xiaoxl/recipe_data huggingface dataset:
Hearty Ground Beef Chili
Category: soups-stews-and-chili
By Krysie

After searching through several recipes, I decided to put this recipe together by using my favorite ingredients. The resulting ground beef chili is flavorful and hearty. It's excellent when served with homemade cornbread.

Ingredients:
1 tablespoon olive oil
1 ½ pounds ground beef
1 small onion, chopped
1 stalk celery, chopped
½  green bell pepper, chopped
1 (28 ounce) can diced tomatoes
1 (15.5 ounce) can light red beans, drained
1 (15.5 ounce) can dark red beans, drained
1 (15.5 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes with green chile peppers
3 tablespoons chili powder, or to taste
2 teaspoons white vinegar
sea salt and ground black pepper to taste
shredded Cheddar cheese, or to taste

Directions:
Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes. Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 352.8
Fat: 13.5 g
Saturated fat: 4.6 g
Carbohydrates: 33.6 g
Sugars: 5 g
Dietary fiber: 11.7 g
Protein: 24.8 g
Cholesterol: 54.4 mg
Sodium: 1001.6 mg
My Mom's Mulligan Stew


Ingredients:
stewed tomatoes, potatoes, onion, mild salsa, water

Directions:
Cut up potatoes and spam (if you haven't already] and put them into your pot or crockpot.
Add the can of tomatoes, juice and all.
Dice onion and add it with the salsa and salt and pepper.
Pour in enough water to cover all the ingredients.
Cottage Pie
Category: main-dish
By KMOMMYZ

This is a recipe from my Gram who is English.  She served this often, and I have modified her recipe for my family and this is it.  A great alternative to Shepherd's Pie.

Ingredients:
4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
1 ½ cups frozen peas

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate. Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside. Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter. Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 - 9 inch deep dish pie

Calories: 400.5
Fat: 24.6 g
Saturated fat: 11.9 g
Carbohydrates: 27.7 g
Sugars: 2.2 g
Dietary fiber: 3.7 g
Protein: 17.9 g
Cholesterol: 76.2 mg
Sodium: 199.4 mg
Cook Yourself Thin's Chicken Caesar Salad


Ingredients:
chicken breasts, olive oil, baguette, garlic clove, romaine lettuce, egg, arugula, mustard, parmesan cheese, sunflower seeds, garlic clove, Dijon mustard, malt vinegar, olive oil, salt, black pepper

Directions:
Preheat oven to 350 degrees.
Boil about 4 cups of water.
Brush the chicken with a little olive oil.
On a hot grill pan, sear the chicken breast for 4 to 5 minutes before flipping over and doing the same on the other side.
Slice the baguette on the diagonal and place on a baking sheet.
Brush on a little olive oil.
Toast the bread for about 10 minutes, until crisp.
Rub with the garlic clove.
Once you have strong grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.
Meanwhile, wash the lettuce and spin dry.
Carefully drop the egg in boiling water and boil for 5 minutes exactly. Empty the boiling water out of the pan and replace it with cold water.
Let the egg stand in the cold water while you finish the recipe.
To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk.
Taste and season before setting aside.
Put the washed and dried salad leaves into a big bowl with the dressing.
Toss for a couple of minutes to make sure that all the leaves are coated.
Add the shaved/grated Parmesan and arugula.
Toss once again.
Remove the chicken from the oven and let it cool down enough to handle before slicing on the diagonal.
Plate up the salad, making sure that the chicken is evenly distributed.
Tuck the crispy baguette toasts on the side of the salad and add half the soft-boiled egg.
Finally, grind over some black pepper, scatter the sunflower seeds, and serve.
Brenda's Bean Dip


Ingredients:
sour cream, onion, chili powder, garlic powder, salt, pepper, cheddar cheese

Directions:
Mix sour cream and onion soup mix.
Mix together all ingredients and 1/2 of cheese.
Put inot a medium baking dish that can be covered.
Bake at 350° for 45 minutes.
Uncover and put the remaining cheese on top and bake for an additional 10 - 15 minutes.
Chef Joey's  Vegan Boston Creme Muffins


Ingredients:
non-dairy milk substitute, instant vanilla pudding, pure vanilla extract

Directions:
Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
Beat for about 2 minutes or until thickened.
Place the mixture into the fridge for 15 minutes.
Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside. Use about 2 tablespoons per cupcake.
Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
FOR THE VEGAN CHOCOLATE FROSTING.
1/2 cup raw cane sugar.
1/4 cup good quality cocoa powder.
1/4 cup soy milk.
2 tablespoons vegan margarine.
1 tablespoons light oil.
1/2 to 1 cup powdered vegan icing sugar.
1/2 teaspoons vanilla.
Mix the sugar and cocoa powder in a small saucepan.
Stir in the soy milk, oil and margarine.
Heat to boiling and let boil for 3 minutes, sir occasionally.
When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
Bon Appetit!
Smoky Bean Soup


Ingredients:
dried great northern beans, thyme, salt, carrots, onion, celery ribs, black pepper, liquid smoke

Directions:
Soak the beans overnight in triple the amount of water, rinse well, and wash again.
In a large soup pot, place vegetable stock and beans, and simmer for 1 to 1 1/2 hours, covered, until beans are tender and start to become mushy.
Add thyme, salt, carrots, onions, celery, pepper and liquid smoke to taste, and simmer for 30 more minutes, covered, stirring several times to prevent scorching on the bottom of the pot.
5-Ingredient Funeral Potatoes


Ingredients:
sour cream, frozen hash browns, cheddar cheese, butter

Directions:
Mix everything together, except for 1/2 cup of cheese.
Put into a deep 9x13 baking dish, and then sprinkle the rest of the cheese on top.
Bake at 350 for 1-1 1/4 hours, making sure that the middle is cooked through.
Oatmeal - Blueberry Muffins


Ingredients:
egg, buttermilk, brown sugar, margarine, butter, quick-cooking oats, all-purpose flour, baking powder, baking soda, salt, blueberries

Directions:
Combine egg, buttermilk, brown sugar and margarine; beat well.
Mix in oats, flour, baking powder, baking soda and salt just until moistened.
Fold in blueberries.
Fill greased muffin tins two-thirds full.
Bake at 400° for 20 minutes.
Reduced Fat Swedish Meatballs


Ingredients:
2% low-fat milk, egg, onion, sugar, allspice, nutmeg, salt, pepper, cardamom, cornstarch, water, dill weed

Directions:
Preheat oven to 400 degrees.
In large bowl, combine beaten egg and milk.  Add bread and allow to soak and absorb liquids.  Add onion, sugar, alspice, nutmeg, salt, pepper, and cardamon seed.
Mix well and shape into 1" balls.
Place meatballs on a foil-covered baking sheet, sprayed with PAM,
Bake at 400 degrees for 20 minutes, or until brown.
In the meantime, prepare Sauce:.
In large oven-proof pan, pour can of condensed beef consomme.
Add water to consomme can and pour into a lidded jar, adding 3 Tbsp Cornstarch.  Shake well to combine.
Pour into pan that contains consomme and bring to a boil, stirring constantly.
When consomme mixture has thickened, remove from heat and add light cream and dill.  Mix well.
Add cooked meatballs to sauce, and bake in 400 degree oven for 30 minutes.
Serve with cooked noodles.
Southwest Chicken With Brown Rice


Ingredients:
boneless skinless chicken, cumin, chili powder, olive oil, onion, garlic clove, chopped tomatoes, canned red kidney beans, salsa, brown rice, monterey jack cheese, avocado

Directions:
"Sprinkle chicken pieces with cumin and chili powder.  Heat oil in a large skillet over medium heat.  Add chicken; cook until meat is on longer pink.  Add onion and garlid; cook an stir 2 minutes.  coarsely chop tomatoes; set aside.  Add water to equal 1 3/4 c total.  Add liquid and salsa to skillet and bring to a boi.  Stir in rice, reduec heat, cover tithtly an simmer 25 minutes.  Stir in beans and tomatoes.  Rem ove from heat.  Let stand, covered until all liquid is absorbed, about 5 minutes.  Sprinkle with cheese and garnish with avocado."
Very Easy Creole Potatoes


Ingredients:
russet potatoes, light olive oil, dried parsley flakes

Directions:
Set oven to 400 degrees.
Spray Pam into a 11X9 glass baking dish (potatoes will stick without it].
Peel potatoes and cut to desired size.
Lay potatoes in one layer in baking dish.
Pour olive oil evenly over cut up potatoes.
Sprinkle creole seasoning and parsley flakes to taste.
Lightly stir to evenly coat all pieces.
Cover with aluminum foil and place in oven.
Bake for 30 minutes.
Remove from oven, uncover and lightly stir.
Replace in oven uncovered and bake for 15 minutes longer or till all pieces are soft (depending on size of potato pieces].
Tony Chachere's Original Creole Seasoning contains salt, red pepper, garlic and other spices. Probably "secret" spices.  You can substitute a low salt variety or maybe another brand.  Mrs. Dash might work. Personally I need salt on potatoes.
If you are in a hurry, which I usually am, you can microvave the potatoes in the glass dish for 10 minutes on high and then pop in the oven for 10 minutes to brown. It is not as good this way, but you said you were in a hurry.
Hot Chocolate Pudding


Ingredients:
granulated sugar, all-purpose flour, salt, milk, vanilla

Directions:
In heavy saucepan, mix sugar, cocoa powder, flour and salt.
gradually whisk in milk until smooth.
Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened.
Remove from heat; whisk in vanilla.
Divide among custard cups or dessert dishes.
Let cool to lukewarm or serve chilled.
Turkey Wild Rice Soup


Ingredients:
onion, celery ribs, carrots, butter, flour, chicken broth, dried parsley flakes, salt, pepper

Directions:
In dutch oven, saute onion, celery and carrots in butter until onion is transparent.
Reduce heat.
Blend in flour and cook  until bubbly.
Gradually add chicken broth, stirring constantly.
Bring to a boil; boil for 1 minute.
Reduce heat.
Add wild rice, cream, turkey, parsley, salt & pepper.
Simmer for 20 minutes.
Indian Chapati Bread
Category: bread
By INSHA87

A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!

Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
¾ cup hot water or as needed

Directions:
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball.  Let rest for a few minutes. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 servings

Calories: 110
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 18.2 g
Sugars: 0.1 g
Dietary fiber: 1.8 g
Protein: 2.9 g
Sodium: 234 mg
The Best Vegan Macaroni and Cheese Ever


Ingredients:
plain soymilk, water, tamari, soy sauce, nutritional yeast, paprika, garlic powder, salt, firm tofu, canola oil, macaroni noodles, mustard

Directions:
Preheat oven to 350°F.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender (liquid and powdered] -- this is by far the easiest way.
Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
Bake until the top of the pasta looks slightly browned and crispy  about 15 minutes.
Bacon Wrapped Water Chestnuts


Ingredients:
bacon, water chestnuts, dark brown sugar

Directions:
I purchase the REAL thick bacon at Sam's Club. This way I use less pieces, but get more texture because of it's thickness. If you're using another (thinner] bacon, you'll have to adjust the cutting of the bacon appropriately.
Work with the bacon cold, right out of the refrigerator. It will be a lot easier to cut because it will be relatively hard. If you let it warm up, it'll be too soft to be able to cut evenly.
Cut the bacon into quarters, then each piece (lengthwise] in half. Let it sit out for at least 10 minutes before you begin wrapping the chestnuts to let it soften. If it's too cold, you won't be able to stretch the bacon around the water chestnuts.
Wrap 1 piece of bacon around one water chestnut, and secure with a tooth pick. Be careful not to put the toothpick in too far because it will split the water chestnut. Place them in a bowl.
Mix the rub by combining the blacken and the dark brown sugar, and mixing well. Dump it on the water chestnuts, and carefully mix it around to evenly coat all.
It's OK to place these in a plastic bag and refrigerate overnight, but be sure to use the thicker freezer type bags otherwise the toothpicks will tear the bag up.
Preheat oven to 350 degrees.
Place a pieces of parchment paper in a sheet pan, and place the wrapped water chestnuts on so that they don't touch.
Bake about 15 minutes. Or, until the bacon is crisp.
Serve while hot.
Polar Bear Coffee


Ingredients:
white Creme de Cacao, coffee, cocoa powder

Directions:
Add the schnapps and creme de cacao to a heated coffee glass.
Slowly add coffee to the glass; give a little stir.
Top with whipped cream and a light sprinkle of cocoa powder.
Oven Roasted Potatoes


Ingredients:
baking potatoes, garlic powder, paprika, sesame seeds, cayenne pepper, parmesan cheese, romano cheese, olive oil

Directions:
Preheat oven to 400'.
Scrub potatoes, leave skins on and slice thinly (About 1/8 -1/4 Inch Thin].
Place potatoes and seasonings in a large bowl and toss to coat (You may shake them in a large ziplock bag if you prefer].
Lightly drizzle about 1 tablespoons olive oil on large cookie sheet or jelly roll pan.
Layer potatoes on pan and drizzle with remaining olive oil.
Place potatoes in oven and bake at 400' for 40-45 minutes or until they reach desired crispness.
Turn them often so they brown on both sides evenly.
Remove from oven and transfer to serving dish and serve.
Banana Bread


Ingredients:
vegetable shortening, sugar, eggs, banana, baking soda, salt, flour, cinnamon

Directions:
Preheat oven to 350. Oil and flour a 9x5x3-inch loaf pan.
Using an electric mixer, cream the shortening and sugar. With the mixer running on medium speed, add the eggs one at a time. Add the bananas and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough will be sticky.
Pour the dough into the prepared pan and bake about one hour or until the center is brown and set. Keep an eye on this as most people find that it cooks sooner, while others say it took a bit longer.
Mexican Chicken and Polenta


Ingredients:
boneless skinless chicken breast, fresh cilantro, garlic cloves, yellow onion, Mexican oregano, oregano, water, dried ancho peppers, garlic cloves, canned tomato sauce, ground cumin, cornmeal, water, frozen corn kernels, Splenda sugar substitute, sugar, table salt, scallions, cilantro

Directions:
Place chicken in a large skillet and cover with water; add chopped cilantro, oregano, onion and peeled clove of garlic.
Cook chicken breasts over medium heat about 10 to 15 minutes; chicken should no longer be pink in center; remove chicken from pan and let cool; reserve liquid.
Add ancho peppers to the reserved liquid in pan; cover and soak about 10 minutes (no heat on pan]; drain liquid into a bowl.
(Sometimes, I add the whole ancho to the pand and seed after they are softened.] Shred cooled chicken and set aside.
Place peppers, garlic, tomato sauce and cumin in blender and blend on high until smooth, about 2 minutes; if you have an immersion blender you can add everything to the pan and blend.
Pour mixture into a saucepan, add chicken and heat through about 3 or 4 minutes; use drained poaching liquid to thin a bit if it seems too dry.
To make polenta, bring water to a boil; add salt.
Add about 1/2 cup of the water to the cornmeal to make a paste or slurry; Slowly add cornmeal slurry to the boiling water, stirring until smooth; after 10 minutes add Splenda and corn kernels; cook another 3 to 5 minutes.
Spoon 1/4 of the cooked polenta onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional] or chopped scallions (optional].
OR If you prefer polenta wedges, coat a 9 x 9-inch pan with cooking spray and pour polenta into pan; smooth with a spatula; let polenta to firm up, about 3 minutes; cut into quarters and remove from pan.
Place polenta slices in a large nonstick skillet coated with cooking spray; cook on both sides until crispy, about 2 to 4 minutes per side.
Place polenta wedge onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional] or chopped scallions (optional].
Christmas Granola


Ingredients:
rolled oats, dried cranberries, hazelnuts, sunflower seeds, ground cinnamon, honey, vanilla extract

Directions:
Preheat oven to 160 C.
Combine oats, cranberries, hazelnuts, sunflower seeds, orange rind and cinnamon in a large bowl.
Place honey in saucepan over low heat.
Cook 30 seconds till honey is runny.
Stir in vanilla.
Add honey mix to oat mixture, stir to combine.
Spoon into large roasting pan.
Bake 20 - 25 minutes, stirring every 10 minutes till golden.
Set aside to cool completely.
Spanish Style Clams


Ingredients:
olive oil, sweet onions, green bell peppers, red bell peppers, garlic cloves, bay leaves, crushed tomatoes in puree, dry white wine, littleneck clams

Directions:
"Heat olive oil in heavy large pot over medium high heat.  Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and saute until onions are golden about 10 minutes.  Stir in crushed tomatoes and wine; season to taste with salt and pepper.  Bring mixture to boil and add claims, Cover and cook until clams open (discard clams that do not open] about 8 minutes, Stir in hot pepper sauce and serve."
Grandma Rita's Soft Butter Rolls
Category: bread
By Lela

Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.

Ingredients:
¾ cup milk
¼ cup butter
¼ cup white sugar
1 teaspoon salt
4 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
3 ½ cups bread flour, divided, or as needed
1  egg, lightly beaten
1 tablespoon all-purpose flour, or more as needed, for dusting

Directions:
Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C). Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes. Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky. Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes. Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until browned, about 15 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 55 mins
Yields: 18 large rolls

Calories: 131.6
Fat: 3.4 g
Saturated fat: 1.9 g
Carbohydrates: 21.1 g
Sugars: 3.6 g
Dietary fiber: 0.8 g
Protein: 3.9 g
Cholesterol: 16.7 mg
Sodium: 156.1 mg
Shrimp or Crab Dip / Spread


Ingredients:
cream cheese, shrimp, dried parsley

Directions:
Mix cream cheese until soft and whipped., Spread out on plate, top with crab and or shrimp, top that with sauce., Sprinkle parsley on top for garnish.
Slow Cooker Potato-Bacon Soup
Category: soups-stews-and-chili
By meyer

Comfort food at its best! Perfect in a mug by the fireplace or served up in your best china on Christmas Eve. This slow cooker potato-bacon soup is a crowd pleaser. I made up this recipe when I had friends coming over on a cold night and they all loved it. I promised to share my recipe, so here it is. Enjoy!

Ingredients:
9 slices bacon
1  onion, finely diced
7  potatoes, peeled and cubed
1 teaspoon garlic powder
3 cups vegetable broth
2 cups half-and-half
3 tablespoons all-purpose flour
3 ¼ cups shredded Cheddar-Monterey Jack cheese blend, divided
1 teaspoon finely chopped fresh chives, or to taste  (Optional)

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish. Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes. Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours. Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated. Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.

Prep time: 15 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 30 mins
Yields: 10 servings

Calories: 380.2
Fat: 19.8 g
Saturated fat: 12.5 g
Carbohydrates: 35.2 g
Sugars: 3.2 g
Dietary fiber: 4.1 g
Protein: 16.2 g
Cholesterol: 59.5 mg
Sodium: 580.6 mg