xiaoxl/recipe_data huggingface dataset:
Bacon Wrapped Shrimp With Jalapenos "i Like It Hot!"


Ingredients:
large shrimp, bacon, sweet onion, cayenne pepper

Directions:
Preheat oven to 350 degrees F.
Wash shrimp and set aside in a bowl, starting an assembly line.
Cut bacon in half vertically, place on a plate.
Cut and peel onion into wedges and separate, place in a bowl.
Wash Jalapenos,slice into thirds, lengthwise, removing seeds.place in a bowl.
Start assembly with a shrimp, a slice of Jalapeno, and a slice of onion. Holding all in your hand, wrap bacon around and secure with a wooded toothpick. Repeat with each shrimp.
Place on a baking sheet.
Sprinkle with seasoning.
Place in the oven and roast until bacon is slightly crisp. Roasting time may be adjusted.
Caramel Pecan Rolls


Ingredients:
milk, water, sugar, butter, cornmeal, salt, all-purpose flour, active dry yeast, eggs, brown sugar, butter, milk, pecans, butter, sugar, ground cinnamon

Directions:
FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
Set aside to COOL to 120 to130 F.
In a mixing bowl, combine 2 cups flour and yeast.
Add cooled cornmeal mixture; beat on low until smooth.
Add eggs and 1 cup of flour; mix for 1 minute.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
Pour into TWO greased 13 x 9 x 2 inch baking pans.
Sprinkle with pecans; set aside.
Punch dough down; divide in half.
Roll each into a 12 x 15 inch rectangle; spread with butter.
Combine sugar and cinnamon; sprinkle over butter.
Roll up dough from one long side; pinch seams and turn ends under.
Cut each roll into 12 slices.
Place 12 slices, cut side down, in each baking pan.
Cover and let rise in a warm place until nearly doubled, about 30 minutes.
Bake at 375 F.
for 20 to 25 minutes or until golden brown.
Let cool 1 minute; invert onto a serving platter.
Yield: 2 dozen.
Chocolate-Stuffed Cookies


Ingredients:
sugar, butter, egg, vanilla extract, flour

Directions:
Preheat oven to 180°c and grease a large flat tray.
Cream the butter and sugar with an electric whisk (or a standard balloon whisk].
Add the egg and vanilla extract and mix
Whisk in the flour (carefully, unless you want to clear up a floury explosion].
Put a small blob of mixture onto a tray and make a well in the middle.
Add a teaspoon of chocolate spread in the middle and spread the mixture over the top until the chocolate is covered.
Put into the oven until golden and leave to cool.
Sweet Strawberry Guava Jam


Ingredients:
guava paste, strawberry, water, sugar, sugar, lime zest

Directions:
In a heavy saucepan, combine the guava paste, the strawberries, the water, and 1 cup of the sugar.
Bring the mixture to a boil, and let it simmer for 10 minutes.
In a cup, combine the 2 tablespoons sugar and pectin. Stir well.
Add this mixture to the boiling guava-strawberry liquid.
Stir well, and let the mixture boil for at least 2 minutes to activate the pectin.
Remove the pan from the heat, and add the lime rind.
With a potato masher or immersion blender, mash the jam well.
Pour it into a sturdy plastic container with a tight-fitting lid.
Let the jam cool, then cover it.
Chill it for at least 2 hours before serving.
The jam will keep in the refrigerator for at least 1 month.
Garden Tortilla Soup


Ingredients:
red sweet bell pepper, onion, garlic, zucchini, chicken broth, mild chili powder, ground cumin, diced tomatoes, tomato sauce, green chilies, Worcestershire sauce, black beans, frozen sweet corn, lime, fresh cilantro, corn tortillas, cheddar cheese, tortilla chips

Directions:
Preheat broiler and line baking pan with aluminum foil; broil red pepper on all sides until black and charred then place in a bowl under plastic wrap to cool and rest for 15 minutes.
Remove charred skin from red pepper; discard core; chop pepper and set aside.
In a deep pot heat oil and saute onion and garlic until onion is transparent; add zucchini and cook for 30 seconds more.
Add broth, chili powder, cumin, diced tomatoes, tomato sauce, chopped green chilies, Worcestershire sauce and roasted red pepper to the pot, bringing to a boil before lowering heat and covering pot.
Simmer 20 minutes, stirring occasionally, then add black beans, sweet corn, lime juice, cilantro, and tortilla strips and simmer 10 minutes more.
Serve garnished with cheese and tortilla chips, if desired.
Slow Cooker Chili II
Category: soups-stews-and-chili
By Danelle

The slow cooker is a great way to make chili. This beefy chili is packed with beans, veggies, and spice.

Ingredients:
1 pound ground beef
¾ cup diced onion
¾ cup diced celery
¾ cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans  tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans with liquid
½ tablespoon chili powder
½ teaspoon dried parsley
1 teaspoon salt
¾ teaspoon dried basil
¾ teaspoon dried oregano
¼ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce

Directions:
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce. Cover, and cook 8 hours on Low.

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

Calories: 272.9
Fat: 7.6 g
Saturated fat: 2.7 g
Carbohydrates: 33.4 g
Sugars: 4.9 g
Dietary fiber: 10.9 g
Protein: 18.9 g
Cholesterol: 34.4 mg
Sodium: 975 mg
Grandma's Famous Salmon Cakes
Category: appetizers-and-snacks
By JESS4UANDME

This is a recipe for my Grandmother's famous salmon cakes.  It is a family recipe that has been passed down through generations.  Serve with macaroni and cheese or any other type of side dish.

Ingredients:
1 (14.75 ounce) can salmon, drained and flaked
2  eggs, beaten
1 small onion, diced
1 teaspoon ground black pepper
3 tablespoons vegetable oil

Directions:
Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

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

Calories: 306.5
Fat: 20.3 g
Saturated fat: 4 g
Carbohydrates: 2.3 g
Sugars: 1 g
Dietary fiber: 0.4 g
Protein: 27.5 g
Cholesterol: 138.4 mg
Sodium: 407.5 mg
Sugared Toasted Almond Salad Topping
Category: side-dish
By Dave Hirschler

This simple topping turns an average salad into something above and beyond! I pair these with my sweet sour salad dressing and they make an amazing salad! I like to make up a big batch of these and keep them on-hand in an airtight container to use as a salad topper. I like to toast my almonds to a nice medium-brown, they take on a bolder flavor and really mix well in any salad.

Ingredients:
1 cup sliced almonds
½ cup white sugar

Directions:
Line a baking sheet with waxed paper. Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 1 cup

Calories: 59.7
Fat: 3 g
Saturated fat: 0.2 g
Carbohydrates: 7.4 g
Sugars: 6.4 g
Dietary fiber: 0.6 g
Protein: 1.2 g
Ham & Cheese & Onion Mashed Potatoes


Ingredients:
mashed potatoes, onion, cooked ham, cheddar cheese

Directions:
Add your onion to the mash potatoes.  In bowl add mash potatoes, garlic salt.  Spread into greased 1 1/2 quart baking dish; add the diced ham.
Fold cheese into whipped cream, spoon over ham.
Bake uncovered at 400°F for 15 minutes or golden brown.
Fantabulous Bread Bowl-Yum


Ingredients:
sour cream, mayonnaise, cheddar cheese, ham, corned beef, green onions, onion powder, celery seeds

Directions:
Finely chop deli meats and green onion., Combine all ingredients but bread., Cover and chill 8 hours or overnight., Cut off top of round bread and use a spoon to hollow it out., Fill bread shell with chilled mixture., Serve with crackers or veggies., Accept all party invitations!
Caramel Apple Monkey Bread
Category: breakfast-and-brunch
By Jennifer Rowe

Monkey bread gets an upgrade when paired with warm, cinnamon-sugar coated apples.

Ingredients:
cooking spray
½ cup white sugar
1 teaspoon ground cinnamon
1 large apple - peeled, cored, and chopped into 20 chunks
1 (1 pound) loaf frozen bread dough, thawed
½ stick butter, melted
½ cup brown sugar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Mix white sugar and cinnamon together in a medium bowl. Add apple chunks and stir to coat thoroughly. Set aside. Divide dough into 20 pieces. Wrap 1 piece of dough around a coated apple chunk and pinch to seal shut. Dip in melted butter, then roll in brown sugar. Arrange balls of dough in even circles in the prepared pan. Bake in the preheated oven until golden brown, 20 to 25 minutes. Carefully invert pan onto a large plate so caramel mixture runs over each piece. Cool briefly before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 monkey bread Bundt(R)

Calories: 260.1
Fat: 6.5 g
Saturated fat: 2.9 g
Carbohydrates: 45.7 g
Sugars: 24.7 g
Dietary fiber: 2.4 g
Protein: 4.7 g
Cholesterol: 12.2 mg
Sodium: 290.2 mg
So Easy Pepperoni Dip


Ingredients:
cream cheese, parmesan cheese

Directions:
Set oven to 350 degrees.
Grease a baking dish (large enough to hold the mixture].
In a mixing bowl combine the soups with cream cheese and 1/4 cup grated parmesan cheese; mix until well combined and smooth.
Add in chopped pepperoni sausage; transfer to baking dish.
Sprinkle with 1/4 cup Parmesan cheese.
Bake uncovered for about 15 minutes or until lightly browned and bubbly.
Savoury Chicken


Ingredients:
chicken breast halves, dry red wine, olive oil, soy sauce, brown sugar, ground ginger, garlic, oregano

Directions:
Arrange chicken in large shallow baking dish.
Mix remaining ingredients in large bowl.
Pour marinade over chicken.
Cover and refrigerate 2-4 hours.
Preheat oven to 360F (175C].
Bake chicken in marinade until just springy to touch, basting 2-3 times with marinade, about 40 minutes.
Transfer chicken to platter.
Tent with foil to keep warm.
Strain marinade into saucepan.
Boil until reduced to 2 cups, about 20 minutes.
Serve sauce with chicken.
Easy Taco Pie


Ingredients:
lean ground beef, sour cream, mild cheddar cheese, water, tortilla chips

Directions:
Spray a 9 inch pie plate with cooking spray. Line the pie late with the Crescent rolls, making sure to over lap. Fill any gaps and bring up to edge.
Sprinkle with half the tortilla chips. Brown and drain beef. Add Taco seasoning and water. Simmer for 10 minutes.
Top crescent rolls and chips with meat mixture. Top with sour cream and shredded cheese and the remaining tortilla chips.
Bake in a 350 degree oven for 20-25 minutes.
Serve with extra sour cream, salsa, con queso, shredded lettuce, tomatoes or other toppings of your choice.
Easy Garlic and Basil Stuffed Chicken Breasts


Ingredients:
chicken breasts, butter, fresh basil, dried basil, garlic, egg, olive oil

Directions:
Pre heat the oven to 180'C/350'F.
Mix together until well combined the butter, basil and garlic.
Cut a deep cut along each chicken breast to make a pocket.
Fill pockets with the butter mixture, pressing in well.
Carefully dip each breast into the beaten egg and then into the dried breadcrumbs, pressing on well.
You can now either leave on a flat plate in fridge for 20 mins or longer to set crumbs or cook straight away depending on what time you have.
Heat oil in a non stick pan over medium high heat and fry the chicken breasts for 2-3 mins each side or until golden brown.
Remove from pan and place in a baking paper lined shallow baking dish and bake in oven for about 10 mins until cooked through.
Smoked Salmon & Scrambled Egg With Healthy Hash Browns


Ingredients:
spinach, olive oil, smoked salmon, russet potatoes, nutritional yeast, egg, soya milk, dried oregano, ground black pepper

Directions:
Preheat the oven to 175C/350°F.
Chop the potatoes (We leave the skin on as it contains a lot of nutrition, but you can peel if you prefer], then grate or use the shredding feature on your food processor.
Place the grated potatoes in a clean kitchen towel and squeeze out all the excess water, then place in a mixing bowl. Add in the nutritional yeast, ground almonds and dried oregano and mix well.
Divide the mixture into small balls then flatten (if you make them too big, the middle of the hash brown won't be cooked through].
Place in the oven for 15-20 minutes (until the outside has started to crisp].
After about 15 minutes start making the scrambled egg and spinach. Place the spinach in a pan of boiling water to wilt for 3 minutes.
Crack the egg into a bowl and mix with the soya milk and pepper. Heat the olive oil in a frying pan, then pour in the egg mixture, leave it to settle for about 30 seconds, then stir continuously until the eggs are softly set.
Slice up the smoked salmon, then plate everything up and serve.
Balsamic Glaze


Ingredients:
"dark brown sugar"

Directions:
Continually whisk balsamic vinegar and brown sugar in a stainless-steel pot over medium heat.  When mixture begins to simmer, reduce heat enough to maintain a low simmer.  Reduce to about half to thicken to a light syrup.  Inexpensive brands may require additional reduction to thicken.
When removed from heat, mixture is still very hot.  Please be careful and prevent touching or splashing.  Cool some of the mixture and test for sweetness, adding some additional brown sugar or up to a tablespoon of honey to taste.
Remove from heat.  Be careful not to over thicken.  Glaze will thicken further as it cools.
Options, although this basic glaze recipe is delicious on its own, you can add other flavors such as 1-tablespoon honey, fig extract or strained fig preserves, pomegranate reduction, pure cherry syrup, fruit liquor.  Honey or syrups can also be added after pan is removed from heat.
I refrigerate balsamic glaze.  Shelf life has not been tested.
Apple Butter Spice Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, cinnamon, sugar, shortening, egg, apple butter, raisins

Directions:
Combine flour, baking powder, baking soda, salt, and cinnamon., Set aside., Combine sugar and shortening., Cream until light and fluffy., Beat in egg., Stir in apple butter., Add dry ingredients., Mix well., Stir in raisins and nuts., Drop dough by heaping teaspoons onto lightly greased baking sheets., Bake at 375 degrees for 10 minutes., Cool on racks.
Winter Beef Stew


Ingredients:
beef stew meat, bacon, onion, mushrooms, carrots, potatoes, stewed tomatoes, beef broth

Directions:
Trim excess fat from meat and cut into even 1 inch chunks.
Place dressing and beef in large ziplock bag.
Refrigerate 30 minutes.
Cook bacon in large pot on medium heat 5 minutes until crisp.
Remove bacon from pot using slotted spoon.
Discard excess bacon fat.
Add onion and mushrooms to pot.
Cook over medium heat 10 minutes.
Remove beef from marinade.
Discard marinade.
Add beef, carrots, potatoes, tomatoes with liquid, broth and bacon to pot.
Bring to a boil, stirring constantly.
Reduce heat to low.
Cover and simmer 1 1/4 hours.
Uncover.
Continue to simmer for 15 minutes or until meat is tender and sauce is thickened, stirring constantly.
Layered Shrimp Dip


Ingredients:
sour cream, cream cheese, mayonnaise, shrimp, mozzarella cheese, green pepper, green onions, tomatoes

Directions:
Mix the sour cream, cream cheese and mayonnaise together and spread in *pan.
Scatter the shrimp over top of mayo/cheese mixture.
Add layers of mozzarella, green pepper, green onions and tomato and cocktail sauce.
Cover and chill.
*Sometimes I use bowls, platters etc --  see what you have, it is adaptable.
Traditional Beef Rouladen


Ingredients:
beef, sea salt, black pepper, paprika, Dijon mustard, dill pickles, onions, butter, onion, garlic clove, dry red wine, low sodium beef broth, tomato paste, Worcestershire sauce, thyme leaves, cornstarch, heavy cream, sea salt, black pepper, Dijon mustard, parsley

Directions:
Season the beef slices on one side with salt, black pepper and paprika. Add mustard and spread to cover the surface. Place 2 slices ham per beef slice, leaving a small space around the edges before adding 3 sliced pickles. Add sliced onions to cover the empty spots without crowding it.
Preheat oven to 350ºF.
To roll; starting from the large end, fold in the sides while rolling, keeping it nice and tight. Tie the ends and middle of the rolls with kitchen twine; season with more salt and pepper.
In a Dutch oven over medium-high heat, add butter and vegetable oil. When sizzling, place rouladen and sear on all sides, about 2 minutes. Transfer to a plate while making the gravy.
Reduce heat to medium and add onions; sauté for 2 minutes, scraping the bottom to dislodge any brown bits. Add garlic and sauté for 30 seconds. Add red wine, broth, tomato paste, Worcestershire sauce, and thyme. Stir well, increase the heat to high, return the rouladen and any accumulated juices and bring to a boil. Cover and transfer to preheated oven; cook for 1 ½ hours.
Half way through cooking, remove from the heat and rotate the rouladen. Return to the oven and cook for the remaining time.
When cooking time is up; transfer rouladen to a plate and cover with foil to keep them warm. Increase the heat to medium-high and bring to a full boil. Add cornstarch mixture and stir constantly for 2 minutes. Reduce the heat to medium and add heavy cream; stir well. Taste and adjust if necessary. Add mustard and whisk until well incorporated.
Cut the kitchen twine and spoon gravy over. Served with red cabbage and mashed potatoes. Makes 4 rouladen.
Really Simple Rice
Category: side-dish
By Mark S.

This is a very simple but tasty rice recipe. Makes a great side dish and leftovers are almost as good the next day.

Ingredients:
1 tablespoon olive oil
1 cup long-grain white rice
½ small onion, finely diced
2 cups low-sodium chicken broth
1 pinch garlic salt, or to taste

Directions:
Heat olive oil in a non-stick saucepan over medium-high heat nearly to smoking. Cook and stir rice in the hot oil quickly to toast the rice, 2 to 3 minutes. Stir the onion into the rice; cook and stir 1 minute more. Pour chicken broth over the rice mixture, season with garlic salt, and bring to a boil; reduce heat to low, place a cover on the saucepan, and cook until the broth is absorbed and the rice is tender, about 20 minutes. Remove from heat and allow to rest 5 minutes before lifting the lid.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 149.3
Fat: 2.6 g
Saturated fat: 0.5 g
Carbohydrates: 26.9 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 3.6 g
Cholesterol: 1.3 mg
Sodium: 93.7 mg
Summertime Orzo & Chicken


Ingredients:
orzo pasta, boneless chicken breast, cucumber, red onion, fresh parsley, lemon juice, olive oil, salt, pepper

Directions:
Cook pasta according to package directions.
Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.
In a large bowl, comine the cucumber, onion, parsley and chicken.
Drain pasta; stir into chicken mixture.
In a small bowl, whisk the lemon juice, oil, salt and pepper.
Pour over chicken mixture; toss to coat.
Serve warm or cold.
Just before serving; sprinkle with the cheese.
Easy Chicken Cacciatore
Category: world-cuisine
By sal

A 'back to basics' version of the classic Chicken Cacciatore. Chicken meat simmered with garlic, onion, green bell pepper, tomatoes, beans and oregano. This recipe can easily be doubled. Serve over cooked noodles or rice, if desired.

Ingredients:
⅓ cup chopped onion
1 clove garlic, chopped
⅓ cup chopped green bell pepper
¾ pound chicken meat, cooked and cubed
½ cup whole peeled tomatoes
½ cup green beans
¼ teaspoon dried oregano

Directions:
In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano. Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 239.8
Fat: 5.5 g
Saturated fat: 1.4 g
Carbohydrates: 8.6 g
Sugars: 3.6 g
Dietary fiber: 2.5 g
Protein: 38 g
Cholesterol: 119.2 mg
Sodium: 220.6 mg
Broccoli With Lemon


Ingredients:
broccoli, salt, lemon, juice and zest of, pepper, olive oil

Directions:
Cut florets from broccoli.
Trim and peel steams, then cut crosswise into 1/4 inch slices.
Heat 1 inch water in pan large enough to hold steaming rack or basket to boiling.
Place broccoli steaming rack and scatter florets over top.
Salt boiling water, place rack in pan, and steam covered until tender.
Place broccoli in serving bowl.
Add 2 tablespoons lemon juice, half of zest and oil.
Salt and pepper to taste.
Toss quickly to combine and serve hot.
Chef John's White Bread
Category: bread
By Chef John

I mostly eat whole grain breads but occasionally will indulge in some white, which if we're being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you're a nostalgic baby boomer like me, or just a curious millennial 'wondering' what a classic white bread tastes like, I really do hope you give this a try soon.

Ingredients:
1 ¼ cups whole milk, warmed
1 (.25 ounce) package active dry yeast
1 large egg, beaten
1 tablespoon white sugar
1 tablespoon white vinegar
¼ teaspoon baking soda
1 teaspoon fine salt
1 pinch cayenne pepper
2 ¾ cups all-purpose flour, or more as needed
3 tablespoons unsalted butter, very soft
1 tablespoon all-purpose flour, or as needed
2 tablespoons melted butter, divided

Directions:
Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter. Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours. Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter. Bake in the preheated oven until golden brown, about 30 minutes. Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.

Prep time: 20 mins
Cook time: 30 mins
Total time: 4 hrs 10 mins
Yields: 1 9x5-inch loaf

Calories: 211.3
Fat: 7.6 g
Saturated fat: 4.4 g
Carbohydrates: 29.8 g
Sugars: 2.8 g
Dietary fiber: 1.1 g
Protein: 5.6 g
Cholesterol: 36.9 mg
Sodium: 301.1 mg