xiaoxl/recipe_data huggingface dataset:
Red Pepper-Carrot Soup


Ingredients:
red bell peppers, olive oil, curry powder, bay leaf, onion, carrots, garlic cloves, salt, lemon juice

Directions:
Preheat oven to 350°F Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl, and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds.
Heat oil in 2-qt saucepan over medium heat. Add curry powder and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent.
Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes.
Transfer carrot mixture to blender, add bell peppers, and puree until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.
Cream of Chicken and Artichoke Soup
Category: soups-stews-and-chili
By CJ'sMom

After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.

Ingredients:
2 cups chicken broth
2 cups water
½  lemon
2 teaspoons vegetable oil, or as needed
1  red bell pepper, diced
1 cup diced tomatoes  (Optional)
1 (14 ounce) can artichoke hearts, drained and chopped
1  russet potato, diced
1 small carrot, diced
1  celery stalk, diced
2  green onions, chopped
¼ cup chopped mushrooms
1 clove garlic, minced
1 cup heavy whipping cream
½ cup white cooking wine
2  fully cooked chicken breasts, cut into bite-size pieces
1 pinch ground black pepper

Directions:
Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes. Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine. Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture. Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.

Prep time: 30 mins
Cook time: 38 mins
Total time: 1 hr 8 mins
Yields: 8 servings

Calories: 285
Fat: 16.5 g
Saturated fat: 8.2 g
Carbohydrates: 13.1 g
Sugars: 2.7 g
Dietary fiber: 2.9 g
Protein: 18.3 g
Cholesterol: 83.5 mg
Sodium: 584.5 mg
Real Wisconsin Fried Cheese Curds
Category: appetizers-and-snacks
By Markg238

Real Wisconsin fried cheese curds!

Ingredients:
2 quarts corn oil for frying
¼ cup milk
1 cup all-purpose flour
¾ cup beer
½ teaspoon salt
2  eggs
2 pounds cheese curds, broken apart

Directions:
Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 16 servings

Calories: 370.3
Fat: 30.6 g
Saturated fat: 13.6 g
Carbohydrates: 7.3 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 15.9 g
Cholesterol: 83.1 mg
Sodium: 436 mg
Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce


Ingredients:
Stove Top stuffing mix, butter, leek, water, olive oil, fresh garlic cloves, shallots, white pepper, fat-free evaporated milk, fresh chives

Directions:
Preheat oven to 400 degrees and chop leeks and shallots. Set aside.
Make stuffing by melting 1 stick butter then mixing with the dried stuffing mixture, water and chopped leeks.
In a prepared (sprayed] 13 x 9 glass casserole dish, place 1 sheet crescent dough at the bottom of the dish.  Layer stuffing mixture then place another crescent sheet on top of stuffing layer. If crescent sheets are not available, substitute the normal crescent roll dough uncut. An option here would be to stuff the mixture into crescent rolls and roll as normal for individual servings.
Place into oven and cook until golden brown (about 20 minutes].
While crescents are cooking, prepare the Lobster Butter Sauce. Begin to saute chopped shallots in a large pan for about 2 minutes.
Add 1 1/2 tablespoons olive oil and chopped garlic to saute pan and saute for 2 minutes.
Add evaporated milk, seafood sauce and white pepper and bring to a boil (about 5 minutes].
Add lobster to sauce and simmer about 5 minutes.
To serve, top stuffed crescents (sliced or rolls] with lobster sauce and (optional] dried or fresh chives.
Bubble Tea from BubbleTeaSupply.com


Ingredients:
tapioca, water

Directions:
The ratio should be a minimum of 6:1, water to tapioca pearls., Boil water in a large pot., Add in the tapioca pearls to boiling water., The tapioca pearls should float in the water., Boil for about 25 minutes depending on the tapioca pearl with the cover on., Turn the heat off and let the tapioca sit in the water for 25 minutes., Rinse the cooked tapioca pearls in warm water and drain out the water., Cover with bubble tea sugar syrup or brown sugar and serve.
Bacon Wrapped Pork Medallions


Ingredients:
bacon, garlic powder, seasoning salt, dried basil, dried oregano, butter, olive oil

Directions:
Preheat an oven to 400 degrees F (200 degrees C].
Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes.
Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet.
Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon
Slice the tenderloin between each bacon strip to create the medallions.
Dip both sides of the medallions in seasoning mix.
Melt butter and oil together in the same skillet over medium-high heat.
Cook each medallion for 4 minutes on each side
Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C].
Tomato Gratin


Ingredients:
tomatoes, sugar, heavy cream, garlic clove, fresh thyme leave, cayenne pepper, parmesan cheese

Directions:
Preheat the oven to 200C/400°F Slice the tomatoes and closely pack together in a single layer in an ovenproof dish. Season with salt, pepper and a pinch of sugar.
Stir together the cream, garlic, thyme and cayenne, if using, add salt and pepper if you like, then trickle over the tomatoes.
Scatter over the cheese, then bake for 30 minutes until golden and bubbling.
Caramelized Onion and Horseradish Mashed Potatoes


Ingredients:
butter, onions, white wine vinegar, baking potatoes, Dijon mustard, salt, cracked black pepper, butter, half-and-half

Directions:
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a colander, and allow to steam for a minute.
In a small saucepan, heat half-and-half and butter over low heat until butter melts and surface emits wisps of steam.
To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper, until smooth. Stir in caramelized onions and heated dairy mixture until onions are distributed evenly.
Spicy Southwest Egg Rolls


Ingredients:
chicken breasts, chili powder, cumin, garlic powder, salt, garlic cloves, red bell pepper, onion, frozen corn kernels, canned black beans, cayenne pepper, cheddar cheese

Directions:
Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
While chicken is cooking, dice your vegetables.
Once chicken is done, remove from heat; set aside.
Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
To assemble eggrolls:
Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
Repeat with each eggroll wrapper.
When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
I like to dip these in a spicy avocado sauce or salsa.
Noodles Alfredo


Ingredients:
butter, heavy cream, parmesan cheese, dried parsley, pepper

Directions:
Cook noodles according to package directions.
Meanwhile, heat butter or margarine and cream in a small saucepan over low heat until butter or margarine is melted. Stir in cheese, parsley, and salt and pepper; keep warm over low heat.
Drain pasta. Toss with sauce to coat.
Marshmallow Brownie Bites With Chocolate Ganache


Ingredients:
water, eggs, marshmallow creme

Directions:
Preheat oven to 350 degrees F.
Line 48 mini muffin cups with liners.
Empty mix into a large bowl.  Add oil, water and eggs.  Mix with a wooden spoon until moistened (40 - 50 strokes].
Fill liners 2/3 full with brownie batter - a small scoop works well.
Bake for 10 - 15 minutes, checking at 10 minutes and again at 12 minutes. (Do NOT overbake - better to remove from oven a little underbaked as they will continue to cook even after being removed from oven].
Cool in pans on wire rack for 5 minutes.  Remove from pans to wire rack. Cool completely.
Remove top and inner seal from marshmallow creme.  Heat in microwave on high for 15 seconds.  Stir.  Return to microwave and heat 15 seconds longer or until smooth and easy to spoon out (Watch closely as it will overflow and burn if overheated].  Stir.
With small spoon, top each brownie cup with marshmallow creme - Dividing evenly between cups.  Allow to cool completely.
Remove lid and inner seal from tub of frosting.  Heat in microwave on high for 30 seconds.  Stir well.  Frosting should be of pourable consistency.  If it is not, heat on high in 10 second intervals, stirring after each.  As with marshmallow, watch closely as it will separate if overheated.
Spoon frosting ganache evenly over cooled marshmallow creme, covering completely.  Allow ganache to set up before storing brownie bites.
Store covered in a cool place.
Healthy (And Easy) Red Lentil Dhall


Ingredients:
red lentil, hot water, turmeric, yellow mustard seeds, black mustard seeds, cumin seed, onion, salt

Directions:
Heat 1 tbs oil in a saucepan and fry ginger and garlic paste for approx 2 minute, making sure not to brown the paste. Add hot water.
Wash the lentils and put into the water. Add salt and tsp of turmeric. Bring to boil then lower heat and cook for 10 to 15 minutes, stirring once or twice.
Heat oil in another saucepan and fry onion till light brown. Add mustard and cumin seeds and fry till mustard seeds start popping (remove from heat immediately].
Add onions and fried seed mixture to lentils, stir through.
Serve with Basmati Rice.
Slow Cooker Black and Blue Cobbler


Ingredients:
all-purpose flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, eggs, milk, fresh blackberries, frozen blackberries, fresh blueberries, frozen blueberries, water, orange zest

Directions:
In a bowl, combine flour, 3/4 cup sugar, and next 4 ingredients.
Combine eggs, milk, and oil; stir into dry ingredients until just moistened.
Spread batter evenly onto the bottom of a greased 5-quart slow cooker.
In a saucepan, combine berries, water, orange peel and remaining sugar.
Bring to a boil.
Remove from heat; immediately pour over batter.
Cover and cook on high for 2 to 2 1/2 hours or until tests done.
Turn cooker off.
Uncover and let stand for 30 minutes before serving.
Sausage Egg Casserole
Category: breakfast-and-brunch
By KNITWIT

Assemble the ingredients the night before, and bake this casserole in the morning. Stand back and wait for the compliments. I've made it with fat free cottage cheese, egg substitute, and reduced fat sausage; the taste is still wonderful!

Ingredients:
¾ pound ground pork sausage
1 tablespoon butter
4  green onions, chopped
½ pound fresh mushrooms, sliced
10  eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded
2 (4 ounce) cans diced green chile peppers, drained
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅓ cup butter, melted

Directions:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 9 hrs 40 mins
Yields: 12 servings

Calories: 408.3
Fat: 28.7 g
Saturated fat: 14.9 g
Carbohydrates: 12.4 g
Sugars: 1.7 g
Dietary fiber: 1 g
Protein: 25.2 g
Cholesterol: 223.9 mg
Sodium: 1095.5 mg
Jeri's Spicy Buffalo Wings
Category: appetizers-and-snacks
By joesgirljeri

Different layers of flavors create a buffalo wing sauce with a nice bite!  Not too hot and not too mild. Serve with ranch or blue cheese dressing.

Ingredients:
2 pounds chicken wings
3 tablespoons apple cider vinegar
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
½ teaspoon onion salt
½ teaspoon ground black pepper
½ cup all-purpose flour
1 cup shortening
½ cup butter
1 clove garlic, minced
½ cup hot pepper sauce, or to taste

Directions:
Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover bowl with plastic wrap. Marinate chicken in refrigerator 1 to 4 hours. Scatter flour over the chicken wings; toss to coat. Discard any remaining marinade. Preheat oven to 425 degrees F (220 degrees C). Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side. Arrange fried chicken pieces onto a baking sheet. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes; remove chicken to a platter lined with paper towels to drain. Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes. Stir hot sauce into the butter and garlic mixture; reduce heat to low and simmer sauce 5 minutes. Transfer sauce to a large bowl. Move drained chicken in batches to the bowl with the sauce and turn to coat. Drizzle any remaining sauce over wings to serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 249.5
Fat: 20.5 g
Saturated fat: 9.7 g
Carbohydrates: 7.6 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 8.6 g
Cholesterol: 53.5 mg
Sodium: 813.7 mg
Creamy Wild Rice Soup


Ingredients:
wild rice, water, salt, butter, onion, celery, salt, white pepper, flour, milk

Directions:
In a saucepan bring water to a boil and add rice and salt.
Reduce heat and simmer 45 minutes or until tender.
To Prepare Soup:.
Melt butter, add onions and celery, cover and gently cook for 5 minutes until tender.
Stir in 2 teaspoons salt, pepper and flour.
Remove from heat and add milk, stirring until flour is well blended.
Return to low heat, cook stirring constantly until soup had thicken.
Add cooked rice and simmer a few minutes to blend flavors.
Serve hot, garnish with chopped chives.
Ground Beef and Veggie Soup/Crock Pot


Ingredients:
ground beef, diced tomatoes, tomato sauce, water, Worcestershire sauce, sugar, chili powder

Directions:
Brown ground beef and drain if it is too greasy., Put ground beef in crock pot., Add the rest of the ingredients to crock pot and stir., Cover and cook on low 8 hours.
Hot Corned Beef and Cheese Sandwiches
Category: main-dish
By Brenda Smith

This corned beef sandwich is an easy and delicious addition to your soup and sandwich night rotation. I usually serve it with potato soup.

Ingredients:
1 (12 ounce) can corned beef, flaked
1 cup shredded Swiss cheese
¾ cup mayonnaise
3 tablespoons sweet pickle relish
6 (1.5 ounce) hamburger buns

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Mix corned beef, Swiss cheese, mayonnaise, and relish together in a bowl. Spread onto hamburger buns and wrap each sandwich in aluminum foil. Bake in the preheated oven until heated through, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 sandwiches

Calories: 534.3
Fat: 37.1 g
Saturated fat: 10.4 g
Carbohydrates: 25.5 g
Sugars: 5.4 g
Dietary fiber: 1 g
Protein: 24.3 g
Cholesterol: 75.2 mg
Sodium: 1018.7 mg
Cottage Cheese Crookneck Casserole


Ingredients:
onion, mushroom, garlic cloves, eggs, cottage cheese, monterey jack cheese, thyme, garlic powder, parmesan cheese, salt

Directions:
Cut onion in half (from north to south], then in slices.
Sautee squash, mushrooms, onion and garlic in oil until squash is slightly tender.
Meanwhile, mix together eggs and cottage cheese.
To assemble:.
Place vegetables in bottom of 9 x 13 casserole dish, being careful to drain off all liquid.
Spread cottage cheese mixture on top.
Sprinkle with spices as desired.
Sprinkle grated cheese on top.
Lightly toss mixture with fork.
Bake, uncovered, in 350 degree oven for 30 minutes.
Kentucky Wonder Beans
Category: side-dish
By L Gascco

These are an old soul food heirloom favorite in the garden and what I remember eating frequently as a child. I grew the pole variety this summer and they are super prolific/productive. They taste like nothing you buy in a store - super meaty, tender, long-lasting flavor. And now they are a favorite in my own family. The beans will cook in this semi-salty broth, and won't be as salty as is the broth.

Ingredients:
4 cups trimmed heirloom green beans (such as Kentucky Wonder Beans)
1 slice bacon
1 clove garlic, minced
1 teaspoon olive oil, or as needed
½ teaspoon sea salt
1 pinch coarsely ground black pepper to taste

Directions:
Pour about 1 inch of water into a saucepan; add green beans, bacon, garlic, olive oil, sea salt, and pepper. Bring the water to a boil, reduce heat to medium, and place a cover on the saucepan. Cook beans until tender, 7 to 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 78.4
Fat: 4.5 g
Saturated fat: 1.2 g
Carbohydrates: 8.3 g
Sugars: 1.5 g
Dietary fiber: 3.8 g
Protein: 2.9 g
Cholesterol: 4.8 mg
Sodium: 285.2 mg
Cheesy Broccoli Soup


Ingredients:
olive oil, onion, broccoli, potatoes, chicken broth, milk, salt, fresh ground pepper, sharp cheddar cheese

Directions:
Cut broccoli heads into florets. Peel and chop any stalk that is remaining.
Heat olive oil in a large pot over low heat. Add onions and broccoli. Cover and cook about 10-15 minutes or until broccoli is tender.
Remove about 1 cup of florets and save in a bowl. Add potatoes to soup pot.
Add chicken broth and bring to a boil. Season with salt and pepper. Reduce heat to a simmer and cover and cook for 10 minutes or until potatoes are tender.
Use a stick blender to puree in the pot or remove batches to a blender and carefully puree the hot soup.
Add milk to soup in pot. Stir and heat through. Stir in cheese and broccoli florets that had been set aside. Heat until cheese is melted.
55 Salad Dressing


Ingredients:
garlic cloves, dry mustard, white wine vinegar, white wine vinegar, water, salt, sugar, crushed red pepper flakes, cracked black pepper

Directions:
In a blender, mix garlic, mustard, vinegar and water until smooth. ., Add remaining ingredients except oil., Process on low speed. Slowly add oil. Blend 10 minutes.
Chef John's Chicken and Mushrooms
Category: meat-and-poultry
By Chef John

This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms.

Ingredients:
2  chicken breast halves, boneless, skin-on
salt and ground black pepper to taste
2 tablespoons olive oil
8 ounces fresh mushrooms, sliced 1/4 inch thick
1 pinch salt
½ cup water
1 tablespoon butter
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Season chicken on all sides with salt and ground black pepper. Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes. Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes. Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside. Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat. Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated. Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 397.8
Fat: 30.6 g
Saturated fat: 8.7 g
Carbohydrates: 3.7 g
Sugars: 1.9 g
Dietary fiber: 1.1 g
Protein: 28.1 g
Cholesterol: 90.8 mg
Sodium: 355.4 mg