xiaoxl/recipe_data huggingface dataset:
Spaghetti Collins


Ingredients:
olive oil, garlic cloves, scallions, white wine, butter, salt, fresh ground black pepper, crushed red pepper flakes, parmigiano-reggiano cheese

Directions:
Heat olive oil in a skillet over medium heat.
Add garlic, scallions, and white wine.
Cook until soft, 2–3 minutes; then add stock and butter.
Season with salt and pepper.
Cook until sauce is creamy, 1–2 minutes.
Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.
Ham and Corn Chowder
Category: soups-stews-and-chili
By odycal

I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it.

Ingredients:
1 tablespoon olive oil, or as needed
1  onion, diced
3  red potatoes, quartered, or more to taste
½ cup cubed cooked ham, or to taste
3 cups heavy whipping cream
1 (15 ounce) can creamed corn
1 (12 ounce) package frozen corn kernels
1 cup 2% milk
½ cup water
1 cube chicken bouillon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
salt and ground black pepper to taste

Directions:
Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes. Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 459.1
Fat: 37.5 g
Saturated fat: 21.8 g
Carbohydrates: 28 g
Sugars: 5.8 g
Dietary fiber: 2.3 g
Protein: 7.3 g
Cholesterol: 129.5 mg
Sodium: 473.9 mg
Easy Spinach Bread Dip


Ingredients:
frozen spinach, onion, mayonnaise, sour cream

Directions:
Cut the top off the cob loaf and keep to use as a lid when serving., Core the inside of the loaf in pieces to use as dippers., Mix ingredients together in a bowl then blend slightly with a bamix style mixer., Refrigerate overnight., Place cored loaf on a serving platter., Pour dip into the loaf., Place bread dippers around the loaf ready to use., Put the bread lid on the loaf and serve.
Oregano Chicken & Vegetables


Ingredients:
chicken piece, salt, black pepper, garlic, lemon, tomatoes, pitted ripe olives, onion, fresh parsley, fresh oregano, dried oregano, dry white wine, chicken broth, chicken broth

Directions:
Sprinkle chicken with salt and pepper.
Lightly coat a nonstick skillet with nonstick cooking spray.
Cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat.
Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet.
Sprinkle with ground red pepper.
Add the wine and the cup broth.
Simmer, covered, for 15 minutes.
Add the remaining tomato and the sweet peppers.
Cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.
Transfer the chicken and vegetables to a platter.
Garnish with remaining lemon slices.
Summer Dessert Pizza


Ingredients:
margarine, sugar, egg, vanilla, flour, baking powder, baking soda, salt, cream cheese, powdered sugar, fresh strawberries, mandarin oranges, kiwi, fresh blueberries, nectarine, sugar, water, cornstarch

Directions:
Mix crust ingredients and chill for 30 minutes.  Then press dough onto a greased 12 or 14 inch pizza pan.
Bake at 350 for 12 to 15 minutes or until light golden brown.  Cool completely.  Spread cream cheese mix over the cooled crust.
Arrange fruit over cream cheese mixture.  Combine glaze ingredients in a sauce pan; bring to a boil, stirring constantly.  Boil 1 to 2 minutes until thickened.
Cool to room temperature and brush over fruit. Refrigerate and enjoy!
Sara's Cherry Daiquiri


Ingredients:
cherry brandy, Bacardi light rum

Directions:
Place alcohol and cherries in the blender. Blend until smooth., Top blender up with ice, and blend until ice is crushed., Simple!
Gluten-Free Gingersnap Cookies
Category: desserts
By Isabel Carlisle Storolis

I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps are the best cookie I've ever made, and I might even go as far to say my new favorite cookie of all time! They are made with nut and oat flours and pack a serious flavor punch, thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think crispy outside and soft inside. These are exactly that!

Ingredients:
¾ cup unsalted butter, softened
½ cup brown sugar
½ cup unbleached cane sugar
1  egg
¼ cup blackstrap molasses
1 teaspoon vanilla extract
1 cup oat flour
½ cup almond flour
⅓ cup coconut flour
1 (1/4 inch thick) slice fresh ginger, grated
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ cup unbleached cane sugar, or as needed
½ teaspoon ground cinnamon, or as needed
¼ teaspoon ground nutmeg, or as needed

Directions:
Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract. Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled. Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper. Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish. Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd as they will flatten and spread. Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 25 cookies

Calories: 123.2
Fat: 7.6 g
Saturated fat: 3.9 g
Carbohydrates: 13 g
Sugars: 7.9 g
Dietary fiber: 1.5 g
Protein: 1.6 g
Cholesterol: 22.1 mg
Sodium: 57.2 mg
Shrimp Fra Diavolo With Linguine


Ingredients:
medium shrimp, crushed red pepper flakes, extra virgin olive oil, salt, cognac, brandy, garlic, sugar, diced tomatoes, dry white wine, linguine, parsley

Directions:
Heat a 12 inch skillet over high heat for 4 minutes.
Toss shrimp with 1/2 of the red pepper flakes, 2T oil, 3/4 t salt.
Add shrimp to hot skillet quickly arrange in single layer sear until bottom of shrimp forms small spots of crust about 30 seconds.
Remove from heat and turn shrimp over and add cognac pause until cognac has warmed up slightly about 5 seconds,return to high heat ignite cognac shaking pan when flames are out about 15-30 seconds later pour shrimp into bowl set aside.
Allow skillet to cool return to burner over low heat add 3T oil, 3T garlic; sauté until sticky about 7-10 minutes.
Add the rest of the red pepper flakes, 3/4t salt, sugar, tomatoes, and wine; heat on medium high and then simmer until thickened, about 8 minutes.
Stir in shrimp with accumulated juices, remaining 1T garlic and parsley; simmer until shrimp is heated through, about 1 minute.
Take off heat stir in 1T olive oil.
Cook pasta in salted water save 1/3 cup pasta water; drain.
In a pot add pasta 1/2 cup sauce (no shrimp] add 2-3T pasta water toss.
Put some pasta on plates top with sauce and shrimp.
Sevilla Tapas Salad


Ingredients:
plum tomato, red onion, capers, extra virgin olive oil, black pepper, flat leaf parsley

Directions:
In a bowl combinethe tomatoes, onion, capers, oil, and pepper., Season with salt and add parsley., Toss gently with a fork., Serve within 1 hour for the freshest taste.
Feta Dip/Spread With Fresh Dill


Ingredients:
feta cheese, ricotta cheese, pine nuts, green onion, fresh dill, fresh lemon juice

Directions:
"In a food processor, combine feta and ricotta cheese; process until smooth. Add remaining ingredients and pulse until blended but still chunky."
Soft Peanut-Butter Cookies


Ingredients:
butter, peanut butter, brown sugar, white sugar, eggs, vanilla, all-purpose flour, baking soda, baking powder, salt, oatmeal

Directions:
Whip butter, Crisco, peanut butter, brown sugar and white sugar until creamy.
Add eggs and vanilla.
Combine dry ingredients, except oatmeal and add to creamed mixture.  Mix well; then add oatmeal, last.
Roll into balls; put about 2 inches apart on cookie sheets.  Bake at 350 ° for 9-11 minutes.
Lavender Ice Cream
Category: desserts
By Syd

Summery lavender ice cream.

Ingredients:
3 cups milk
2  stems of fresh lavender flowers
8  egg yolks
1 ½ cups white sugar
3 cups heavy cream

Directions:
Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers. Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.

Prep time: 10 mins
Cook time: 20 mins
Total time: 6 hrs 50 mins
Yields: 12 servings

Calories: 367.8
Fat: 26.2 g
Saturated fat: 15.5 g
Carbohydrates: 29.9 g
Sugars: 28 g
Protein: 5 g
Cholesterol: 223 mg
Sodium: 53.1 mg
Pot Stickers Traditional
Category: appetizers-and-snacks
By SAILIN

This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.

Ingredients:
½ pound ground pork
½ medium head cabbage, finely chopped
1  green onion, finely chopped
2 slices fresh ginger root, finely chopped
2  water chestnuts, drained and finely chopped
1 teaspoon salt
½ teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
¾ cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar

Directions:
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Prep time: 1 hr
Cook time: 10 mins
Total time: 7 hrs 10 mins
Yields: 15 servings

Calories: 166.1
Fat: 8.2 g
Saturated fat: 1.7 g
Carbohydrates: 17.3 g
Sugars: 1.2 g
Dietary fiber: 1.3 g
Protein: 5.7 g
Cholesterol: 12.1 mg
Sodium: 378.3 mg
Spider Deviled Eggs for Halloween
Category: appetizers-and-snacks
By Tinkerbell

Looking for some easy Halloween ideas for a potluck or your Halloween party? Everyone loves deviled eggs and they are easily turned into creepy spider deviled eggs.

Ingredients:
6  eggs
1 tablespoon mayonnaise
¼ teaspoon Dijon mustard
salt and freshly ground pepper to taste
12  black olives
1 pinch paprika  (Optional)

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. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mayonnaise, mustard, salt, and pepper. Mash the yolks and stir the mixture until smooth and thoroughly combined. Fill each egg half with the deviled yolk mixture using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Cut olives in half and place 1 half on each filled egg as the spider body. Cut the other olive half into 4 strips. Cut each strip in half, so you end up with 8 thin olive pieces for the legs. Arrange 4 olive legs on each side of the spider body. Dust with paprika.

Prep time: 30 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 12 servings

Calories: 50.1
Fat: 3.9 g
Saturated fat: 1 g
Carbohydrates: 0.6 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 3.2 g
Cholesterol: 93.4 mg
Sodium: 100.7 mg
Rigatoni Caprese


Ingredients:
rigatoni pasta, ziti pasta, plum tomatoes, fresh basil leaves, fresh mozzarella cheese, extra virgin olive oil, capers, salt, fresh ground pepper, garlic clove, fresh parmesan cheese

Directions:
Combine first 4 ingredients in a large bowl.
Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk.
Pour over pasta mixture; toss gently.
Sprinkle with Parmesan cheese; toss well.
Breaded Lamb Cutlets,


Ingredients:
lamb cutlets, panko breadcrumbs, parmesan cheese, fresh basil, fresh parsley, eggs, flour, olive oil

Directions:
Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans] Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
I have allowed for three cutlets per person so make 16 if you want four per person.
Serve with mash, roasted or boiled potato and vegetable.
Homemade Watermelon Ice Cream


Ingredients:
watermelon, heavy cream, milk, sugar, vodka

Directions:
"Remove the black seeds from the cubes if needed. Puree the watermelon cubes. Press the watermelon puree through a sieve to remove any chunks or seeds. Add the remaining ingredients and whisk until the sugar is fully incorporated. Put into your ice cream maker and follow manufacturer’s instructions."
Roasted Mushrooms and Pearl Onions


Ingredients:
cremini mushrooms, olive oil, coarse salt, pepper

Directions:
Preheat oven to 425°.
Line a large rimmed baking sheet with foil.
On the sheet, toss mushrooms with onions and oil; season with salt and pepper.
Roast until tender and browned, stirring halfway through, about 30 minutes.
Original Bronx Egg Cream


Ingredients:
milk, seltzer water

Directions:
Mix the chocolate syrup and milk together., While stirring, add the seltzer and continue stirring., For true Bronx authenticity, wipe your mouth with your sleeve afterwards.
Struffoli
Category: bread
By Jess

Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can't do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower...it's tradition.

Ingredients:
4  eggs
¼ cup white sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ cup all-purpose flour, or as needed
2 cups vegetable oil for frying, or as needed
½ cup honey, or more to taste
½ cup white sugar, or more to taste
1 tablespoon rainbow nonpareil sprinkles, or to taste

Directions:
Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls. Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan. Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon. Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes. Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before glaze hardens. Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 tower

Calories: 303.4
Fat: 14.8 g
Saturated fat: 2.5 g
Carbohydrates: 41 g
Sugars: 37.4 g
Dietary fiber: 0.1 g
Protein: 3.6 g
Cholesterol: 93 mg
Sodium: 97 mg
Melanie's Vegetable & Bean Chili


Ingredients:
celery ribs, diced tomatoes, fresh tomato, black beans, dark red kidney beans, red onion, green bell pepper, garlic cloves, green chili, corn, chili powder, cayenne powder, salt, pepper

Directions:
Place all ingredients into a crock pot, and cook on medium-low heat for 4-6 hours.    The longer it cooks at a low heat intensifies the flavor.
Adjust the seasoning as you feel necessary for your taste buds.
I like to serve with some fresh chopped cilantro and a teaspoon of fat free sour cream.
Karol'z No Bake Pecan Pie


Ingredients:
brown sugar, cornstarch, water, salt, butter, vanilla, pecans

Directions:
Mix cornstarch and brown sugar together in medium saucepan.
Beat together egg yolks, water, and pinch of salt.  Add to cornstarch and sugar.  Add chopped pecans.
Simmer on medium stirring constantly until mixture thickens.
Boil 1 minute, constantly stirring.
Remove from heat, add butter and vanilla.
Pour into baked pie shell, decorate top with remaining pecans.
Let cool 1/2 hour before serving.
Fresh Mango Cobbler


Ingredients:
pecans, vanilla bean, sea salt, pitted dates, pitted dates, coconut oil, vanilla bean, water, mangoes

Directions:
CRUST: To make crust process pecans, vanilla bean and salt into a powder in a food processor.  Add 3/4 cup pitted dates and process until mixed well.  Sprinkle 1/2 of crust onto bottom of pie dish and put remaining crust in a bowl.  Leave any remaining crumbs in the food processor for the next step.
SYRUP & FILLING: Blend syrup ingredients in food processor with enough water to make a thick syrup.  Toss syrup with mango.  Spoon mixture onto crust.  Sprinkle remaining crust over top.
Serve at room temperature.  Keeps for 2 days in the refrigerator.
Taco Seasoning Mix


Ingredients:
chili powder, cumin, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, salt, black pepper

Directions:
Blend all ingredients, using as much salt and black pepper as you like or none at all.
Store in a container with tight fitting lid, will keep indefinitely.
Crispy Fried Chicken


Ingredients:
broiler-fryer chickens, flour, baking powder, seasoning salt, seasoning salt, oregano, paprika, pepper, buttermilk

Directions:
Soak the chicken in the refrigerator in a bath of buttermilk, hot sauce 1 tsp seasoning sale and pepper.  Enough buttermilk to completely coat the chicken. At least 4 hours, up to overnight.
mix (in a gallon sized baggie works nicely] 1 cup flour with remaining spices.and pepper if you'd like.
pull chicken pieces out of bath, allowing excess liquid to drip off a little.  Shake each piece separately in the flour mixture and place on a drying rack to rest.  Allow to rest at least 15 minutes, and up to 30.  Reserve the buttermilk mixture.
Repeat: Dip each piece of chicken into buttermilk and then into the flour mixture.   Place on drying racks and allow to rest another 15 to 30 minutes.
in a skillet or electric frying pan, put enough oil to come up 1/2 each chicken piece.  Heat to 360.  Place chicken skin side down a piece or two at a time to avoid the temp from dropping too low (that will make your chicken turn out oily].  Do not crowd chicken.
Cook  until brown and blood starts bubbling out of the top.  you can shake the pan a little to make sure they are not sticking.  Turn each piece and cook again until brown.  At this point you can finish in a 350 oven on a greased (sprayed] cookie sheet.  Otherwise cook turning occassionally until juices run clean when tested.
Creamy Wild Leek Soup


Ingredients:
onion, bacon, water, garlic cloves, mushrooms, celery, carrot, potatoes, thyme, whole nutmeg, kielbasa, half-and-half cream, sour cream

Directions:
Put bacon onions and water into a dutch oven cook till water evaporates an onion is translucent.
Add mushrooms and garlic sauté 2 minutes.
add celery and sauté 1 minute more.
Add stock to cover. Grate in potato and carrot add more stock if necessary. bring to a gentle boil and boil ten minutes.
Add leeks and kielbasa. And spices. Cook for 5 minutes more.
Take off burner add cream and sour cream. Salt and pepper to taste.
Tweety Bird


Ingredients:
light rum, Grand Marnier, lime juice

Directions:
Serve in unusually shaped glasses. Give your glasses a frosted edge by dipping the rim into Lemon juice and then dipping it into sugar. Simple but effective!  Add colorful decorations - drink umbrellas, swizzle sticks , paper flowers, straws and even sparklers! These decorations are all cheap and easy to obtain from your local grocery store.  Add some straws - colored straws are great - just cut them up for small glasses or use cocktail sticks or toothpicks to twist or skewer fruits.
In other words, have fun, make the Tweety Bird your own!
Maurice Salad
Category: salad
By Angel

This recipe is similar to one served at a popular downtown Detroit restaurant. It has lettuce, Swiss cheese, ham, turkey, olives, and a creamy dressing.

Ingredients:
2 teaspoons white wine vinegar
1 ½ teaspoons lemon juice
1 ½ teaspoons onion juice
1 ½ teaspoons white sugar
1 ½ teaspoons Dijon-style prepared mustard
¼ teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1  hard-cooked egg, diced
1 pound cooked ham, cut into 1/2 inch pieces
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
½ cup sliced sweet gherkin pickles
1 head iceberg lettuce - rinsed, dried, and shredded
16  pimento-stuffed green olives

Directions:
Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well. In a large bowl, combine the ham, turkey, cheese, and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad, and garnish each plate with 2 olives.

Prep time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 601.3
Fat: 44.7 g
Saturated fat: 14.8 g
Carbohydrates: 11.6 g
Sugars: 5.1 g
Dietary fiber: 1 g
Protein: 38.1 g
Cholesterol: 155.8 mg
Sodium: 1285.2 mg