xiaoxl/recipe_data huggingface dataset:
Lori's Chicken Fajitas


Ingredients:
chicken breasts, fresh lime juice, olive oil, fresh cilantro, garlic, chicken breast, bell peppers, onion, Worcestershire sauce, Tabasco sauce, lemon juice, cumin, garlic, salt, olive oil

Directions:
Marinate chicken 3 to 4 hours and then grill chicken till done.
Let chicken sit while preparing vegetables, then slice chicken.
In skillet, cook peppers, onions, spices, Worcestershire sauce and Tabasco in oil.
Cook till tender crisp.
Add sliced chicken into vegetable mixture and simmer 3 to 4 minutes.
Serve with flour tortillas and your favorite fajita fillings.
Beer Bread Mix (with Gift Tag Directions)


Ingredients:
flour, yellow cornmeal, baking powder, salt, baking soda, brown sugar, parmesan cheese, crushed red pepper flakes, beer, butter

Directions:
Stir together flour, cornmeal, baking powder, salt and baking soda.
Place with remaining ingredients in jar, layering if bottle is clear.
GIFT TAG DIRECTIONS: Place jar contents in a medium mixing bowl.
Stir in one 12-oz.
can or bottle of beer just until combined.
Pour into a greased 8x4x2 inch loaf pan.
Bake in a 375 degree oven for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cover with foil during the last 10 minutes of baking if necessary to prevent overbrowning.
Remove from oven and brush with butter, if desired.
Cool in pan for 10 minutes; remove from pan.
Serve warm or cool completely on a wire rack.
Lentil Salad W/ Avocado & Cilantro


Ingredients:
black lentils, green lentils, shallots, cumin, lime zest, lime juice, olive oil, fresh cilantro, Hass avocado, sea salt

Directions:
In a large bowl, mix together all of the ingredients except for the avocado.
Mound each serving on a plate and place the fanned avocado over the lentils.
Drizzle the avocado with a bit of olive oil & season with additional flaky sea salt (preferably Maldon] and additional pepper.
Garnish with a sprig of cilantro, if desired.
Zesty Crab Dip


Ingredients:
cream cheese, onions, fresh chives, milk

Directions:
Preheat the oven to 375F and lightly spritz a shallow baking dish with cooking spray (Pam].
Mix all the ingredients except for the almonds and place in prepared baking dish.
Sprinkle the almonds over the top and bake for 15 minutes.
Garlicky Tomato Salad


Ingredients:
tomatoes, garlic cloves, fresh parsley, white sugar, salt, canola oil, white vinegar, black pepper

Directions:
Quarter the tomatoes and place in bowl with a fitted lid.
Peel and mince the garlic cloves as finely as possible.
Mince parsley.
Combine tomatoes, garlic and parsley.
Combine dressing ingredients and shake well. Pour over the tomato mixture, cover and chill at least five to eight hours before serving.
Chocolate Chip Banana Bread II
Category: bread
By TI2GR

This is a really rich, dessert bread. Great for quick breakfast or warm with butter as a dessert. The walnuts may be omitted if desired.

Ingredients:
1 cup shortening
2 cups white sugar
2  eggs
2 tablespoons mayonnaise
6  very ripe bananas, mashed
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas.  Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts. Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 2 - 9x5 inch loaf

Calories: 346.5
Fat: 16.5 g
Saturated fat: 4.6 g
Carbohydrates: 48.4 g
Sugars: 29.3 g
Dietary fiber: 2.2 g
Protein: 4 g
Cholesterol: 19.1 mg
Sodium: 217.6 mg
Fruity Chicken Casserole


Ingredients:
ground black pepper, chili powder, onion, apple, soy sauce, lemon juice, butter, bananas, sultana

Directions:
Combine cornflakes, chili powder and pepper.  Cut chicken into serving pieces - about 8 should suffice.  Roll these in the cornflakes until coated as best you can.  Set aside.
Spray frying pan with oil and brown chicken on all sides.  Remove from pan and place into a casserole dish.
Cook onion until translucent.  Peel the apple and cut into thin slices.  Add these to frying pan for about two minutes, stirring constantly.
Add in chicken stock, crushed pineapple, lemon juice and soy sauce.  Bring to the boil.
Pour resulting mix over the chicken in the casserole.  Cook at 180 degrees Celsius for about an hour.
Melt butter in the frying pan.  Peel bananas and cut in half lengthwise, then into half again.  Add bananas to frying pan and cook until lightly brown all over.  Add in flaked almonds and sultanas.  Stir frequently and fry until lightly browned (about 2-3 minutes].
Dish casserole onto plates and divide bananas and almonds evenly among them.  Serve with rice or a salad.
My Very Own Spring Rolls With Peanut Sauce


Ingredients:
shallots, garlic cloves, bean sprouts, cabbage, carrots, light soy sauce, sugar, garlic cloves, red chilies, peanuts, sugar, white vinegar, water, tapioca starch

Directions:
For the filling:
Heat the oil in the pan over medium heat and stir fry the shallots and garlic in the pan till aromatic.
Then add the mince meats and continue stirring till the meat change color.
Put all the remaining ingredients into the pan one at each time.
Stir fry till all the ingredients are cooked and set aside. Let cool down to room temperature before start to wrap.
Making the peanut sauce:
Heat some oil in the pan (but not too much] and fry the candle nuts, garlic and chillies till a bit brown (but be careful not to burn them].
Using a blender or food processor, put all the ingredients together and process them till combine well ( I usually just pulse them in the food processor till combine, cause I still want a bit chunk of nuts in my sauce. Love the crunch].
The sauce is ready!
To make the spring rolls:
In a flat surface, place one wrapper in a diamond position and take about 2 tbsp of the filling (make sure you drain the water a little bit from the filling before you put it on the wrapper, it's just the juice that come out from the veggies]. Place the filling about 4-5 cm from the point edge and roll it up once to cover the fillings. Fold the left and right into the middle part and continue roll up till you reach the end bits. Before you roll up to the last end bits, with your hand, brush a little of the tapioca starch and water mixture at the edges of the wrapper and roll up. First spring roll is ready!
Repeat till finish.
Heat a quite large amount of oil (or you could use shallow frying as well if you decide not to waste so much oil at once, as long as your oil cover all parts of the spring rolls when you fry them. But I find that deep frying is the best way to achieve a delicious spring roll as you get the spring rolls to cook evenly in all sides.
When to oil is hot, fry the spring rolls about 2-3 minutes or till golden brown. Don't crowd them! Drain them in paper towel.
Ready to serve with the peanut sauce alongside.
Steamed Sea Bass with Black Bean Sauce


Ingredients:
sea bass fillets, ginger, green onions, cilantro

Directions:
Place a rack in a wok or frypan with 1" water.
Place fish in pyrex pie plate in a single layer.
Spread black bean sauce over top and side of fish.
Top with ginger and green onion.
Drizzle oil over fish.
Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
Remove and garnish with cilantro.
Cinnamon Twist


Ingredients:
sour cream, vegetable shortening, sugar, baking soda, salt, egg, water, flour, butter, sugar, cinnamon

Directions:
Scald together sour cream, shortening and sugar.
Remove from heat; cool.
Add baking soda, salt and egg.
Dissolve yeast in warm water.
Add to above mixture.
Mix in one cup of the flour at a time.
Mix well and placed on floured board and let rise one hour.
Roll out in a rectangle about 12x8 inches.
Spread bottom half with butter, sugar and then sprinkle lightly with cinnamon.
Fold top over and cut in 1/2x9-inch lengthwise stripes.
Twist twice and place on greased cookie sheet.
Let rise one hour in a warm place.
Bake 15 minutes at 350 degrees.
Remove form pan and glaze with a powdered sugar icing.
Shrove Tuesday Crêpes


Ingredients:
eggs, water, dark rum, vanilla extract, sugar, salt, flour, butter, lemons, zest of

Directions:
For the batter, whisk together the eggs, water, rum, vanilla, sugar and salt in a large bowl, until well blended.
Sift the flour, a bit at a time, whisking each addition until smooth.
Add in half the melted butter and the lemon zest, whisking until the batter has slightly thickened, with the consistency of melted ice cream. Put the remaining butter in a small cup and keep it warm.
Heat the crepe pan or a nonstick skillet over medium heat until quite hot. Lightly brush with melted butter. Ladle in a scant ? cup of batter, tilt and swirl so it coats the bottom. Lower the heat and cook the pancake until underside is golden brown, 2 to 3 minutes. Flip it over with a spatula and fry for a half minute or longer, until the second side is lightly browned. Slide the crepe out of skillet and repeat with the remaining batter. (Coat pan with butter as needed.].
Fold the creps and squeeze some lemon juice over them, sprinkle with granulated sugar or cinnamon or spread with a filling of your choice.
Chinese Spinach


Ingredients:
frozen spinach, onion, soy sauce, sugar, water chestnut

Directions:
Cook spinach according to directions on package.
Drain well and set aside.
Preheat a small saucepan over medium heat for 1/2 minute.
Swirl oil around the bottom of the pan, add onions and cook and stir until onions are soft but not browned.
Add soy sauce and sugar to onions and mix lightly.
Add chestnuts and spinach to onion mixture and cook and stir over medium heat to reheat to serving temperature.
Serve hot using 1/2 cup per serving.
Food exchange per serving: 1 veggie and 1 fat, Low sodium diets, omit soy sauce low cholesterol diets, use as is.
Healthy Dijon Salmon for One
Category: main-dish
By Emily

As a college student, I find myself cooking for one all the time. It is not easy to find meals where this type of portion is easily obtained, but I created a recipe where it is extremely simple for those of us who always cook for one!

Ingredients:
3 tablespoons lemon juice
2 teaspoons honey Dijon mustard
1  green onion, chopped
1 teaspoon freshly grated ginger
1 (8 ounce) salmon fillet
ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix lemon juice, mustard, green onion, and ginger together in a bowl. Set aside. Place salmon into a baking dish. Spread mustard mixture over salmon and sprinkle with black pepper. Bake in the preheated oven until salmon flakes easily with a fork, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 serving

Calories: 383.6
Fat: 21.7 g
Saturated fat: 4.4 g
Carbohydrates: 5.5 g
Sugars: 0.8 g
Dietary fiber: 0.8 g
Protein: 39.2 g
Cholesterol: 110.3 mg
Sodium: 360 mg
Better Pecan Pie


Ingredients:
pecans, butter, sugar, corn syrup, salt, eggs, vanilla

Directions:
Put the butter in a pan on medium heat and let it brown, then cool for a few minutes, so as not to cook the eggs in the filling.
Combine all the ingredients in a medium bowl, mix well.
Pour filling into crust.
Bake at 325 for 30 - 45 minutes, until edges are firm and center is almost set.
My Healthy FRITTATa MUFFINS


Ingredients:
eggs, milk, salt, pepper, parmesan cheese, onion, cremini mushroom, spinach

Directions:
preheat oven to 350 degrees; spray muffin tin with cooking spray.
in a bowl, combine 3 eggs, 3 egg whites, milk, salt, pepper, cheese of choice and chopped veggies of choice; whisk well.
scoop 1/4 cup of mixture into each muffin slot until all 12 are filled; bake for 25 minutes.
let cool a couple minutes and serve.
Tender Yeast Pancakes


Ingredients:
flour, baking soda, baking powder, sugar, salt, instant yeast, warm water, eggs, vanilla, buttermilk

Directions:
In measuring cup; mix together warm water, 1 tsp sugar and the yeast,.
set aside and let bubble.
Sift; flour, baking powder, baking soda , 2 teaspoons sugar, salt and if using;
cinnamon, or peel.
Mix; 3 beaten eggs with oil, buttermilk, yeast mixture and vanilla.
Note; its best if you have the eggs and buttermilk at room temperature.
Pour the liquid into the dry ingredients mix til blended., Can add fruit
at this time, the batter will be thick.
Ladle 1/2 cup portions onto a hot griddle and cook til lightly brown on both sides.
This batter can be used right away or kept in the frig. overnight.
Cheesy Red Beans and Rice


Ingredients:
cooked white rice, tomatoes with basil, red kidney beans, red bell pepper, onion, garlic cloves, chili powder, salt, pepper, mild cheddar cheese

Directions:
Prepare rice according to package directions.
Combine vegetable oil, bell pepper, onion, garlic, salt, pepper, and chili powder in large frying pan and sauté until pepper and onion are almost done.
Add kidney beans and liquid to pepper and onion mixture.
Continue to cook until pepper and onion are done.
Add crushed tomatoes and pepper and onion mixture to pot with rice.
Simmer until heated through and most of liquid has been absorbed by rice.
Serve topped with shredded cheddar cheese.
Diet 7-Up Raspberry Ice


Ingredients:
"fresh raspberry"

Directions:
In a blender, combine all ingredients and blend until smooth., Pour into glass and garnish with additional raspberries if desired.
More Than Just Gorp!


Ingredients:
"raisins"

Directions:
"Mix all ingredients together and store in an airtight container!"
Butternut Squash Soup


Ingredients:
butter, onion, celery rib, carrot, potatoes, chicken broth, salt, pepper

Directions:
In a large pot, cook onion, celery carrot, potatoes and squash in butter for 5 minutes or til veggies are browned.
Add enough stock to cover veggies, bring to a boil, reduce heat to low and simmer til veggies are tender, appx 40 minutes.
Puree veggies and cooking broth with stick blender (OR remove to blender to puree and return to cooking pot].
Add remaining stock to make soup the desired consistency.
Season with salt and pepper.
Emeril's Bacon Lentils


Ingredients:
bacon bits, celery, onion, carrot, lentils, bay leaf, water, chicken bouillon cubes, olive oil

Directions:
Heat large soup pot over med high heat with oil., Add onions, celery, and carrots., Cook until the veggies sweat a little and become tender., Add bacon bits, bay leaves, and lentils., Cook for a few minutes, stirring constantly to not burn the bacon., Add the water and boillion cubes., Bring to a boil., Cover and cook for about 30 minutes., Add salt and pepper to taste.
Mom's Molasses Cookies


Ingredients:
brown sugar, molasses, egg, flour, baking soda, cinnamon, ginger, clove, salt, granulated sugar

Directions:
Mix together brown sugar, Crisco, molasses and egg; add in flour, soda and spices, mix well.
Cover and refrigerate at least 1 hour.
Preheat oven to 375°.
Shape dough into walnut-sized balls.
Dip tops in granulated sugar.
Place sugar-side up about 3" apart on cookie sheet.
Bake 10-12 minutes.
Remove immediately from cookie sheet and let cool.
Chef John's Sweet Potato Muffins
Category: bread
By Chef John

Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.

Ingredients:
non-stick cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground ginger
1 pinch freshly grated nutmeg
4  large eggs
1 ½ cups white sugar
½ cup light brown sugar
1 cup vegetable oil
¼ cup melted butter
2 cups mashed sweet potato (yams)
1 cup chopped pecans, plus more for topping
2 teaspoons demerara sugar for topping

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray. Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl. In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups. Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar. Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 24 muffins

Calories: 260.3
Fat: 15.3 g
Saturated fat: 3 g
Carbohydrates: 29.3 g
Sugars: 17.6 g
Dietary fiber: 1.3 g
Protein: 2.7 g
Cholesterol: 36.1 mg
Sodium: 227.7 mg
Chocolate Pecan Pie Bars


Ingredients:
unsalted butter, unsalted butter, light brown sugar, all-purpose flour, salt, eggs, light corn syrup, granulated sugar, pecans

Directions:
Preheat oven to 350°.
Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
Pour mixture into prepared pan; press firmly into bottom.
Bake until lightly browned, 25-30 minutes.
Let cool, 10 minutes.
Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
Add chocolate chips and pecans; spread over crust.
Bake until set, 25-30 minutes.
Cool completely in pan before lifting out (use foil to lift].
Cut into 32 bars.
Aamkhand Recipe-Shrikhand Recipe


Ingredients:
yogurt, powdered sugar, saffron strands, milk, mango pulp, pistachios, cardamom powder

Directions:
Take chopped mango into the blender. Blend it till you get a smooth puree.
Crush the saffron in mortar and pestle.
Add crushed saffron into the warm milk mix very well and keep aside.
Soak pistachio and almonds in hot water for 10 minutes.Remove the skin and chop it into small pieces.
Place the hung curds in a deep bowl and whisk well.
Add the mango pulp and powdered sugar and whisk well.
Add the cardamom powder, saffron-milk mixture, almonds, pistachios into the thick yogurt and mix well.
Refrigerate for at least 1 hour.
Serve chilled.
Bacon Cheese Frittata
Category: breakfast-and-brunch
By Mildred Marie Martin

Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.

Ingredients:
5 slices bacon
6  eggs
1 cup milk
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onions
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese. Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 244.7
Fat: 19.1 g
Saturated fat: 9.5 g
Carbohydrates: 3 g
Sugars: 2.5 g
Dietary fiber: 0.1 g
Protein: 15.3 g
Cholesterol: 227.6 mg
Sodium: 602.5 mg
Spinach and Strawberry Salad


Ingredients:
spinach, strawberries, white wine vinegar, white sugar, paprika, sesame seeds, poppy seed

Directions:
1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
My Note:   After making it a few times I will say that you can do all these variations and it will be terrific but do NOT put the dressing into the fridge, leave it on the counter! It will not be good, it will get creamy and stay on the salad like PASTE. You can get the spinach (baby spinach is the best] and slice the strawberries with an egg slicer and toss ahead, in the fridge -- but let the dressing sit on the counter, trust me. Then toss immediately before eating. Some time I added candied sliced almonds --  just add almond slices to a frying pan and lightly sugar the almonds, add a few drops of water to this slowly and let it cook for a few minutes. caramelizes to a crisp, sweet. Very hot, be careful. I also added the blue cheese, mentioned by other readers. also.instead of using all that sugar, I substituted some honey for the sugar instead, which helped the dressing stick to the salad. I also halved the sugar and substituted Raspberry Balsamic Vinegar for White Vinegar. Also, left out the seeds(I couldn't find them in the store some times] and used sliced almonds. Delicious.
Moist Passover Bagel
Category: bread
By Eva's Kitchen

Moist Passover bagels that are soft and fluffy. They make matzoh take on a new light. You can still have a sandwich on Passover.

Ingredients:
cooking spray
1 ⅓ cups water
⅔ cup peanut oil
1 teaspoon salt
1 teaspoon white sugar
2 cups matzo meal
6  eggs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray. Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Remove from heat. Add 2 cups matzoh meal; allow to cool for at least 5 minutes. Add eggs, 2 at a time, stirring to incorporate into dough. Form 2 tablespoons of dough into a ball using wet hands. Transfer to the prepared baking sheet. Repeat with the remaining dough. Poke a hole into the middle of each ball. Bake in the preheated oven until lightly brown, 50 minutes to 1 hour.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 24 bagels

Calories: 220
Fat: 14.7 g
Saturated fat: 2.8 g
Carbohydrates: 18.5 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 5.1 g
Cholesterol: 93 mg
Sodium: 231.2 mg
Crunchy Coleslaw


Ingredients:
cabbage, green pepper, carrot, onion, white wine vinegar, sugar, salt, pepper

Directions:
place shredded cabbage in large bowl, add ice and enough water to cover, refridgerate for 1 hour.
Drain and dry cabbage.
in Salad bowl, combine cabbage, green pepper, carrot and onion, gently toss.
In small bowl, mix remaining ingredients, pour over vegetables and toss well.
Cover and refridgerate 2 hours.
Easy Tofu Salad with Tuna and Watercress
Category: salad
By Emi Goya

Fresh tofu salad with a sesame, garlic and soy sauce dressing.

Ingredients:
3 cups bean sprouts
1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes
2 (5 ounce) cans tuna, drained
1 bunch watercress, chopped
2  tomatoes, cubed
¼ cup Japanese pickled radish  (Optional)
½ cup chopped onion
4 cloves garlic, thinly sliced
¼ cup sesame oil
½ cup soy sauce

Directions:
Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl. Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 215
Fat: 12.3 g
Saturated fat: 1.8 g
Carbohydrates: 9.1 g
Sugars: 3.9 g
Dietary fiber: 2.1 g
Protein: 19.3 g
Cholesterol: 12.6 mg
Sodium: 1298.8 mg