xiaoxl/recipe_data huggingface dataset:
Vegetable Stock


Ingredients:
olive oil, carrots, celery, onions, water, salt, basil, oregano, black pepper

Directions:
Cut the Carrots into rounds and both the Celery and Onions into bite size pieces.
Fry these in a pan with the Olive Oil and Spices until the Onions turn opaque.
Add the water and get to a rolling boil.
Boil until the vegetables are soft, about 20 minutes.
Strain out the vegetables in a large grate strainer to keep the spices in the stock.
Discard vegetables.
Savory Vegetable Stew


Ingredients:
carrots, onion, celery, cabbage, fresh parsley, tomato sauce, whole tomatoes, bay leaf, salt, thyme leaves, black pepper

Directions:
in 2 qt saucepan combine carrots, onions, celery and sausage.  cook over medium heat, stirring occasionally until sauage is browned and vegetables are crispy tender.  pour off fat.
meanwhile in 3 qt saucepan combine remaining ingredients.  cook over low heat, stirring, until heated through.
stir in cooked sausage and vegetables.
continue cooking, stirring occasionally until stew is thickened.
Grilled Stuffed Pork Chops


Ingredients:
applesauce, Dijon mustard, applesauce, apple cider vinegar, chili sauce, brown sugar, garlic powder, black pepper, salt

Directions:
Cut a one inch horizontal slit in the front of the pork chop.
Using a sharp knife, slice a cavity into the chop all the way back to the bone.  Leave about 1/2 inch uncut along all the sides.
Combine apple sauce, stuffing, and dijon mustard.
Divide evenly and stuff into each of the pork chops.
Squeeze the opening of each chop closes, or secure with a toothpick.
Sprinkle the chops with salt and pepper, to taste.
Combine the remaining ingredients to make a sauce.
Grill the chops over a high heat just long enough to sear both sides, about one minute each side.
Lower the heat to medium or transfer to the chops to a cooler part of the grill.
Baste with the sauce and turn several times, basting each time.
Chops should be done after about 20 minutes total cooking time or until the internal temperature reaches a minimum of 145 degrees.
Remove from heat and allow chops to rest 5-10 minutes before serving.
Roasted Green Beans With Shallots & Asiago Cheese


Ingredients:
green beans, shallot, asiago cheese, sea salt, black pepper

Directions:
Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/4 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
While beans are roasting, saute shallots in 1/2 t oil until clear. About 5 minute.
Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper, transfer to serving bowl, add sauted shallots & Asiago cheese. Mix well & serve.
Cheesy Zucchini Crisps


Ingredients:
parmesan cheese, garlic powder, zucchini, squash, butter

Directions:
Combine corn flake crumbs, cheese, and seasonings in a plastic bag., Dip zucchini in butter and shake in bag to coat., Bake at 375 for 10-15 minutes.
Budget-Savvy Sang Choy Bow


Ingredients:
iceberg lettuce leaves, garlic clove, red capsicum, plum sauce, chili sauce, soy sauce, brown lentils, spring onions, sea salt, fresh ground black pepper, spring onion, lime wedge

Directions:
Trim the lettuce leaves into cup shapes.
Heat the oil in a non-stick pan; add the garlic and capsicum; cook, stirring occasionally, until almost soft.
Snip one end of the sausages with the kitchen scissors; squeeze out 1cm (1/2 inch] lengths of meat from each sausage into the pan; cook, stirring, until browned and cooked through. Reserve the rest of the sausages for use in another dish.
Add the combined sauces, brown lentils and spring onions; stir over the heat until the lentils are hot; season with salt and pepper.
To serve, divide the sausage mixture among the leaves; garnish with extra onions; serve with lime wedges.
Vegetable & Gravy Pot Roast


Ingredients:
beef roast, olive oil, Worcestershire sauce, dried basil, garlic cloves, dry red wine, baby potatoes, carrots, onions, flour, sugar

Directions:
Preheat oven at 325 degrees. (or medium high heat stove].
Trim fat from meat and sprinkle basil, sugar, salt, and pepper on roast.
Brown all sides in olive oil in a 4-6 quart dutch oven.
Add garlic and onions to bottom of pan.
Mix beef stock, red wine, Worcestershire and pour over roast.
Bring to boil, reduce heat and let simmer.
Bake covered for 3 ½ hours.
Add potatoes and carrots. Place roast on top of vegetables.
Return to boil, reduce heat and let simmer.
Bake covered another 30 minutes or more until tender.
Transfer meat and vegetables to platter, reserve juices.
Gravy: combine ½ cup water and flour into pot roast juices on medium heat until thickened, season to taste and serve over roast and vegetables.
Theodore Kyriakou’s Mustard Mayonnaise


Ingredients:
dry English-style mustard, fresh lemon juice, eggs, olive oil, white wine vinegar, sea salt, fresh ground black pepper

Directions:
Making the mayonnaise in a Mixing Bowl with a Whisk:  Start by mixing together the mustard and lemon juice in a bowl; add 2 egg yolks and mix well; mix the 2 lots of oil together in a jug and start to add them a drop at a time to the egg mixture, while continuing to whisk; finally, add the white wine vinegar and then the remaining whole egg; and season to taste.
Making the mayonnaise in a food processor: Start by processing together the mustard and lemon juice, add the 2 egg yolks and process again so that all the ingredients are mixed well together; mix the 2 lots of oil together in a jug and start to add them in a gentle stream while the processor is running; finally, add the white wine vinegar and then the remaining whole egg; and season to taste, and process for a few moments to ensure that all the ingredients are well-combined.
Bird's Nest Salad
Category: salad
By Apple Jacks

This salad has all the food groups represented (bell peppers are actually a type of fruit) and would be an adorable addition to an Easter brunch. Garnish with buttered slices of crusty pumpernickel bread.

Ingredients:
1  egg
3 cups romaine lettuce leaves, torn into bite size pieces
¼ cup sliced red bell pepper
2 tablespoons minced white onion
¼ cup ranch salad dressing, or to taste
¾ cup alfalfa sprouts
1 pinch salt and black pepper to taste  (Optional)
¼ cup honey-glazed almonds

Directions:
Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold. Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.

Prep time: 15 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 1 salad

Calories: 155.9
Fat: 12.8 g
Saturated fat: 2.2 g
Carbohydrates: 5.6 g
Sugars: 1.6 g
Dietary fiber: 1.5 g
Protein: 4.4 g
Cholesterol: 50.6 mg
Sodium: 165.8 mg
Black Beans, Corn, and Yellow Rice
Category: side-dish
By tahoegirl

I put this together with what I had in my pantry.  It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas.  It's even better the next day.

Ingredients:
1 (8 ounce) package yellow rice mix
1 ¼ cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin

Directions:
Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Mix together the beans, corn, lime juice, and cumin in a large bowl.  Stir in the cooked rice and serve.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 servings

Calories: 99.6
Fat: 4.4 g
Saturated fat: 0.6 g
Carbohydrates: 15.1 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 2 g
Sodium: 195.1 mg
Pumpkin Bread


Ingredients:
pumpkin puree, eggs, sugar, salt, baking soda, flour

Directions:
Mix together the pumpkin, oil, eggs, sugar and salt and beat well., Add remaining ingredients., Place in two 9-inch loaf pans., Bake at 350 degrees for 45 to 50 minutes.
Caramel Oatmeal Baked Apple


Ingredients:
baking apples, cinnamon, nutmeg, oats, raisins, butter

Directions:
Heat oven to 400 degrees.
Spray an 8x8 inch baking pan with no-stick spray.
Core apples and cut a thin slice off bottom to stabilize in prepared pan, if needed.
Combine cinnamon, nutmeg, oats, raisins and butter in a small bowl and mix well.
Stuff apples with mixture and cover the pan with foil.
Bake for 45-50 minutes or until apples are tender.
Drizzle apple with caramel topping.
Serve warm.
Bagels


Ingredients:
warm water, dry yeast, canola oil, bread flour, salt, flour

Directions:
Sprinkle the yeast over the warm water to soften. Stir to dissove.
Add the two tablespoons malt syrup, oil, 6 cups flour and the salt. Mix thoroughly until the dough forms up and comes away from the side of the bowl.
Turn out dough onto floured work surface and knead, adding small amounts of flour as necessary. Dough should be soft. Work in as much flour as you can comfortably knead.
Knead for 12 to 15 minutes until smooth and elastic. Roll the dough into a ball, put it in oiled bowl and let proof in the refrigerator overnight. It is not necessary to proof overnight but they will develop better flavor. If you don't proof overnight, let it rise until doubled, about an hour.
Punch down, cut into thirds and roll each piece into a rope.
Cut each rope into 4 equal pieces and shape into balls.
Roll ball into a rope 2-inches more than the width of your hand.
Flip the rope around your fingers to make a ring with the ends overlapping by 1/2-inch. Seal the ends by rolling with your palms on the work top.
Evenly space the bagels on 2 oiled baking sheets. Cover and let stand until puffy (about 20 minutes].
While they are proofing, fill a 4-quart saucepan two-thirds full with cold water. Add the tablespoon of malt syrup and bring to a boil.
Have ready dishes of any toppings you are going to use --  sesame, poppy, coarse salt etc.
Drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top.
Cook for a total of 1 minute, turning once. Lift out with a skimmer, let drain slightly and turn them over into whatever dishes of topping you are using. (Plain is okay too].
Evenly space bagels on two baking sheets topping side up.
To bake, place an empty roasting pan on the floor of the oven and heat oven to 500°.
Before you put the bagels in toss about 20 ice cubes into the roasting pan.
Put the bagels in and bake until well browned, about 15 to 20 minutes.
Turn over when tops are browned and bake until done.
Note: you can get Malt Syrup at Health Food Stores and Home-Brew Beer Supply stores.
La Hacienda Mexican Chicken Soup


Ingredients:
chicken breasts, diced tomatoes with green chilies, onion, fresh cilantro, cooked rice, low sodium chicken broth, limes

Directions:
In a large pot, add everything but the rice and limes.  Cook on high heat, bringing the soup to a boil for about 30 minutes.
Turn the heat down to low and simmer; add the rice and stir as little as possible until you're ready to eat.
Optional: add avocado chunks into the soup and stir.
Enjoy!  When ready to eat, serve the soup with juiced lime wedges.  The juice adds a good flavor to the soup!  =].
Low Low Cal Angel Food Cake


Ingredients:
white sugar, sugar substitute, Splenda sugar substitute, all-purpose flour, cream of tartar, vanilla extract, baking powder

Directions:
Preheat oven to 325 degrees.
In a medium bowl mix together flour and baking powder.
In a large bowl beat eggwhites until they become frothy.
Add cream of tartar to eggwhites and beat until stiff peaks form. Next sprinkle sugar and Splenda/or twin carefully over the eggs until blended.
Add vanilla to the egg white mixture.
With hand mixer on med/low speed, slowly sprinkle flour mixture into eggs, aprox 1 tbsp at a time, mixing as each is added.
When all mixed together, pour into med cake pan or into individual cupcake papers and bake until top springs up when poked; approx 25 minutes.
Herbed Quinoa


Ingredients:
quinoa, low sodium chicken broth, flat leaf parsley, fresh chives, unsalted butter

Directions:
In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.
Baked Swiss Chard With Olive Oil and Parmesan


Ingredients:
chard leaves, salt, olive oil, parmesan cheese, fresh coarse ground black pepper

Directions:
Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
Spray a non-stick baking dish with olive oil.
Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.].
Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
Chocolate Grab-Bag Brownies - Use up That  Halloween Candy!


Ingredients:
butter, sugar, eggs, all-purpose flour, salt, baking soda, vanilla extract

Directions:
Heat oven to 350°F Grease 13x9x2-inch baking pan. Remove wrappers from candies. Cut each candy into 1/2-inch pieces; set aside.
Melt butter in saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla and candy pieces. Spread in prepared pan.
Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not overbake. Cool completely in pan on wire rack. Cut into bars.
Island Plunder Rum Cake


Ingredients:
pecans, instant vanilla pudding, eggs, cold water, canola oil, rum, crystallized ginger, golden raisins, coconut flakes, honey, butter, water, rum, lime, zest of

Directions:
Preheat oven to 325°F.
Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
Using a blender, pulse peaches until  liquid.
Mix all cake ingredients together  including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for ½ hour.
Invert on a cakeplate. Remove from pan.
Poke holes in cake using a fork.
Pour glaze equally over the cake to distribute.
For glaze:
Melt butter in pan.
Stir in water and rum.
Add honey and boil 5 minutes, stirring constantly.
Remove from heat.
Add zest of one lime.
*You may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.
Pumpkin Spice Cupcakes


Ingredients:
unsalted butter, granulated sugar, eggs, pumpkin, all-purpose flour, pumpkin pie spice, ground cinnamon, salt, baking soda, ground ginger, buttermilk, butter, cream cheese, confectioners' sugar, vanilla

Directions:
Preheat oven to 350 degrees. Line 24 muffin cups with paper wrappers.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and mix well. Put flour, pumpkin pie spice, cinnamon, salt, baking soda, and ginger through a sift and whisk until combined. Add alternatively with the buttermilk. Fill muffin cups 3/4 full and bake 20-25 minutes until a toothpick comes out clean. Cool 10 minutes before transferring to a wire rack.
For the cream cheese icing, cream butter and cream cheese until light and fluffy. Add sugar in 2 parts, beating well after each addition. Add vanilla, mix well. Load into a piping bag with a round nozzle. Pipe or spread frosting onto each cupcake. Sprinkle with cinnamon if desired.
Granola


Ingredients:
brown sugar, water, honey, pure vanilla extract, salt, rolled oats

Directions:
Preheat oven to 275 degrees F.
Line 1 cookie sheets with parchment paper, set aside.
Cook brown sugar and water in microwave until sugar is dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Stir in honey. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
When the mixture comes out of the oven. You may choose to add in dried fruit. When granola has cooled completely, store in an airtight container.
Spinach Feta Egg Wrap
Category: breakfast-and-brunch
By MBTX4

This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.

Ingredients:
1 large whole-wheat tortilla
1 ½ teaspoons coconut oil
1 cup chopped baby spinach leaves
1  oil-packed sun-dried tomato, chopped
2  eggs, beaten
⅓ cup feta cheese
1  tomato, diced

Directions:
Warm tortilla in a large skillet over medium heat. Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more. Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 703.5
Fat: 36.8 g
Saturated fat: 22.2 g
Carbohydrates: 78 g
Sugars: 8.3 g
Dietary fiber: 8.7 g
Protein: 36.6 g
Cholesterol: 446.8 mg
Sodium: 1721.5 mg
Spicy Cranberry Relish


Ingredients:
whole berry cranberry sauce, crushed pineapple, nutmeg, cinnamon, dry mustard

Directions:
Combine all ingredients in a medium bowl., Chill at least 1 hour before serving.
Crispy Rosemary Chicken


Ingredients:
garlic powder, dried rosemary leaves, pepper, chicken breast halve, egg

Directions:
Preheat oven to 400°F Combine coating mix, garlic powder, rosemary and pepper in shaker bag.
Brush chicken lightly with egg.
Add one chicken piece to bag and shake until evenly coated.
Repeat with remaining chicken pieces.
Place chicken pieces in a foil-lined 15x10x1 baking pan (I used a 9x13].
Discard any remaining mixture in shaker bag.
Bake 40-45 minutes or until chicken is cooked through (Mine only took 40, but I only used 2 breasts].
Magical Egg Salad
Category: salad
By Emily G

Creamy egg salad with a little tang.

Ingredients:
5  eggs
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons sweet pickle relish
1 teaspoon steak sauce
¼ teaspoon paprika
¼ teaspoon dried dill weed
salt and ground black pepper to taste
1 pinch cayenne pepper

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a large bowl. Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired. Sprinkle with cayenne pepper before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 2 servings

Calories: 365.5
Fat: 29 g
Saturated fat: 6.4 g
Carbohydrates: 10.7 g
Sugars: 5.6 g
Dietary fiber: 0.4 g
Protein: 16.1 g
Cholesterol: 472.9 mg
Sodium: 827.8 mg
Kabocha Madras Curry


Ingredients:
onion, flaked coconut, Madras curry powder, ginger, garlic cloves, garam masala powder, salt, plain yogurt, olive oil

Directions:
Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp.
Use a vegetable peeler and peel the skin.
Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish.
Dice the squash into bite-sized cubes.
Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder.
Pre-heat oven to 350 degrees F.
Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use.
Dice one medium onion into medium-sized pieces.
Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder.
Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish.
Carefully dice up at least two Thai chilies (the fiery small green ones] or more, according to how much of a whallop you want this curry to pack.
Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying.
Add in onions, ginger, chilies, and garlic.
Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder.
Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes.
Keep stirring so the cubes get coated with the curry powder.
Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe.
Stir that goodness up but don't let it overheat.
Add in 1/4 cup of flaked coconut, preferably unsweetened.
Cook the whole mess for a couple of minutes, and dinner is ready.
Serve over rice and enjoy.
Eggnog Bavarians


Ingredients:
unflavored gelatin, vanilla, heavy cream

Directions:
Sprinkle gelatin over 1/4 cup water in a microwave safe bowl, let stand until softened, 5 minutes.
Heat in microwave for about 10 seconds, stir until completely dissolved.
Meanwhile, whisk or beat heavy cream until soft peaks form. Set aside.
Place eggnog in a large bowl and add dissolved gelatin and vanilla. Whisk until well combined.
Whisk in 1/3 of the whipped cream into eggnog mixture. Carefully fold in remaining cream.
Divide mixture into serving cups and refrigerate at least 6 hours or overnight.
Zippy Egg Casserole
Category: breakfast-and-brunch
By ANY14TNS

This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church brunches

Ingredients:
1 pound pork sausage
1 (5.5 ounce) package seasoned croutons
1 ½ cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8  eggs
1 pint half-and-half cream
1 ½ cups milk
1 ½ teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste

Directions:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight. The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 9 hrs 45 mins
Yields: 12 servings

Calories: 416.2
Fat: 30.6 g
Saturated fat: 14.8 g
Carbohydrates: 13.3 g
Sugars: 2.6 g
Dietary fiber: 0.7 g
Protein: 21.5 g
Cholesterol: 201.1 mg
Sodium: 845.6 mg