xiaoxl/recipe_data huggingface dataset:
General Yinzer's Chicken


Ingredients:
Heinz ketchup, low sodium soy sauce, malt vinegar, brown sugar, white sugar, powdered ginger, Tabasco sauce, cold water, cornstarch, chicken breasts, cornstarch

Directions:
Combine all ingredients in saucepan EXCEPT water and corn starch and heat over Med High, stirring to mix.
In measuring cup, thoroughly mix the cold water with the cornstarch.
After the mixture in the saucepan starts to bubble, SLOWLY whisk in cornstarch mix until completely mixed.
Once sauce starts to thicken, remove from heat, and stir to ensure uniform texture.
Fill a large pot or skillet to 1.5" with Vegetable oil.
Heat oil to 375°.
Cut the chicken into 1-1.5" pieces and then place in bowl of milk.
Once oil is hot and chicken has soaked for 5 minutes, use a fork to take chicken and dip to coat it with cornstarch.
Drop in oil and cook until chicken is done (hardened and slightly browned], about 2 minutes. If unsure, break a piece open and check for doneness and adjust time accordingly.
Once all chicken is cooked, put in a large bowl and pour sauce over the chicken and toss to coat thoroughly.
Serve over rice, and even add broccoli if so inclined.
Enjoy!
Weight Watchers Chocolate Meringue Cookies


Ingredients:
distilled white vinegar, cider vinegar, sugar, vanilla, cocoa powder

Directions:
Beat egg whites till frothy.
Add vinegar and beat till soft peaks form.
Increase the mixer to high and gradually add in the sugar until glossy peaks form.
Beat in vanilla.
Add cocoa and mix by hand.
Line two cookie sheets with foil and (lightly] spray with Pam.
Drop mixture by tablespoon fulls about 1 in apart on pans.
Should make 44 cookies.
Bake at 200 degrees F for 3 hours.
Let cool completely on cookie sheet for about 1 hours.
Remove and store leftovers in an air proof container.
Salsa for Canning


Ingredients:
tomatoes, green peppers, white vinegar, onion, brown sugar, salt, garlic cloves

Directions:
Dip tomatoes in hot water for 20 seconds then in ice cold water. Peel off skins. Cut into about 8 pcs. We then fill a quart jar full of tomatoes like for canning and then dump into large pan. We prepare 4 quarts worth for each batch.
Chop up all veges except tomatoes in a food processor and put into large pan with tomatoes.
Add the vinegar, brown sugar, and salt.
Simmer over low heat for 3-4 hours until reach desired consistency.
Stir often to keep from sticking and burning to bottom of pan.
Can in pint sized jars by water bath method. Check your current canning instructions for length of time in water bath.
Authentic Puerto Rican Sofrito
Category: side-dish
By MKCortes (Latin Goddess)

Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.

Ingredients:
1 large green bell pepper
1 large red bell pepper
2 teaspoons olive oil
10  sweet chile peppers (ajicitos dulces), seeded
1 large yellow onion, quartered
1 bunch scallions, trimmed
2  plum tomatoes, seeded
25 cloves garlic, peeled and trimmed
2 bunches fresh cilantro, ends trimmed
2 bunches culantro
¼ cup pimento-stuffed green olives
5 large leaves Caribbean wild oregano (oregano brujo)
2 tablespoons capers
½ cup olive oil, or more as needed
¼ cup water

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil. Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces. Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain. Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

Prep time: 45 mins
Cook time: 5 mins
Total time: 1 hr 5 mins
Yields: 4 16-ounce containers

Calories: 28.6
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 2.6 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 0.5 g
Sodium: 28.9 mg
Almond Butter Shortbread With Grape Glaze


Ingredients:
butter, almond butter, brown sugar, salt, all-purpose flour, sea salt

Directions:
Preheat oven to 325°F.
In a large mixing bowl combine butter, almond butter, brown sugar, and salt. Beat with an electric mixer on medium speed until combined. Gradually add flour until incorporated.
On a piece of waxed paper pat dough into an 8x6-inch rectangle; cut into 48 equal pieces (about 1-inch squares]. Roll pieces into balls. Place 2 inches apart on a parchment covered cookie sheet. Using a flat bottomed measuring cup dipped in flour, flatten dough balls to 1/4-inch thickness [I used my fingers instead of the cup].
Bake 12 minutes or until lightly browned and tops of cookies are set. Remove cookie sheet from oven. Stir jam to create a spreadable consistency. Top each cookie with a generous 1/2 tsp jam, spreading jam not quite to edges. Return to oven and bake 2 more minutes.
While cookies are warm, top with a sprinkle of sea salt, if desired.
Place cooled cookies in a single layer in an airtight container. Refrigerate up to 3 days or freeze up to 1 month. Thaw before serving.
*Note: Can also use natural or regular peanut butter. If you use regular peanut butter the dough will be a bit softer. Cover and chill for 30-60 minutes until firm enough to shape and cut.
Strawberry Orange Low Fat Yogurt Smoothie


Ingredients:
strawberry, plain low-fat yogurt, of fresh mint, sugar, sugar substitute

Directions:
Combine yogurt, strawberries, orange juice, mint, sugar and ice in blender., Pulse until well blended and ice is crushed., Serve in tall glass.
Hot Pizza Dip


Ingredients:
cream cheese, green pepper, mozzarella cheese, cheddar cheese, green onion

Directions:
Line a pie pan with cream cheese. Layer all other ingredients on top ending with green onion. Bake at 350° for 15 minutes.
Note: These ingredients can be adjusted to your personal tastes. They can also be substituted with other items such as olives, sausage (browned and crumbled] or mushrooms.
No Butter Banana Bread


Ingredients:
plain yogurt, sugar, eggs, applesauce, bananas, flour, baking soda, salt, vanilla

Directions:
Drain the plain yogurt for 3-4 hours. It needs to be the same kind of consistency as either crisco or butter.
Mix together the yogurt, sugar, eggs, vanilla, and applesauce to a creamy consistency.
Mix together the dry ingredients. Flour, baking soda, salt.
Slowly add the dry mix into the yogurt mix. Stir until it is smooth.
Add in bananas and only mix for about 30 seconds or until all the bananas are broken up. The mix should remain chunky from the bananas.
Bake @ 350 for 50 minutes in a greased bread pan or 22 minutes in a greased muffin pan.
Hummus Pancake with Mediterranean Spice Mix
Category: everyday-cooking
By MTCHYG

These pancakes taste a lot like falafel but smoother!

Ingredients:
2 teaspoons ground cumin, divided
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
2 cups canned chickpeas (garbanzo beans), drained with liquid reserved
½ cup tahini
1  egg
2 tablespoons olive oil
1  lemon, juiced
1 tablespoon minced garlic
salt and ground black pepper to taste
½ cup whole wheat flour, or as needed
1 tablespoon olive oil, divided, or as needed

Directions:
Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C). Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl. Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon. Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil. Sprinkle pancakes with cumin mixture and salt.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 331
Fat: 19.7 g
Saturated fat: 2.9 g
Carbohydrates: 32.9 g
Sugars: 0.3 g
Dietary fiber: 8 g
Protein: 10.3 g
Cholesterol: 31 mg
Sodium: 280.9 mg
Easy Asian-Style Chicken & Rice


Ingredients:
boneless skinless chicken breast halves, skinless chicken breast half, water

Directions:
Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil.  Stir in the rice.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Chocolate Chili with Apples


Ingredients:
ground turkey, onions, garlic, tomatoes, tomato sauce, fat free chicken broth, yellow bell pepper, green peppers, apple, chili powder, curry powder, ground cinnamon, red kidney beans, raisins, fat free sour cream

Directions:
In a large stew pot or Dutch oven, saute turkey, garlic, and onions until meat is no longer pink.
Stir in tomatoes, tomato sauce, broth, peppers, green peppers, apples, chili powder, cocoa, curry, and cinnamon.
Bring to boil, reduce heat, cover and simmer for 1 hour.
Add beans and almonds.
Heat through.
Dish up, and sprinkle raisins over it, then add a glob of sour cream on top.
Pumpkin Spice Latte Coffee Cake
Category: desserts
By Kim

Try the beloved fall latte in cake form! The flavor of coffee and pumpkin spice is in every layer--from the crisp streusel topping, to the pumpkin cake itself, and then the surprise little bit of filling in the center. I highly recommend making this cake the day before you need it---the flavors get a chance to meld and are so incredible the next day.

Ingredients:
1 cup all-purpose flour
1 cup firmly packed dark brown sugar
2 tablespoons instant espresso powder
1 tablespoon unsweetened cocoa powder
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 pinch salt
½ cup unsalted butter, cut into cubes
2 ¼ cups all-purpose flour
1 tablespoon instant espresso powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ¼ cups white sugar
3 large eggs, at room temperature
1 cup pumpkin puree
1 tablespoon vanilla extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup heavy cream, at room temperature

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside. Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside. Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined. Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch cake

Calories: 476.6
Fat: 20.8 g
Saturated fat: 12.5 g
Carbohydrates: 67.8 g
Sugars: 39.7 g
Dietary fiber: 1.7 g
Protein: 5.9 g
Cholesterol: 100.8 mg
Sodium: 334.6 mg
Angel Food Torte


Ingredients:
raspberries, strawberries

Directions:
Slice angel food cake into thirds horizontally.
If desired, tint the topping pink with a few drops of food coloring.
Spread each cake layer with topping and 1 cup fruit (well drained, if frozen].
Reassemble layers and spread remaining topping over entire cake.
Chill until ready to serve.
Ham, Egg, and Cheese Quesadillas
Category: trusted-brands-recipes-and-tips
By Smithfield

A delightful alternative to breakfast burritos, these quesadillas are filled with flavor-packed protein. The crunchy crust makes for the perfect bite and package with the rich and creamy egg filling and flavorful ham bites. This is the perfect portable breakfast that will keep the kids full and energized to perform well all school-day long.

Ingredients:
8  eggs
1 tablespoon water
½ teaspoon salt
½ teaspoon pepper
2 tablespoons butter, softened, divided
6 (8 inch) whole wheat tortillas
2 cups shredded Cheddar cheese
1 (8 ounce) package Smithfield® Cubed Ham

Directions:
Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency. Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield® cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces. Repeat with remaining ingredients to make 5 more quesadillas.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 quesadillas

Calories: 417.7
Fat: 24.6 g
Saturated fat: 12.9 g
Carbohydrates: 28.7 g
Sugars: 0.7 g
Dietary fiber: 2.5 g
Protein: 27.7 g
Cholesterol: 317.7 mg
Sodium: 1213.8 mg
Spiced Tuna With Pineapple Glaze


Ingredients:
tuna steaks, pineapple, star anise, fresh ginger, ground turmeric, cinnamon stick, ground cloves, crushed red pepper flakes, salt, cardamom seed, ground cumin, white vinegar, fresh ginger, soy sauce, brown sugar, catsup, lime juice, cilantro, white pepper

Directions:
Combine the spice rub ingredients in a heavy skillet, mix well, and heat over medium heat, stirring frequently, until spices begin to smoke and become fragrant.
Remove from heat, cool, place in a coffee grinder and grind until fine.
To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan.
Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes.
Add the catsup and cook an additional 5 minutes.
Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside.
Rub the tuna steaks on all sides with spice mixture.
Grill the tuna over a medium fire for 4 to 5 minutes per side, or until center is still slightly pink for medium-rare.
Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side.
Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.
Mrs. G's Fair Scones


Ingredients:
unbleached all-purpose flour, baking powder, sugar, salt, shortening, unsalted butter, heavy cream, heavy cream

Directions:
Sift and measure the flour.
Re-sift with other dry ingredients.
Work shortening & butter into dry ingredients with the fingers.
Add raisins to flour-fat mixture and mix thoroughly (you may omit raisins].
Add milk to mixture. (If you are omitting the raisins, add another 2 Tablespoons of milk].
Turn out on to a floured board and divide into two equal pieces.
Roll or pat each into a round and to the thickness of biscuits (3/4 inch to a full inch].
Cut into wedge shaped pieces like a pie and bake about 15 minutes at 450 degrees on an ungreased baking sheet.
To serve like they do at the fair; split open but do not cut clear through. Fill with jam and close.
Authentic Thai Steak Salad
Category: salad
By toripf

An authentic Thai recipe. It was given to me by a family friend who was born in Thailand, but raised in the US when her parents immigrated.

Ingredients:
½ teaspoon ground black pepper
¼ teaspoon kosher salt
1 (1 1/2-pound) flank steak
¼ cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
2 teaspoons minced garlic
1 teaspoon chile-garlic sauce (such as Sriracha®)
2 heads romaine lettuce
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh Thai basil leaves

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak. Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl. Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat. Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 132.4
Fat: 4.5 g
Saturated fat: 1.7 g
Carbohydrates: 8 g
Sugars: 3.9 g
Dietary fiber: 2.6 g
Protein: 15.7 g
Cholesterol: 26.9 mg
Sodium: 639.5 mg
Cherry Shortbread Bars
Category: desserts
By Anya

I got this delicious recipe for cherry shortbread bars from my mother-in-law.

Ingredients:
2 ¼ cups all-purpose flour
1 cup butter, softened
½ cup white sugar
1 cup packed brown sugar
2  eggs
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon vanilla extract
5 ounces maraschino cherries
½ cup chopped walnuts
1 ½ cups powdered sugar
1 ½ tablespoons butter, softened

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with heavy aluminum foil. Mix flour, 1 cup butter, and white sugar together until mixture is crumbly. Press into the bottom of the prepared pan. Bake in the preheated oven for 20 minutes. Blend brown sugar, eggs, salt, baking powder, and vanilla extract together in a bowl. Drain and chop cherries, reserving the liquid. Stir cherries and walnuts into the egg mixture. Place mixture on top of the baked crust. Return to the oven and bake until set, about 25 minutes. Remove from the oven and let cool. Combine powdered sugar and 1 1/2 tablespoons butter with enough cherry liquid to spread easily. Frost cooled bars. Cut into squares after icing has set.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 1 9x13-inch pan

Calories: 227.7
Fat: 10.6 g
Saturated fat: 5.6 g
Carbohydrates: 32.1 g
Sugars: 20.9 g
Dietary fiber: 0.5 g
Protein: 2.2 g
Cholesterol: 37.7 mg
Sodium: 127 mg
Garlic Scallop Kebabs


Ingredients:
fresh lemon juice, dry white wine, garlic cloves, bay leaves, lemon peel, black pepper, sea scallops, mushroom caps, red bell peppers, green bell peppers, red onions

Directions:
In a shallow glass dish, combine lemon juice, wine, garlic, bay leaf, lemon peel, and pepper. Mix well. Reserve 3 tablespoons. Add scallops to dish, toss to coat. Cover dish with plastic wrap and refrigerate 1 hour.
Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
Place kebabs on grill (over medium heat].
Grill 6 inch from heat, turning occasionally and basting with the 3 tablespoons reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7 to 8 minutes. Serve!
Real Simple's Lemon Spinach


Ingredients:
spinach, lemon juice, water, garlic cloves, kosher salt

Directions:
Combine all except spinach in pan., Bring to a simmer., Add spinach in batches and cook until just wilted., Drain, Serve., If you have left overs use the spinach for other recipes.
Luscious Chocolate Butter


Ingredients:
"butter"

Directions:
Cut butter into chunks and place in bowl of food processor.
Add melted chocolate chips to bowl as well.
Process until smooth, about 30 seconds.
Place mixture in a small container, cover, and refrigerate until ready to use; bring back to room temperature (makes it easier to spread] before serving if you wish.
Oatmeal Raisin Cheesecake Crumble


Ingredients:
pecans, cream cheese, sweetened condensed milk, vanilla, eggs, all-purpose flour, light brown sugar, butter, raisins, old fashioned oats, quick-cooking oats

Directions:
Heat oven to 350°F In bottom of ungreased 13x9-inch pan, press cookie dough rounds evenly for crust. Sprinkle with 1 cup of the pecans; press firmly into dough. Bake 13 to 17 minutes or until golden brown.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add milk, vanilla and eggs; beat until well blended. On low speed, beat in 1/2 cup of the flour. Pour over crust; spread evenly.
In medium bowl, mix brown sugar and remaining 1/2 cup flour. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cinnamon chips, raisins, oats and remaining 1 cup pecans. Sprinkle over cheese mixture.
Bake 35 to 45 minutes longer or until set. Cool completely, about 2 hours. To serve, cut into 4 rows by 4 rows. Store in refrigerator.
Oatmeal Blueberry Muffins
Category: bread
By Sue Snow

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Ingredients:
1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1  egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Directions:
Combine oats, flour, sugar, baking powder, and salt.  Mix in milk, egg, and oil; mix just until dry ingredients are moistened.  Fold in blueberries.  Fill greased muffin cups 2/3 full with batter. Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 1 dozen muffins

Calories: 155.5
Fat: 6.1 g
Saturated fat: 1.1 g
Carbohydrates: 22.3 g
Sugars: 7.8 g
Dietary fiber: 1.4 g
Protein: 3.5 g
Cholesterol: 17.1 mg
Sodium: 233.8 mg