xiaoxl/recipe_data huggingface dataset:
Homestyle Movie Theater Popcorn


Ingredients:
"salt"

Directions:
FOR A NON-GREASY "POPPED-IN" BUTTER FLAVOR -- INCREASE POPPING OIL TO 1/3-1/2 CUP, THEN SKIP ADDING THE TOPPING OIL. FOR AN ALTERNATIVE VERSION, USE PURE EXPELLER-PRESSED COCONUT OIL AS THE ONLY OIL (ADD 1/3-1/2 CUP COCONUT OIL BEFORE POPPING, THEN SEASON WITH SALT].
SELECT a large heavy-bottomed 3 quart pot with an accompanying lid and place over medium heat.
ADD 1/4 cup Orville Redenbacher's Buttery Flavor Popping & Topping oil.
DROP a 3 or 4 popcorn kernals into pot and cover; WAIT until at least one kernal pops.
UNCOVER and add 1/2 cup popcorn.
COVER again then swirl pot gently to saturate kernals.
AFTER kernals begin to pop, shake pan every few seconds until popping slows down.
TURN off heat when popping slows down.
REMOVE from heat, remove lid and season popcorn immediately with salt.
SERVE and enjoy.
Stuffed Jalapeno Peppers


Ingredients:
mozzarella cheese, monterey jack cheese, monterey jack pepper cheese, tomatoes, purple onion, white wine

Directions:
Bring a pot of water to a boil, and par-boil the Jalapenos for 3-4 minutes. Drain. Cool.
Cut a slit lengthwise along one side of each pepper, leaving the stem intact.
Using a teaspoon / paring knife, carefully scrape out the core and seeds of each pepper.
Now stuff the peppers with sticks of cheese.
In a casserole dish, add the sliced tomatoes.
Add the red onion.
Add the white wine. Salt and pepper to taste. (proper seasoning - important].
Place 8 oz. shredded Mozerella on top in the middle of the tomatoes and onion.
Arrange the dozen peppers in a circle, or aside each other on top of the cheese.
Add the remaining shredded cheese in the middle of the peppers in one large "pile".
Season top with paprika lightly for additional color.
Preheat oven to 350 degrees. Bake for approximately 25 minutes, until golden brown, and cheese is evenly melted.
Cheddar Jalapeno Bread


Ingredients:
active dry yeast, warm water, warm water, all-purpose flour, all-purpose flour, salt, olive oil, extra-sharp cheddar cheese, parmigiano-reggiano cheese, egg, salt

Directions:
Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast.].
Mix together flour, salt, oil, yeast mixture, and remaining 1x cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.
Scrape dough down side of bowl (all around] into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth] to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.].
Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
Fold dough in thirds (like a letter] with floured hands (dough will be sticky], pressing along seam of each fold to seal.
Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
Put oven rack in middle position and preheat oven to 400°F.
Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.
Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.
Return bread (not in pan] to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.
Mini Pepperoni Calzones


Ingredients:
egg, water, parmesan cheese, green bell pepper, onions

Directions:
Unroll pizza dough.  On a lightly floured surface roll dough into a 15" square. Cut into 20 - 24 3" squares.
Spoon a slightly rounded teaspoon of Pepperoni Pizza Filling atop each dough square.
Brush edges of each dough square with water.
Lift one corner of each square and stretch dough over the filling to the opposite corner, making a triangle.  Press edges together and seal well with fingers or a fork.
Arrange calzones on a greased baking sheet.  Prick tops with a fork.  Combine the egg and water.  Brush calzones with egg mixture.
Bake ina  425-degree F -- oven for 10 - 12 minutes or till golden.  During te last 3 minutes of baking time, sprinkle with shredded Parmesan cheese.  Let stand for 5 minutes before serving.
Pepperoni Pizza Filling:
In a bowl stir together all ingredients.  Use immediately or cover and chill for up to 24 hours.
Roasted Zucchini With Garlic


Ingredients:
zucchini, bulb of garlic, extra virgin olive oil, kosher salt, fresh ground black pepper

Directions:
Wash and trim ends of zucchini.
Slice zucchini lengthwise and then into 1-inch pieces.
Slightly crush and peel all the cloves of garlic.
Mix zucchini, garlic and remaining ingredients in a large bowl.
Lay evenly onto a foil lined pan.
Bake uncovered at 425°F for about 60 minutes or until tender and browned, turning once after first 30 minutes.
Pulled Pork


Ingredients:
extra virgin olive oil, yellow onions, chili powder, cumin, paprika, cayenne pepper, beer, ketchup, cider vinegar, tomato paste, chipotle chile in adobo

Directions:
Preheat oven to 300°F Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.
Walnut Coleslaw


Ingredients:
mayonnaise, Dijon mustard, red cabbage, celery, walnuts

Directions:
In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt and pepper.
Add the cabbage, celery and walnuts. Mix well.
Ghos Pilaau


Ingredients:
rice, chicken, ghee, channa dal, jeera powder, green chilies, salt, cloves, cardamoms

Directions:
Cook meat with salt, pepper, spices and green chillies till tender (using only sufficient water].
Boil chana dal in salted water till done.
Drain.
Boil rice.
In a heavy bottomed vessel, fry a little sliced onion with jeera powder in ghee.
Be sure to save a little onion for decoration on top.
Add rice to the browned onion with the cooked meat and dhal and gently toss together to ensure even distribution.
Pour another tablespoon of ghee over the top with the remaining onions.
Sprinkle a few tablespoons of water.
Steam till done.
Peppery Black Bean Salsa


Ingredients:
black beans, fresh corn, frozen corn, chopped tomato, red onion, lime juice, fresh cilantro, parsley, garlic, salt

Directions:
Combine all ingredients in a bowl., Stir and mix well., Cover and chill.
Antioxidant Berry Waffle


Ingredients:
eggs, milk, canola oil, all-purpose flour, whole wheat flour, baking powder, white sugar, mixed berry

Directions:
Whisk eggs and stir in milk and canola oil.
Combine all-purpose flour, whole wheat flour, baking powder, white sugar and egg mixture. Carefully mix until lumps disappear. Let rest for 10 minutes. Stir in mixed berries.
Preheat waffle maker to desired temperature. Apply a light layer of vegetable oil to heating plate. Spread waffle batter evenly onto heating plate. Close waffle maker and let bake until done.
Serve warm with butter and honey or pure maple syrup.
Fresh Corn and Tomato Casserole
Category: meat-and-poultry
By RALWOLF

This casserole is wonderful for a backyard picnic. It uses all fresh ingredients and simply contains corn, tomatoes and bacon. A great complement for a barbecue.

Ingredients:
4 slices bacon
8 ears  fresh corn
¼ cup butter
1 teaspoon salt
2 large tomatoes, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside. Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat. Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top. Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 328.2
Fat: 18.5 g
Saturated fat: 8 g
Carbohydrates: 38.8 g
Sugars: 7.7 g
Dietary fiber: 5.9 g
Protein: 8.9 g
Cholesterol: 33 mg
Sodium: 629.2 mg
Grilled Dilled Salmon Fillets


Ingredients:
salmon fillets, fresh dill, butter, lemon, fresh parsley

Directions:
Cut the salmon into 4 equal pieces.  Combine oil, dill, salt and pepper.  Coat salmon pieces in this marinade, cover and refrigerate about 20 minutes (or more].
Preheat broiler.  Place salmon, skin side down on broiler tray.   Broil about 4 minutes until done.  It is not necessary to turn.  Brush with butter.  Garnish each piece with a lemon slice and a parsley sprig.
Seasoned Shredded Slow Cooker Pork


Ingredients:
"water"

Directions:
Place meat in a slow cooker and add water., Sprinkle taco seasoning mix over meat., Cover and cook on high for 4-5 hours OR low for 6-8 hours., Shred meat with two forks and return to pot for 5 minutes more., Serve as suggested above.
Isolde's German Cheesecake
Category: world-cuisine
By ~TxCin~ILove2Ck

This is an authentic German cheesecake recipe from my friend Isolde, a dear friend and coworker, gave to me many years ago. Quark is found in Germany and parts of Europe. If you cannot find quark you may substitute fromage frais, yogurt cheese, mascarpone, 2 parts ricotta plus 1 part sour cream, or strained cottage cheese.

Ingredients:
⅜ cup butter
½ cup white sugar
1  egg
1 teaspoon baking powder
1 ⅓ cups all-purpose flour
18 ounces quark
3 tablespoons oil
¾ cup white sugar
1 individual packet vanilla sugar
1 (3 ounce) package non-instant vanilla pudding mix
2  egg yolks
1  egg
2 ⅛ cups milk
2 tablespoons fresh lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan. In a medium bowl, mix together the butter and sugar until smooth. Mix in 1 egg, then stir in the baking powder and flour.  Knead together into dough. Press into the bottom and up the sides of the prepared pan. Mix together the quark, oil, 3/4 cup white sugar, vanilla sugar, and pudding mix in a large bowl until smooth. Blend in the egg yolks, egg, milk, and lemon juice; pour mixture into the prepared pan. Bake in preheated oven until the filling no longer moves when you shake the pan, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9 inch cheesecake

Calories: 341.1
Fat: 15.8 g
Saturated fat: 5.3 g
Carbohydrates: 41.6 g
Sugars: 29.2 g
Dietary fiber: 0.4 g
Protein: 9 g
Cholesterol: 97.5 mg
Sodium: 207 mg
Maple-Baked Root Vegetables


Ingredients:
carrot, shallots, parsnips, turnips, olive oil, maple syrup, kosher salt

Directions:
Preheat the oven to 450°F.
Place all veggies in a large bowl and toss with olive oil, maple syrup and salt.
Transfer veggies to a large lightly oiled roasting pan or baking dish and bake until soft and caramelized on outside, about 1 hour, stirring gently every 20 minutes to ensure even browning.
Serve hot.
Cranberry Walnut Bread Recipe -- No Knead & Cast Iron Cooked


Ingredients:
bread flour, dried cranberries, walnuts, cinnamon, salt, active dry yeast, water, cornmeal, old fashioned oats

Directions:
Combine all dry ingredients in large mixing bowl. Mix thoroughly.
Add 1 1/2 cups water and stir with rubber spatula. Add remaining water (and more] as needed until you have a thoroughly mixed, wet, sticky mass of dough. (The dough will be wet and will not form a ball.].
Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours.
After 12 to 18 hours have passed, your dough should be dotted with bubbles and more than doubled in size. (It may also have a strong alcohol smell to it, but don’t mind that, it will burn off in the baking.] Dust wooden cutting board with bread flour and, using your plastic dough scrapers, scrape dough loose from sides of bowl and turn out onto board in one piece. Dough will be loose and sticky, but do not add more flour. Dust top lightly with flour and cover with clean cotton or linen tea towel (terry cloth will stick and leave lint on dough]. Let dough rise for another 1 to 2 hours.
About 30 minutes before second rise is complete, place your cast-iron pot (without lid] on rack positioned in lower third of oven (not at the very bottom]. Heat oven to 475°F.
Once oven has reached 475°, remove pot using heavy-duty potholders (be very careful at this stage – the pot and oven are extremely hot]. Sprinkle about 1 teaspoon coarse cornmeal evenly over bottom of pot.
Uncover dough and, using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times. With scrapers, lift dough carefully and let it fall into preheated pot by slowly separating the scrapers. Dust top of dough with rolled oats.  Cover pot and bake for 30 minutes.
After 30 minutes, remove cover from pot and continue baking for additional 15 minutes, or until loaf is browned, but not burned.
Remove pot from oven. With sturdy wooden or metal spatula, pry loaf from pot and transfer to cooling rack. Do not slice bread for minimum of 1 hour – this cooling time completes the process and shouldn’t be overlooked!
Stuffed Wieners


Ingredients:
mashed potatoes, cheddar cheese

Directions:
Boil wieners until cooked.
Let cool slightly or hold with tongs and cut a lengthwise slit 3/4 of the way through.
Place wieners in a baking dish.
Gently open the slit and spoon in heated mashed potatoes.
Top with shredded cheddar and heat in microwave or under broiler just until cheese melts.
Mississippi Beef Short Ribs
Category: main-dish
By Chef John

Recently the internet went wild for a delicious Mississippi pot roast wherein beef is braised in a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Guessing that the MSG from the latter two ingredients explained all the rage, I decided to mimic the flavors using from-scratch seasonings and boneless short ribs. It came out really well, especially when served over mashed potatoes with a garnish of parsley.

Ingredients:
2 ½ pounds boneless beef short ribs
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon olive oil
1 large onion, sliced
⅓ cup sliced fresh mushrooms
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon dried dill weed
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 tablespoons finely grated Parmigiano-Reggiano cheese
1 tablespoon all-purpose flour
⅔ cup chicken broth
1 tablespoon soy sauce
½ teaspoon Worcestershire sauce
6  whole pepperoncini peppers
¼ cup unsalted butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish. Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saute until mushrooms are golden brown, about 5 minutes. Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef. Sprinkle flour over the onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over the beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil. Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours. Spoon sauce from the bottom of the pan onto the beef to serve. Skim off excess fat as desired.

Prep time: 10 mins
Cook time: 2 hrs 55 mins
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 385.7
Fat: 34.1 g
Saturated fat: 15.2 g
Carbohydrates: 4.5 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 14.9 g
Cholesterol: 75.1 mg
Sodium: 968.2 mg
Ultimate Screwdriver


Ingredients:
character(0]

Directions:
"Fill glass with ice. Add Smirnoff Orange Flavored Vodka and orange juice. Stir well."
Birdie's King Ranch Chicken Casserole


Ingredients:
onion, butter, green chilies, chicken broth, flour tortillas, monterey jack cheese

Directions:
Brown onion in oil., Combine with soup, broth, chilies and chicken., Heat through., In large greased casserole dish, layer tortillas, chicken mixture, cheese., Repeat layers until casserole is filled., Bake in 350 degree oven for 30-40 minute.
Boiled Onions


Ingredients:
onions, margarine, butter, sugar

Directions:
Wash onions, trim ends and remove outer layer (keep whole].
Cook in salted boiling water for 30- 50 minutes (depending on size of onions] until soft and onion layers start to 'come apart'.
Drain water, and toss onions w/ margarine, sugar, salt and pepper.
You can make this recipe a day or 2 in advance, store in fridge, and heat up in microwave just before serving.
Bloody Caesar


Ingredients:
vodka, Worcestershire sauce, celery rib, lime wedge

Directions:
Rim a glass with lime, kosher salt, and chili powder.
Fill the glass – with ice and add ingredients.
Mix the ingredients thoroughly, then garnish with a fresh celery stick and lime wedge, and enjoy!
Enjoy responsibly!
Note: Can also be made with rum.
Porchetta Panini


Ingredients:
fresh Italian parsley, extra virgin olive oil, green onions, fresh lemon juice, garlic cloves, anchovy fillets, capers, lemon peel, salsa verde, fontina, arugula, onion

Directions:
For the Salsa Verde:
Combine all ingredients in a bowl, tossing until thoroughly mixed.
For Assembly:
Lightly toast the flatbread in oven. Smear 4 of the flatbread pieces with 1/3 cup Salsa Verde. Layer with sliced porchetta, fontina, arugula and onions. Cover with remaining flatbreqd. Press in Panini press until melted. Serve.
Louisiana Creole Vegetable Jambalaya


Ingredients:
onion, garlic cloves, celery, carrot, thyme, paprika, salt, bay leaf, green peppers, black-eyed peas, plum tomatoes, vegetable broth, zucchini, long grain white rice, parsley, cayenne pepper

Directions:
Heat the oil in a large heavy pot over low heat. Add the onions and cook, stirring until wilted, 10 minutes. Add the garlic, celery, and carrots. Cook, stirring 1 minute longer.
Mix in the thyme, paprika, salt, cayenne, and bay leaf.
Add both of the bell pepper, the black eye peas, tomatoes with their juices, and broth.
Bring to a boil. Reduce the heat to medium-low and cook, partially covered, for 10 minutes for the flavors to blend.
Adjust the seasonings. Remove and discard the bay leaf.
Add the zucchini and bring the sauce to a boil. Stir in the rice, cover, reduce heat to low, and cover until the rice is tender, 20 minutes.
Adjust the seasonings, stir in the parsley, and serve immediately.
Cooler Than A Cucumber Salad
Category: salad
By Kenedy Schlenker

This recipe may be simple but its flavor is big and juicy. I think it would be fabulous alongside spicy Asian curries, quick stir-fries, herb-roasted dinners -- and yes, it would be perfect for picnics. This is a delicious make-ahead picnic salad. Make more than you think you'll need, because you just might want some for breakfast.

Ingredients:
1 large cucumber, peeled and cut into chunks
2 small cucumbers, peeled leaving stripes of skin and sliced
1 large heirloom tomato, seeded and diced
⅓ small onion, finely chopped
¼ cup champagne vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons agave nectar, or more to taste
1 pinch sea salt, or to taste
freshly ground black pepper to taste

Directions:
Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.

Prep time: 25 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 54.4
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 8.4 g
Sugars: 4.7 g
Dietary fiber: 1.1 g
Protein: 1 g
Sodium: 5 mg
Easy Cream of Mushroom Soup


Ingredients:
cremini mushroom, olive oil, butter, onion, garlic cloves, salt, ground black pepper, dried thyme, fresh thyme, bay leaf, chicken broth, beef broth, Worcestershire sauce, sherry wine, cream cheese, low-fat cream cheese, half-and-half cream

Directions:
In a small skillet, heat 1/2 T olive oil over medium heat until shimmering. Add 1/2 c sliced mushrooms. Saute until limp and browned, 5-8 minutes. Remove from heat and set aside.
In a soup pot, heat remaining 1 T olive oil and butter until butter melts and foaming subsides. Add onions and saute 1-2 minutes until beginning to soften. Add garlic, mushrooms, salt, pepper, thyme and bay leaf. Cook until mushrooms collapse and exude liquid, about 8-10 minutes.
Add chicken broth, beef broth, Worcestershire sauce and sherry. Simmer 10 minutes. Remove and discard bay leaf.
Add cream cheese and half-and-half. Stir until cheese is melted. Using an immersion blender, puree the soup until smooth. Simmer an additional 10 minutes. Serve with a few pieces of sauteed sliced mushrooms on top.
BBQ Steak
Category: meat-and-poultry
By SILAU

This recipe will yield the most tasty and delicious steak that you can ever imagine.

Ingredients:
1 small onion, chopped
7 cloves garlic
½ cup olive oil
½ cup vinegar
½ cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak

Directions:
Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours. Preheat the grill for high heat. Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.

Prep time: 15 mins
Cook time: 15 mins
Total time: 3 hrs 30 mins
Yields: 6 servings

Calories: 442.2
Fat: 35.3 g
Saturated fat: 9.4 g
Carbohydrates: 5.3 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 25 g
Cholesterol: 74.4 mg
Sodium: 2159.1 mg