xiaoxl/recipe_data huggingface dataset:
Grandmother's Famous Cranberry Bread
Category: bread
By Mim Harris

This is a delicious bread with golden raisins and cranberries. It's perfect for Thanksgiving or any special holiday.

Ingredients:
2 cups sifted all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter
1  egg, beaten
1 teaspoon orange zest
¾ cup orange juice
1 ½ cups golden raisins
1 ½ cups chopped cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan. Whisk together the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries. Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

Yields: 1 - 9x5x3 inch loaf

Calories: 248.7
Fat: 4.6 g
Saturated fat: 2.6 g
Carbohydrates: 50.5 g
Sugars: 29.3 g
Dietary fiber: 2 g
Protein: 3.5 g
Cholesterol: 25.7 mg
Sodium: 343.3 mg
Mandarin Kiwi Salad


Ingredients:
romaine lettuce, kiwi, mandarin orange segments, red onion

Directions:
Combine lettuce, kiwi, and oranges in a large bowl., Garnish with red onion., Enjoy!
Indian Chicken Curry II
Category: world-cuisine
By Amanda Fetters

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Ingredients:
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1  bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2  skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½  lemon, juiced
½ teaspoon cayenne pepper

Directions:
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 to 6 servings

Calories: 312.8
Fat: 21.7 g
Saturated fat: 10.4 g
Carbohydrates: 14 g
Sugars: 6.7 g
Dietary fiber: 3.8 g
Protein: 19.1 g
Cholesterol: 37.9 mg
Sodium: 268.3 mg
Hot White Bean Salad


Ingredients:
butter, shallots, garlic clove, white beans, fresh parsley, white wine vinegar, Dijon mustard, olive oil, salt, black pepper

Directions:
heat butter in saucepan over medium heat, add shallots and garlic, cook for 2 minutes.
add beans and parsley, season with salt and black pepper and cook for 4 minutes over low heat, stirring occasionally.
transfer contents of saucepan to a bowl.
place vinegar and mustard in another bowl, and mix well.  pour in olive oil and incorporate with whisk.
pour vinaigrette over beans, mix and serve.
Deutsche Pilzsuppe (German Mushroom Soup)


Ingredients:
mushroom, butter, flour, water, half-and-half, salt, parsley

Directions:
Clean and chop mushrooms., Melt butter and saute mushrooms for 5 minutes., Sprinkle with flour and saute briefly., Add water and seasonings and boil gently for 5 minutes., Reduce heat, add half-and-half and simmer just until heated., Just before serving, add parsley.
Cinnamon Star Bread from KAF


Ingredients:
water, unbleached all-purpose flour, unsalted butter, vanilla extract, instant yeast, sugar, salt, potato flour, egg

Directions:
To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.
Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter.
Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
While the star is rising, preheat the oven to 400°F.
Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
Yield: one star loaf, about 8 to 12 servings.
Prairie Potatoes


Ingredients:
frozen hash brown potatoes, sour cream, margarine, onion, salt, pepper

Directions:
DON'T THAW POTATOES!, Mix all ingredients except French Fried Onions and place in 9x13 pan., Top with French Fried Onions 30 minutes prior to taking out of oven., Bake at 350 degrees for 1 hr and 15 minutes.
Sour Cream Honey Bun Cake


Ingredients:
sour cream, eggs, honey, light brown sugar, ground cinnamon, confectioners' sugar, milk, vanilla extract

Directions:
Combine all the cake ingredients and set aside.
Thoroughly combine the filling ingredients.
Pour half of the cake mix batter into baking pan and top with the filling ingredients. Pour the rest of the cake batter on top.
(I like to split it further and do batter, filling, batter, filling and then batter. If I really want something sweet I drizzle a little honey on top before baking.].
Bake at 350 degrees F. for 38-40 minutes in a 13x9" greased baking pan or Bundt cake pan. Meanwhile prepare the sugar glaze.
Cool cake on wire rack. Make sure you have something under the rack to catch the glaze though.
While still warm, poke holes in the cake and pour the glaze over it.
Enjoy!
Texas Pork Ribs
Category: meat-and-poultry
By Laura Walton

This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Use some soaked wood chips on the barbecue. The smokier the grill, the better the ribs will taste!

Ingredients:
6 pounds pork spareribs
1 ½ cups white sugar
¼ cup salt
2 ½ tablespoons ground black pepper
3 tablespoons sweet paprika
1 teaspoon cayenne pepper, or to taste
2 tablespoons garlic powder
5 tablespoons pan drippings
½ cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
cayenne pepper to taste
salt and pepper to taste
1 cup wood chips, soaked

Directions:
Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart. Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper.  Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness. Preheat grill for medium-low heat. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

Prep time: 30 mins
Cook time: 5 hrs
Total time: 13 hrs 30 mins
Yields: 12 servings

Calories: 614.5
Fat: 30.9 g
Saturated fat: 11.2 g
Carbohydrates: 53.1 g
Sugars: 48.4 g
Dietary fiber: 1.5 g
Protein: 33.4 g
Cholesterol: 126.8 mg
Sodium: 990.9 mg
Chicken Cheese Steak
Category: main-dish
By Anya

This recipe is a life saver when I came home from work exhausted. It is very easy to make and everyone is happy.

Ingredients:
2 tablespoons vegetable oil, divided
1  green bell pepper, chopped
1  onion, chopped
1 pound ground chicken
salt and ground black pepper to taste
4 slices American cheese
2  long sandwich rolls, halved lengthwise

Directions:
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add green bell pepper and onion; cook and stir until tender, 8 to 10 minutes. Heat remaining 1 tablespoon oil in another nonstick skillet over medium-high heat. Add chicken; cook and stir until chicken is crumbly and no longer pink, 8 to 10 minutes. Stir in green bell pepper, onion, salt, and black pepper. Top with cheese slices and cook until melted, 2 to 3 minutes. Spread chicken mixture evenly over halved rolls.

Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Yields: 4 servings

Calories: 501.4
Fat: 20.6 g
Saturated fat: 7.9 g
Carbohydrates: 38.4 g
Sugars: 4.5 g
Dietary fiber: 2.8 g
Protein: 38.8 g
Cholesterol: 92.5 mg
Sodium: 914.7 mg
Easy 4 Ingredient Salmon Teriyaki


Ingredients:
skinless salmon fillet, onion, garlic cloves

Directions:
Preheat oven 375 degrees.
Place salmon fillet on large sheet of thick aluminum foil(or two sheets to add width].
Add sliced onions and garlic on salmon.
Gently pour teriyaki marinade/sauce on top.
Pull up sides of aluminum foil to make a leak free packet.
Place salmon packet on baking sheet.
Cook for 35-45 minutes.  Check by opening packet slightly (be careful, extremely hot steam!].
Cut into portions and serve.
Ploye


Ingredients:
buckwheat flour, white flour, baking powder, salt, cold water, boiling water

Directions:
Mix dry ingredients.
Add 2 cups cold water to the dry ingredients and mix well.
Let stand 5 minutes.
Add 1 cup boiling water and mix vigorously.
If batter looks too thick, add a little bit of cold water.
Pour batter as you would a pancake in cast iron skillet (the best] or I have used a breakfast plate to cook mine (you can make more than one at a time] and they came out very good.  Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is.
When you see that the mixture is not liquid anymore, your ploye is ready.  Only cook on one side, a ploye is NOT to be turned to cook.
To really have good Ployes you have to mix your batter between each ploye.
Spicy Vodka Injected Tomatoes


Ingredients:
cherry tomatoes, vodka, salt, pepper, Tabasco sauce

Directions:
Essential equipment: 5-10ml syringe per person Pile tomatoes attractively in a bowl in the centre of your table, allow to come to room temperature if cold.
Book taxis to take guests home.
Mix Vodka, Salt, Pepper and Tabasco.
Arm guests with syringes.
Load syringes with Vodka mix, and squirt carefully into tomato.
You'll have to experiment to find the best method.
Pop into mouth.
Try not to have too many.
Fail.
Ideally consumed with best girlfriends, much hilarity and a later screening of"Thelma and Louise".
Vegetable Mixed Rice


Ingredients:
white rice, instant chicken bouillon granules, hot water

Directions:
Dissolve Herbox Chicken Broth Powder in Hot Water and add to large stove top pan.
Add Mixed Vegetables and bring to a boil covered.
Simmer Vegetables covered for 5 to 10 minutes.
Add Rice, cover and lower temperature to simmer for 20 minutes.
Serve as a side dish.
Purist's Guacamole


Ingredients:
avocados, fresh cilantro, kosher salt

Directions:
Cut onion into small dice.
In a mortar and pestle or molcajete (Mexican mortar made of lava rock], pound onion and salt to a rough paste.
Add cilantro and pound until well incorporated.
Peel and seed avocados, add to mortar, and mash until mixture is a lumpy puree (don't make too smooth a texture].
Place one avocado pit in the center of the mixture and serve from the mortar or molcajete with tortilla chips.
Makes about 2 cups.
Baked Reuben Sandwich - Nuwave/Flavorwave Ovens


Ingredients:
butter, corned beef, sauerkraut, swiss cheese, gruyere cheese

Directions:
Lightly butter one side of each slice of bread. On the unbuttered side, place corned beef, sauerkraut, and cheese. Spread with dressing. Top with second slice of bread, buttered side up.
Place directly on 4" rack and Nu-Wave on HI for 7 minutes or until the top is lightly toasted and the cheese is melted.
Place directly on the 4" rack and Nu-Wave on HI for 4 minutes or until well heated and cheese melts.
beef fondue with dipping sauces


Ingredients:
beef sirloin, top round beef, onions, olive oil, sour cream, mustard, Worcestershire sauce, butter, white wine vinegar, water, tarragon, lemon juice, garlic, chives, butter

Directions:
layer onions, beef, onions, drizzle with oil, refrigerate overnight.
heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
for horseradish sauce, mix all ingredients, refrigerate.
for garlic butter, mix all ingredients, refrigerate.
for bernaise sauce: combine vinegar, water and pepper in double boiler.
add egg yolks, stir constantly.
slowly add butter, stirring as it thickens.
add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.
Lea's Cheesy Potato Soup


Ingredients:
real butter, onion, garlic clove, salt, pepper, basil, flour, chicken broth, bacon bits, frozen corn, sour cream, cheddar cheese

Directions:
In small bowl combine flour, salt, basil, and pepper.
In large pot sauté onion and garlic in butter. Then stir in the flour mixture, be sure to mix well.
Gradually add chicken broth and bring to a boil. Let boil for approx 2 minutes and then add the cubed potatoes, corn, and bacon bits.
Let cook together until potatoes are fully cooked and falling apart.
Then mix in the sour cream and cheddar cheese. Let simmer another 10 minutes or until cheese is melted.
Serve garnished with chives if desired!
Sure Peach Pound Cake


Ingredients:
shortening, butter, sugar, eggs, baking powder, cake flour, milk, vanilla

Directions:
Cream shortening, butter and sugar.  Add eggs, one at a time, beating well after each addition.
Add baking powder to flour and add alternately with milk and vanilla to the mixture.  Add peach jam and blend well.
Pour into a greased and floured 10 inch tube pan.
PUT IN A COLD OVEN.
Bake at 325 degrees for 1 1/2 hours.
Black Eyed Susans


Ingredients:
butter, sugar, brown sugar, egg, vanilla flavoring, flour, baking soda, salt, chocolate chips

Directions:
Combine butter, sugars, egg, vanilla and peanut butter until creamy., Sift flour, soda and salt together and add to creamed mixture., Force batter thru flower disk of cookie press onto greased cookie sheet., Put a chocolate chip in center of each., Bake@375 F for 12-15 minutes.
Potatoes With Cheese Sauce (Papas a La Huancaína)


Ingredients:
potatoes, yukon gold potatoes, garlic, queso fresco, feta, onion, olive oil

Directions:
Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime].
Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk]. Season with salt.
Cut potatoes crosswise into 1/4-inch-thick slices.
Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
Real Strawberry Frosting
Category: desserts
By Candice

I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!

Ingredients:
1 cup fresh strawberries
1 cup butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 ½ cups confectioners' sugar, sifted, divided

Directions:
Place strawberries in a blender; puree until smooth. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely. Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners' sugar into butter until just blended. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners' sugar into mixture until just blended.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 18 servings

Calories: 188.7
Fat: 10.3 g
Saturated fat: 6.5 g
Carbohydrates: 25 g
Sugars: 24.3 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Cholesterol: 27.1 mg
Sodium: 73 mg
*no Cook Summer Pasta


Ingredients:
basil, garlic cloves, flat leaf parsley, lemon juice, extra virgin olive oil, tomatoes, fettuccine, romano cheese, pine nuts, butter

Directions:
Start by toasting your pine nuts.  Use a dry skillett and put pine nuts on over low heat.  Do NOT move away from the pan because they can burn easily.  Keep moving them around until they are golden and their aroma becomes strong. Remove from heat and set aside.
In a blender or bowl of food proccesor combine basil, garlic, vinegar, parsley, and lemon juice.
With the machine running slowly add olive oil until thick.
Add tomatoes and blend 5 seconds.
Place sauce in a large bowl and set aside.
Cook pasta according to directions on package, drain.
Optional; put back in hot pot and add a tablespoon of butter.  Toss to coat.
Add pasta to sauce.  Add cheese and toss.  Sprinkle pine nuts on top.
Serve hot or at room temperature.
Homemade Sour Cream
Category: side-dish
By Celestial

A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.

Ingredients:
¼ cup milk
¾ teaspoon distilled white vinegar
1 cup heavy cream

Directions:
Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.

Prep time: 10 mins
Total time: 1 day
Yields: 1 cup

Calories: 106.5
Fat: 11.2 g
Saturated fat: 6.9 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Protein: 0.9 g
Cholesterol: 41.4 mg
Sodium: 14.4 mg
A Plaything for Your Tongue


Ingredients:
chicken, yogurt, ginger paste, garlic paste, tomato puree, salt, red chili powder, black pepper

Directions:
Mix all the spices, pastes, tomato puree and yogurt together and coat the chicken pieces and leave to marinate for 3 hours.
Heat oil in pot.
Empty marinated chicken with the mixture and cook covered till chicken is tender, about 30 minutes on low medium heat only.
Once chicken is tender saute the same on high heat for 4 minutes.
Do not add water during cooking the chicken.
Feel it melt in your mouth tingling your tongue and the taste buds on it.
Eat it s-----l-----o-----w-----l-----y to get that feeling.
Homemade Taco Sauce
Category: side-dish
By Michael Beatty

Simple and easy to make. Competes with any brand you buy off a grocery store shelf at a fraction of the price.

Ingredients:
1 (16 ounce) can tomato sauce
⅔ cup water
2 tablespoons white vinegar
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon white sugar
½ teaspoon cayenne pepper

Directions:
Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 servings

Calories: 14.7
Fat: 0.2 g
Carbohydrates: 3.1 g
Sugars: 1.9 g
Dietary fiber: 0.7 g
Protein: 0.7 g
Sodium: 351.9 mg
Spelt Flour Flatbread


Ingredients:
baking powder, salt, water, canola oil, powdered milk, onion, garlic clove, dried oregano

Directions:
Mix dry ingredients.
Add the liquids, garlic and oregano.
For a thinner batter, add water as needed.
Mix well.
Preheat a cast iron griddle or pan and oil or spray.
Ladle the batter onto the griddle and as it cooks, sprinkle the chopped onions on the top side.
When bubbles appear on the surface and the center sets-up, flip over and cook till the edges start to dry and the center is firm.
Avocado Tuna Boats
Category: salad
By Gillian Rajchel

Perfect and filling lunch.

Ingredients:
1 (5 ounce) can tuna, drained
⅛  onion, minced
2 tablespoons prepared yellow mustard
1 tablespoon mayonnaise
1 tablespoon sweet pickle relish
1 pinch salt and ground black pepper to taste
½  avocado
1 tablespoon everything bagel seasoning

Directions:
Mix tuna, onion, mustard, mayonnaise, relish, salt, and pepper together in a small bowl. Put mixture on top of the avocado and garnish with bagel seasoning.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 517.4
Fat: 28.1 g
Saturated fat: 4.2 g
Carbohydrates: 18.6 g
Sugars: 6.7 g
Dietary fiber: 8.4 g
Protein: 36 g
Cholesterol: 43 mg
Sodium: 1736.2 mg
Roasted Potato Pizza Slices
Category: appetizers-and-snacks
By KELLY624

Yummy snack or use as appetizers.

Ingredients:
3 medium potatoes, cut into 1/4-inch slices
1 tablespoon vegetable oil
1 (14 ounce) jar pizza sauce
1  green bell pepper, chopped
1  onion, chopped
2  fresh mushrooms, chopped
1 (3 ounce) package sliced pepperoni
1 (16 ounce) package shredded mozzarella cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil. Lightly grease the foil. Arrange the potato slices on the prepared baking sheet, and drizzle with oil. Bake 20 minutes in the preheated oven. Remove potatoes from heat, and turn. Drizzle with sauce, and top with green pepper, onion, mushrooms, and pepperoni. Top with mozzarella cheese. Return topped potatoes to the oven, and continue baking 10 minutes, or until cheese is melted.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 servings

Calories: 204
Fat: 10.4 g
Saturated fat: 5.1 g
Carbohydrates: 14.9 g
Sugars: 2.6 g
Dietary fiber: 2 g
Protein: 12.7 g
Cholesterol: 31.7 mg
Sodium: 531.6 mg