xiaoxl/recipe_data huggingface dataset:
Pesto Chicken Penne Casserole
Category: main-dish
By Lindalou

Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.

Ingredients:
½ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 tablespoon olive oil
1 (16 ounce) box penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
1 (15 ounce) can crushed tomatoes
1 (15 ounce) jar Alfredo sauce
1 (15 ounce) jar pesto sauce
1 ½ cups milk

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes,  , pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture. Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 760.2
Fat: 47.2 g
Saturated fat: 18.2 g
Carbohydrates: 40.7 g
Sugars: 4.2 g
Dietary fiber: 3.4 g
Protein: 45.4 g
Cholesterol: 114.1 mg
Sodium: 1209.9 mg
Parker's Famous Margaritas
Category: world-cuisine
By squawk93

This is the signature drink at my in-law's home. My father-in-law developed a taste for margaritas made from scratch during the summer they spent in Zihuatanejo during the 1960s. After decades of tinkering he has arrived at this foolproof recipe for the ultimate Mexican cocktail.

Ingredients:
5 fluid ounces tequila
3 fluid ounces fresh lime juice
1 fluid ounce sweetened lime juice
3 fluid ounces triple sec (orange-flavored liqueur)
ice cubes
1  lime, cut into wedges
rimming salt

Directions:
Measure the tequila, lime juice, sweetened lime juice and triple sec into a cocktail shaker and add a generous scoop of ice. Cover and shake until the shaker is frosty, about 30 seconds. Rub a lime wedge around the rim of a margarita glass and dip in salt. Fill each glass with ice. Strain equal amounts of the cocktail into the glasses to serve. Garnish with a lime wedge.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 fluid ounces

Calories: 182.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 14.9 g
Sugars: 12.5 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 2.3 mg
Mississippi Mud Pie II
Category: desserts
By Tracy

This delicious crust is made with flour, chopped walnuts and butter, pressed into a 9-inch pie tin, and baked till lightly golden. It 's then filled with chocolate pudding that is then smothered with a sweetened whipped cream and cream cheese frosting.

Ingredients:
1 cup chopped walnuts
½ cup all-purpose flour
½ cup butter, softened
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
½ cup heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine walnuts and flour. Mix well, then stir in softened butter or margarine. Stir until ingredients are combined and mixture forms a ball. Press into bottom of a 9x13 inch pan. Bake in preheated oven for 20 minutes, until golden brown. Remove and cool. Place pudding mix in a medium bowl and whisk in milk. Mix until smooth. Allow to set up for 5 minutes then spread on top of cooled crust. In a large bowl whip cream cheese until fluffy. Beat in confectioner's sugar until mixture is smooth. In a separate bowl, whip cream until soft peaks form, then fold into cream cheese mixture. Spread over pudding layer. Chill before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 1 - 9x13 inch pie

Calories: 377.9
Fat: 25.4 g
Saturated fat: 12.5 g
Carbohydrates: 34 g
Sugars: 24.4 g
Dietary fiber: 1.4 g
Protein: 5.5 g
Cholesterol: 57.7 mg
Sodium: 390.7 mg
Monkey Milkshake


Ingredients:
strawberry, banana, milk, vanilla extract

Directions:
Combine all ingredients into a blender., Blend until smooth and fluffy.
Honey Mustard Chicken


Ingredients:
boneless skinless chicken breasts, Dijon mustard, honey, pepper, salt, garlic cloves

Directions:
Place all ingredients (except for chicken] into a large plastic baggy. Combine well. Add chicken breasts- coat well.
Place chicken breasts on hot grill. Grill each breast for 6-7 minutes each side.
Remove from grill, slice and enjoy!
Tasty Burritos


Ingredients:
ground beef, flour tortillas, colby-monterey jack cheese, salsa, monterey jack cheese, sour cream

Directions:
In a large skillet, brown ground beef until no longer pink and onion is tender, drain.
Return to skillet and add taco seasoning.
In a small microwave safe dish, microwave beans until heated through.
Spoon about 1/3 cup of beans slightly off-centered of each tortilla.
Top each bean topped tortilla with equal amounts of ground beef mixture.
Sprinkle equal amounts of cheese over meat mixture.
Fold the sides and ends of the tortillas over the filling.
In a large skillet over over medium high heat add oil.
When oil is hot, but not smoking brown burritos on all sides.
Serve with cheese, salsa, and if desired sour cream.
Fruit Compote


Ingredients:
frozen sweetened raspberries, bananas, pineapple chunks, brown sugar

Directions:
Place all ingredients in a blender, blend until smooth., Transfer to small saucepan., Cook and stir over low heat until heated through.
Chocolate Chewy Squares


Ingredients:
graham cracker crumbs, chocolate chips, walnuts, sweetened condensed milk

Directions:
Combine all ingredients in large bowl, mixing well.
Using no-stick cooking spray, lightly grease 13X9 pan and then spread mixture evenly into pan.
Bake at 350* for 25 minutes.
Remove from oven and let cool completely before cutting into squares.*.
*important to cool completely so it sets up firmly before cutting.
Traditional Chinese Steamed Cake (Fa Gao)
Category: bread
By ILLUMINATIAN

This is a recipe I came up with after searching through many different versions. It's light and fluffy, yet still traditional, representing prosperity during the New Year.

Ingredients:
2 teaspoons active dry yeast
½ cup warm water
1  egg
⅓ cup melted butter
¼ teaspoon vanilla extract
½ cup milk
1 ½ cups cake flour
½ cup cornmeal
⅓ cup superfine sugar
½ teaspoon salt
¼ cup raisins  (Optional)

Directions:
Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat egg, melted butter, vanilla extract, and milk together in a large bowl, until smooth. Sift cake flour, cornmeal, sugar, and salt together in a small bowl, then stir the flour mixture into the egg mixture, mixing until just combined. Stir in the yeast mixture until smooth. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C) until doubled in volume, 1 to 2 hours. Pour mixture into a 9 inch round pan lined with parchment paper. Sprinkle with raisins. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cake, recover, and steam until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 25 mins
Total time: 2 hrs 45 mins
Yields: 1 - 9 inch round cake

Calories: 264.4
Fat: 9 g
Saturated fat: 5.3 g
Carbohydrates: 41.3 g
Sugars: 12.4 g
Dietary fiber: 1.2 g
Protein: 4.7 g
Cholesterol: 44.8 mg
Sodium: 217.6 mg
Island Style Ribs


Ingredients:
soy sauce, brown sugar, green onion, garlic, sesame seeds

Directions:
Mix all marinade ingredients in a bowl, stirring until the brown sugar is dissolved.
Place ribs in pan and pour marinade mixture over them.  Marinate at least 4 hours and up to overnight.
Grill ribs over a charcoal fire or broil.
Slovak Stuffed Cabbage
Category: main-dish
By Kelly Berenger

I received this recipe from my grandmother. It was passed down to her from her grandmother.  This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!

Ingredients:
1 pound ground beef
1 pound ground pork
1  onion, chopped
1 teaspoon salt
black pepper to taste
1 teaspoon chopped fresh parsley
½ cup cooked brown rice
1 ¼ teaspoons garlic salt
2 (10.75 ounce) cans  condensed tomato soup
27 ounces sauerkraut, drained
1 (29 ounce) can diced tomatoes
1 medium head cabbage
5 slices bacon
2 tablespoons white sugar
3 cups water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil. Mix beef and pork together.  Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well. Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of  large roasting pan. Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased.  Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 8 to 10 servings

Calories: 556
Fat: 36.5 g
Saturated fat: 13.5 g
Carbohydrates: 31.6 g
Sugars: 16.7 g
Dietary fiber: 6.9 g
Protein: 25.9 g
Cholesterol: 101 mg
Sodium: 2095.7 mg
Bomba Calabrese (Spicy Calabrian Pepper Spread)
Category: side-dish
By Chef John

This amazing Calabrian pepper spread is as delicious as it is unknown. I love it on sliced fresh bread, but you can toss it with pasta, add it to a sandwich, fill an omelet, top a pizza, or serve as salsa with grilled fish, or in deviled eggs.

Ingredients:
4 large button mushrooms, quartered
½  yellow onion, chopped
1 small eggplant - trimmed, peeled, cut into chunks
¾ cup olive oil, or more as needed, divided
1 pinch kosher salt, plus more as needed
2 pounds hot cherry peppers
1 pound red bell peppers
3  habanero peppers
1 teaspoon kosher salt, plus more to taste
½ teaspoon crushed fennel seeds
1 teaspoon dried oregano
¼ cup white wine vinegar, or to taste

Directions:
Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses. Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes. Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat. Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 32 (2-tablespoon) servings

Calories: 57.6
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 2.7 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 0.5 g
Sodium: 74 mg
Rømmegrøt


Ingredients:
sour cream, salt, flour, milk, butter

Directions:
Heat the  milk and cream.
In another pan melt the butter add the flour and make a roux.
Using a balloon whisk slowly add the milk/cream beating well after each addition of milk so you have a lump free porridge.
On a low heat cook the porridge for 10 minutes.
Plate up and serve with cinnamon and sugar sprinkled ontop or dried fruits and nuts or strawberries.
Donna's Caramel Corn


Ingredients:
sugar, margarine, butter, baking soda

Directions:
In a heavy pan, combine sugar, margarine, butter and karo syrup., Bring to a boil and cook for 5 minutes stirring., Stir in baking soda. This will cause a foaming effect., Pour over popped corn. Stir until corn is well covered., Spread on a prepared surface and let cool., Break apart and store in an airtight container.
caliente pizza


Ingredients:
garlic, salt, butter, mozzarella cheese, anchovy, black olives, tomatoes, olive oil, crushed red pepper flakes, dried tarragon, oregano, thyme, parsley

Directions:
Prepare Pizza dough made in bread machine as per bread machine's instructions.
Spread a little cornmeal on the pizza pan before placing the dough on it-- this helps crisp the dough nicely.
Make sure your hands have olive oil on them when flattening the pizza dough for the pan.
(I find that there is enough dough to make 2 pizzas.. just place foil on top of prepared pizza and freeze.] When ready to use defrost and bake.
This pizza is'hot' and tasty-- have ready a cold beer beside you or a nice cold drink.
Preheat Oven to 425F degrees Make a paste with the crushed garlic cloves and butter.
With a pastry brush spread the garlic/butter on top of pizza dough.
Add the shredded mozzarella cheese.
Tear up the whole anchovies in pieces and place on the cheese.
Add the black olives, and thinly sliced tomatoes.
Sprinkle the dried herbs over the pizza.
Mix the olive oil with the dried crushed pepper flakes and pour over the pizza dough.
Bake in hot oven for about 15 minutes or until crust looks done and cheese has melted.
Let cool a minute or two before slicing.
Potato Kugel ( Pudding ) Ala Food Processor


Ingredients:
white potatoes, eggs, onion, carrot, olive oil, salt, pepper, matzo meal

Directions:
1. Preheat oven to 400 degrees F.
2. Peel potatoes and put into a bowl of ice cold water. Make sure potatoes are covered.
3. Spray 9 x 9 inch glass pan with non-stick spray and set the pan aside.
4. Mix beaten eggs with oil, salt and pepper ( mix well].
5. Use Food processor grating disk and grate carrot. The put carrot into egg/oil mix.
6. Grate onion and put into egg/oil/carrot mix.
7. Remove potatoes from water -then grate all the potatoes. Drain the potatoes, in a mesh colander, of most of the liquid.
8. Immediately mix potatoes into egg/oil/carrot/onion mix. Add the matzoh meal and stir.
10. Put the whole mix back into the food processor ( mixing/chopping blade] and pulse untilt the mixture is smoother but still has texture. You only need to pulse a few times. Then pour the mix into the prepared pan.  If the mix looks too watery add a little more matzoh meal. The mix should be on the thick side.
9. Bake at 350 for about 1 hour or until brown and the inside is cooked. Be careful not to overcook or else the kugel may get dry. But make sure the top is nicely browned and the Kugel is firm. Let it sit for a few minutes before cutting into squares.
Incahoots Greek-Style Chicken


Ingredients:
fryer chickens, olive oil, chicken broth, lemons, garlic powder, oregano, salt, pepper, parsley

Directions:
Place chicken  in baking pan.  Pour broth over chicken pieces.
Drizzle olive oil over pieces.
Blend the lemon juice, lemon rind, oregano, salt, pepper, garlic powder, and parsley together and pour over the chicken.
Bake at 350 degrees for 45 to 60 minutes or until golden and the meat pulls away from the bones.
Quick One-bowl Brownies


Ingredients:
butter, instant coffee, eggs, brown sugar, all-purpose flour

Directions:
Preheat oven to 325°F In a bowl, using a blender, combine butter, oil, eggs, cocoa powder, coffee and sugar.
Stir in flour until completely blended.
Pour the batter into a greased 9 inch pan.
Bake for 30-35 minutes (do not over bake!].
Hearty Veggie Soup – Perfect for Cold Winter Days!


Ingredients:
carrots, onion, celery root, green peas, red bell pepper, garlic cloves, celery leaves, dried parsley, fresh parsley

Directions:
Heat the oil in medium pot.
Add diced onion and sauté until golden.
Fill two thirds of the pot with water. (6-8 cups of water].
Add condiments: salt, pepper, dry parsley, veggie mix.
Add sliced carrots, diced celery root, red bell pepper and peas.
Let it boil until all veggies are tender. (about half an hour].
Add chopped tomatoes, sliced garlic and celery leaves.
Let it boil for another 5 minutes.
Serve with fresh parsley on top. (Unfortunately I didn’t have any -- ].
Campbell's® Swiss Vegetable Casserole
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly.

Ingredients:
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
⅓ cup sour cream
¼ teaspoon ground black pepper
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed
1 (2.8 ounce) can French-fried onions
½ cup shredded Swiss cheese

Directions:
Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole. Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture. Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 355.3
Fat: 22.1 g
Saturated fat: 8.8 g
Carbohydrates: 31 g
Sugars: 0.8 g
Dietary fiber: 5.8 g
Protein: 8.6 g
Cholesterol: 23.9 mg
Sodium: 795.5 mg
Quick-Braised Broccoli With Sun-Dried Tomatoes and Goat Cheese


Ingredients:
pine nuts, head of broccoli, water, sun-dried tomato packed in oil

Directions:
Toast the pine nuts in dry skillet over med heat 3 to 4 min, stirring occasionally. Transfer to large bowl.
Heat oil in same skillet over med high heat. Add broccoli and cook 2 min, or until florets are evenly coated with oil and beginning to soften and brown, stirring constantly. Carefully add 1/3 cup water; cover tightly with lid. Steam broccoli 4 min or until water has evaporated and broccoli is tender.
Transfer broccoli to bowl with toasted pine nuts, and season with salt and pepper if desired. Sprinkle goat cheese over broccoli, and stir in sun-dried tomatoes. Drizzle vinegar over top and serve warm.
Mexican Wedding Cookies (Polvorones)


Ingredients:
powdered sugar, vanilla extract, baking soda, salt, walnuts

Directions:
HEAT oven to 350°F.
COMBINE shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended.
COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 1 / 2 inches apart.
BAKE 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.
Beef Burgundy Casserole


Ingredients:
water, Burgundy wine, boneless beef top sirloin steaks, mushroom

Directions:
Preheat oven to 375°.
In a 5 quart casserole dish, combine the water, wine, soup, steak, mushrooms and the seasoning packet from the rice. Mix well.
Cover and bake for 30 minutes.
Remove from oven and stir in the rice. Cover and bake for 60-70 minutes or until the rice is tender.
Creamy Cheddar Cheese Soup
Category: soups-stews-and-chili
By Maureen

This creamy cheese soup is delicious on a cold winter day!

Ingredients:
¼ cup butter
1  onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

Directions:
In a 3 quart saucepan over medium-high heat, melt butter or margarine.  Add onion and cook until tender, about 5 minutes.  Stir in flour and cook until flour has blended with onion mixture. Add chicken broth and cook, stirring constantly, until mixture is slightly thickened.  Add milk and heat just to boiling, stirring constantly. In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth.  Return to saucepan and, over medium heat, heat just to boiling.  Remove from heat. With wire whisk or slotted spoon, stir in cheese until melted.  If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Yields: 6 servings

Calories: 479.2
Fat: 35.9 g
Saturated fat: 22.6 g
Carbohydrates: 12.8 g
Sugars: 7.2 g
Dietary fiber: 0.5 g
Protein: 26.1 g
Cholesterol: 109.5 mg
Sodium: 956.8 mg
Dulce De Leche Banana Cream Pie


Ingredients:
sweetened condensed milk, bananas, heavy cream, sour cream

Directions:
Pour condensed milk into a large, heatproof bowl and set over a pot of simmering water to make dulce de leche. Cook, checking water level and adding water as necessary. Stir milk occasionally and cook until it is very thick and golden brown, about 2 1/2 hours.
Bake crust according to package directions. Cool on a wire rack.
Slice 2 bananas. Spread half of warm dulce de leche in crust; top with sliced bananas. Spread remaining dulce de leche over bananas. Chill until cold, at least 2 hours.
Just before serving, combine heavy cream and sour cream in a bowl. Whip, using a mixer on high speed, until soft peaks form. Spread over pie. Slice remaining banana and use to garnish pie. Cut pie into wedges and serve.
Beef Bulgogi
Category: world-cuisine
By Tenny Sharp

Just like my Korean mom makes it!  It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.

Ingredients:
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 ½ tablespoons white sugar
¼ cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
½ teaspoon ground black pepper

Directions:
Place the beef in a shallow dish.  Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl.  Pour over beef.  Cover and refrigerate for at least 1 hour or overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 231.7
Fat: 13.2 g
Saturated fat: 3 g
Carbohydrates: 12.4 g
Sugars: 8.3 g
Dietary fiber: 1 g
Protein: 16.2 g
Cholesterol: 27.2 mg
Sodium: 1157.4 mg