xiaoxl/recipe_data huggingface dataset:
Cheesy Chicken Penne


Ingredients:
penne, boneless chicken breasts, olive oil, garlic, fresh basil, onion, mozzarella cheese, cheddar cheese

Directions:
Fill a large pot with water and cook penne according to directions on box.
Meanwhile, chop the thawed chicken into bite-size strips. Set aside.
When the penne is done, drain and set aside; heat the pot with the olive oil and let the oil get really hot.
Add just under 1 TBSP of fresh minced garlic and add basil and onion. Stir around a bit and add the chicken. Sprinkle with salt and then sprinkle a lot of garlic salt. Add a little ground black pepper.
Stir fry until chicken is no longer pink, around 5 minutes; do not overcook, as the chicken will get tough!
Spoon the chicken into the bottom of a casserole dish that has been sprayed with non-stick cooking spray; glass looks really pretty. Spread penne evenly over that.
Pour marinara sauce over all and sprinkle mozzarella cheese over that. Sprinkle the cheddar cheese over everything, it should just be a thin layer.
Bake at 300°F until cheese melts, about 9-15 minutes.
ABM Dinner Rolls


Ingredients:
water, eggs, butter, margarine, sugar, salt, bread flour, bread machine yeast, egg, sugar

Directions:
Add all but last 2 ingredients to machine in order reccommended by the manufacturer and select dough cycle.
When complete, transfer dough to lightly floured surface and knead (if necessary] until easy to handle.
Shape into rolls as desired (I keep dividing into halves until I have sixteen pieces and then I divide each into 3 pieces for cloverleaf rolls and put in a muffin tin].
Cover and let rise until doubled; 20-30 minutes.
Combine egg and sugar, brush on top.
Bake at 375F for 12-14 minutes or until done.
Enjoy!
Jian Bing, Beijing Style  (Chinese Breakfast Burrito)


Ingredients:
all-purpose flour, milk, water, green onions, cilantro, hoisin sauce, Chinese chili sauce, eggs, water

Directions:
To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and ½ cup water together until smooth.
In a small pan, add ½ teaspoon oil, and heat on medium.  Add the sliced green onions to the pan.  Fry for about 30 seconds, then add the Hoisin sauce and chili sauce.  Cook for 1 minute.  Add ½ cup water, and stir.  Set aside for later use.
Using a folded paper towel, coat the bottom of a large skillet or hot plate with ½ teaspoon of oil to prevent sticking.  Heat on medium high heat, wait until the pan is heated.  Stir the crepe batter again, and pour ¼ cup of it into the pan.   Using a large rectangular spatula, spread into a 8 inch by 12 inch thin layer.  Cook for about 30 seconds.
Beat an egg in a small bowl and pour on top of the crepe.  Spread the egg evenly on the top of the crepe using a the back of a spoon.  Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over.
Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up.
Using the back of a spoon spread ¼ of the sauces and green onion mixture evenly onto the egg surface.   Evenly spread two teaspoons of the chopped cilantro over the egg/crepe.
Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe.
Fold both sides of the egg/crepe over the YouTiao/ Chinese Cruller.  Crease the Jian Bing in the center with a spatula, and fold in half.  Fold a paper towel in half, and use it to hold the Jian Bing as you eat it.
Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.
Stone Fruit Salsa With Cinnamon Chips


Ingredients:
honey, fresh basil, lemon juice, ground cinnamon, kosher salt, sugar, ground cinnamon, flour tortillas, unsalted butter

Directions:
For the salsa:
In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve.
For the chips:
Preheat the oven to 350 degrees F.
In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa.
Cook's Note:
Feel free to add in other fruits to the salsa. Try strawberries, nectarines and mango.
Chicken Filets With Pecan or Walnut Crust


Ingredients:
chicken breasts, pecans, walnuts, panko breadcrumbs, light soy sauce, coconut oil, fresh ginger, lemon wedges, cilantro, salt

Directions:
Put pecans and bread crumbs together in a food processor and and pulse a couple of times until mixture is finely ground and well mixed, empty on a plate.
Lightly pound filets between two sheets of wax paper, moisten them with a dash of lemon juice and add salt to taste.
Dredge filets on both sides in crumb - nut mixture, using the palm of your hand to pat it on, shake off excess.
Heat coconut oil In a heavy skillet, add chicken and saute on both sides until nice and brown. Turn only once. Work in batches if necessary.
Do not let the oil get too hot otherwise the nuts will turn bitter.
In a small skillet heat apricot jam and soy sauce with the rest of the lemon juice, add grated ginger and chili flakes to taste. Heat through.
Divide chicken filets between 4 heated plates, garnish with lemon wedge and cilantro.
Serve with dipping sauce. Enjoy!
Deviled Chicken Legs


Ingredients:
butter, Dijon mustard, dry white wine, cayenne, fresh parsley

Directions:
Preheat broiler.
Make a cut at the joint of each chicken leg quarter about 1/2 through to speed up cooking.  Season pieces with salt and pepper.  Place the butter in a shallow baking dish large enough to hold the chicken pieces in a single layer.  Melt under the broiler, then remove from the oven.  Place chicken in pan and turn to coat all pieces with the melted butter.
Arrange chicken skin side up.  Cook under broiler about 7 minutes on each side.  Baste the chicken with the butter.
Combine the mustard, 1 tablespoon wine, and cayenne.  Brush over chicken and sprinkle 1 tablespoon bread crumbs over chicken.  Reduce heat to 450 degrees F.  Bake chicken 10 minutes.
Turn chicken and baste with remaining mustard mixture and sprinkle with remaining bread crumbs.  Bake another 15 minutes.  Remove chicken pieces to a serving platter.  Add remaining wine to pan and stir to loosen any particles stuck to the bottom.  Add parsley and spoon sauce over chicken.
Parmesan Asparagus


Ingredients:
butter, flour, chicken broth, milk, cheddar cheese, parmesan cheese, salt, pepper, asparagus

Directions:
Melt butter in a small skillet. Stir in flour to make a paste. Gradually add chicken broth and milk. While stirring, cook until mixture thickens. Stir in Cheddar cheese and 2 tablespoons Parmesan cheese salt and pepper. Stir until cheese melts.
Place cooked asparagus in an oven proof baking plate. Pour cheese sauce over asparagus. Sprinkle with remaining 1 tablespoon Parmesan. Place under broiler, and broil until surface is lightly browned.
Leek and Swiss Chard Soup  Italian - Zuppa Di Porri E Bietole


Ingredients:
unsalted butter, olive oil, leeks, swiss chard, arborio rice, salt, pepper, parmesan cheese

Directions:
In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and  stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt, and pepper.
Cover and cook over low heat about 20 minutes until the rice is cooked.
Stir in cheese and serve.
Double Dipped Chicken Parmesan


Ingredients:
eggs, boneless chicken breasts, olive oil, parmesan cheese, mozzarella cheese

Directions:
One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch.
Place the eggs in a large bowl and whisk with salt and pepper.
Place the bread crumbs in a large bowl and mix with the parmesan cheese. (If you run out of this when dipping the chicken, just make a little more].
Pre-heat the oven to 350°F
Dip each chicken breast in the egg, then the crumb mixture.  Re-dip in the egg and then the bread crumbs for a second time.
In a large heavy (non-stick] skillet heat the olive oil over medium heat.  Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown.
Remove the chicken and place in a large baking dish (glass].  Divide the tomatoe sauce and spread evenly over each chicken breast.
Sprinkle each chicken breast evenly with the mozzarella cheese.
Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.
Cookie Break Up


Ingredients:
unsalted butter, sugar, salt, vanilla extract, flour

Directions:
"Preheat oven to 350. Line a 10x15 inch cookie pan with parchment. Cream butter and sugar until light and fluffy, then beat in salt and vanilla. Reduce mixer speed to low and mix in flour (dough will be crumbly]. Fold in chips. Press mixture into your pan and bake until golden, about 20 minutes. Cool in pan about 5 minutes, then transfer to a cooling rack. When completely cool, break into pieces or cut with a serrated knife."
Bacon-Tomato Grilled Cheese


Ingredients:
mozzarella cheese, tomatoes, bacon, sour cream, onions, dried oregano, cheddar cheese, butter

Directions:
For each sandwich top one slice of bread with one slice of mozzarella cheese, a fourth of tomato slices, 2 bacon strips (or a handful of bacon bits].
1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, one slice of cheddar cheese.
Spread outside of sandwiches with butter.
On a hot griddle over medium heat, grill sandwiches for 3-4 minutes on each side, or until lightly toasted.
Chicken Licken Crock Pot


Ingredients:
chicken pieces, butter, margarine, green bell pepper, onion, garlic, black pepper, paprika, ground ginger, chili powder, whole tomatoes, heavy whipping cream

Directions:
Rinse and dry the chicken parts.
Season the chicken with salt and pepper on both sides.
In a skillet heat the butter with oil. Brown the chicken quickly on both sides, (if you are starting your crockpot in the morning, chop onion and brown your chicken the night before, and leave in the fridge until the morning, warm in the microwave for 5 minutes before adding to the crockpot to start the cooking process].
Place the chicken pieces in the crockpot, then sprinkle the bell pepper (if using] over the chicken.
In a large bowl, stir together all the remaining ingredients (except the heavy cream]; pour into the crockpot over the chicken pieces.
Cover, and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours.
Just before serving, stir in the heavy cream (if using].
Pecan Pie Cookies
Category: desserts
By eibbed0001

Wonderful mini pecan pies. Perfect for cookie parties where you want to make something slightly different. You can spice up the cookies by adding cinnamon, ginger, or nutmeg to the cookie mix!

Ingredients:
¼ cup butter
½ cup confectioners' sugar
3 tablespoons light corn syrup
¾ cup finely chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 cup brown sugar, packed
¾ cup butter, softened
1  egg
1 teaspoon vanilla extract

Directions:
Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill. Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside. Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling. Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 2 dozen cookies

Calories: 185.1
Fat: 10.4 g
Saturated fat: 5.2 g
Carbohydrates: 22.1 g
Sugars: 12.3 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 28.1 mg
Sodium: 82.1 mg
Roasted Brussels Sprouts With Mushrooms


Ingredients:
olive oil, thyme, whole mushrooms, fresh Brussels sprouts

Directions:
Preheat over to 450°F.
On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
Serve hot, drizzled with balsamic vinegar, if desired.
Baked Banana Doughnuts
Category: bread
By Bake4fun

These baked banana doughnuts are quick and easy. They can be stored in an airtight container but are best when fresh. My kids love them for breakfast or as a dessert. Serve plain or top with Nutella®.

Ingredients:
cooking spray
¾ cup white sugar
2  eggs
2  ripe bananas, mashed
⅓ cup low-fat Greek banana yogurt
3 tablespoons canola oil
1 teaspoon vanilla extract
1 cup whole wheat flour
¾ cup all-purpose flour
1 teaspoon ground cinnamon  (Optional)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cavity doughnut pan with cooking spray. Combine sugar and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas, yogurt, oil, and vanilla extract; mix until incorporated. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt; mix until combined. Transfer batter to a resealable plastic bag. Snip off one corner of the bag and pipe batter into the prepared doughnut pan. Bake doughnuts in the preheated oven until slightly browned on the bottoms, 10 to 12 minutes. Remove from pan and transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 doughnuts

Calories: 178.7
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 30.7 g
Sugars: 15.3 g
Dietary fiber: 2 g
Protein: 3.7 g
Cholesterol: 28.5 mg
Sodium: 236.9 mg
Peanut Butter Flax Seed Cookies


Ingredients:
flour, ground flax seeds, baking soda, salt, granulated sugar, brown sugar, butter, egg, vanilla, creamy peanut butter

Directions:
preheat oven to 350°F  Grease baking sheets or line with parchment paper.
In a small bowl, combine flour, flaxseed, baking soda and salt.
In a large bowl, cream sugars and butter.  Beat in egg and vanilla.  Beat in peanut butter until smooth.  Fold in flour mixture.
Shape dough in balls, using about 1 tablespoons dough per cookie, and place 2-inches apart on prepared baking sheets.  using a fork, flatten cookies in a crisscross pattern.
Bake for 8-10 minutes or until lightly browned.  Let cool on baking sheets on wire rack for 5 minutes, then remove to rack to cool completely.
V's Strawberry Pizza (Thick Crust)


Ingredients:
graham cracker crumbs, butter, cream cheese, powdered sugar, vanilla, fresh strawberries

Directions:
Preheat oven 325'.
In a bowl, combine sugar cookie mix and graham cracker crumbs.
Add 1 cup melted butter, and fold until completely combined.
Press evenly into 9 x13 glass baking dish.
bake at 325' for 20 minutes. (Crust will be soft, no worries - it's suppose to be like this ;] cool completely.
Meanwhile, clean strawberries and slice. Mix in 1/2 container of strawberry glaze and refrigerate until you are ready to assemble.
Mix Cream cheese, powdered sugar and vanilla until creamy.
Spread cream mixture on top of cool crust. (I spread just up to the edge, leaving the crust visible.
top with layer of glazed strawberries.
Carefully add remaining glaze.
Cover with plastic wrap and refrigerate for at least 4 hours.
Enjoy with those you love!
refrigerate any leftovers --  if you have any!
Bacon and Tomato Spread


Ingredients:
cream cheese, bacon, prepared mustard, celery seed, tomatoes, green pepper

Directions:
Mix all ingredients together then chill., Serve with veggie dippers.
Cucumber Salad


Ingredients:
cucumbers, red onion, salt, vinegar

Directions:
Peel cucumbers and grate on largest hole., Dice red onion., Mix onion and cucumber., Add salt and vinegar., Let soak 1/2 hour and then drain., Add dressing., Serve.
Instant Pot® Spicy Butternut Squash Soup
Category: soups-stews-and-chili
By Fioa

This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!

Ingredients:
1 tablespoon olive oil
1  onion, diced
2 cloves garlic
1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
5 cups vegetable broth
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon curry powder  (Optional)
1 cup heavy whipping cream

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more. Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy. Stir in heavy whipping cream.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 234.7
Fat: 17.5 g
Saturated fat: 9.5 g
Carbohydrates: 18.7 g
Sugars: 7.2 g
Dietary fiber: 2.8 g
Protein: 2.7 g
Cholesterol: 54.3 mg
Sodium: 790.8 mg
Baby Brie Wedge in Phyllo


Ingredients:
phyllo dough, butter

Directions:
*  Preheat oven to 375 ºF.
* Spread 1 sheet phyllo on flat work surface; brush evenly with melted butter.
* Place a second sheet of phyllo on top; brush with melted butter.
* Place third sheet of phyllo on top of 2 sheets; brush with melted butter.
* Place Alouette® Baby Brie® on the near side.
* Begin rolling the Alouette® Baby Brie® Wedge to fully wrap in phyllo making sure the edges are folded in to seal.
* Bake 8-12 minutes, until golden brown.
* Cool 10 minutes serving.
Apple-Chocolate Chip Muffins


Ingredients:
flour, salt, baking soda, baking powder, cinnamon, nutmeg, butter, sugar, egg, vanilla, buttermilk, apple, chocolate chips

Directions:
In a small bowl, combine flour, salt, b. powder, baking soda, cinnamon, and nutmeg and set aside.
In a large bowl, beat butter and sugar until creamy.  Add eggs and vanilla.	Add flour mixture and buttermilk gradually.  Stir in other ingredients.
Bake 15-20 minutes at 350.
Very Low Carb French Toast Quick Bread


Ingredients:
baking powder, ground cinnamon, vanilla extract, Splenda sugar substitute, sea salt, heavy cream, eggs, water, extra virgin olive oil

Directions:
Preheat oven to 400*F; Oil a Pyrex loaf pan and set aside.
Mix all dry ingredients in a small bowl. Mix all liquid ingredients in a large bowl; then add dry ingredients and mix with hand mixer for one minutes. Pour into loaf pan and bake 25-30 minutes or until toothpick inserted in center of loaf comes out clean.
This bread slices like regular bread.
Warm Red Cabbage Salad


Ingredients:
walnuts, red cabbage, red apple, garlic, olive oil, red onion, parsley

Directions:
In a 350 degree oven, toast the walnuts that have been tossed with the oil, salt and pepper.
Bake for about 5-6 minutes, being careful to not let them burn.
In a large saute pan or skillet over medium high heat, add the vinegar, garlic and oil.
As soon as they are hot, add the onions and cook for only 30 seconds or so.
Next add the cabbage and cook for just about 2 minutes, stirring continually, until color changes from bright purple to pink.
Season with salt, pepper and a dash more vinegar.
Remove the wilted cabbage to individual salad plates and top with the apples, walnuts, goat cheese, and herbs.
Pumpkin Cake


Ingredients:
sugar, pumpkin puree, eggs, flour, baking powder, baking soda, cinnamon, salt, seedless raisin, golden raisin, walnuts, pecans

Directions:
Preheat oven to 350 degrees.
Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed.
Add eggs one at a time.
Mix well.
Sift flour, baking soda and baking powder, cinnamon and salt.
Fold into batter.
Stir in raisins and nuts.
Pour into a 10- inch greased and floured tube pan.
(I use a bundt pan successfully.] Bake 1 and 1/4 hours or until done.
Test with a toothpick.
Do not open over for at least 50 minutes.
Cool on rack before inverting.
NOTES: I usually use canned pumpkin, (can also use butternut squash] but occasionally I steam a real one in a pressure cooker, whirl pulp in a food processor and then measure.
Anything else you like can be added to batter.
I sometimes add dried cranberries or cherries, bits of crystalized ginger etc.
This is a moist cake that keeps well.
Can be frozen.
Melody's Amazing Bean Dip


Ingredients:
chunky salsa, lettuce, sour cream

Directions:
Preheat oven to 350 degrees.
Spread evenly 1 can re-fried beans onto bottom of 8” x 11” baking dish.
Sprinkle ½ of your shredded Taco cheese package onto the re-fried beans.
Bake for 10 minutes or until cheese is melted.
Do not over heat the re-fried beans.
Cool for 30 minutes and then add the 2 cups of lettuce onto the top of the melted cheese.
Mix in your 1-chopped jalapeno pepper for an extra added bite.
Add chunky salsa on top.
Note: you can mix the chunky salsa and the chopped jalapeno pepper together before adding.
Add 1 container of sour cream on top.
Sprinkle the rest of your Taco cheese on top of sour cream and refrigerate until ready to serve.
Serve with Restaurant Style taco chips.
Perfect Easy Horchata


Ingredients:
milk, water, sugar, cinnamon, vanilla

Directions:
Mix the first 3 ingredients for 2 minute, Add cinnamon and vanilla. Mix well., Serve ice cold.
Family Favorite Taco Pie


Ingredients:
onion, water, cheddar cheese, tortilla chips, lettuce, tomatoes

Directions:
Brown meat and onion together.
Drain.
Add taco seasoning mix and water.
Cover and simmer for 20 minutes
In a small bowl combine refried beans and 1/3 cup taco sauce.
Spread half of bean mixture in bottom of baked pie crust.
Top with half of seasoned meat, 1 cup of cheese, and chips.
Repeat layers, excluding chips.
Place on cookie sheet and bake at 350 for 20 minutes
Remove from oven and top with lettuce, tomatoes, and additional taco sauce (I add these to my families individual slices of pie instead of the entire pie so that we can easily reheat any leftover and can customize our slices since we don't all like extra taco sauce].
Mint Ice Cream
Category: uncategorized
By Rafael

Easiest, tastiest way to turn fresh mint into ice cream! This no-cook recipe preserves the raw mint's intensity.

Ingredients:
4 cups fresh mint leaves, or to taste
2 cups milk
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 cups heavy cream
1 cup mini chocolate chips

Directions:
Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute.  Add heavy cream and blend until uniform, about 15 seconds. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Prep time: 10 mins
Total time: 4 hrs 30 mins
Yields: 2 quarts

Calories: 220.9
Fat: 14.9 g
Saturated fat: 9.2 g
Carbohydrates: 22 g
Sugars: 19.9 g
Dietary fiber: 0.6 g
Protein: 2.3 g
Cholesterol: 43.2 mg
Sodium: 97.8 mg