xiaoxl/recipe_data huggingface dataset:
Jim's Sweet Nuts


Ingredients:
pecan halves, butter, honey, cinnamon, cayenne pepper, granulated sugar

Directions:
Combine butter, honey, cayenne and half the cinnamon in saucepan, bring to a boil.
Remove from heat.
Toss nuts in honey mixture until fully coated.
Spread coated nuts onto a greased sheet pan (pan spray works well here].
Bake 325° in conventional oven (no fan] for 25 minutes.
Remove from oven, cool for 20-30 minutes.
Combine remaining cinnamon and sugar in large bowl, add honeyed nuts and toss until fully coated.
Cool, and store in an airtight container.
French Onion Steak With Mushrooms


Ingredients:
butter, mushroom, salt, dry sherry, water

Directions:
Melt 2 T butter in 12-inch skillet over medium-high heat.
Add mushrooms and cook, stirring occasionally, 10 minutes until browned and liquid has evaporated. Transfer to bowl.
Start to cook egg noodles according to package directions.
Sprinkle steaks with salt.
Brown 2 steaks, 1 1/2 minutes per side. Transfer to bowl with mushrooms. Repeat process with remaining steaks.
Return steaks and mushrooms to skillet.
Add 1/3 cup dry sherry and bring to a boil; boil 30 seconds.
Add French onion soup and 2/3 cup water; return to boil.
Reduce heat to medium-low and simmer 20 minutes until steaks are tender and sauce has reduced slightly.
Drain noodles. Serve steaks with noodles and your favorite vegetable.
Banana Bars
Category: desserts
By LORI Q

Wonderful, soft banana bars with banana frosting.  Yum, yum!

Ingredients:
½ cup shortening
1 cup white sugar
½ cup milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1  very ripe banana, mashed
1 teaspoon lemon juice
½ cup chopped walnuts
2 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups confectioners' sugar
½  ripe banana
½ teaspoon salt
¼ teaspoon lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the shortening and sugar until smooth. Stir in the milk and 1 teaspoon vanilla. Combine the flour, baking soda and 1/2 teaspoon salt; stir into the sugar mixture. Mix in 1 banana, 1 teaspoon lemon juice and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let bars cool in the pan on a wire rack. To make the frosting: In a medium bowl, mix together the melted butter, 1 teaspoon vanilla, confectioners' sugar, 1/2 banana, 1/2 teaspoon of salt and 1/4 teaspoon lemon juice using an electric mixer. Beat until smooth. Spread over cooled bars and then cut into squares.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 1 - 9x13 inch pan

Calories: 172
Fat: 7 g
Saturated fat: 1.9 g
Carbohydrates: 26.6 g
Sugars: 19.4 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 3 mg
Sodium: 132.4 mg
Balsamic Roasted Asparagus With Garlic


Ingredients:
asparagus, olive oil, kosher salt, black pepper, garlic

Directions:
Snap off tough ends of asparagus.
Spray a jelly-roll pan with Pam. Place the asparagus on the pan then drizzle with olive oil and vinegar; sprinkle with salt, and pepper, tossing to coat.
Bake at 425° for 10 minutes.  After 8 minutes, sprinkle the garlic over the aspargus and give the tray a shake.  Bake for another 2 minutes.
Ida's Hot Chicken Sandwiches


Ingredients:
onion, mushrooms, mayonnaise, light sour cream

Directions:
Cut crusts from 12 slices of bread. Butter one side of each piece of bread.
Place 6 slices of the bread, buttered side down on a cookie sheet.
Mix first 4 ingredients and spread evenly on the 6 slices.
Top each slice with the remain slices of bread.
Combine sour cream with soup mix. "ice" the 6 sandwiches on top and down the sides with the mixture.
Refrigerate over night, or at least 5 hours in the refrigerator.
Sprinkle with paprika.
Bake at 325, for 35 minutes.
Smirnoff Lemon Drop Martini


Ingredients:
triple sec, lemon juice

Directions:
"Rim half the glass with sugar. Add triple sec, lemon juice and Smirnoff No.21 Vodka. Shake with ice and strain into a pre-chilled martini glass."
Health Break


Ingredients:
skim milk, coconut milk, flax seeds

Directions:
Place flax seeds in blender and mix until they are finely ground., Add skim milk, coconut milk, protein powder, and orange juice., Blend.
Double Chocolate Cookies


Ingredients:
butter, light muscovado sugar, egg, vanilla extract, self raising flour, rolled oats, chocolate chips, white chocolate chips

Directions:
Preheat the oven 190/375/Gas 5. Lightly grease two baking sheets/or line with baking parchment.
Cream the butter and sugar together until light and fluffy. Add the egg and the vanilla essence and beat well.
Sift the flour over the mixture and fold in lightly using a metal spoon, then add the oats and chocolate chips stirring until evenly mixed.
Place small spoonfuls of the mixture in 18-20 rocky heaps onto the baking sheets, leaving space for the cookies to spread.
Bake for 15-20 minutes, until beginning to turn a pale golden.
Cool for 2-3 minutes on the sheets then transfer to wire racks to cool completely.
Old-Fashioned Brown Sugar Cake
Category: desserts
By kinapela

Not sure where this cake recipe came from, my mom passed it to me many years ago. We use it as a great holiday favorite but I usually sneak it in a couple times a year. It's a great treat to bring to a party or work. The brown sugar and almond extract give it a distinctive taste.

Ingredients:
1 (16 ounce) package light brown sugar
2 sticks butter, at room temperature
3  eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup buttermilk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan. Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended. Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 tube cake

Calories: 399.9
Fat: 17 g
Saturated fat: 10.3 g
Carbohydrates: 57.6 g
Sugars: 37.4 g
Dietary fiber: 0.7 g
Protein: 5.1 g
Cholesterol: 88 mg
Sodium: 360.7 mg
Broccoli Tots
Category: appetizers-and-snacks
By Julie Hubert

Tots you'll love with so much great nutrition and very low carb. Enjoy warm with ketchup, Sriracha, ranch dressing, or your favorite dipping sauce. Your kids will love these too!

Ingredients:
1 (12 ounce) bag broccoli florets
2 teaspoons sea salt, divided
¾ cup finely shredded Cheddar cheese
½ cup panko bread crumbs
⅓ cup minced onion
1 large egg
2 tablespoons chopped fresh parsley
2 cloves garlic, grated
1 teaspoon ground cumin
½ teaspoon ground black pepper
2 tablespoons olive oil, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets. Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible. Mix Cheddar cheese, bread crumbs, onion, egg, parsley, garlic, cumin, and black pepper together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball. Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture. Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top. Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.

Prep time: 30 mins
Cook time: 34 mins
Total time: 1 hr 14 mins
Yields: 4 servings

Calories: 255.9
Fat: 17.5 g
Saturated fat: 7 g
Carbohydrates: 17.7 g
Sugars: 2.3 g
Dietary fiber: 2.7 g
Protein: 12.2 g
Cholesterol: 73.7 mg
Sodium: 1155.2 mg
Sweet Vidalia Onion Relish
Category: side-dish
By ROSEMC91

A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.

Ingredients:
4 large red bell peppers
4 large green bell peppers
4 large yellow bell peppers
40 cups grated Vidalia onions
¼ cup kosher salt
2 large heads  cabbage, finely shredded
3 tablespoons kosher salt
9 cups white sugar
2 quarts apple cider vinegar
3 tablespoons ground turmeric
3 tablespoons mustard seed
1 tablespoon celery seed

Directions:
Roast red, green, and yellow bell peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered.  Place in a bowl and cover with plastic; let sit 5 to 10 minutes. Remove skins. Cut peppers in half, lengthwise. Remove seeds and stem, and chop into small pieces. Set aside. Place grated onions in a colander to drain liquid. Place them in a large bowl, and sprinkle with 1/4 cup kosher salt. Mix by hand. Mix in cabbage and 3 tablespoons salt by hand. Let sit 1 hour. Place onions and cabbage into colander, and squeeze out as much liquid as possible. Place in cheese cloth or towel, and squeeze out additional water. Place cabbage and onions into a large pot over medium-high heat. Add roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seed, and celery seed. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium, and simmer for 45 minutes, stirring often. To prepare jars you first need to wash jars then place them into the canning pot with rack and boil them in water to sterilize them. Fill a small pot half way with water and bring to simmer; place the lids into water. Taking one jar out of the water at a time put on canning funnel and fill with hot relish about 1/2 inch from the top. Then take a kitchen knife a stick down to the bottom of jar and work the knife around to remove all air bubbles. Wipe off top of jar very well and clean then place a hot lid on jar the screw ring on top. Repeat until all relish is gone. Jars and relish must stay hot throughout this canning process. Place in a bath of simmering water, covering the jars by one inch. Process for 10 minutes, or according to your local extension's guidelines. When jars start to seal and vacuum, the lids will make a pop sound and your canning was a success. Once jars have been opened, store in the refrigerator and use within two weeks.

Prep time: 12 hrs
Cook time: 1 hr
Total time: 13 hrs
Yields: 20 pints

Calories: 55.9
Fat: 0.1 g
Carbohydrates: 13.3 g
Sugars: 11 g
Dietary fiber: 1 g
Protein: 0.6 g
Sodium: 204.6 mg
Marinated BBQ Pork Tenderloin


Ingredients:
soya sauce, lemon juice, garlic, tarragon, basil, chives, sage, black pepper

Directions:
Place tenderloins in large zip lock bag., Mix all other ingredients together in a bowl and pour into bag., Give a squeeze to cover tenderloins and refrigerate overnight., Barbeque on med-low heat., Baste with leftover marinade., Will take about 20 minutes., Remove, tent with foil and let meat rest for 10 minutes before cutting.
Baked Salmon With Mustard Sauce


Ingredients:
salmon, dried thyme, distilled vinegar, sugar, Dijon mustard, English mustard powder

Directions:
Cut the salmon into 4 equal pieces.
To make the sauce place vinegar, sugar and both types of mustard in a food processor or liquidiser with the motor running and add the oil slowly in a steady stream.
Place one piece of salmon in an ovenproof dish on lightly greased tin foil and spread a layer of the mustard sauce over the top.  Repeat with the remaining pieces.
Top the salmon pieces with the remaining sauce and press the breadcrumbs onto the top surface and sprinkle on the dried Thyme.
Pre-heat the Oven to 190c and bake the salmon for 10-15 minutes until the topping is brown.
Heat a quarter of a pan of water big enough to hold all the spinach and wilt gently for 2-3 minutes, drain and keep warm.
When the salmon is ready cut into four equal pieces and serve on a bed of wilted spinach.
Cherry Bread
Category: bread
By RebeccaO

With both cherries and cherry juice in this bread, the flavor is amazing.

Ingredients:
3  eggs, beaten
½ cup vegetable shortening
½ cup milk
¼ cup cherry juice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ cups white sugar
2 teaspoons baking powder
1 pinch salt
1 cup maraschino cherries

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan. Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 loaf

Calories: 318.7
Fat: 10.3 g
Saturated fat: 2.7 g
Carbohydrates: 52.6 g
Sugars: 26.4 g
Dietary fiber: 0.9 g
Protein: 4.6 g
Cholesterol: 47.3 mg
Sodium: 104.3 mg
Sesame Cookies


Ingredients:
sea salt, baking soda, tahini, vanilla extract, sesame seeds

Directions:
In a large bowl, combine almond flour, salt and baking soda., In a smaller bowl, blend together agave, tahini, oil and vanilla., Blend the dry ingredients into the wet., Form the dough into 1 inch balls and roll in the sesame seeds., Place on a parchment lined baking sheet and flatten., Bake at 350° for 8-10 minutes until lightly brown., Cool on baking sheet., Serve.
Slow Cooker Zucchini Casserole


Ingredients:
red onion, green pepper, zucchini, fresh tomatoes, salt, pepper, basil, butter, parmesan cheese

Directions:
Combine all ingredients, except butter and cheese, in a slow cooker., Set temperature on low and heat for 3 hours., dot casserole with butter and sprinkle with cheese., Cook 1 1/2 hours more on low setting.
Banana Cake VI
Category: desserts
By Cindy Carnes

This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'

Ingredients:
¾ cup butter
2 ⅛ cups white sugar
3  eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 ½ cups buttermilk
2 teaspoons lemon juice
1 ½ cups mashed bananas
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.  Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs 30 mins
Yields: 1 - 9x13 inch pan

Calories: 453.4
Fat: 18.4 g
Saturated fat: 11.3 g
Carbohydrates: 68.6 g
Sugars: 50 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 79.4 mg
Sodium: 298.8 mg
Cilantro Parsley Pesto


Ingredients:
fresh cilantro, fresh cilantro stems, fresh parsley, parsley sprigs, garlic cloves, pine nuts, parmesan cheese, lemon juice, salt, red pepper flakes, extra virgin olive oil, water

Directions:
Place first 8 ingredients in a food processor., With processor running, slowly add olive oil., Add water if mixture is not smooth.  Should have peanut butter-type consistency., Serve at room temperature.
Carrot & Orange Cake With Cashew Cream Icing


Ingredients:
carrots, pecans, ground nutmeg, mixed spice, dates, sea salt, lemon zest, raw cashews, water, coconut butter, vanilla extract, sea salt

Directions:
FOR THE SPICE BLEND:
3 tablespoons cinnamon.
1 teaspoons each ground cardamom and carraway.
1/4 teaspoons each nutmeg, ginger and cloves.
FOR THE DATE PASTE:
If your dates are hard, soak them for about 20 mts. in the orange juice.  If your dates aren't soft in 20 minutes leave them in the juice until they are.  This is important.  Once soft process these in a food processor so that you have a nice paste.
ASSEMBLE THE CAKE:
In the bowl of a stand mixer slowly mix all the ingredients.  Either shape into individual cakes or press into an 8x8" glass pyrex dish.
Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.
FOR THE FROSTING:
Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.
Place the frosting in the fridge to thicken up, then ice your carrot cake.  You can do this all at once of add a little to each piece.  Its up to you.
Garnish the cake with ground nutmeg.
Bon Appetit!
Toffee Topped Fudgy Brownies


Ingredients:
butter, margarine, sugar, vanilla flavoring, eggs, all-purpose flour

Directions:
Heat oven to 350 degrees.
Grease 13x9x2 baking dish.
Melt butter in saucepan over low heat.
Remove from heat; stir in sugar and vanilla.
Set aside.
Measure and sift dry ingredients in large bowl.
Beat eggs and add to butter mixture.
Pour over into dry ingredients and mix just until blended.
Pour into prepared pan.
Sprinkle top with Bit O'Brickle and Mini Chocolate Chips.
Bake 35 minutes.
Yummy Black Bean Soup


Ingredients:
onion, garlic cloves, olive oil, black beans, salsa, pico de gallo, cumin, turmeric, lime wedge, sour cream, fresh cilantro

Directions:
Saute the onions and garlic in the oil till fragrant and the onions are transparent, about 5-7 minutes.
Add beans, stock, vinegar, salsa, spices and salt and pepper. Simmer for 30 minutes to combine flavors.
Remove about 1 cup (more if you prefer a very thick soup] of the beans and puree in the blender or food processor and add back to the soup.
Stir, and when soup is at desired thickness, serve.
Garnish with lime wedges, sour cream and cilantro as desired.
Grilled Panini Sandwich Without a Panini Maker
Category: main-dish
By Jacquita

Easy, quick panini sandwich with that restaurant taste, but made using just a grill pan. Feel free to use any meats or cheeses you have on hand. Works great with anything!

Ingredients:
1 teaspoon mayonnaise, or to taste
2 (1 inch thick) slices Italian bread
3 slices deli ham
2 slices provolone cheese
1 slice roasted red bell pepper

Directions:
Spread mayonnaise on one side of each bread slice. Layer ham, provolone cheese, and roasted red bell pepper on the bread; top sandwich with the other bread slice, mayonnaise side down. Heat grill pan over medium heat; place sandwich in the pan and top with another heavy pan. Add 2 heavy cans on top; press down on cans to compress the sandwich. Reduce heat to medium; cook for 3 to 4 minutes. Flip sandwich, replace the pan and cans; cook until cheese is melted, 3 to 4 minutes more.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 1 serving

Calories: 589
Fat: 28.8 g
Saturated fat: 13.4 g
Carbohydrates: 45.1 g
Sugars: 1.3 g
Dietary fiber: 3.3 g
Protein: 35.7 g
Cholesterol: 88.8 mg
Sodium: 2121.8 mg
Chili-Lime Chicken Kabobs
Category: meat-and-poultry
By Simmi G

I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better.

Ingredients:
3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
1  lime, juiced
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

Directions:
In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

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

Calories: 226.7
Fat: 13 g
Saturated fat: 2.2 g
Carbohydrates: 3.2 g
Sugars: 0.5 g
Dietary fiber: 0.9 g
Protein: 23.9 g
Cholesterol: 64.6 mg
Sodium: 63.8 mg
Salsa and Mango-Pepper Crusted Salmon


Ingredients:
salmon fillet, butter, salsa

Directions:
Preheat oven to 350 degrees F.
Lightly grease a baking pan (I used an olive oil flavored cooking spray] and place salmon fillet in pan.
Spread butter over the salmon (depending on how fatty the filet is, you may want to use more or less butter].
Sprinkle the Old Bay on the filet, giving an even, but light coating.
Drizzle the mango pepper sauce over the fillet, once again, trying to coat it as evenly as possible. Use more or less, depending on your tastes.
Coat the top of the salmon fillet with the fresh salsa, giving a solid, even coat.
Bake the salmon fillet at 350 for about 20 minutes.
Serve with rice and/or a salad.
Ultra Creamy Mashed Potatoes from Swanson®
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

The secret to making these potatoes extra-flavorful is cooking them in chicken broth. They're mashed until perfectly smooth and creamy, with just the right amount of butter and cream to make a savory side everyone will enjoy.

Ingredients:
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
6  Yukon Gold potatoes, peeled and cut into 1-inch pieces
½ cup light cream
2 tablespoons butter

Directions:
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth. Mash the potatoes with the reserved broth, the cream and butter. Season to taste.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 172.7
Fat: 8 g
Saturated fat: 4.9 g
Carbohydrates: 23 g
Sugars: 0.4 g
Dietary fiber: 2 g
Protein: 3.4 g
Cholesterol: 25 mg
Sodium: 362.6 mg