xiaoxl/recipe_data huggingface dataset:
Summertime Salsa Verde
Category: appetizers-and-snacks
By lisa

Refreshing Mexican-style green sauce to put on tacos, enchiladas, or anything else you desire. A light, refreshing, and hot sauce that is perfect for summer time! Serrano chili peppers can be really hot. I use 1 to start with. If you want more heat, add additional peppers until your desired heat.

Ingredients:
5  tomatillos, husked and quartered
2 cloves garlic
½ bunch fresh cilantro
½  avocado
1  serrano chile pepper, chopped.
salt to taste

Directions:
Combine tomatillos, garlic, cilantro, avocado, serrano chile pepper, and salt in a blender; blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 14.5
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 1.4 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 1.5 mg
Harry Potter's Butterbeer


Ingredients:
brown sugar, water, butter, salt, cider vinegar, heavy cream

Directions:
Combine brown sugar and water in a small saucepan; bring to a gentle boil and cook stirring often until reads 240 degrees on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 cup of heavy cream; set aside to cool to room temperature.
Once it is cool, stir in the extract.
Combine 2 tablespoons of the sugar mixture and the remaining 1/2 cup of heavy cream; beat with an electric mixer 2 or 3 minutes until just thickened but not completely whipped.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup each].
Add 1/4 cup of cream soda to each glass, stirring to combine.
Fill each glass nearly to the top with the additional soda.
Spoon whipped topping over each.
Microwave Mexican Pizza


Ingredients:
fat free tortillas, low fat mozzarella, low-fat cheddar cheese, salsa, low-fat sour cream

Directions:
Lay out one tortilla, and spread evenly with cheese., Microwave for 30 sec and place second tortilla over the first., microvave again for 40 seconds., Mix sour cream and salsa and spread over top., Cut and eat.
INDIAN FLOWER SAMOSA


Ingredients:
potatoes, carrot, cabbage, onion, chili powder, turmeric powder, garlic cloves, ginger, garam masala, chat masala, coriander leaves, green chilies, water, salt, ghee

Directions:
FILLING:
boil the potato for 3 minutes and mash it.
cut the onion into small pieces.
chop the ginger,garlic and green chillies.make it a fine paste.
take a pan and pour 4 tablespoon oil and 1 teaspoon ghee.
add the onions and saute it for 10 minutes.
when the raw smell is gone add the GGC paste(ginger,garlic,green chilli paste] and saute it for 4 minutes.
now the oil starts separating along the sides of the pan.
now add chilli powder,turmeric powder,garam masala,chat masala and salt.
saute it for another minute.
add the mashed potatoes to it.
add 2 tablespoon water.
allow the potato to mix with the masalas.
add carrot,cabbage to it.
now the mixture is ready.allow it to cool.
FLOWER BASE:
add required water to the maidha flour and mould it to chapati flour consistency.
round it to balls amd roll it with the help of a roller to a round base.
with the help of knife cut the edges and make a perfect square shaped dough base.
now fold the four corners of the base inwards.
now flip the base.
place the filling inside the base.
Bring corners over the filling to center.
Press all joints and center with fingers without any gap.
Turn over the piece and pull the folded corners out to make a flower shape.
likewise make 3-4 flower shape samosa base.
Now our flower shapes are completed.
FOR FRYING:
Heat oil in a pan and deep fry each piece separately.
Turn the pieces in oil for other side to fry.
Take out from oil and place the samosas in a tissue paper.
serve hot with tea/coffee.
Easy, Quick ,Hot Turkey Sandwiches


Ingredients:
butter, carrot, onion, celery, thyme, salt, pepper

Directions:
In skillet, melt butter.
Add carrots, onion, celery, and spices.
Cook on med until tender.
Stir in gravy.
Heat to boiling; add turkey and heat through.
Place bread slices on serving plates.
Divide turkey and gravy evenly among bread slices.
Mixed Fruit and Spinach Smoothie


Ingredients:
banana, frozen blueberries, frozen blackberrie, frozen spinach, pineapple chunks in juice

Directions:
"Throw everything in the blender and puree until smooth. You might need to add additional pineapple juice or a tiny bit of water if you like to use a straw!  I usually use a spoon to eat mine."
Pretty Chicken Marinade
Category: meat-and-poultry
By TaraNicole

This is a great chicken marinade! Allow chicken to marinate for no longer than 4 hours, because the lemon juice will begin to cook the chicken. When grilled, the chicken turns a beautiful caramel color, which makes great presentation. This is my fiance's favorite chicken.

Ingredients:
⅔ cup olive oil
⅔ cup reduced-sodium soy sauce
¼ cup lemon juice
2 tablespoons liquid smoke flavoring
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
2 teaspoons garlic powder
4  skinless, boneless chicken breast halves

Directions:
In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator. Preheat the grill for high heat. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.

Prep time: 15 mins
Cook time: 16 mins
Total time: 4 hrs 30 mins
Yields: 4 servings

Calories: 549.1
Fat: 46.1 g
Saturated fat: 6.8 g
Carbohydrates: 7 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 27.5 g
Cholesterol: 67.2 mg
Sodium: 1573.9 mg
Asian Turkey Meatballs
Category: appetizers-and-snacks
By Reesa's Fab Kitchen online

These Asian turkey meatballs are so good for an appetizer. People love them!

Ingredients:
1 pound ground turkey
½ cup minced cilantro
½ cup dry bread crumbs
1  egg, lightly beaten
2  scallions, minced
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 slices fresh ginger, or more to taste
¼ cup brown sugar
¼ cup soy sauce
1 tablespoon rice vinegar
1 box toothpicks

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine turkey, cilantro, bread crumbs, egg, scallions, vegetable oil, sesame oil, and soy sauce in a large bowl. Gently mix with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs. Arrange meatballs on the prepared baking sheet. Bake in the preheated oven until well browned, 20 to 25 minutes. Meanwhile, make the dipping sauce. Smash ginger with the heavy side of a knife and place in a small pot. Add brown sugar, soy sauce, rice vinegar. Stir over medium-low until sugar dissolves, about 3 minutes. Simmer, stirring frequently, until slightly thickened, about 3 minutes. Fish out ginger and divide sauce among small cups. Serve meatballs alongside sauce, with toothpicks for dipping.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 18 small meatballs

Calories: 81.6
Fat: 3.9 g
Saturated fat: 0.8 g
Carbohydrates: 5.8 g
Sugars: 3.3 g
Dietary fiber: 0.3 g
Protein: 6.1 g
Cholesterol: 28.9 mg
Sodium: 342.4 mg
Cherry Cheesecake
Category: desserts
By L. J. Bryan

This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie.  It is delicious!

Ingredients:
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Directions:
Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla.  Beat until well blended.  Pour mixture into the pie crust.  Chill for 5 hours.  DO NOT FREEZE!!! Pour cherry pie filling on top of pie.  Serve.

Prep time: 30 mins
Total time: 5 hrs 30 mins
Yields: 1 - 9 inch cheesecake

Calories: 316.2
Fat: 13.7 g
Saturated fat: 6.8 g
Carbohydrates: 44.2 g
Sugars: 24.7 g
Dietary fiber: 0.6 g
Protein: 4.9 g
Cholesterol: 31.6 mg
Sodium: 205.7 mg
Green Chile Baked Chicken


Ingredients:
chicken breasts, green chilies, monterey jack cheese, parmesan cheese, chili powder, ground cumin, lemon pepper, margarine

Directions:
Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet.
Drain, rinse and remove seeds from the canned chiles. Cut chiles and the Jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll.
In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine.
Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 × 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine.
Refrigerate, covered with foil, 30-45 minutes (this is a very important step!]. Bake, uncovered, in preheated 400-degree oven for 25 minutes.
Pork Steaks With a Orange Rosemary Sauce


Ingredients:
olive oil, grainy mustard, fresh rosemary, Worcestershire sauce

Directions:
In a small bowl combine the first 6 ingredients.
Place pork medallions on a lightly oiled grill tray, brush with orange mixture.
Cook under high heat for 5 minutes each side brushing with orange mixture occasionally while cooking.
Nice served with a simple tossed salad.
Carolina Barbecued Baby Back Ribs


Ingredients:
chili powder, fresh ground black pepper, brown sugar, crushed red pepper flakes, garlic powder, dried thyme, yellow onion, olive oil, garlic cloves, brown sugar, ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, crushed red pepper flakes, dry mustard, ginger

Directions:
Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
Using your fingers, rub the mixture over both sides of the ribs.
Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
Refrigerate the sauce.
Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.
Shrimp Pasta Salad With a Creamy Lemon Dressing
Category: salad
By Brandi Starr

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

Ingredients:
¼ cup Greek yogurt
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
10 ounces penne pasta
40  medium shrimp, or more to taste
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste
½ cup chopped scallions (green onions)
1 teaspoon kosher salt
½ cup shredded Cheddar cheese
½  lemon, thinly sliced

Directions:
Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled. Preheat oven to 450 degrees F (230 degrees C). Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish. Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes. Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 5 servings

Calories: 382.3
Fat: 12.2 g
Saturated fat: 4.1 g
Carbohydrates: 45.1 g
Sugars: 2.8 g
Dietary fiber: 2.8 g
Protein: 24.4 g
Cholesterol: 136 mg
Sodium: 759.8 mg
Apple Fritter Loaf
Category: bread
By Robin Larkin

My friends and family ask me for this all the time. I find apple fritters at a coffee shop are nothing but sugar and give me a toothache just thinking about it, but this recipe is delicious and not too sweet! Try it and let me know how it turns out.

Ingredients:
nonstick cooking spray
2 medium apples - peeled, cored, and chopped
2 tablespoons white sugar
2 teaspoons ground cinnamon, divided
⅓ cup brown sugar
⅔ cup white sugar
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons vanilla extract, or more to taste
½ cup milk
½ cup confectioners' sugar
1 tablespoon milk, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray. Combine apples, 2 tablespoons sugar, and 1 teaspoon cinnamon together in a bowl; mix until coated. Mix brown sugar and remaining cinnamon in a second bowl. Whisk flour and baking powder together in a third bowl. Set aside. Mix remaining white sugar and butter together in a medium bowl with an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until blended in. Add vanilla extract. Stir in flour mixture until smooth. Add milk and mix until smooth. Pour about 1/2 of the batter mixture into the prepared loaf pan. Add 1/2 half of the apple mixture, and lightly press the apples into the batter. Sprinkle 1/2 of the brown sugar mixture onto the apples. Pour the remaining batter into the pan, add the remaining apples, and brown sugar mix. Press the apples lightly into the top batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Remove from the oven and let cool for 20 minutes. While loaf cools, pour confectioners' sugar into a bowl and slowly add in milk. Stir until completely mixed, adding more milk if you want your glaze thinner. Drizzle onto the cooled loaf.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 50 mins
Yields: 1 9x5-inch loaf

Calories: 262
Fat: 9.3 g
Saturated fat: 5.5 g
Carbohydrates: 41.6 g
Sugars: 28.3 g
Dietary fiber: 1.2 g
Protein: 3.9 g
Cholesterol: 53.9 mg
Sodium: 99.2 mg
Pepper Asiago  Loaf (abm)


Ingredients:
warm water, egg, butter, asiago cheese, green onions, sugar, salt, fresh coarse ground black pepper, bread flour, active dry yeast

Directions:
Place all ingredients in bread pan in order suggested by your machine's manufacturer.
Select basic bread setting.
Check dough after 5 minutes of mixing and if needed, add 1 to 2 tablespoons of water or flour.
Do not use time delay setting for this recipe.
Chicken and Dumplings, With Potato Dumplings


Ingredients:
chicken, water, onion, garlic cloves, salt, black pepper, dry basil, rosemary, celery, heavy cream, flour, baking powder, salt, butter, milk, potato

Directions:
Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.].
Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
Drop by spoonful into the soup, remember they will swell a bit, about double.
Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes], taste a dumpling, there should be no crunchy raw potato.
If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.
Mini Leek Tarts


Ingredients:
puff pastry, leek, half-and-half, swiss cheese, egg, butter

Directions:
Chop of the green part from leek and cut lengthwise. Slice finely and in a sieve run under cold running water to clean from the soil dirt.
On a skillet melt the butter and add leeks. Add salt, pepper and sweat few minutes until soft.
In a bowl combine half & half, egg and shredded cheese.  Add salt pepper and  mix together. Add leek and stir the mixture around.
Roll out the puff pastry and cut out nine uniform squares. Place each square in the muffin pan like on a picture.
Spoon the mixture into each tart and bake in the oven preheated to 400ËšF for 30-40 min until the edges are nicely brown. Let cool slightly and transfer each tart to a plate.
Chickpea Dip - Garbanzo Bean Dip


Ingredients:
garlic cloves, plain low-fat yogurt, fresh lemon juice, olive oil, salt, paprika, pepper, chickpeas

Directions:
Put all ingredients into a food processor, and blend until smooth.
Serve at room temperature with pita chips, crackers, carrots, or other dipping vegetables.
Cereal Milk Donuts


Ingredients:
eggs, confectioners' sugar

Directions:
Preheat oven to 325 degrees F. Spread 1 cup fruity pebbles on a baking sheet and toast for 8-10 minutes. Remove from oven, let cool and then stir into 2 cups milk. Let sit 10 minutes, strain to reserve milk and discard cereal.
Spray a donut pan with nonstick cooking spray; set aside. Using a hand mixer or stand mixer fitted with the whisk attachment, combine 1 box cake mix, 1 cup reserved cereal milk, eggs and vegetable oil and mix on medium spread until well combined and fluffy, about 2-3 minutes.
Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely.
In a large bowl, whisk to combine confectioners sugar and 1/4 cup reserved cereal milk, adding more if needed 1 tablespoon at a time to make a thick glaze. Dip the donuts into the glaze, place icing side up on a wire rack over a baking sheet, and top with cereals, pressing gently to help adhere.
Pork Chops and Cheesy Potatoes


Ingredients:
potatoes, onion, cheddar cheese, milk

Directions:
In a 1 1/2 quart buttered dish, place alternate layers of potatoes, onions,.
and cheese.  Combine soup, milk and seasonings, pour over all (do not stir].
Top with browned pork chops, cover and bake at 350 for 1 1/2 hours.
German Liverwurst Dip


Ingredients:
sour cream, plain yogurt, onion, Dijon mustard, white pepper, garlic powder

Directions:
Blend the liverwurst and sour cream until smooth and creamy (adding extra sour cream to get to your preferred texture]- a food processor works well for this.
Add all the other ingredients, mixing well, then place in serving bowl.
Optional: if you want to be really decadent, top it with crumbled bacon.
May be served at room temperature or chilled; makes about 1 3/4 cups of dip.
Dippers: cucumber, celery, bell pepper strips, radishes, cauliflower, asparagus, cocktail rye bread, lavasch crackers, Wasa, etc.
Mini White Hat  Muffins


Ingredients:
white flour, baking powder, Miracle Whip, sour cream, sugar, lemon juice, salt

Directions:
In medium mixing bowl mix flour and baking powder.
In separate bowl, mix Miracle Whip, Sour Cream, Sugar, Mrs. Dash, Lemon juice and salt. Whisk briskly. Set 10 minutes.
Preheat oven 375°.
Whisk dressing mixture again. Add to flour mixture and beat until blended.
Add 3/4 teaspoon to 1 teaspoon muffin mix to each cup in a 24 section pan. I start with 3/4 teaspoon in each cup, then top each one to use the balance of the batter.
Cook 17 minutes.
Take out of oven. Set 5 to 8 minutes.
Note: You may use mayonnaise but it has eggs in it.
Use a small table knife to loosen muffins.
Place in a covered wicker basket to keep warm.
I use a non-stick pan. If you use a pan that is not non-stick, spray each cup with Pam.
Grilled Beef Frank & Tater Tot Skewers


Ingredients:
ketchup, mustard

Directions:
Cook tater tots and beef franks as directed on packaging., Slice hotdogs and skewer them with the tots alternating., Serve and enjoy!
Cajun Shrimp Fettuccine Alfredo
Category: main-dish
By Bren

Dinner can be on the table in just 20 minutes with this easy shrimp dish. Sweet shrimp, a hint of heat from the Cajun seasoning and red pepper flakes, and creamy fettuccine are perfect for a quick weeknight meal.

Ingredients:
2 ounces dry fettuccine pasta
1 ½ teaspoons all-purpose flour
¾ teaspoon salt-free Cajun seasoning
5 ounces large shrimp, peeled and deveined
2 teaspoons unsalted butter
½ teaspoon olive oil
1 teaspoon finely grated garlic
¼ cup unsalted chicken stock
⅛ teaspoon white pepper
1 pinch red pepper flakes  (Optional)
3 tablespoons freshly grated Parmesan cheese
¼ cup light whipping cream (18%)
salt to taste
1 teaspoon chopped fresh parsley

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water. Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat. Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits. Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine. Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 serving

Calories: 819.9
Fat: 47.7 g
Saturated fat: 21.9 g
Carbohydrates: 62.2 g
Sugars: 2.2 g
Dietary fiber: 2.9 g
Protein: 39.7 g
Cholesterol: 292.7 mg
Sodium: 817.7 mg