xiaoxl/recipe_data huggingface dataset:
Baja Sauce for Fish or Shrimp Tacos
Category: main-dish
By flachaz

I really like this on grilled or blackened fish tacos.

Ingredients:
¼ cup sour cream
¼ cup mayonnaise
1 teaspoon lime juice
1 teaspoon finely chopped fresh cilantro
¾ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground ancho chile pepper

Directions:
Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl. Cover bowl with plastic wrap and refrigerate for at least 1 hour.

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

Calories: 130.7
Fat: 14 g
Saturated fat: 3.5 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 11.5 mg
Sodium: 188 mg
Vegan Chili Gumbo


Ingredients:
okra, garlic, bell pepper, courgette, tomatoes, chili powder, brown rice, brown sugar, haricot beans, celery, dried thyme, cayenne pepper

Directions:
Using a large saucepan, fry the white onion, celery and sweet pointed pepper on a low heat. Once the onion is translucent add one of the crushed garlic cloves.
Now add your cayenne and chili spices and your dried thyme, mix in with the fried vegetables and turn off the heat.
Add to the pan your cup of vegetable stock along with the chopped tomatoes, chopped courgette, brown sugar and chopped okra. You should wash and scrub your okra thoroughly before chopping and adding to the pan.
Wash and drain your haricot beans and your brown rice, add to the same pan as your vegetables and stock, bring the pan to the boil and then simmer gently for 30 minutes, checking frequently.
If your rice has absorbed the stock, add water.
After 30 minutes, check the rice is cooked through, your vegetables should have started to reduce down and the okra should have thickened the stock, add your second crushed garlic clove, stir your mixture and cook on a gentle heat for a further 4-5 minutes.
Season to taste with black pepper and sea salt, add more chili and cayenne spices if needed.
Ladle your chili/ gumbo mix into a bowl to serve. Serve whilst hot.
Baba Ganoujh (Eggplant Salad With Tehina)


Ingredients:
garlic cloves, eggplant, tahini, lemon juice, cumin

Directions:
Preheat oven to 470F Prick skin of eggplant with fork in 3-4 places Place eggplant on foil in oven for 30-40 minutes, turning eggplant frequently.
The eggplant is finished cooking when it's skin is charred and wrinkled.
Remove eggplant from oven and allow to cool.
Scoop out eggplant flesh, discarding skin and juice.
Place garlic in food processor and mince Add remaining ingredients, process till smooth Add additional prepared tehina if creamier consistency is desired Place in bowl and garnish with finely chopped parsley.
Sugar and Spice Almonds


Ingredients:
vegan sugar, ground cinnamon, nutmeg, light corn syrup

Directions:
Preheat oven to 350 degrees F.
Spray a large baking sheet with non-stick cooking spray, or pour a small amount of oil, and evenly spread with a paper towel.
In a small dish, mix together the sugar, cinnamon, and nutmeg, set aside.
In another bowl, combine the almonds with the corn syrup until the almonds are evenly coated; sprinkle on the sugar, stirring to make sure it gets mixed in evenly.
Spread the coated almonds on the greased baking sheet and bake for 10-12 minutes or until bubbly, and the almonds are browned; remove from oven.
Allow to cool on the baking sheet, stirring to prevent sticking and to separate the nuts.
Store in an airtight container, if they last that long!
Quick Salmon Piccata
Category: main-dish
By fabeveryday

This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon. Serve over pasta or rice.

Ingredients:
4 (3 ounce) salmon fillets, skin removed
salt and ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons vegetable oil
¼ cup dry white wine
1 teaspoon finely minced garlic
½ cup chicken broth
2 tablespoons lemon juice
1 tablespoon capers, drained
2 tablespoons butter
½  lemon, sliced

Directions:
Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess. Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm. Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them. Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 282.8
Fat: 17.8 g
Saturated fat: 5.8 g
Carbohydrates: 9 g
Sugars: 0.5 g
Dietary fiber: 1 g
Protein: 19.4 g
Cholesterol: 53.8 mg
Sodium: 325.5 mg
Swiss Muesli


Ingredients:
rolled oats, yogurt, skim milk, dried cranberries, blueberries, currants, granny smith apple

Directions:
In large airtight container, stir oats, yogurt, milk, almonds, dried cranberries and blueberries, and apple.
Cover and refrigerate for 8 hours or for up to 3 days.
Divide among 4 bowls and top with sliced fresh fruit.
Easy 4-Ingredient Low-Carb Keto Wraps
Category: bread
By Fioa

These keto wraps are made with 4 basic ingredients and taste delicious! Such a quick and easy idea to add to your low-carb, gluten-free, and paleo diet.

Ingredients:
6  eggs
2 ¾ cups almond milk
½ cup coconut flour
¾ teaspoon sea salt
cooking spray

Directions:
Whisk eggs and almond milk together in a bowl until well combined. Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes. Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.

Prep time: 5 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 12 wraps

Calories: 69.2
Fat: 3.4 g
Saturated fat: 1.1 g
Carbohydrates: 5.9 g
Sugars: 1.9 g
Dietary fiber: 2.5 g
Protein: 3.8 g
Cholesterol: 81.8 mg
Sodium: 177.4 mg
Whipped Dalgona Coffee


Ingredients:
instant espresso, water, sugar, milk

Directions:
In a large mixing bowl, add in the instant espresso, water and sugar.
Using a stand mixer or a hand mixer whisk until everything gets light and creamy and fluffy.
Either warm or ice your milk of choice.
Top milk with whipped coffee and prepare to be amazed – OMG it's so good! .
Skordalia (A Garlic Sauce/Condiment)


Ingredients:
garlic, olive oil, red wine vinegar, pine nuts, walnuts, salt

Directions:
Soak bread in water.
Squeeze dry between hands.
Put in food processor along with garlic, pine nuts or walnuts.
Process for 20 seconds.
Slowly drop in olive oil and vinegar, alternately, until mixture binds into a thick mayonnaise-like sauce.
(you may need slightly more oil and/or vinegar, depending on personal taste].
Perfectly Scrumptious Chocolate Chip Cookies


Ingredients:
granulated sugar, brown sugar, salted butter, shortening, vanilla, eggs, all-purpose flour, baking soda, salt, cocoa powder

Directions:
Cream butter, shortening, eggs, brown & granulated sugar together.
Then add (one at a time] salt, baking soda, flour & cocoa.
Once this has been thoroughly incorporated into the mix, stir chips on a slower mix as not to mulch the chocolate.
Spoon and drop onto cookie sheets and place into oven for 7-9 minutes.
Cookies should come out golden and luscious.
Let rest on sheets for a minute before transferring onto paper towels for final cooling.
Cornbread/Sausage Dressing With Dried Cranberries


Ingredients:
olive oil, fresh thyme leaves, dried thyme, bulk pork sausage, unsalted butter, onions, celery, dried cranberries, dried cherries, fresh sage leaves, dried sage, parsley, chicken broth

Directions:
Preheat oven to 350.
Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.
Add 2 tblsp of fresh thyme (1/2 tblsp dried] to mixing bowl and toss cornbread to coat.
Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes].
Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl.
While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned.
Use a slotted spoon to remove sausage from frying pan (or drain grease] and add sausage to mixing bowl.
Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.
Saute onions and celery for about 10 minutes.
Add dried cranberries or cherries to onion/celery and saute for about 5 minutes.
Fold the mixture into the bowl with cornbread and sausage.
Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula.
Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste.
Place into baking pan (s], cover with foil and cook for 25-30 minutes.
Crock Pot Chicken Barbecue


Ingredients:
boneless skinless chicken breasts, tomato ketchup, brown sugar, Worcestershire sauce, soy sauce, cider vinegar, hot red pepper flakes, garlic powder

Directions:
Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.
Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.
You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.
Beef Rolled Rib Roast au Jus


Ingredients:
salt, pepper

Directions:
Place meat, fat side up, on a rack in a shallow roasting pan.
Season roast with salt, pepper and other spices, if desired.
Insert a meat thermometer into the thickest portion of the meat.
Do not add water or other liquid; do not cover.
Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F.
Remove the roast from the oven; cover with foil and let it stand 15 minutes.
The meat's temperature will rise 5 degrees during the time it stands.
Serve with Beef au Jus, if desired.
Beef au Jus: After removing meat from the oven, spoon drippings from pan; skim fat.
Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom.
Stir in pan drippings.
Cook and stir until bubbly.
For a richer flavor, stir in 2 teaspoons instant beef bouillon granules.
Season to taste.
Aunt Barbra's Firecracker Shrimp


Ingredients:
butter, onion, celery, green onion, garlic cloves, diced tomatoes with green chilies, cayenne pepper

Directions:
Melt butter in dutch oven over medium heat.
Saute onion, celery, green onion and garlic in skillet until transparent.
Add shrimp, saute 4 or 5 minutes.
Add remaining ingredients and simmer about 15 minutes.
Serve over hot angel hair pasta.
The prep/cook time is a rough estimate and will vary on your shrimp and how much cleaning/thawing is required. Also not included is the angel hair pasta.
Fast and Easy Dip


Ingredients:
Velveeta cheese, salsa, hamburger

Directions:
Brown hamburger, drain grease, and pour into the crockpot., Cut cheese into cubes, add to crockpot., Pour salsa on top, and stir., Heat thru on low until melted., Serve with torilla chips.
Eli's Monster Munchy Cookies


Ingredients:
butter, sugar, egg, vanilla, flour

Directions:
Preheat oven to 350., Cream butter and sugar., Beat in egg and vanilla., Slowly add four, mixing well., Crush about half the flakes and stir in., Drop tablespoons onto greased cookie sheet., Bake 12-15 minutes.
Slow Cooker Chicken Stroganoff
Category: main-dish
By JUDI ANN

Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired.

Ingredients:
4  skinless, boneless chicken breast halves - cubed
⅛ cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can  condensed cream of chicken soup

Directions:
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 4 servings

Calories: 456.4
Fat: 31 g
Saturated fat: 14.9 g
Carbohydrates: 9.5 g
Sugars: 3.1 g
Protein: 33.4 g
Cholesterol: 136.1 mg
Sodium: 1602.8 mg
Real Homemade Bagels
Category: bread
By PLAWHON

A recipe for that authentic bagel flavor and texture.

Ingredients:
1 ¼ cups water
4 ½ cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 quarts water
1 cup honey  (Optional)
2 tablespoons poppy seeds  (Optional)
2 tablespoons sesame seeds  (Optional)
2 tablespoons dried onion flakes  (Optional)
1 tablespoon coarse salt  (Optional)

Directions:
Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane." Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes. Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet. Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet. Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs 20 mins
Yields: 6 bagels

Calories: 278.2
Fat: 7.4 g
Saturated fat: 1.1 g
Carbohydrates: 55.9 g
Sugars: 53.5 g
Dietary fiber: 1.3 g
Protein: 2.1 g
Sodium: 1372.4 mg
Americana Key Lime Pie


Ingredients:
unflavored gelatin, sugar, sugar, salt, heavy cream, lime juice, pistachio nut, water, lime slice, lime peel, heavy cream

Directions:
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
Beat together egg yolks, lime juice, and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling.
Remove from heat; stir in grated peel.
Add food coloring sparingly to tint pale green.
Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
Fold gelatin mixture into egg whites.
Fold in whipped cream.
Pile into cooled baked pastry shell.
Chill till firm.
Spread with more whipped cream; edge with grated lime peel.
Sprinkle chopped pistachio nuts in center.
Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.
Rosemary-Scented, Extra-Crispy Fried Chicken


Ingredients:
chicken, fresh rosemary, fresh sage, garlic cloves, fresh ground black pepper, eggs, extra virgin olive oil, salt, flour, lemon

Directions:
Skin the chicken (optional] and cut it into small serving pieces using a heavy cleaver. Disjoint wings, thighs and drumsticks. Trim wing tips. Halve thighs and drumsticks. Seperate breasts from back and split breasts in half. Cut each half into 4-5 pieces (depending on size]. Place all chicken pieces in a large bowl.
Prepare the marinade. Mince the rosemary, sage and garlic and add to the chicken pieces. Add the eggs, olive oil, salt and pepper.
Mix well, rubbing the chicken with the marinade. Let stand in the refridgerator for 4-6 hours.
Place flour on a tray. Dredge the chicken pieces in the flour. When the chicken pieces are completely coated with flour, squeeze the chicken pieces so as to press the flour up against them. You will have a lot of flour left over.
Heat the peanut oil in a deep fryer. The oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact. Or when a thermometer reads 350°F.
Fry the chicken pieces in two batches. Do not overcrowd the fryer. In  about 10 minutes the chicken pieces should be ready. Do not overcook the chicken or it will lose its moistness.
Take the chicken out of the oil with a slotted spoon and drain on paper towels. Sprinkle with salt.
Serve the chicken with lemon wedges.
Cranberry and Pomegranate Jellies


Ingredients:
gelatin powder, cranberry juice, caster sugar, pomegranate, seeds of, evaporated milk

Directions:
Prepare gelatine as per manufacturers instructions.
Pour the cranberry juice into a pan and stir in the sugar. Heat the juice, but just before it comes to the boil remove from the heat. Allow to cool for 2 minutes.
Add the gelatine to the hot cranberry mixture and stir to dissolve. Pour into 4 glasses, then sprinkle in the pomegranate seeds and any juice. They tend to float, making a layer at the top of each glass.
Allow the jellies to cool, then chill for at least an hour or until ready to serve.  TIP: rest the glasses at an angle in the fridge to set at a slant.
Pour the evaporated milk into a jug and allow your guests to mix it into their jelly at the table.
Honey Ribs


Ingredients:
beef broth, honey, water, soy sauce, maple syrup

Directions:
In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup.
Slice ribs apart, leaving an even amount of meat on each side of the bone Place them into the slow cooker so that they are covered by the sauce.
If there is not enough sauce, you may add a little water or beef broth to compensate.
Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.
Fluffy Comfort Dumpings


Ingredients:
all-purpose flour, baking powder, salt, shortening, milk

Directions:
Mix dry ingredients together in large bowl.
Cut in Shortening until mixture resembles coarse cornmeal or crumbs.
Lightly mix in milk to make a soft dough; Stir as little as possible.
Drop tablespoons of dough on top of chicken pieces or meat and vegetables in stew. Simmer 10 minutes uncovered;
then cover tightly and simmer 10 minutes longer.
Butter-Baked Tilapia and Coconut Rice
Category: uncategorized
By Wolf

A not too heavy but satisfying meal. Good for a hot day! The butter-baking makes the fish tender and juicy, with a nice zest from the lemon-pepper!

Ingredients:
2 teaspoons olive oil, or to taste
1 cup long-grain rice
2 cups coconut milk
salt and ground black pepper to taste
2 (5 ounce) fillets tilapia
1 pinch lemon-pepper seasoning, or to taste
1 stick salted butter

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes. Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets. Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C). Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 1373.8
Fat: 101.5 g
Saturated fat: 73.1 g
Carbohydrates: 80.4 g
Sugars: 0.2 g
Dietary fiber: 3.8 g
Protein: 40.7 g
Cholesterol: 173.9 mg
Sodium: 539.2 mg
Oatmeal Chocolate Chip Cookies III
Category: desserts
By Janie Mai

These cookies are great.  There good for parties, sleepovers, ect.. You'll love them!  Enjoy!!!

Ingredients:
1 cup butter
¾ cup packed brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup boiling water
2 cups quick cooking oats
½ cup raisins  (Optional)
1 ½ cups semisweet chocolate chips

Directions:
Beat butter or margarine, sugars and vanilla until light and fluffy.  Add flour and salt, mix well. Dissolve baking soda in boiling water and add to mixture.  Stir in rolled oats, raisins and chocolate chips. Drop by teaspoonful onto ungreased cookie sheet.  Bake at 350 degrees F (175 degrees C) for 10-12 minutes.  Don't over cook.  (There are no eggs in this recipe, I didn't forget to type it down).

Yields: 3 dozen

Calories: 289.5
Fat: 15.1 g
Saturated fat: 9.1 g
Carbohydrates: 38.3 g
Sugars: 22.2 g
Dietary fiber: 2.2 g
Protein: 3.1 g
Cholesterol: 27.1 mg
Sodium: 212.5 mg
Double Chocolate Biscotti
Category: world-cuisine
By Janet Allen

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Ingredients:
½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2  eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

Directions:
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy.  Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour. Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 3 dozen

Calories: 98.8
Fat: 5.1 g
Saturated fat: 3 g
Carbohydrates: 12.7 g
Sugars: 7.4 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 17.8 mg
Sodium: 53 mg