xiaoxl/recipe_data huggingface dataset:
Lentil Praline Ice Cream


Ingredients:
brown lentils, butter, coconut oil, salt, sugar, water, sweetened condensed milk, sugar, heavy whipping cream, butter, cinnamon, vanilla extract

Directions:
Preheat oven to 450.  Rinse and drain ¾ cup of lentils, soak for 1 hour.
Drain all water off lentils.  Spread lentils onto paper towels and cover with paper towels to absorb as much water as possible.
Melt butter, add oil, salt and lentils and toss.
Spread mixture in a thin layer on a baking sheet and roast in oven for 14 minutes, stirring once or twice.  Remove and set aside.
Combine ½ cup of sugar and ¼ cup of  water in a sauce pan.
Bring to a boil over medium heat.  Swirl the pan, let it bubble and boil until all water evaporates and sugar turns golden.
Remove from heat, add roasted lentils, and stir until completely coated.  Cool on parchment or wax paper.
When cooled, break the pralines up into small chunks and set aside.
Remove label from one can of sweetened condensed milk.
Put a clean dish cloth in the bottom of a deep pot of water or sauce pan on the stove, set the unopened can of condensed milk on top of the dish cloth making certain it is completely covered with water at all times.
Bring the water to a boil and then reduce heat.  Maintain a light simmer for three hours.  Check frequently to ensure the water level is high enough to cover the can completely.
Remove from heat and leave the can in the water to cool completely.  Your dulce de leche (caramel] is made inside the can, and will be waiting for you to open the can and scoop it out when it comes time for you to use towards the end of this recipe.  We have just completed the first two parts of making our delicious ice cream.
Tip: We recommend making the pralines and dulche de leche (caramel] for our homemade ice cream recipe the day before making the ice cream portion.  The pralines can be stored overnight and the dulce de leche (caramel] can cool overnight.
Place remain ¼ cup lentils in a sauce pan with ¾ cups of water and 1 tbs sugar, bring to a boil.
Reduce heat, cover and simmer for 10 minutes until lentils are soft.
Grate in the apple and cook for another 10 minutes. This lentil mixture should have the same basic consistency of a cooked cereal.
Add cooked lentil mixture to a food processor and puree until smooth.  Add in ½ cup of the dulce de leche (caramel] and blend until completely smooth (you may need to warm the dulce de leche a bit since it has been cooled and sitting].
Meanwhile, in a sauce pan melt the butter until browned, add cinnamon, vanilla, pralines made on Day #1 (hold back about 1/3 cup of the pralines for sprinkling on servings, see below] and condensed milk together.  Blend mixture well.
In a large chilled bowl, whip the whipping cream until stiff and set aside.
Fold the condensed milk mixture into the whipped cream and drizzle in the remaining dulche de leche (caramel], may need to slightly warm for the drizzling, then gently fold inches.
Place your lentil homemade ice cream in the freezer for a minimum of 6 hours.
Sprinkle each serving with a little of the crunchy pralines.
Lil' A** Kicker


Ingredients:
triple sec, vodka, lime wedge

Directions:
Place all Liquid Ingredients into Shaker of Ice., Squeeze Lime Wedge into and add to Serving Glass., Shake, Pour and Serve.
Greek Chickpeas & Spinach


Ingredients:
onion, minced garlic cloves, olive oil, garbanzo beans, fresh dill weed, fresh spinach, lemon juice

Directions:
Using a large frying pan, sauté onion and garlic in oil over medium heat for 2 minutes.
Add chickpeas and dill. Stir-fry for 5 minutes.
Add the spinach, a little at a time. Drizzle lemon juice over all ingredients and cover with lid.
Cook 5 minutes or until the spinach shrinks. Stir to combine. Serve hot.
Creamy Sweet Potato With Ginger Soup
Category: soups-stews-and-chili
By USA WEEKEND columnist Pam Anderson

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Ingredients:
2 tablespoons olive oil
1 ½ pounds peeled raw sweet potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped honey-roasted peanuts

Directions:
Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Yields: 6 to 7 cups

Calories: 194.3
Fat: 10.7 g
Saturated fat: 4.8 g
Carbohydrates: 22 g
Sugars: 4.7 g
Dietary fiber: 3 g
Protein: 3.6 g
Cholesterol: 37.7 mg
Sodium: 90.7 mg
Green Chili Stew
Category: soups-stews-and-chili
By Lynn

A great Mexican stew.  Everyone loves this, even my children!

Ingredients:
1 tablespoon vegetable oil
2 pounds cubed beef stew meat
1  onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
2 large potatoes, peeled and cubed

Directions:
In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 549.1
Fat: 26.5 g
Saturated fat: 9.6 g
Carbohydrates: 33 g
Sugars: 4.2 g
Dietary fiber: 3.3 g
Protein: 43.6 g
Cholesterol: 121.9 mg
Sodium: 1455 mg
Fabulous Homemade Bread For the Food Processor
Category: bread
By George R. Kasica

Best homemade bread -- 2 loaves in about 3 hours! This is a variation of Allrecipes' Fabulous Homemade Bread by J. Drury to allow mixing in a food processor for only 2 loaves.

Ingredients:
1 ½ cups warm water (100 to 110 degrees F/40 to 45 degrees C)
4 teaspoons bread flour
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3 ⅓ cups bread flour
⅔ cup quick cooking oats
⅔ cup whole wheat flour
1 ½ teaspoons salt
3 ½ tablespoons brown sugar
3 ½ tablespoons vegetable oil

Directions:
Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes. Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead. Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed. Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour. While dough is rising, preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.

Prep time: 20 mins
Cook time: 35 mins
Total time: 3 hrs 10 mins
Yields: 2 loaves

Calories: 233.7
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 40.6 g
Sugars: 4.4 g
Dietary fiber: 2.3 g
Protein: 6.4 g
Sodium: 294.4 mg
Egg and Tomato Gratin


Ingredients:
eggs, olive oil, onions, garlic, dried thyme leaves, salt, fresh ground black pepper, tomatoes, swiss cheese

Directions:
Poke the rounded end of each egg with a pushpin to help prevent cracking, and lower eggs into a saucepan of boiling water to cover. Bring the water back to a boil, then simmer the eggs very gently for 10 minutes. Drain and cool in ice water for at least 15 minutes, or until the centers of the eggs are completely cool.
Peel the eggs and cut each into 6 wedges. Arrange the wedges in a 6-cup gratin dish or baking dish.
Preheat oven to 400°F
Heat the oil in a skillet over medium-high heat until hot but not smoking. Add the onions and sauté for about 2 minutes.
Then add the garlic, thyme, salt and pepper. Crush the tomatoes into pieces and add them along with their juices to the skillet. Bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes.
Pour the onion-and-tomato mixture over the eggs in the gratin dish and sprinkle the cheese on top. Bake 10 minutes.
Heat the broiler and when the gratin is cooked, broil 3 to 4 inches from the heat source for 2 to 3 minutes to brown the top.
Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce
Category: meat-and-poultry
By Ryan Nomura

Fresh halibut and savory Mediterranean flavors come together to make a great dish. If you cannot find halibut, substitute sea bass, snapper, or cod.

Ingredients:
¼ cup canola oil for pan-frying
4 (7 ounce) halibut fillets
Kosher salt and fresh cracked pepper to taste
¼ cup all-purpose flour for dredging
2 tablespoons unsalted butter
2  shallots, minced
2 ounces thickly sliced Spanish serrano ham (or prosciutto) cut into 1/4-inch dice
¼ cup golden raisins, soaked in hot water to soften
2 tablespoons capers, rinsed and patted dry
¼ cup pine nuts, lightly toasted
⅓ cup Calvados (apple brandy)
½ cup chicken stock
½ cup cold unsalted butter, cut into pieces
1 tablespoon minced fresh parsley
2 teaspoons minced fresh thyme
Kosher salt to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Heat canola oil in a large, ovenproof skillet over high heat until it begins to smoke. Season halibut to taste with salt and pepper. Dredge in flour, and shake off the excess. Sear the halibut until golden brown on both sides, about 1 minute per side. Pour excess oil from skillet, then place into preheated oven, and bake until flakey, 7 to 8 minutes. When cooked, remove fish from skillet, and keep warm. Melt 2 tablespoons butter in the pan, stir in shallots, and cook over medium heat until they turn translucent, about 1 minute. Add the ham, drained raisins, capers, and pine nuts; continue cooking for another minute. Pour in Calvados, and cook until reduced by half. Add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated. Remove the skillet from the heat, and quickly whisk in 1/2 cup butter until dissolved. Whisk in the parsley and thyme; season to taste with salt. To serve, arrange halibut on a warmed serving platter or individual plates, pour the sauce overtop. Serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 822.8
Fat: 56.4 g
Saturated fat: 22.4 g
Carbohydrates: 21.4 g
Sugars: 8.7 g
Dietary fiber: 1.4 g
Protein: 48.8 g
Cholesterol: 152.8 mg
Sodium: 732 mg
Sesame Chicken Strips


Ingredients:
honey, soy sauce, boneless skinless chicken breasts

Directions:
Cut chicken into long 3/4 inch wide strips.  Mix honey, soy sauce, dressing mix, and juice together.  Place chicken strips in bag and pour over marinade and freeze.
On cooking day, thaw chicken and thread onto skewers.  Grill, turning frequently, until cooked through, about 8-10 minutes.
Hazelnut Chocolate Nutella Truffles


Ingredients:
butter, corn syrup, chocolate, toasted hazelnuts

Directions:
Mix cream butter and corn syrup together in a saucepan.
Place over medium heat and bring to a full boil; turn off heat.
Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir].
Allow to rest for 5 minutes.
After 5 minutes add in Nutella and whisk slowly to combine.
Transfer the mixture to a bowl.
Refrigerate for 45 minutes, stirring every 15 minutes.
Meanwhile line baking sheets with parchment paper.
After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes].
While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
Place chopped hazelnuts in a small bowl.
Remove the balls from the refrigerator.
Using one hand, dip the balls into the melted chocolate.
Roll it around in your hand (allowing the excess to drip back into the bowl].
Place the truffle into the chopped hazelnuts.
Using your clean hand cover the truffle with nuts.
Lift it out and place back on the sheets.
Repeat with remaining truffles.
Place back into the refrigerator to set for about 5-8 minutes.
Nutmeg Cake
Category: desserts
By Carol

This is not that common of a cake, but it sure is good.

Ingredients:
3  eggs, room temperature
½ cup butter, softened
1 ½ cups white sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground nutmeg
¼ teaspoon salt
½ cup packed brown sugar
3 tablespoons cream
¼ cup butter
1 ½ cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans. Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla. Sift together the flour, baking powder, baking soda, nutmeg, and salt. Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans. Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing. To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.

Prep time: 35 mins
Cook time: 25 mins
Total time: 3 hrs
Yields: 2 9-inch layers

Calories: 410.2
Fat: 14.7 g
Saturated fat: 8.8 g
Carbohydrates: 66.4 g
Sugars: 49.9 g
Dietary fiber: 0.7 g
Protein: 4.6 g
Cholesterol: 82.9 mg
Sodium: 319.3 mg
Garlic Cheese Bread (Abm)


Ingredients:
water, white flour, butter, sugar, salt, parmesan cheese, garlic powder, garlic, active dry yeast

Directions:
"Follow manufacturers directions for Bread Machine."
Roasted Red Pepper Dip


Ingredients:
monterey jack cheese, cream cheese, mayonnaise, onion, garlic, Dijon mustard

Directions:
Mix all ingredients together and spread in a shallow, oven-proof dish.
Bake at 350 degrees for about 20 minutes, or till hot and bubbly and lightly browned.
Serve warm with your favorite crackers or chips.
Phyllo Wrapped Cheesy Asparagus


Ingredients:
asparagus spears, milk, phyllo dough, butter, panko breadcrumbs, parmigiano-reggiano cheese

Directions:
Thin cream cheese with the milk.
Carefully unroll phyllo dough and cut 3 strips width-wise.   Cover with a damp towel to keep moist while you are working.    Layer 3-4 strips of phyllo on your work surface, brushing melted butter and sprinkling some bread crumbs between each layer, as well as on the top.    On the top strip additionally, spread some of the cream cheese mixture and sprinkle some of the parmigiano cheese.   Take 3 asparagus spears, lay on top of the phyllo strips and wrap around middle/bottom part of asparagus.   It should look very pretty with some of the green sticking out on both ends.    Brush additional butter on top and sprinkle more parmigiano cheese and bread crumbs.
Repeat this process until you are out of asparagus.
Bake in a 350 degree oven for about 15 minutes, or until the phyllo is golden brown.    Serve warm.
Sandy's Broccoli Cheese Noodle Soup


Ingredients:
onion, butter, water, chicken bouillon cubes, angel hair pasta, broccoli, milk, Velveeta cheese

Directions:
Saute onion in butter, add water and bouillon cubes and bring to a boil. Add noodles and cook until almost done.
Add frozen broccoli and cook about 5 more minutes.
Add milk and cheese, keep stirring until cheese has melted, and heat to serving temperature.
Best Ever Cinnamon Pull Aparts
Category: bread
By Beth

These are the easiest, most incredible cinnamon pull aparts you will ever have. We make them once a year on Christmas morning! You may adjust the amount of cinnamon to suit your taste.

Ingredients:
3 (10 ounce) cans refrigerated biscuit dough
2 cups white sugar
4 tablespoons ground cinnamon
¼ cup melted butter
½ cup chopped pecans

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan. In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside. Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers. Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces. Bake in preheated oven for 45 minutes, until top is golden brown.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 18 servings

Calories: 285.5
Fat: 11.3 g
Saturated fat: 3.5 g
Carbohydrates: 44.1 g
Sugars: 25.8 g
Dietary fiber: 1.5 g
Protein: 3.5 g
Cholesterol: 7.2 mg
Sodium: 484.5 mg
German Spaetzle Dumplings
Category: main-dish
By MARBALET

Traditional German dumplings.  You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.

Ingredients:
1 cup all-purpose flour
¼ cup milk
2  eggs
½ teaspoon ground nutmeg
1 pinch freshly ground white pepper
½ teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions:
Mix together flour, salt, white pepper, and nutmeg.  Beat eggs well, and add alternately with the milk to the dry ingredients.  Mix until smooth. Press dough through spaetzle maker, or a large holed sieve or metal grater. Drop a few at a time into simmering liquid.  Cook 5 to 8 minutes.  Drain well. Saute cooked spaetzle in butter or margarine.  Sprinkle chopped fresh parsley on top, and serve.

Yields: 6 servings

Calories: 140.9
Fat: 6 g
Saturated fat: 3.2 g
Carbohydrates: 16.8 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 4.7 g
Cholesterol: 73 mg
Sodium: 268.6 mg
Salmon, Rice, and Fried Tomatoes
Category: seafood
By DANARENEE04

Pan-cooked salmon is topped with seasoned fried tomatoes and served over rice.

Ingredients:
1 cup uncooked long grain white rice
2 cups water
1 ½ tablespoons lemon pepper, divided
1 tablespoon dried dill weed, divided
2 tablespoons vegetable oil, divided
1 pound salmon
1  tomato, sliced 1/2 inch thick
2  eggs, beaten
1 cup all-purpose flour

Directions:
Bring the rice and water to a boil in a pot. Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. Reduce heat to low, cover, and simmer 20 minutes. Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside. Season the tomato slices with remaining lemon pepper and dill. Place the eggs and flour in 2 separate dishes. Dip each tomato slice in the egg to coat, then press in the flour, coating both sides. Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. Serve salmon over the cooked rice, and top with fried tomatoes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 611
Fat: 20.7 g
Saturated fat: 4.1 g
Carbohydrates: 65.2 g
Sugars: 1.4 g
Dietary fiber: 2 g
Protein: 35.9 g
Cholesterol: 166.8 mg
Sodium: 617.6 mg
Cinnamon Graham Cracker Cake


Ingredients:
cinnamon graham crackers, sugar, butter, vanilla extract, ground cinnamon, all-purpose flour, baking powder, milk, walnuts, cream cheese, butter, vanilla extract, powdered sugar

Directions:
Preheat oven to 325 degrees F.
Grease and flour a 9x13 inch glass baking dish. Mix graham cracker crumbs with flour and baking powder. Set aside.
Cream sugar and butter until light and fluffy. Add yolks, vanilla, and cinnamon.
Add flour mixture to creamed mixture alternatively with milk.
Stir in nuts, if using.
Spread into prepared pan.
Bake for 20 to 25 minutes, or until toothpick inserted into cake comes out clean. Cool completely.
To make icing: Cream together the softened cream cheese and butter until smooth. Add powdered sugar and mix well. Add vanilla then spread evenly over cooled cake.
Refrigerate any leftovers.
Mayonnaise Cake  I
Category: desserts
By Roxanne39

The addition of mayonnaise makes this easy chocolate cake recipe nice and moist.

Ingredients:
1 cup mayonnaise
1 cup white sugar
¾ cup water
2 cups all-purpose flour
1 ½ teaspoons baking soda
4 tablespoons unsweetened cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans. Sift all-purpose flour, salt, baking soda, and cocoa together. Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

Yields: 2 -8 or 9 inch layers

Calories: 139.1
Fat: 7.5 g
Saturated fat: 1.2 g
Carbohydrates: 17.1 g
Sugars: 8.5 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 3.5 mg
Sodium: 179.8 mg