from heat.
In a buttered 9x13 inch baking dish, layer half of the egg slices, half of bacon, and half of cheese sauce.
Spoon potatoes over cheese sauce and top with remaining egg slices, bacon, and cheese sauce.
Combine breadcrumbs and 3 tablespoons melted margarine, and sprinkle over top of casserole.
Cover and refrigerate overnight.
Before baking remove casserole from fridge, and let stand for 20 minutes.
Uncover and bake for 30 minutes.  Bake at 350 degrees.
Baked Onion Bhajis
Category: appetizers-and-snacks
By honeyandspice

A healthier alternative to the deep-fried onion bhajis you find in Indian restaurants. These are baked and exceedingly tasty. They are sweet, tender and very Moorish. Serve hot as an appetizer or starter.

Ingredients:
2 teaspoons extra-virgin olive oil, or as needed
5 small onions, thinly sliced
¼ teaspoon chili powder
½ teaspoon ground turmeric
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground ginger
5 tablespoons chickpea flour
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch salt
1 tablespoon tomato puree
1 tablespoon water, or as needed
1 tablespoon extra-virgin olive oil, divided, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Heat 2 teaspoons oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Sprinkle in chili powder and mix. Add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, and 1/4 teaspoon ginger. Stir well and remove from heat. Combine chickpea flour,  1/2 teaspoon cumin, 1/2 teaspoon coriander, and salt in a bowl and mix well. Mix in the onions and tomato puree; add a little water until mixture is wet and easy to stir. Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons of the onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon. Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 bhajis

Calories: 60
Fat: 3.3 g
Saturated fat: 0.4 g
Carbohydrates: 6.8 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 1.3 g
Sodium: 30.3 mg
Coconut-Braised Cabbage


Ingredients:
margarine, onion, bay leaves, Chinese cabbage, coconut milk, cornstarch, green onion

Directions:
In a med-saucepan, melt margarine over med-high heat. Stir in onion + bay leaves & cook till onion is tender.
Stir in Chinese cabbage & cook till cabbage begins to wilt. Add coconut milk & cont cooking till cabbage is crisp-tender & milk is reduced. Remove bay leaves.
Mix cornstarch w/1 tbsp water, stir into cabbage mixture & cook till thickened, stirring constantly. Remove from heat, season w/salt + pepper to taste, stir in green onions & serve immediately w/entree of choice.
Cuban Ropa Vieja
Category: world-cuisine
By Kate Phillips Masterson

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.

Ingredients:
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1  green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Directions:
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 260.5
Fat: 15.8 g
Saturated fat: 5.3 g
Carbohydrates: 9.9 g
Sugars: 5.9 g
Dietary fiber: 2.3 g
Protein: 20.5 g
Cholesterol: 47.6 mg
Sodium: 599.2 mg
Creamed Sweet Potatoes


Ingredients:
sweet potatoes, butter, brown sugar, ground cayenne pepper, heavy cream

Directions:
Preheat oven to 400°F.
Place sweet potatoes on a baking sheet and roast until tender (approximately 1 hour].  Let potatoes cool slightly and then peel.
In a mixing bowl, mash sweet potatoes.  Add remaining ingredients.  Beat with an electric mixer at medium speed until smooth.
Lemonade Party Cake


Ingredients:
water, eggs, powdered sugar

Directions:
Heat oven to 350 (325 for dark or nonstick pan]. Make cake as directed for 13 x 9-inch pan; cool 15 minutes.
Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long fork, wiping fork occasionally to reduce sticking.
Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake.
Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake. Sprinkle with colored sugar. Store loosely covered in refrigerator.
Vavavoom Biscuit Crust Beef & Mushroom Pizza


Ingredients:
flour, baking powder, sugar, salt, shortening, milk, egg, butter, ground beef, mushroom, garlic cloves, oregano, chili powder, salsa, mozzarella cheese

Directions:
The crust: Stir together the dry crust ingredients.
Using a pastry cutter or two knives cut in the shortening until the mixture looks like crumbs.
Gently mix in the egg and milk--only mix gently until the mixture is just combined.
Turn out on a well floured board and knead the dough only 15 times.
Press evenly onto a greased 12" pizza pan.
Handle as little as possible.
In a skillet melt the butter over medium heat and cook the beef, mushrooms, garlic, oregano pepper, salt. and pepper. Break up the meat cook about 5 minutes or until the meat is browned and the mushrooms are cooked.  Drain the meat well and put it on the biscuit crust.
Top with the salsa and cover with the cheese.
Bake in 450°F oven for approx 25 minutes or until the crust is golden and the cheese is all bubbly.
Low Fat Toasted Tuna Melt Sandwich


Ingredients:
whole grain English muffins, tuna in water, light mayonnaise, tomatoes, fat-free American cheese

Directions:
toast english muffins lightly.
meanwhile, drain and prepare tuna with mayo, salt and pepper. i use a little redwine vinegar.
after the english muffins are a little brown, add tuna to each.
put cheese and tomato on.
if using toaster over, place back in for a minute or two to let the cheese melt a bit.
enjoy!
Fluffy Keto Pancakes
Category: breakfast-and-brunch
By just.a.mom

These fluffy, tasty pancakes are super easy. Serve with plenty of butter and your favorite sugar-free syrup.

Ingredients:
1 cup almond flour
¼ cup coconut flour
2 tablespoons low-calorie natural sweetener (such as Swerve®)
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon ground cinnamon  (Optional)
6  eggs, at room temperature
¼ cup heavy whipping cream, at room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract

Directions:
Mix almond flour, coconut flour, sweetener, salt, baking powder, and cinnamon together in a bowl. Whisk in eggs, heavy cream, butter, and vanilla extract slowly until batter is just blended. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 pancakes

Calories: 382.5
Fat: 33.2 g
Saturated fat: 10.3 g
Carbohydrates: 13.4 g
Sugars: 1.8 g
Dietary fiber: 3.5 g
Protein: 15.3 g
Cholesterol: 281.2 mg
Sodium: 842.3 mg