xiaoxl/recipe_data huggingface dataset:
Buddy's and Bubba's Homemade Dog Food
Category: everyday-cooking
By Karen Martell Bishop

This is a healthy addition to, or replacement for, your dog's daily meals that he will happily devour.

Ingredients:
2  chicken leg quarters
1 cup brown rice
1 pound ground beef
⅔ cup rolled oats
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
2 cups frozen chopped broccoli, thawed
1 (15 ounce) can kidney beans - rinsed, drained and mashed
2  carrots, shredded
1 cup cottage cheese
½ cup olive oil

Directions:
Place the chicken leg quarters in a large pot, and fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium-low, cover, and simmer 40 minutes. Remove the legs and allow to cool. Strain and return the cooking liquid to the pot. Once the legs have cooled. Remove and discard the skin and bones; chop the meat, and set aside. Stir the brown rice into the reserved chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes. Drain off any excess liquid, and add the rice to the bowl with the chicken. Heat a large skillet over medium-high heat, and add the ground beef. Cook and stir until the beef is crumbly and no longer pink, about 7 minutes. Pour off any excess grease, and place the beef into the bowl. Stir in the oats, spinach, broccoli, kidney beans, carrots, cottage cheese, and olive oil. Store the dog food in resealable containers in the freezer. Thaw the daily portions overnight in the refrigerator.

Prep time: 45 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 15 mins
Yields: 10 1/2 cup servings

Calories: 400.5
Fat: 25.1 g
Saturated fat: 7.2 g
Carbohydrates: 27.9 g
Sugars: 0.9 g
Dietary fiber: 5.5 g
Protein: 16.7 g
Cholesterol: 42 mg
Sodium: 242.3 mg
Awesome Collard Greens


Ingredients:
onion, salsa, chopped tomato, garlic cloves, water, cider vinegar, salt

Directions:
Wash greens in a colander.
Chop into bite-sized pieces.
Throw all ingredients into a large pot and cover.
Bring to a boil, stirring occasionally, the reduce heat and simmer.
Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
Serve with its liquid.
Pasta Rustica
Category: trusted-brands-recipes-and-tips
By LindsayOlives

Lindsay® Black Olives or Lindsay® Green Ripe Olives - or even a mixture of both - are tossed into this Pasta Rustica, bringing together the flavors of sweet bell pepper, mellow olive oil, and spicy pepper flakes. Finish with Parmesan cheese, and enjoy!

Ingredients:
1 pound rotini or fusili pasta
6 slices bacon
½ cup extra virgin olive oil
2 medium onions, chopped
1  red bell pepper, chopped
¼ cup chopped parsley
4 cloves garlic, minced
¼ teaspoon Salt
½ teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes, undrained, coarsely chopped
½ cup Lindsay® Black Ripe Pitted Olives or Lindsay® Green Ripe Select Olives sliced, drained
2 tablespoons capers, drained
½ teaspoon dried oregano
½ cup grated Parmesan cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces. Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired. Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 593
Fat: 27.6 g
Saturated fat: 5.3 g
Carbohydrates: 68.6 g
Sugars: 7.6 g
Dietary fiber: 5.1 g
Protein: 17.8 g
Cholesterol: 16 mg
Sodium: 769.8 mg
Erica's Delicious Slow Cooker Beef Roast
Category: everyday-cooking
By Erica

I love to make this very easy roast. It makes its own gravy and is oh, so tender and juicy! Best if served with mashed potatoes and green beans. Any cut of roast should work fine.

Ingredients:
2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1  onion, quartered
16  baby carrots
1 (10.75 ounce) can  condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley

Directions:
In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once. Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

Prep time: 20 mins
Cook time: 9 hrs
Total time: 9 hrs 20 mins
Yields: 4 servings

Calories: 576.8
Fat: 36.2 g
Saturated fat: 13 g
Carbohydrates: 12.1 g
Sugars: 4.2 g
Dietary fiber: 1.8 g
Protein: 47.9 g
Cholesterol: 145.2 mg
Sodium: 650.4 mg
Winter Beef Stew


Ingredients:
beef, pepper, onions, garlic clove, celery, carrot, dried thyme, red wine vinegar, honey, potatoes, fresh parsley

Directions:
brown the beef, coated in salt, pepper and flour, in a large-bottom non-stick pot with 1 tablespoon of butter and 1 tablespoon of olive oil.
after a couple of minutes, add the onion.
when the onion gets soft, add the garlic, celery and carrot.
after a couple of moments, add the beef stock, dried spices, the red wine vinegar and the sugar or honey.
cover and let the pot simmer for 1 and a half hour.
after 1,5 hour, add the potatoes and cooking cream, and let it simmer for another 45 minutes more.
sprinkle with fresh parsley.
Steak-Lover's Cherry Chocolates #A1


Ingredients:
cherries, pineapple, brown sugar

Directions:
First, create the chocolate shells that you'll later fill. Using a double boiler set up, melt half of the chocolate. I use a glass bowl over a small pot of simmering water. Once the chocolate is smoothly melted, remove it from the heat and fill each of the pockets in your candy mold about 1/2 full. Use a small spoon or brush to smooth this down and brush the chocolate up the sides of the mold. Allow the chocolate to cool slightly, then lightly brush up along the sides again. Be sure that the sides and bottom are covered with a light layer of chocolate, then set your mold in the freezer to harden.
Make your filling: In a small saucepan over medium heat, mix together the chopped cherries, pineapple, and brown sugar. Allow this to cook, stirring occasionally, until you see a lot of water has released from the fruit. Mix in the A1 steak sauce, turn the heat down to low-medium, and stir occasionally until the liquid has reduced by half. Taste the filling for a balance of sweet and savory--the water content of your fruit might mean you need a bit more brown sugar or a bit more steak sauce. Once reduced and flavorful, remove from the heat and allow to cool completely.
Fill and cover your candies: Retrieve your chilled chocolate shells and add your fruity filling to the centers by either piping or carefully spooning. Heat the rest of the chocolate using your double boiler and top off the candies to form the "bottoms," smoothing them with a spatula.
Chill to set, then they're ready to eat!
Lemon-Poppy Seed Snack Cake


Ingredients:
flour, sugar, lemon zest, baking soda, salt, water, lemon juice, cider vinegar, poppy seeds

Directions:
Lightly oil (or spray with a light mist of oil] a 9 x 13-inch baking pan and set aside.
In a large bowl, stir together the flour, sugar, zest, baking soda, and salt, and set aside In small bowl or measuring cup, whisk together the water, lemon juice, oil, and vinegar Add the wet ingredients to the dry ingredients and whisk until well blended Add the poppyseeds and whisk well to combine.
Pour the batter into the prepared pan.
Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean Cut into 12 pieces before serving.
Triple Threat Fruit Smoothie
Category: breakfast-and-brunch
By HEJEANS

A wonderful, delightful fruit smoothie...it will help you cool down after a hot day in the sun.

Ingredients:
1  kiwi, sliced
1  banana, peeled and chopped
½ cup blueberries
1 cup strawberries
1 cup ice cubes
½ cup orange juice
1 (8 ounce) container peach yogurt

Directions:
In a blender, blend the kiwi, banana, blueberries, strawberries, ice, orange juice, and yogurt until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 134.5
Fat: 1.1 g
Saturated fat: 0.4 g
Carbohydrates: 29.6 g
Sugars: 21.6 g
Dietary fiber: 2.6 g
Protein: 3.6 g
Cholesterol: 3.8 mg
Sodium: 41.1 mg
Cranberry Green Tea


Ingredients:
cranberry juice, fresh lemon juice, Splenda granular

Directions:
"Stir and serve chilled (on ice] or steaming hot."
Vegetarian Chili


Ingredients:
onions, carrot, garlic cloves, chili powder, cumin, diced tomatoes, diced tomatoes, brown sugar, red kidney beans, bulgur, plain yogurt, scallion, cilantro

Directions:
In a dutch oven, over medium heat, add the vegetable stock, onions, carrot, jalapeno, garlic, chili powder and cumin.
Cover and simmer 5 - 7 minutes, or until the onions and carrots are soft.
Add the tomatoes (with their juices] and the brown sugar; cover and cook for 5 minutes over high heat, stirring occasionally.
Reduce the heat to low; stir in the beans and bulgur.
Simmer the chili, uncoverd, for 15 minutes, stirring occasionally.
Serve garnished with yogurt, scallions, and cilantro.
Chocolate Krispies


Ingredients:
margarine, sugar, golden syrup, cocoa powder

Directions:
Put the margarine, sugar and syrup in a saucepan and heat gently until it has all melted and mixed together.
Remove from the heat and add the cocoa powder. Mix inches.
Add the Rice Krispies and mix well to coat evenly.
Drop tablespoonfuls of the mixture into paper cases. Chill in the fridge until set.
Glazed Peas and Potatoes with Mint
Category: side-dish
By ChefBillT

My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish.

Ingredients:
2 cups shelled fresh peas
¾ pound new or red potatoes, unpeeled, cut into 1/2-inch cubes
2 tablespoons unsalted butter
½ cup low-sodium vegetable or chicken broth
½ teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon thinly sliced fresh mint

Directions:
Put peas in a bowl. Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water. Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes. Stir in parsley and mint.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 89
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 13 g
Sugars: 0.4 g
Dietary fiber: 2.8 g
Protein: 2.9 g
Cholesterol: 7.6 mg
Sodium: 162.9 mg
Holy Cow Cake


Ingredients:
eggs, Cool Whip

Directions:
Follow directions on cake mix box and bake in a 9 x 13 inch pan.
After cake has cooled, punch 25-30 holes in it with a straw all the way to the bottom.
Pour condensed milk on top of cake.
Squeeze ½ of caramel on top of cake.
Sprinkle with chopped Hershey bars.
Spread cool whip on top and refrigerate before serving.
I Had Planned to Use a New Ice Cream Maker. But, when I Had All


Ingredients:
skim milk, sugar, bananas, vanilla bean

Directions:
Shake condensed milk can thoroughly. Stir milk and condensed milk in a large pot and heat on medium high until it starts to boil, then immediately remove from the heat.
Whisk egg yolks together, then combine with sugar until thoroughly blended.  Mash up bananas and blend into sugar-egg mixture.
Gradually stir the sugar-egg-banana mixture into the hot milk mixture until blended.
If using vanilla extract, use 1 teaspoon in place of a fresh vanilla bean. If not, then split vanilla bean lengthwise and scrape out the insides.
Return pot to the heat and add vanilla bean scrapings plus the bean itself. Heat on medium low for 2-3 minutes, stirring constantly.
Remove from heat. Pour mixture through fine mesh sieve into a new container and discard all solids. Immerse container in an ice bath to lower the temperature.
IF YOU HAVE AN ICE CREAM MAKER, ADD MIXTURE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. IF NOT, THEN PERFORM THE FOLLOWING STEPS.
Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works best, but is not essential.
Place the cold mixture into the cold pan.
Chill for about 20 minutes and check your ice cream. As the edges start to freeze, scrape the edges and stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. Return to the freezer.
Stir ice cream vigorously every 30 minutes until it is firmly frozen. You will need to use  a more sturdy spoon to stir as the mixture hardens. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat and continue the process.
Store ice cream in a sealed freezer container until ready to serve.
Cocoa Drop Cookies


Ingredients:
shortening, sugar, egg, buttermilk, vanilla, flour, baking soda, salt

Directions:
Mix shortening, sugar and egg.
Stir in the buttermilk and vanilla.
Sift together dry ingredients and stir into buttermilk mixture.
Chill at least 1 hour.
Drop by rounded teaspoons on lightly greased cookie sheet; about 2" apart.
Bake at 400° just until almost no imprint remains when lightly touched.
Black Bean and Rice Stuffed Peppers With Jack Cheese


Ingredients:
water, red bell peppers, monterey jack cheese

Directions:
Break up sausage in medium saucepan. Cook on medium heat 5 minutes or until cooked through. Drain fat; set aside. Add water to same saucepan; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add sausage to rice; mix well.
Meanwhile, cook peppers in boiling water in large saucepot 5 minutes or until just tender. Immediately place peppers in large bowl of ice water to cool. Drain well.
Preheat oven to 350°F. Place peppers on foil-lined 13x9-inch baking pan. Spoon rice mixture into peppers. Sprinkle evenly with cheese.
Bake 10 minutes or until rice mixture is heated through and cheese is melted.
Beef Scaloppine


Ingredients:
flour, salt, pepper, chicken bouillon cube, water, red wine, green onions

Directions:
Mix the flour, salt, pepper and garlic salt., Coat the strips of meat., Fry in a pan, using shortening or oil until brown., Add the chicken bullion cube dissolved in the 1 cup water., Add the 2 cans beef gravy and the 3/4 cup red wine., Simmer for 1- 1 1/2 hours., Garnish with chopped green onion., Best when served over cooked rice!
Veggie Brunch


Ingredients:
onion, mushrooms, garlic clove, tomatoes, olive oil, eggs, mixed herbs, milk, salt, pepper, cheddar cheese

Directions:
Soften onions in olive oil for a few minutes.
Add mushrooms and garlic and soften them over a medium heat, being careful not to burn.
Add tomato and cook until soft.
Add tin of baked beans and stir. Heat through and move to the side.
Break 2 eggs into a mug.
Add herbs and seasoning and milk.
Whisk together.
Cook as an omelet/scrambled eggs as preferred.
Put bean mixture into a serving bowl and top with egg.
Sprinkle with cheddar and cook until cheese is melted in microwave.
Toast bread and serve to the side.
BLT Wraps


Ingredients:
bacon, lettuce, tomatoes, mayonnaise, Miracle Whip, salt, pepper, flour tortilla

Directions:
Place bacon, lettuce and tomato in large bowl, add enough mayo or Miracle Whip to"wet" all ingredients together.
Salt and pepper to taste.
Place a"generous" portion of BLT mixture onto tortilla, as if you were making a burrito.
Wrap and Roll-- your ready to go!
NOTE: Sometimes the kids will request shredded cheese in their mixture so I just divide into two mixes, one with shredded cheese, one without (I am not one to fool with a classic like a BLT by putting cheese on it].
Pineapple Cream Pie


Ingredients:
graham cracker pie crust, cream cheese, sweetened condensed milk, crushed pineapple, pecans

Directions:
Beat cream cheese until fluffy., Beat in sweetened condensed milk., Stir in pineapple and pecans., Pour mixture into pie crust., Refrigerate for several hours., Garnish with whipped cream.
Clabber Cake


Ingredients:
oleo, eggs, baking soda, buttermilk, sugar, cake flour

Directions:
Cream oleo and sugar., Beat in eggs., Sift flour with soda and cocoa., Alternately add dry ingredients and milk to creamed mixture., Bake in greased and floured pans at 350 degrees for 30 to 35 minutes., Look for"Frosting for Clabber Cake" recipe # 42168.
Guasacaca - Guacamole from Venezuela


Ingredients:
avocados, green pepper, garlic cloves, onion, vinegar, parsley, cilantro, chili pepper, chopped tomato

Directions:
Chop the avocados and the green pepper and place in a bowl with the chopped onion.
Finely chop the garlic and chile pepper and add to the onions and avocado.
Add the vegetable oil, vinegar, tomato, and the cilantro or parsley and toss gently.
If you prefer a smoother guasacaca, add all the ingredients to a blender or food processor, and process until smooth.
After the Dance Cookies


Ingredients:
pecan pieces, brown sugar

Directions:
Mix all ingredients together., Cover cookie sheet with foil., Drop by teaspoonful onto foil., Put in preheated 400 degree oven., Turn oven off when you put the cookies inches., Leave cookies in oven for 3 or 4 hours or overnight., Do not peek!, Peel cookies off foil and store in cookie tin.
Old-Fashioned Peanut Butter Cookies


Ingredients:
flour, baking powder, baking soda, salt, crunchy peanut butter, butter, brown sugar, granulated sugar, eggs, vanilla

Directions:
PREHEAT oven to 350°F Combine flour, baking powder, baking soda and salt; set aside. Beat peanut butter, butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
DROP tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Flatten each, in criss-cross pattern, with tines of fork.
BAKE 8 to 10 minute or until golden brown. Cool 5 minute Remove from baking sheets to wire racks; cool completely.
Chunky Trail Mix Breakfast Cookies


Ingredients:
butter, crunchy peanut butter, brown sugar, vanilla extract, eggs, milk, white whole wheat flour, non-fat powdered milk, cinnamon, salt, old fashioned oats, dried cherries, raisins, golden raisin

Directions:
Preheat the oven to 350°F Spray two baking sheets with nonstick pan spray.
In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
Add in the eggs and liquid milk, mix until well combined. Scrape the bottom and sides of the bowl once or twice.
On low speed mix in the flour, dried milk, cinnamon and salt. Mix until the dough is cohesive. Add last 6 ingredients until combined.
Use a 1/4 cup to measure out batter. Place 2 inches apart, slightly flattening each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
Bake the cookies for 18-20 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Enjoy!
Jan's Reuben Casserole


Ingredients:
potato & cheese pierogies, sauerkraut, corned beef, provolone cheese

Directions:
Line bottom of 9x13 pan with frozen peirogie., Spread sauerkraut on top., Add the corned beef.  Top with thousand island dressing., Top all with provolone cheese., Bake at 350 deg. for 45 minutes.
Chili Con Carne


Ingredients:
beef, pork, onion, tomato paste, garlic cloves, tomato sauce, water, mild chili powder, salt, oregano, cumin, red kidney beans

Directions:
Add Pork and Beef to pan and brown meat.
Then add onion, garlic, water, tomato sauce and tomato paste.
Mix Cocoa, chilli powder, salt, cumin, oregano and add to pan slowly, mixing in well.
Cook on low for 1-2 hours or until meat is tender OR pile ingredients into crockpot and cook on LOW for 8-10 hours.
This dish is quite unique as it uses cubed meats rather than mince.
Strawberry Lassi
Category: breakfast-and-brunch
By RADHIKA GHATAGE

Lassi is a refreshing cool drink also used as a light dessert during summer.

Ingredients:
9   ripe strawberries, rinsed
2 tablespoons white sugar
¼ cup whole milk
1 cup low-fat yogurt
3  ice cubes

Directions:
Cut 3 strawberries into small pieces and set aside. In a blender, place the remaining strawberries and sugar; blend on high speed for 30 seconds. Pour in the milk and blend another 30 seconds. Add the yogurt and blend on high speed for 1 minute. To serve, place 1 ice cube in each of 3 glasses and pour in the lassi. Top with the strawberry pieces and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 servings

Calories: 111.1
Fat: 1.8 g
Saturated fat: 1.1 g
Carbohydrates: 19.2 g
Sugars: 17.7 g
Dietary fiber: 1.1 g
Protein: 5.3 g
Cholesterol: 6.5 mg
Sodium: 66.7 mg
Chicken With Cranberries and Orange


Ingredients:
skinless chicken pieces, garlic cloves, soy sauce, orange, zest of, tomato paste, ground cinnamon, marmalade, dried cranberries, cornflour, white wine, water, of fresh mint

Directions:
Place the chicken pieces in the cooker.
In a small bowl mix together the garlic, soy sauce, orange zest, juice, tomato paste, cinnamon and marmalade and spoon over the chicken pieces in the cooker.
Cover with the lid and cook following the times and settings in the description above.
Thirty minutes prior to the end of cooking turn the control to high if cooking on low. Stir in the cranberries.
Mix the cornflour to a smooth paste with the brandy (or white wine or water] and stir into the juices in the cooker.
Cover with the lid and continue to cook for the final half hour.
Serve sprinkled with chopped mint.
Bonbons
Category: desserts
By Diane

This recipe was made by my mother only around Christmas time.  Now, I carry on the tradition of this sweet confection.

Ingredients:
1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

Directions:
In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla.  Stir well.  Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls.  Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets.  Freeze until hard. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper.  Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water.  Stir until melted.   Using a toothpick or a fork, dip each bonbon in the melted chocolate.  Place on waxed paper to dry.  When chocolate has hardened, store bonbons in plastic bag in the freezer.

Prep time: 2 hrs
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 150 bonbons

Calories: 144.9
Fat: 8 g
Saturated fat: 3.8 g
Carbohydrates: 18.9 g
Sugars: 17.5 g
Dietary fiber: 1 g
Protein: 1.1 g
Cholesterol: 1.8 mg
Sodium: 36.7 mg