xiaoxl/recipe_data huggingface dataset:
Flounder Fillets in Shrimp Sauce for Two


Ingredients:
flounder fillets, lemon juice, dry white wine, water, small shrimp, butter, margarine, all-purpose flour, milk, dry white wine, fresh parsley, salt, dried tarragon, Worcestershire sauce

Directions:
Place fillets in a shallow dish.  Combine lemon juice and 1 Tablespoon wine; pour over fillets.  Cover and chill at least 1 hour.
Bring water to a boil; add shrimp, and return to a boil.  Reduce heat and simmer, uncovered, 3 to 5 minutes or until shrimp are pink.  Drain well and rinse with cold water. Peel and devein shrimp; set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.  Stir in next 6 ingredients and the shrimp.
Drain fillets; roll up.  Place seam side down in a lightly greased baking dish; pour sauce over top.  Bake, uncovered, at 375°F for 25  minutes or until fish flakes easily, basting occasionally with sauce.  Yield: 2 servings.
Southern Living.
Wheat Bread (2 Loaves)


Ingredients:
milk, water, salt, shortening, honey, compressed yeast cake, flour

Directions:
Scald milk and cool to lukewarm.
Add salt and shortening.
Mix honey and yeast in mixing bowl; let stand until yeast is dissolved.
Add milk and one half the flour.
Beat thoroughly.
Gradually add enough flour to make a soft dough.
Turn out on floured board and knead until it becomes smooth and elastic.
This requires about 10 minutes.
Place in slightly greased bowl and let rise until double in bulk.
Punch down lightly and let rise again.
Form into loaves.
Place in greased pans.
Allow to rise until double in bulk.
If baked in individual loaves (one pound], bake 40 minutes at 375°.
Coconut Curry Soup with Chicken
Category: soups-stews-and-chili
By NUSIA

The best curry soup with chicken and coconut!

Ingredients:
4 cups water
2 large bone-in chicken breasts, skin removed
1 tablespoon coconut oil
3  carrots, peeled and diced
1  onion, diced
1  red bell pepper, diced
1 cup cooked rice
3 tablespoons brown sugar
1 tablespoon curry paste
1 (14 ounce) can coconut milk
2 cubes  chicken bouillon

Directions:
Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside. Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes. Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 466.7
Fat: 28.7 g
Saturated fat: 17.9 g
Carbohydrates: 22.5 g
Sugars: 9.8 g
Dietary fiber: 2.4 g
Protein: 30.5 g
Cholesterol: 84.9 mg
Sodium: 553.3 mg
Sourdough (Feed and Starter)


Ingredients:
non-fat powdered milk, flour, sugar

Directions:
Mix all ingredients together except yeast(store as feed until ready to use].  Add yeast.  Lightly mix in 2 cups warm water.
Set on counter for 6-8 hours before first use.
After use, add a proportional amount of flour and water.
Easy Chicken/Pasta Salad


Ingredients:
"elbow macaroni"

Directions:
Cook pasta according to package directions, adding frozen vegetables and chicken to boiling water.
Drain and cool.
Toss with bottled dressing, serve cold.
Tilapia with Charred Cherry Tomatoes and Balsamic Reduction
Category: seafood
By Mme Rocha

A delicious and healthy fish dinner to impress your guests or for a romantic cozy night. You can use any type of white fish - tilapia, sole, or halibut are great options.

Ingredients:
1 bunch fresh basil, divided
1 bunch chopped fresh thyme
3 cloves garlic, minced
1  lemon, zested and juiced, divided
sea salt to taste
ground black pepper to taste
4 (6 ounce) tilapia fillets
olive oil, divided
2 cups cherry tomatoes, halved
1  shallot, finely chopped
2 tablespoons balsamic vinegar
¼ cup balsamic vinegar

Directions:
Chop 1/4 of the basil leaves. Mix chopped basil, thyme, garlic, lemon zest, salt, and pepper in a bowl. Rub spice mixture on tilapia fillets and place in an airtight container. Marinate for 2 hours at room temperature. Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and grease with 1 tablespoon olive oil. Place tilapia fillets into prepared baking dish, shaking off excess seasoning. Sprinkle cherry tomatoes, shallot, and remaining unchopped basil leaves on top. Drizzle 1/2 the lemon juice and 2 tablespoons balsamic vinegar over the fish. Bake in the preheated oven for 10 minutes, until fish is starting to flake. Meanwhile, combine remaining lemon juice, 1 tablespoon olive oil, and 1/4 cup balsamic vinegar in a saucepan  and bring to a boil over medium-high heat. Boil mixture until it has the thick consistency of molasses, 5 to 10 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil fish until tomatoes are charred, about 5 minutes. Remove from oven and discard liquid. Pour balsamic reduction on top of fish.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 291.5
Fat: 9.7 g
Saturated fat: 1.5 g
Carbohydrates: 15.8 g
Sugars: 3.8 g
Dietary fiber: 3.8 g
Protein: 37.2 g
Cholesterol: 62.2 mg
Sodium: 205.8 mg
Easy Batter Fruit Cobbler
Category: desserts
By Ben S.

Short of serving store-bought ice cream, you won't find a simpler, more delicious dessert than this fruit cobbler. Use any juicy summer fruit: peaches, nectarines, blueberries, blackberries, strawberries, raspberries. And if you use frozen berries, this dessert can be assembled in less than 10 minutes.

Ingredients:
4 tablespoons butter
¾ cup all-purpose flour
¾ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
¾ cup milk
2 cups of sliced fresh peaches  or nectarines, or whole blueberries,  strawberries, raspberries,  blackberries or a combination  of fruits (or a 12-ounce package  of frozen berries)
1 tablespoon sugar

Directions:
Adjust oven rack to upper-middle position, and heat oven to 350 degrees. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Yields: 4 servings

Calories: 384
Fat: 12.6 g
Saturated fat: 7.9 g
Carbohydrates: 64.9 g
Sugars: 46.7 g
Dietary fiber: 0.6 g
Protein: 4.1 g
Cholesterol: 34.2 mg
Sodium: 370.8 mg
Bell Pepper-Feta Pasta Toss


Ingredients:
linguine, yellow bell peppers, red bell pepper, cherry tomatoes, fresh parsley, salt, feta cheese, sliced ripe olives, sliced ripe olives

Directions:
Cook pasta according to package directions, omitting salt and fat.
Place bell pepper in a colander; drain pasta over bell pepper.
Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.
Orange Walnut Pancakes


Ingredients:
flour, baking powder, salt, egg, milk, butter, sugar, cinnamon, raisins, walnuts

Directions:
Combine all the dry ingredients.
Beat the egg and milk until thoroughly blended.
Add to the dry ingredients.
Lightly oil a frying pan and heat until hot.
Using 2 tablespoons of batter, drop onto the hot skillet.
Brown lightly on both sides.
Remove from the skillet and fold into quarters.
Set aside.
To make the sauce-------.
In a saucepan over low heat, melt the butter in the orange juice, and then slowly add the remaining ingredients.
Remove from heat.
In a large skillet, arrange the pancakes side by side.
Pour the sauce on top.
Reheat before serving.
Truly the Best Key Lime Pie Martini


Ingredients:
key lime juice, vanilla vodka

Directions:
Add all ingredients into martini shaker filled with ice., Shake vigorously for several minutes., Strain into a chilled martini glass., Enjoy!
Teriyaki Marinade for Chicken or Steak


Ingredients:
soy sauce, brown sugar, garlic, dry sherry

Directions:
Combine all., Pour over meat in zip-loc bag., Marinate meat 4-12 hours, refrigerated.
Tangy Chicken Couscous Salad


Ingredients:
couscous, Worcestershire sauce, zucchini, scallions, tomatoes, chicken breasts

Directions:
Place the couscous in a large bowl and pour over the Worcestershire sauce.
Add 1 1/4 cups of boiling water from the kettle, mix well, then add the remaining ingredients except the chicken.
Cover the mixture and leave in a cool place for at least 15 minutes.
Stir in the cooked chicken and serve.
Type II Cornbread


Ingredients:
cornmeal, buttermilk, sugar, honey, butter, egg, all-purpose flour, baking powder, kosher salt, butter

Directions:
Soak cornmeal in buttermilk for at least an hour, or in the fridge overnight.
Preheat your oven to 425 degrees fahrenheit.
Grease a 10" cast iron skillet with 1 Tbs butter.
Mix the sugar, honey, melted butter, and egg into the milk/cornmeal mixture:
In a separate bowl, combine the flour, baking powder, and salt.
Combine the wet and dry ingredients. It will be lumpy – don’t over-mix.
Pour the batter into the skillet and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The bottom crust should be dark, but not burned.
Samurai Swordfish Kebabs


Ingredients:
fresh lemon juice, salt, olive oil, cilantro, parsley

Directions:
Cut fish into ¾ inch cubes and place in a shallow pan.
In a small bowl, combine lemon juice and salt. Whisk in olive oil, sesame oil, and chili oil.
Pour marinade over fish, tossing to coat. Cover with plastic wrap and marinate at room temperature for 30 minutes.
Meanwhile soak skewers in water.
Preheat oven to 500. Thread one piece of fish on each skewer, about 1 inch from the end and arrange in a single layer on the baking sheet.
Bake until fish is lightly browned outside, but still juicy inside, about 5-7 minutes.
Arrange skewers around a bowl of dipping sauce. Garnish with sprigs of fresh cilantro.
Orange Creamsicle® Cupcakes
Category: desserts
By Yamamsis

A cupcake for when you're missing summer!

Ingredients:
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
⅛ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2  eggs
⅔ cup milk
2 teaspoons vanilla extract
2 teaspoons orange extract
½ cup unsalted butter, softened
3 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon orange extract
1 teaspoon vanilla extract
1  orange, peeled and sliced
½ cup orange juice
2 teaspoons cornstarch
2 tablespoons powdered sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter. Whisk flour, baking powder, and salt together in a medium bowl. Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly. Pour batter evenly into the prepared tin. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely. Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes. Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 12 cupcakes

Calories: 424
Fat: 18 g
Saturated fat: 11 g
Carbohydrates: 62.6 g
Sugars: 49.3 g
Dietary fiber: 0.5 g
Protein: 3.4 g
Cholesterol: 77.8 mg
Sodium: 83.3 mg
Elderberry Dumplings


Ingredients:
berries, sugar, flour, lemon juice, water, flour, baking powder, cinnamon, salt, sugar, lemon peel, milk, egg

Directions:
Combine all the berry mixture ingredients, heat them gently and keep them warm while you make the dumplings.
make the dumplings: Add the other dry ingredients to the sifted and measured flour.
Mix the milk and the egg in a small bowl and stir them into the flour combination until the dough is just blended.
Now pour the hot berry mixture into a casserole and drop in small spoonfuls of the dumpling batter.
Bake the dish at 400*F for 25 to 30 minutes until the pastry balls are lightly browned.
Serve the dessert warm with cream or vanilla ice cream.
Romantic Chicken Mushroom Rollups


Ingredients:
boneless chicken breasts, portabella mushrooms, white wine, butter, spinach, ground coriander, salt, flour

Directions:
Marinate chicken in wine for a minimum of ½ hour.
Then, remove the chicken from the marinade and pound it as flat as you can.
Preheat oven to 350 degrees.
Place butter and mushrooms in a frying pan.
Heat mushrooms thru.
Add cleaned, stemmed spinach, stir and cover.
Turn off heat.
Three minutes later, check the mushroom mixture and add some salt and 1 tbsp coriander, adjusting to taste.
Place ½ of mushroom mixture on one end of a flattened chicken breast.
Roll the chicken breast up.
Try to tuck in the ends.
Repeat with 2nd chicken breast.
On a plate, mix flour, 2 tbsp coriander and ¼ tsp salt.
Carefully dredge the chicken rolls in the flour mixture.
Brush off any excess flour.
Place the chicken in a small baking dish and bake for about 40 min, or until the chicken reaches an interior temperature of 188 degrees or juices stop running.
The outside of the rolls should by golden brown.
Slice carefully and arrange on a plate.
Serve with the remainder of the wine you chilled after using 3 c for a marinade, (you did chill it, didn’t you?] a side of rice pilaf, and a small loaf of fresh brown bread with flavored butter.
Barbecue Ribs
Category: meat-and-poultry
By SEEsign

This recipe is easier than it sounds.  I usually cook the ribs the day before and grill them for a quick dinner the next night.  FYI: the sauce is much better after it is cooked.  It is not a dipping sauce.

Ingredients:
4 pounds pork spareribs
1 cup brown sugar
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup rum
½ cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight. Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 503.8
Fat: 30.2 g
Saturated fat: 11 g
Carbohydrates: 23.1 g
Sugars: 20.3 g
Dietary fiber: 0.2 g
Protein: 29.9 g
Cholesterol: 119.9 mg
Sodium: 715.3 mg
D.A.M. Sabrosa Bloody Mary


Ingredients:
vodka, horseradish, Worcestershire sauce, lemon pepper, key lime juice, salsa, tomato juice, salt, lime wedge

Directions:
Fill a pint glass with ice & pour it into a shaker.
Add vodka, horseradish, Worcestershire sauce, Lemon pepper, celery salt, lime juice, Sabrosa, tomato juice, & olive juice.
Rim a glass with chipotle salt by rubbing the juice of one lime wedge on the rim & dip it in chipotle salt.
Shake up the mixture, pour it in the glass & garnish with your choice of olives & pickled veggies.
Strawberry Sorbet Sensation


Ingredients:
nonfat milk, sugar-free instant vanilla pudding mix, fresh strawberries

Directions:
Line a 8x4 loaf pan with heavy-duty foil.
Spoon sorbet into pan, freeze for 15 minutes.
In a small bowl, whisk milk and pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set.
Set aside 1/2 cup whipped topping for garnish; refrigerate until serving.
Fold remaining whipped topping into pudding and spoon mixture over sorbet.
Cover and freeze for 4 hours or overnight.
Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil.
Serve with the strawberries and reserved whipped topping.
Mom's Beef Shish Kabobs
Category: world-cuisine
By Mike Hearne

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Ingredients:
⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16  mushroom caps
8  metal skewers, or as needed
2  green bell peppers, cut into chunks
1  red bell pepper, cut into chunks
1 large onion, cut into large squares

Directions:
Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight. Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting. Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered. Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 16 hrs 45 mins
Yields: 4 servings

Calories: 417.6
Fat: 28.6 g
Saturated fat: 6.1 g
Carbohydrates: 15.8 g
Sugars: 6.8 g
Dietary fiber: 3.6 g
Protein: 26.2 g
Cholesterol: 58.7 mg
Sodium: 2815.9 mg
Dane Dumplings


Ingredients:
butter, water, flour, salt, eggs

Directions:
In heavy saucepan, heat butter and water over med-low heat until butter melts., Remove from heat and stir in flour., Return to med-low heat and cook, stirring constantly, until thickened., Remove from heat and cool., Add the eggs, 3 at a time, beating well after each addition., Stir in a dash of salt., Drop dumplings into boiling soup., Cook for 10 to 15 minutes with lid off.
Polynesian Peach Chicken


Ingredients:
all-purpose flour, salt, ground black pepper, chicken, water, onion, green bell pepper, soy sauce, white vinegar, cornstarch, tomatoes

Directions:
Combine the flour in a plastic bag with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add the chicken pieces, and toss to coat evenly with flour.
Heat the oil in a dutch oven over medium heat. Shake the excess flour from the chicken pieces and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce heat to medium-low. Cook 30 minutes.
After 30 minutes, stir in the onion and bell pepper. Cook and stir until the chicken is longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 Tblsp. of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over med-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginnning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.
Smoked Salmon Tartlets
Category: appetizers-and-snacks
By Gitano

Smoked salmon, chives, and cream cheese stand out in these mini tartlets that almost taste like a cheesecake! Perfect to serve as an appetizer alongside your favorite drink.

Ingredients:
3 ounces cream cheese, softened
⅓ cup diced smoked salmon
2 tablespoons chopped fresh chives
1 small garlic clove, minced
salt and freshly ground black pepper to taste
6  frozen mini pastry shells, thawed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet. Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 mini tarts

Calories: 894.1
Fat: 44.4 g
Saturated fat: 12.4 g
Carbohydrates: 114.5 g
Sugars: 30.7 g
Protein: 11 g
Cholesterol: 19 mg
Sodium: 674.6 mg
Keto Lasagna
Category: main-dish
By Bren

You won't miss the noodles in this keto-friendly casserole. I use a good quality marinara that has lots of seasonings  for a great weeknight dinner.

Ingredients:
1 pound lean ground beef
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon avocado oil
½ cup minced onion
1 teaspoon minced garlic
1 ½ cups marinara sauce
½ cup ricotta cheese, drained
½ cup shredded Parmesan cheese
1 ½ cups shredded mozzarella cheese
1 large egg

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside. Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off the heat. Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl. Place the meat mixture in an 8x8-inch oven-safe casserole dish. Spread the cheese mixture over the meat and sprinkle with remaining 1 cup mozzarella cheese. Bake until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 8x8-inch lasagna

Calories: 479.4
Fat: 30.1 g
Saturated fat: 12.5 g
Carbohydrates: 11.7 g
Sugars: 5.5 g
Dietary fiber: 1.9 g
Protein: 38.9 g
Cholesterol: 156.8 mg
Sodium: 1178.7 mg