xiaoxl/recipe_data huggingface dataset:
Whole Roasted Tandoori Chicken


Ingredients:
chicken, yoghurt, yoghurt, mint, salt, cayenne pepper, sambal oelek, paprika, garam masala, ground black pepper, garlic powder, fresh ginger, turmeric

Directions:
Mix spices and lemon juice.
Add yoghurt.
Color with coloring to make an intense red/purple color.
Add oil.
Skin the chicken and tie it up nicely.
Make deep incisions all over the thighs and breasts.
Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.
Shredded Italian Beef in the Crockpot


Ingredients:
beef broth, ground black pepper, dried oregano, dried basil, dried parsley, garlic powder, onion powder, bay leaf

Directions:
Combine broth and all seasonings in a saucepan.  Stir well and bring to a boil.
Put meat in a crock pot and pour dressing mixture on top.
Cover and cook on low for 10-12 hours or on high 4-5 hours.
Remove bay leaf and shred meat an hour or so before serving.  Great served on a hoagie bun with Provolone cheese melted on top.
Asparagus Parmesan Pita Rounds


Ingredients:
asparagus, olive oil, garlic cloves, plum tomatoes, dried basil, crushed red pepper flakes, salt, parmesan cheese

Directions:
Preheat oven to 450°F.
Steam asparagus, covered, 2 minutes or until crisp tender.
Rinse with cold water; drain.
Combine oil and garlic.
Brush over pitas.
Arrange tomato slices and asparagus on pitas.
Sprinkle with basil, pepper, and salt.
Top evenly with Parmesan cheese.
Bake for 7 to 8 minutes or until edges are golden.
Parsnip-potato Champ


Ingredients:
potatoes, parsnips, butter, scallions, garlic, half-and-half, salt, lemons, zest of, cracked black pepper, fresh parsley

Directions:
In pot over high heat combine potatoes and parsnips with enough water to cover; boil.
Reduce heat to medium and simmer 25-30 minutes and then drain.
In same pot melt butter over low heat; add scallions and garlic; cook until softened- about 4 minutes.
Return potatoes and parsnips to pot; remove from heat.
Add next 4 ingredients; mash.
Transfer to bowl; dot with additional butter if desired.
Sprinkle with parsley.
Sandy's Chicken


Ingredients:
boneless skinless chicken breasts, seasoning salt, swiss cheese, cheddar cheese, herb stuffing mix, butter

Directions:
Preheat oven to 350°F.
Spray a glass baking pan (large enough to hold the 4 pieces of chicken in a sigle layer] with non-stick cooking spray.
Place chicken in glass pan and sprinkle the tops with seasoned salt.
Spread cream of chicken soup over the chicken.
Top each piece of chicken with a slice of Swiss cheese and Cheddar cheese.
In a small bowl, combine stuffing mix and butter and mix.  (Mixture should stick together.  If it doesn't add a little more butter].
Spread stuffing mix over the chicken pieces.
Bake uncovered for 50-55 mintues or until browned and bubbly.
Torta de Milanesa de Pollo
Category: world-cuisine
By Buckwheat Queen

The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.

Ingredients:
½ pound skinless, boneless chicken breast
1 ½ tablespoons cornstarch
1  egg
⅓ cup bread crumbs
2 tablespoons chopped fresh cilantro
1 teaspoon ground chipotle pepper
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
¼ teaspoon coarsely ground black pepper
2  bolillo rolls, sliced in half lengthwise
3 tablespoons mayonnaise
1 tablespoon hot sauce (such as Valentina®)
2 tablespoons sunflower seed oil
½  avocado, sliced
3 slices tomato
2  lettuce leaves
1 tablespoon pickled carrots
1 tablespoon pickled jalapeno peppers

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat. Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast. Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes. Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl. Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise. Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 sandwiches

Calories: 953.8
Fat: 47 g
Saturated fat: 7.4 g
Carbohydrates: 89.1 g
Sugars: 5.4 g
Dietary fiber: 7.6 g
Protein: 43.4 g
Cholesterol: 171.1 mg
Sodium: 656.8 mg
Keto Coconut Lime Bars
Category: desserts
By France C

These keto lime bars are a tangy treat sure to satisfy your sweet tooth! Keep refrigerated. Garnish each piece with a small lime wedge, if desired.

Ingredients:
1 cup finely ground almond flour
¼ cup low-calorie natural sweetener (such as Swerve®)
2 tablespoons coconut flour
1 teaspoon lime zest
¼ teaspoon salt
3 tablespoons butter, softened
1 cup lime juice
½ cup coconut milk
½ cup low-calorie natural powdered sweetener (such as Swerve®)
1 tablespoon butter
1 teaspoon lime zest
5 large eggs, beaten
2 tablespoons unsweetened shredded coconut
½ tablespoon lime zest, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish. Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside. Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust. Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes. Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 bars

Calories: 160.3
Fat: 13.8 g
Saturated fat: 5.9 g
Carbohydrates: 17.8 g
Sugars: 1 g
Dietary fiber: 2.1 g
Protein: 5.4 g
Cholesterol: 87.7 mg
Sodium: 106.9 mg
Greeny's Crock Pot French Dip Subs


Ingredients:
onion powder, garlic powder, pepper, salt, Worcestershire sauce, provolone cheese, butter

Directions:
Trim excess fat from the roast.
In a small bowl, combine the onion powder, garlic powder, pepper, and salt, and rub them onto the roast, coating it as much as you can.
Place the roast in a 5 quart crock pot, and add the beef consommé, French onion soup, 3/4 of a soup can's worth of water, and the Worcestershire sauce into the crock pot.
Cover and cook on LOW for 6 hours.
When the roast has cooked through, remove the roast, slice it thin, and return the slices to the juice in the crock pot to absorb moisture and more flavor.
Meanwhile, slice the hoagie rolls lengthwise, toast them, and butter the inside. Add cheese, if desired.
Remove meat slices (I find kitchen tongs to be helpful for this] from the crock pot, and pile meat onto the hoagie rolls.
With a ladle, get some juice from the crock pot and put it into a small bowl, to serve with the sandwiches (au jus - to dip the sandwich into].
Helpful hint: To thicken the au jus, pour it into a saucepan on the stove, and bring to a boil. Mix 3 tablespoons of cornstarch with 1/2 cup of cold water in a separate cup (make sure it is mixed completely], and gradually pour the mixture into boiling au jus. You probably won't need it all, and the longer it boils the thicker it will become too.
Christmas Cheer


Ingredients:
green apple vodka, triple sec, cranberry juice, green apple vodka, triple sec, cranberry juice

Directions:
Drink makes one and the pitcher makes 8 (unless the drinks are large, then maybe 5-6].
Mix and serve over ice.
Happy holidays!
Rolled Hazelnut Bread


Ingredients:
milk, granulated sugar, active dry yeast, all-purpose flour, granulated sugar, shortening, hazelnuts, chocolate chips, granulated sugar, egg, water

Directions:
To make bread dough: In small saucepan, heat milk to lukewarm.
Stir in yeast and 1 tsp granulated sugar.
Cover and let stand for 10 minutes or until foamy and double in volume.
Maenwhile, in large bowl, stir together 1 cup flour, 1/4 cup sugar and softened shortening.
Stir yeast mixture with a fork and add to flour mixture.
Gradually beat in remaining flour to make a soft dough.
Turn out onto a lightly floured board and knead dough for about 10 minutes or until dough is smooth and elastic.
Shape into a ball and place in a clean, greased bowl.
Cover with a tea towel and let rise in a warm place for about 1 hour or until double in bulk.
To make filling: Place hazelnuts in a frying pan and toast on medium-high heat, shaking pan constantly, until skins start to loosen and nuts turn light brown.
Remove from heat and place in a tea towel.
Rub vigorously to remove skins, being careful not to burn yourself.
Let cool.
Grind toasted hazelnuts in a food processor (you should have about 1 1/2 cups] and then place into a medium bowl.
Grind chocolate chips in food processor.
Add to ground nuts.
Add sugar, egg white, water and almond extract to bowl.
Beat egg yolk with a fork and add half of it to the nut mixture.
Mix well.
To assemble: Punch down risen dough and let rest on floured surface for about 10 minutes.
Roll out into a 18 by 12 inch rectangle.
Spread filling evenly over dough, leaving a 1/2 inch border.
Starting at long side, roll up tightly, jelly-roll fashion.
Pinch ends closed and form into a slight horseshoe shape.
Place seam side down on large, greased baking sheet.
Cover with a towel and let rise in a warm place for about 1 hour or until double in bulk.
Using a very sharp knife, cut diagonal slits on top of bread, spacing them about 2 inches apart.
Bake in preheated 400 degree oven for 30 to 35 minutes or until loaf is golden brown and bread sounds hollow when tapped (if bread is browning too quickly, cover with tin foil].
Glunk


Ingredients:
hamburger meat, onion, garlic powder

Directions:
Brown hamburger meat, onion and garlic powder until meat is no longer pink., Drain., Prepare macaroni and cheese according to package directions., Mix macaroni, hamburger and soup stiring well., Cook on medium heat until heated all the way through.
Too Tired, & Broke, Yellow Rice and Chicken


Ingredients:
chicken, yellow rice

Directions:
Follow package directions on rice, using liquid from chicken can (mixed with water] to comprise overall liquid measurement required for rice preparation.
Add chicken to water first, (if canned, break it apart in water] then continue to cook according to directions on rice package, on your stove top.
Serve, relax & enjoy.
Lisa's 2-3 Chili


Ingredients:
ground beef, onions, garlic cloves, Worcestershire sauce, stewed tomatoes, dark red kidney beans, tomato paste, chili powder, cumin, oregano, salt, pepper

Directions:
Saute meat, onions and garlic until done., Add remaining ingredients and simmer for 2-3 hours.
Famous Meatloaf


Ingredients:
ground beef, egg, ketchup, water

Directions:
Mix crumbled bread with milk and let sit till all moisture is absorbed.
Beat egg and add to bread mixture.
Mix in minced onion.
Add ketchup and meat gradually to blend all together.  Season with salt and pepper.
Do not overmix and it will become too dense.
Lightly mixing keeps it moist and juicey.
Form into a meatloaf shape and place in 9x13 baking pan.  Pour water around meatloaf and bake at 350 degrees for 45 minutes
The water will cook away and you will have nicely browned and moist meatloaf.
Easy Crock Pot Pork Roast With Cranberries


Ingredients:
boneless pork shoulder, onion, dried sweetened cranberries, chicken broth, cranberry juice cocktail, cornstarch

Directions:
Sprinkle the sliced onions into a 4-quart crockpot.
Pace the roast on top of the onions.
In a bowl combine cranberries, broth and 1/4 cup the cranberry juice in a small bowl pour over the roast cover, and cook for 7-9 hours when done, place roast on platter.
Cover with foil to keep warm.
Pour the juices from crock pot into a medium-size saucepan.
Combine remaining 1/4 cup cranberry juice cocktail with the 2 tbsp of cornstarch in a small bowl; mix well add to the juices in the saucepan; cook and stir until thickened and bubbly (about 3 minutes].
Serve the sauce with pork roast.
**NOTE** if desired, the sauce can easily be doubled.
Carrot Cake Cupcakes with Lemon Cream Cheese Frosting
Category: desserts
By McCormick Spice

The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.

Ingredients:
2 cups flour
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons McCormick® Cinnamon, Ground
½ teaspoon McCormick® Nutmeg, Ground
½ teaspoon salt
1 ¼ cups vegetable oil
4  eggs, lightly beaten
1 tablespoon McCormick® Pure Vanilla Extract
3 cups finely grated carrots
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon McCormick® Pure Lemon Extract
1 (16 ounce) box confectioners' sugar
1 tablespoon milk, or as needed

Directions:
Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 24 cupcakes

Calories: 362.3
Fat: 19.5 g
Saturated fat: 6.6 g
Carbohydrates: 45.2 g
Sugars: 35.8 g
Dietary fiber: 0.8 g
Protein: 3 g
Cholesterol: 51.5 mg
Sodium: 165.9 mg
Coq Au Riesling. Celebrate Autumn!


Ingredients:
canola oil, chicken legs, lardons, leek, garlic cloves, bay leaves, mushrooms, carrots, riesling wine, heavy cream, sage, thyme leaves

Directions:
Heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.
Heat the remaining oil in the casserole or large, wide pan and fry the lardons until crisp.
Add the sliced leek and garlic and soften with the lardons for a minute or so.
Add the chicken to the pan with the bay leaves, mushrooms, optional carrots, optional onions and wine.
Bring to the boil, season with salt and pepper to taste, then cover the pan and simmer gently for 40 minutes, stirring in the heavy cream for the last 10 minutes.
Sprinkled with the herb and serve, with noodles or bread.
Edamame and Bean  Salad With Shrimp and Fresh Salsa


Ingredients:
edamame, small shrimp, cannellini beans, cherry tomatoes, red onion, cilantro, fresh lime juice, extra virgin olive oil, salt

Directions:
Cook edamame according to package directions (they can be cooked in microwave in minutes]. Drain and rinse with cold water.
Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion and jalapeño pepper.
Combine cilantro, lime juice, olive oil, and salt, stirring with a whisk.
Drizzle over edamame mixture, and toss gently to combine; cover and chill.
Baked Spanish Rice


Ingredients:
cooked long-grain rice, butter, onion, green pepper, celery, mushroom, garlic cloves, tomato sauce, salt, sugar, black pepper, oregano, parmesan cheese

Directions:
Preheat oven 350 degrees.
Grease 2 1/2 quart casserole pan.
Melt butter in large skillet.
Saute onion, green pepper, celery, mushrooms and garlic until onion is tender and transparent.
Add tomatoes, seasonings and cooked rice; mix well.
Pour mixture into prepared casserole.
Sprinkle grated cheese over surface.
Bake about 30-35 minutes.
Optional ingredients:  1 cup cooked chopped ham, turkey, chicken, tuna, shrimp or peas.
Cheeseburger Quesadilla
Category: world-cuisine
By Calamity

Burritoville, a local joint down by Southeast University here, specializes in some of the oddest burritos I've ever tasted. From the BBQ chicken to the Buffalo burrito, I've had them all, but they've got only one type of quesadilla. So I've decided to take one of my favorite burritos from there, the cheeseburger burrito and apply it to quesadilla form. Served with a side of fries and a Coke®, it's what I call my most recent of culinary triumphs. Serve with a side of ketchup, yellow mustard, and sweet relish.

Ingredients:
1 teaspoon butter
½ small yellow onion, chopped
2 pounds ground beef
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
cooking spray
8 (8 inch) flour tortillas
2 cups shredded Colby cheese
4 teaspoons ketchup, or to taste
4 teaspoons yellow mustard, or to taste
4 teaspoons sweet relish, or to taste

Directions:
Heat butter in a saucepan over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add ground beef, Worcestershire sauce, salt, black pepper, and garlic powder; cook and stir until beef is browned and crumbly, about 10 minutes. Remove from heat, drain liquid from beef, and let sit for 2 minutes. Heat a griddle or flat pan over medium heat and spray with cooking spray. Place 1 tortilla on the hot griddle, top with some of the Colby cheese, 1/4 of the beef mixture, 1 teaspoon ketchup, 1 teaspoon mustard, and 1 teaspoon relish. Top with more Colby cheese and 1 tortilla. Flatten the quesadilla with your hand. Flip quesadilla with a spatula and cook until browned and cheese is melted, 3 to 5 minutes more. Cut quesadilla into 4 pieces. Repeat with remaining tortillas, ground beef, cheese, ketchup, mustard, and relish.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 quesadillas

Calories: 1053.9
Fat: 61.8 g
Saturated fat: 27.7 g
Carbohydrates: 61.5 g
Sugars: 3.9 g
Dietary fiber: 3.8 g
Protein: 59.9 g
Cholesterol: 195.6 mg
Sodium: 1727.8 mg
Bacon Wrapped Water Chestnuts III
Category: appetizers-and-snacks
By Beth

Delicious bacon wrapped water chestnuts.

Ingredients:
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans water chestnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup. Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish. Bake the water chestnut wraps for 10 to 15 minutes. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps. Bake for 30 to 35 more minutes.

Prep time: 40 mins
Total time: 1 hr 15 mins
Yields: 8 to 10 servings

Calories: 403.5
Fat: 22.9 g
Saturated fat: 7.6 g
Carbohydrates: 44.6 g
Sugars: 37.5 g
Dietary fiber: 1.4 g
Protein: 7.2 g
Cholesterol: 34.3 mg
Sodium: 1062.2 mg
Spaghetti Pie


Ingredients:
salt, spaghetti, olive oil, green bell pepper, garlic, crushed red pepper flakes, mozzarella cheese, black olives, button mushrooms, eggs, parmesan cheese

Directions:
Bring a large pot of water to a boil over high heat.
Add salt and spaghetti and stir to combine.
Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes.
Drain spaghetti in colander.
Return to the pot and toss with 2 teaspoons olive oil and set aside.
Preheat the oven to 375°.
Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.
In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well.
If desired, also add chopped black olives and mushrooms, and mix to combine.
In a separate bowl, whisk the eggs and milk.
Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top.
. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan.
Bake until bubbly and golden brown on top, 20 to 25 minutes.
Remove from the oven and let sit for 5 minutes before serving.
Fried Fish Iraqi Style


Ingredients:
sea salt, curry powder, Iraqi Curry Powder, ground cumin, all-purpose flour, sweet paprika, canola oil, lemon wedge

Directions:
Mix spices in a ziplock bag or bowl and coat fish pieces.
Fry them in a 1/2 inch deep oil of choice, turning once until golden brown on both sides. While frying help keep pieces flat by pressing on them with a metal spatula. 5-10 minutes cooking time depending on fish thickness.
Sprinkle with some sumac or squeeze on fresh lemon juice.
Serve immediately, with rice, a fresh salad and Recipe#387327.
Homemade Corn Syrup Substitute ( Simple Syrup )


Ingredients:
white sugar, water, cream of tartar, salt

Directions:
Combine all ingredients in a large saucepan.
Bring to a boil, stirring constantly.
Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
Uncover and simmer, stirring often, until it reaches the soft ball stage.
Cool and store in a covered container at room temperature.
Your syrup should keep for about 2 months.
Makes about 2 cups.
Chewiest Brownies
Category: desserts
By Krissyp

Rich chocolate chewy brownies, not cakey at all!

Ingredients:
1 cup unsweetened cocoa powder
½ cup melted butter
2 cups white sugar
2  eggs
¼ teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
⅓ cup confectioners' sugar for decoration

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper. Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky. Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

Yields: 1 -9x13 inch pan

Calories: 139.1
Fat: 4.8 g
Saturated fat: 2.9 g
Carbohydrates: 24.3 g
Sugars: 18.4 g
Dietary fiber: 1.3 g
Protein: 1.8 g
Cholesterol: 25.7 mg
Sodium: 58.2 mg