xiaoxl/recipe_data huggingface dataset:
Tomato and Onion Salad


Ingredients:
tomatoes, onion, vinegar, salt, black pepper

Directions:
Arrange the tomatoes and onion in a bowl and pour over the vinegar., Season with salt and pepper., Leave to stand for at least 15 minutes before serving.
Hugh Yorkshire Puddings


Ingredients:
milk, all-purpose flour, salt, eggs

Directions:
pre heat oven to 450F.
Mix the batter ingredients tegether let rest 10 minute.
Preheat a Yorshire pudding tray or muffin tin with 1/2 inch oil in each section. After about 10 min divide batter into tray. cook for about 15-20 mn until crisp and puffy.
Macedonian BBQ'd Corn


Ingredients:
butter, lemons, masala, chili powder

Directions:
Barbeque shucked cobs of corn directly on rack., Roll cobs in butter., Make a slice in each piece of lemon and sprinkle some masala and chili in it., Use one lemon piece for each cob of corn., Rub seasoned lemon all over the cob of corn., Enjoy!
Broccoli Cauliflower Pie


Ingredients:
rice, peas, broccoli, cauliflower, Cheese Whiz, water, butter, salt, garlic powder

Directions:
Steam rice in steamer with 5 cups of water, butter, and salt.
Using a 9 inch cake pan grease with a good quality no stick spray coating. Add steamed rice and flatten into pan and smoothing out to fill pan half way.
Apply layer of peas. you should only need half of the can.
Steam cauliflower and broccoli separately.
Apply a layer of cauliflower over pea's. Piece's should be medium size and not overwhelming.
Spread 1/3 of jar of cheese over cauliflower.
Then add broccoli over top making use of as much as possible. Finally add remaining cheese spreading over all.
Sprinkle with garlic powder and bake until cheese melts through completely.
Roasted Brussels Sprouts and Kielbasa
Category: fruits-and-vegetables
By Tallgirl6234

Smoky goodness. A friend made this and I have been hooked ever since.

Ingredients:
1 ½ pounds Brussels sprouts, trimmed and halved
2 teaspoons olive oil, divided
2 teaspoons smoked paprika, divided
½ teaspoon sea salt
½ teaspoon ground black pepper
1 pound smoked kielbasa sausage, sliced, or more to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Toss Brussels sprouts with 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread on a baking sheet. Roast in the preheated oven until softened, about 15 minutes. Push to 1 side of the baking sheet. Toss kielbasa sausage with remaining 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the bowl. Arrange cut-side down next to the Brussels sprouts on the baking sheet. Return to the oven and roast until Brussels sprouts are slightly crispy, about 15 minutes more. Toss together before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 483.3
Fat: 37.5 g
Saturated fat: 16.7 g
Carbohydrates: 18.1 g
Sugars: 5.9 g
Dietary fiber: 7 g
Protein: 20.1 g
Cholesterol: 81.1 mg
Sodium: 1195.4 mg
Spinach and Mushroom Casserole


Ingredients:
butter, flour, milk, asiago cheese, nutmeg, white pepper, butter, Mixed-Herb Compound Butter for Veggies or Meat, onions, sun-dried tomato, asiago cheese

Directions:
Preheat oven to 325.
Cheese sauce:
In microwave oven melt butter. Add flour and mix till all incorporated. Whisk in milk, nutmeg and white pepper and microwave till thickened. Remove from microwave and stir in 1 cup of the cheese till melted.
Spinach mixture:
Heat butter in a large frying pan.
Saute onions and mushrooms for 5 minutes.
Add spinach a couple cup at a time to wilt till all is incorporated.
When wilted remove the mixture leaving all the juice.
Reduce the juices till almost gone and then add back to spinach mixture.
Stir in sun-dried tomatoes and cheese sauce.
In a oiled casserole dish place 1/2 the mixture in then top with 1/4 cup cheese, layer rest of spinach then top with remaining cheese.
Bake for 30 minutes.
Crock Pot Sweet and Sour Ribs


Ingredients:
brown sugar, flour, water, vinegar, soya sauce, ketchup, ginger, garlic

Directions:
Mix sugar and flour into saucepan., Add water, stir., Add next 5 ingredients., Heat and stir until it boils and thickens., Pour over ribs in crock pot., Cook on low 8-10 hours or high 4-5 hours.
Beef and Bell Pepper Fajitas


Ingredients:
boneless beef top sirloin steak, onion, green bell pepper, water, diced tomatoes, flour tortillas

Directions:
Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 3 to 5 minutes or until meat is no longer pink. Transfer beef to medium bowl. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir 2 minutes or until tender-crisp. Add to beef in bowl. Keep warm.
Stir Rice Mix, water and tomatoes into skillet. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender.
Return beef and vegetables to skillet; cook and stir until heated through. Serve in warmed tortillas.
Baked Tilapia With White Wine and Herbs


Ingredients:
white wine, garlic clove, mixed herbs, onions, butter, cornstarch, creme fraiche

Directions:
Preheat oven to 350 degrees F.
Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste.
Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish.
Bake in a preheated oven 350 degrees F, for 30-35 minutes.
Transfer the Tilapia to a serving dish and keep warm.
Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes.
Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.
Victory's Kicked up Crown Royal Steak Marinade


Ingredients:
ketchup, liquid smoke, barbecue sauce

Directions:
in a medium bowl combine all ingredients whisk till well blended., add steaks of you choice., marinade for 4 to 10 hours enjoy.
Chicken Cacciatore


Ingredients:
flour, whole chickens, olive oil, garlic cloves, white mushrooms, onion, green bell peppers, red bell peppers, dry white wine, chicken broth, whole tomatoes, crushed red pepper flakes, kosher salt, dried oregano, tomato paste, fresh basil

Directions:
Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
This dish goes well with any pasta or rice and tastes even better the following day.
Kale With Walnuts and Raisins


Ingredients:
kale, raisins, low-sodium chickpeas, garlic cloves, mushrooms, walnuts, red pepper flakes, dry sherry

Directions:
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Combine kale with raisins and chickpeas and set aside.
Chop garlic, mushrooms and walnuts. Combine with pepper flakes and set aside.
Coat large frying pan or dutch oven (at least 5 quarts] with oil. Add the garlic mixture and sauté for 30 seconds, adding small amount of sherry if needed to prevent sticking.
Add the remaining sherry, raisins, chickpeas and as much kale as you can fit in the pan. Cover and allow the kale to wilt down. Mix well, continuing to add kale until all has been added.
Cook until kale is tender, adding small amounts of water if needed to prevent sticking.
Comeback  Sauce for Beef


Ingredients:
butter, garlic clove, Worcestershire sauce, kosher salt, fresh ground black pepper

Directions:
"Combine all ingredients and heat until butter is melted.  When ready to serve, reheat until butter is hot."
Heirloom Tomato, Mozzarella and Basil Side Dish


Ingredients:
mozzarella cheese, basil leaves, extra virgin olive oil, salt

Directions:
Cut the tomato in half.  If tomato will not sit flat, take a small thin slice off of the bottom.
Place 1 piece of mozzarella on top of each tomato half.
Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella.
Drizzle with olive oil and balsamic (no need to pre-mix the two together] over the tomato/mozzarella/basil.
Serve with salt to taste (we let guests add their own].
Chef John's Taco-Stuffed Zucchini Boats
Category: main-dish
By Chef John

Zucchini is not very exciting, interesting, or fun to eat, which is basically the opposite of a taco. But what we're going to do here is use the same filling used to make tacos to stuff zucchini and turn something that's generally unremarkable into something that is incredibly remarkable. This isn't some kind of low-carb substitute gimmick--these really were amazing. Serve topped with diced tomato, green onions, sour cream, and cilantro, or any toppings you prefer.

Ingredients:
1 tablespoon olive oil
⅔ cup diced yellow onion
1 pound ground beef
2 cloves garlic, minced
2 tablespoons diced jalapeno pepper
1 ½ teaspoons kosher salt, divided, or to taste
1 tablespoon chili powder
1 teaspoon paprika
1 pinch cayenne pepper, or to taste
1 teaspoon ground cumin
½ teaspoon dried oregano
2 teaspoons cornmeal
1 pinch freshly ground black pepper to taste
1 cup tomato sauce
½ cup water
4 large zucchini, halved lengthwise
1 ½ cups grated pepper Jack cheese

Directions:
Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more. Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool. Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner. Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese. Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 8 zucchini boats

Calories: 263.3
Fat: 17.1 g
Saturated fat: 7.5 g
Carbohydrates: 11.1 g
Sugars: 4.8 g
Dietary fiber: 3.1 g
Protein: 17.7 g
Cholesterol: 62 mg
Sodium: 731.4 mg
Dried Porcini and Shiitake Mushroom Risotto (EASY)


Ingredients:
arborio rice, red onion, dried porcini mushrooms, white wine, water, parmigiano-reggiano cheese, sea salt, black pepper, garlic cloves, garlic paste

Directions:
Rehydrate the mushrooms.
Heat pan, add olive oil. Sauté red unions and mushrooms in oil.
Add washed rice and garlic and garlic paste.
Add wine, chicken stock, shiitake mushroom water and salt.
Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes]; stirring frequently.
Add cream and cheese, season and ENJOY!
NOTE: If the sauce is too thick, can always add more chicken stock or wine.
German Chocolate Coconut Bars


Ingredients:
butter, margarine, egg, sweetened condensed milk, egg, vanilla, sweetened flaked coconut, pecans

Directions:
Preheat oven to 350°F
Place cake mix in a large bowl; cut in butter and lightly beaten egg until mixture is crumbly.
Press onto bottom of ungreased 13 x 9-inch baking pan.
Combine sweetened condensed milk, egg and vanilla extract in medium bowl; beat until well combined.
Stir in 1 cup coconut, nuts and 1/2 cup morsels.
Spread mixture evenly over base; sprinkle with remaining coconut and morsels. Lightly press down.
Bake for 30 to 32 minutes or until center is almost set. (Center will firm up when cool.]
Cool in pan on wire rack. Cut into bars.
Tomato and Onion Salad


Ingredients:
tomatoes, onion, dried oregano, fresh basil leaves, extra virgin olive oil, salt, ground black pepper

Directions:
Place all of the ingredients in a salad bowl., Serve at room temperature.
Texas Brag Cake


Ingredients:
crushed pineapple, cherry pie filling, butter, pecans

Directions:
In a greased 9 x 13-inch pan spread pineapple and spoon cherry pie filling over it.
Sprinkle cake mix evenly over top.
Cut butter into small pieces and distribute over the cake mix.
Top with pecans and bake for 40 minutes at 350.
Beer Cheese Pretzel Dip
Category: appetizers-and-snacks
By SQUASHBLOSSOMGIRL

This is a GREAT alternative to chips and dip.  I take this everywhere and always get asked for the recipe.  It is awesome!  It is best served with mini-twist pretzels, but it's also great with veggies.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package dry ranch salad dressing mix
2 cups shredded Cheddar cheese
½ cup beer, or as needed
seasoned salt to taste
cayenne pepper to taste

Directions:
In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 3 1/2 cups

Calories: 46.4
Fat: 4.1 g
Saturated fat: 2.6 g
Carbohydrates: 0.6 g
Protein: 1.6 g
Cholesterol: 13 mg
Sodium: 87.9 mg
Homemade Plain Yogurt
Category: everyday-cooking
By Naomi Witzke

For us DIY-ers, this is an easy way to make creamy, smooth yogurt at home!  It tastes GREAT, and it works!  It is yummier and cheaper than store-bought.  When you read it, you might think it is too involved... but really, you just let it sit in the warm water, checking the temp every now and then.  It actually does its own work - kind of like letting bread dough rise.  I use the time to get other things done around the house. Don't be scared off - it's really pretty easy.

Ingredients:
1 quart 1% milk
¼ cup dry milk powder
3 tablespoons plain yogurt with active cultures

Directions:
Place a large pot on the stovetop and place sterile 5 half-pint canning jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 110 degrees F and 115 degrees F (45 degrees C) for 4 to 6 hours. Check the temperature using a candy or meat thermometer periodically. Meanwhile, pour the milk and dry milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 180 degrees F (82 degrees C). Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 115 degrees F (45 degrees C). When it reaches the temperature, remove it from the heat and stir about 1 cup of the milk into the plain yogurt until thoroughly blended. Stir this mixture back into the pan of milk. Pour the milk mixture into warm glass jars to within 1/2 inch of the rims. Set in the warm water bath. The water level should be up to the level of the yogurt in the jars. Cook uncovered and be sure to maintain the temperature at 110 to 115 degrees F (45 degrees C) for 4 to 6 hours. I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery. When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks. Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use store-bought yogurt as starter. Just make sure it says ''live active cultures'' on the container. Good luck!

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 1 quart

Calories: 118.9
Fat: 3.6 g
Saturated fat: 2.3 g
Carbohydrates: 12.9 g
Sugars: 12.9 g
Protein: 8.8 g
Cholesterol: 16.2 mg
Sodium: 116.8 mg
Twice Baked Sweet Potatoes with Ricotta Cheese
Category: side-dish
By frank11

A tasty, savory version of twice baked sweet potatoes.

Ingredients:
3 medium sweet potatoes
1 teaspoon olive oil
2  shallots, finely chopped
½ cup fat-free ricotta cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
1 tablespoon brown sugar
¼ cup grated Parmesan cheese
2 ½ tablespoons chopped fresh sage

Directions:
Preheat oven to 400 degrees F (200 degrees C).  Pierce potatoes with a fork and bake until soft, about 1 hour.  Remove from oven and cool until potatoes can be handled, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).  Grease a large baking sheet. Meanwhile, place olive oil in small skillet over medium heat.  Add shallots and cook and stir until softened and beginning to brown, about 10 minutes.  Set aside. Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell.  Set shells aside.  Place pulp into a blender or food processor and blend until smooth.  Add ricotta, salt, pepper, ginger, and sugar to the blender;  blend until smooth. Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage.  Spoon mixture back into potato skins.  Place potatoes on prepared baking sheet. Bake until heated through, about 30 minutes.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 161.3
Fat: 2.1 g
Saturated fat: 0.9 g
Carbohydrates: 29.9 g
Sugars: 8.2 g
Dietary fiber: 3.6 g
Protein: 5.5 g
Cholesterol: 7 mg
Sodium: 247.4 mg
Caldo Verde (Portuguese Green Soup)
Category: soups-stews-and-chili
By SANDRA5

This soup is a Portuguese favorite of mine.  It is a creamy soup with the wonderful use of kale, giving it the green soup look.  Enjoy it with a thick slice from your favorite loaf of bread!

Ingredients:
4 tablespoons olive oil, divided
1  onion, minced
1 clove garlic, minced
6  potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Directions:
In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes.  Stir in potatoes and cook, stirring constantly, 3 minutes more.  Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes.  Drain. Mash potatoes or puree the potato mixture with a blender or food processor.  Stir the sausage, salt and pepper into the soup and return to medium heat.  Cover and simmer 5 minutes. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green.  Stir in the remaining tablespoon of olive oil and serve at once.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 401.8
Fat: 20.2 g
Saturated fat: 5.4 g
Carbohydrates: 45.2 g
Sugars: 3.4 g
Dietary fiber: 5.2 g
Protein: 11.7 g
Cholesterol: 24.6 mg
Sodium: 1352 mg
Pineapple Crisp


Ingredients:
pineapple, dark rum, light brown sugar, cinnamon, ground ginger, flour, rolled oats, butter

Directions:
Cook and caramelize pineapples in non-stick pan until softened.
Add rum and cook off alcohol.
Pulse almonds, light brown sugar, cinnamon, ginger, flour, rolled oats, agave syrup and butter in food processor.
Fill 1 lb. loaf pan with cooked pineapple and top with crisp mixture.
Cook in a preheated 400-degree oven until brown and bubbly on top, about 10 to 12 minutes.
Betsy's Quick & Easy  Artichoke Dip


Ingredients:
artichoke hearts, artichoke bottoms, parmesan cheese, mozzarella cheese, mayonnaise, garlic clove

Directions:
Drain the artichokes from the can. Coarsely chop them.
Combine chopped chokes, cheeses, mayo, and garlic in a small oven-proof serving dish.
Add fresh ground pepper and salt to taste.
Bake in oven at 375 - 400 until melted.
To be served next day, just re-heat in microwave. Recipe can be doubled.
Glenda's Flourless Peanut Butter Cookies


Ingredients:
peanut butter, sugar, egg, vanilla extract

Directions:
Combine all ingredients in a medium bowl.
Shape dough into 1" balls.
Place 2" apart on an ungreased baking sheet, and flatten in a criss-cross pattern with a fork.
Bake 8-10 minutes at 350°.
Penne Rosa with Parmesan Crusted Chicken
Category: main-dish
By MandaGreens

Penne pasta in a red pepper-flecked tomato cream sauce tossed with mushrooms, spinach, and topped with Parmesan chicken. I also serve with a fresh Caesar salad.

Ingredients:
2 cups grated Parmesan cheese
1 (16 ounce) package penne pasta
4  skinless, boneless chicken breast halves
3  egg whites, lightly beaten
2 (16 ounce) jars Alfredo sauce
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
¼ teaspoon red pepper flakes, or to taste
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) package fresh spinach
1 cup grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place 2 cups Parmesan cheese into a shallow bowl. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Dip chicken breasts into the beaten egg whites. Press chicken into Parmesan cheese in shallow bowl to coat both sides. Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Meanwhile, heat  , diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps. Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes. Stir vegetables into the sauce. Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta. Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 1023.9
Fat: 59.6 g
Saturated fat: 25 g
Carbohydrates: 73.5 g
Sugars: 13.3 g
Dietary fiber: 5.6 g
Protein: 54.6 g
Cholesterol: 141 mg
Sodium: 2568.9 mg