xiaoxl/recipe_data huggingface dataset:
Mom-Mom's Blonde Brownies


Ingredients:
butter, brown sugar, eggs, vanilla, water, flour, baking powder, baking soda, salt, chocolate chips, walnuts

Directions:
Preheat oven to 350 degrees.  Grease a 9" X 12" baking pan.
Melt butter with brown sugar in saucepan over medium heat, stirring constantly.  Let cool slightly.  Pour into mixer bowl.
Add eggs, vanilla and water.  Mix well.
Sift together flour, baking powder, baking soda and salt.  Beat into butter mixture.
Stir in chocolate chips.
Optional: Add walnuts and one blonde wig.
Bake at 350 degrees for 20 to 25 minutes.
Creamy Chicken-pasta Soup


Ingredients:
butter, button mushrooms, celery, carrot, onion, all-purpose flour, low sodium chicken broth, half-and-half, fresh parsley, penne pasta, sugar snap pea, fresh lemon juice

Directions:
Melt butter in heavy large pot over medium heat.
Add mushrooms, celery, carrots and onion.
Cook until celery and onion are tender, about 5 minutes.
Add flour and cook 3 minutes, stirring frequently.
Gradually mix in chicken stock.
Bring soup to simmer, stirring frequently.
Add half and half and chopped parsley and simmer 5 minutes.
Add chicken tenders and simmer until cooked through, about 5 minutes.
(Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.] Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain pasta.
Bring chicken soup to simmer.
Mix in cooked pasta and sugar snap peas and simmer 2 minutes.
Mix in lemon juice; season to taste with salt and pepper.
Double Chocolate Oatmeal Cookie


Ingredients:
margarine, shortening, brown sugar, white sugar, eggs, milk, vanilla extract, all-purpose flour, baking soda, salt, ground cinnamon, ground cloves

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease cookie sheets. Stir together the flour, cocoa, baking soda, salt, cinnamon & cloves;.
Set aside.
In a large bowl, cream together the margarine, shortening, brown sugar and white sugar. Beat in the egg, vanilla & milk. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips.
Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned.
Allow cookies to cool on baking sheet for 5 minutes before removing to a.
wire rack to cool completely.
Or bake in large bar pan for 18 minutes.
Banders Chicken Salsa Soup


Ingredients:
chicken broth, water, salsa, black beans, frozen corn, cumin, black pepper

Directions:
Open all cans.
Add all ingredients to pot.
bring to a boil.
reduce heat and simmer 20 minutes, or until everything is heated through.
Serve with shredded cheese for extra super yumminess, and tortilla chips or saltines on the side.
No Fluff Tapioca Pudding


Ingredients:
milk, pearl tapioca, egg, salt, sugar, vanilla beans, vanilla extract, nutmeg, cinnamon

Directions:
In a heavy bottomed sauce pan combine 1 cup milk with tapioca pearls; let soak for at least 30 minutes.
After soaking is done, whisk in egg, salt, sugar and remaining milk and vanilla bean (if using] scraping the paste with a knife and throw in the pod (if using vanilla extract add at the very end after pudding is complete].
Over medium heat bring mixture barely to a boil (about 15 minutes] stirring constantly. Be very careful to keep stirring so not to scorch it.  If it scorches it's no good, throw out and start over.
When boiling reduce heat and let mixture fall to a simmer.  Continue stirring until the tapioca is fully cooked and the pudding is thickened. This could take 20 to 45 minutes--watch your tapioca it will tell you when it is done.  It will swell up and become almost entirely translucent. Taste often for doneness. I like my tapioca a little chewy.
When finished remove from heat and add vanilla extract if using. Also if using the cinnamon/nutmeg add now,  let cool a bit and enjoy.
This is best served warm, but good cold too.
Honey Mustard Dipping Sauce W/ Miracle Whip


Ingredients:
honey, Miracle Whip, spicy brown mustard, cayenne pepper

Directions:
1. Whisk all the ingredients together., 2. Chill.
Bacon Wrapped Dates With Almonds


Ingredients:
pitted dates, smoked bacon

Directions:
Stuff each date with one almond.
Cut bacon into half or thirds.
Wrap bacon around date and secure with a round toothpick.
Preheat oven to 400 degrees.
Place dates on a foil lined (they are messy and this makes them much easier to clean up] baking pan and cook until bacon is crispy (around 15 minutes].
Drain on paper towel and serve warm or room temperature.
Watch them disappear!
Pineapple Southern Comfort Yummy Martini


Ingredients:
"lime"

Directions:
Place ice in large size/deep martini glass to chill and set aside.
In your favorite shaker pour southern comfort then pineapple juice over ice.
Shake Shake Shake!
Empty ice from martini glass and pour drink ( strained ] into the chilled glass.
Garnish with lime slice.
Grilled Monte Cristo Sandwich


Ingredients:
turkey breast, provolone cheese, ham, butter, egg

Directions:
To assemble sandwich, top 1 slice of bread with turkey, cheese and ham., Cover with remaining slice of bread., Melt butter in small skillet over medium heat., Dip sandwich in beaten egg, turning to coat both sides., Cook sandwich 3 to 4 minutes on each side until golden brown., Top sandwich with strawberry jam., Sprinkle with powdered sugar, if desired.
Garden Vegetable Egg Salad


Ingredients:
eggs, scallions, carrot, red radish, celery, light mayonnaise, mustard, low-fat milk, salt, pepper, dill weed

Directions:
Peel hardboiled eggs and chop them.  Place in a large bowl.
Add the remaining ingredients (start low with the mayonnaise] and mix well.
Chill for at least 1 hour before serving in pitas, rolls or on fresh greens.  Don't forget the lettuce and tomato!
Pine Nut and Sesame Pilaf (Armenia)


Ingredients:
butter, rice, vegetable broth, water, pine nuts, sesame seeds, salt, pepper, fenugreek leaves

Directions:
Melt butter in a large sauté pan and sauté the onion until it softens and starts to color, about 10 minutes, then add the fenugreek and the roasted seeds and nuts and mix well.
Cook over medium until the onions have wilted completely, about 10 more minutes.
Add salt and pepper to the onions along with the stock and water and bring the mixture to a boil.
When the water is hot, add the rice and return to a boil. Then lower heat and cook covered 15-20 minutes or until the rice is done(if using brown rice, cook another 15-20 minutes].
Creamy Radish Slaw


Ingredients:
radishes, carrots, mayonnaise, fresh dill, white wine vinegar, sugar, dry mustard, salt, black pepper

Directions:
combine forst 3 ingredients in a bowl., combine mayonnaise and remaining ingredients with a whisk., drizzle over slaw, toss well to combine., serve immediately.
Chicken and Cheese Pie


Ingredients:
puff pastry, cheese, cottage cheese, plain yogurt, ground black pepper, eggs

Directions:
line base and sides of 22cm pie dish with one sheet of pastry., in a bowl, combine chicken, cheese, cottage cheese, yoghurt and pepper., lightly beat eggs and stir into mixture., spoon filling into lined dish., cover with the remaining pastry sheet., trim edges., bake at 220 degrees for 10 minutes., then 180 degrees for 25-30 minutes., serve hot or cold.
Roasted Beet and Goat Cheese Salad


Ingredients:
beets, shallot, olive oil, stone ground dijon mustard, red onion

Directions:
Roast beets:  Wash beets and place in tin foil.  Bake in 400 oven for 45 - 1 hour (depending on size].  Test beets with a fork to see if cooked inside.  Remove and let cool slightly.  Peel and set aside. (can be done in advance].
Vinaigrette:  Combine shallots, balsamic vinegar, olive oil and grainy mustard.  Salt and pepper to taste.  (can be done in advance].
In a bowl, add just enough dressing to coat lettuce leaves.  Divide salad on plates, top with red onion and sprinkle with goat cheese.
Cooky Cookies
Category: desserts
By LINTONBJ

This is an ultra-short, yet wonderfully chewy and incredibly rich cookie!  It is one of the most popular cookies I make, especially with adults (kids are usually not so fond of the nuts).

Ingredients:
1 cup vegetable oil
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1  egg
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup cornflakes cereal
1 cup rolled oats
1 cup chopped walnuts
1 cup unsweetened flaked coconut

Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix. In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined. Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then  take them directly from the freezer to the oven, just add a few minutes to the cooking time.

Yields: 5 dozen

Calories: 288.6
Fat: 18.5 g
Saturated fat: 7 g
Carbohydrates: 28.9 g
Sugars: 14.3 g
Dietary fiber: 1.5 g
Protein: 3 g
Cholesterol: 22.5 mg
Sodium: 175.9 mg
Grilled Salad With Cornbread


Ingredients:
red wine vinegar, Dijon mustard, extra virgin olive oil, olive oil, radicchio, red onion, baby arugula, cherry tomatoes, seedless cucumber, black olives, nicoise olive, fresh basil leaves, fresh mint leaves, fresh parsley leaves

Directions:
Whisk together vinegar, sugar, if using, and mustard.  Slowly add olive oil to form an emulsion.  Add salt and pepper to taste.
Prepare outside grill or stove-top grill pan and heat to high heat.  Cut the cornbread into 1 inch wide strips; brush with oil on all sides.  Brush onion slices and radicchio quarters with oil and season with salt and pepper.
Grill cornbread until grill marks appear, about 1 minute; repeat on each side.  grill the onion until tender and golden, about 5 minutes per side.  Grill the radicchio until it begins to wilt, about 1 minute.
Cube the grilled cornbread.  Rough chop the onions.  Combine cornbread and onions with remaining salad ingredients.
Toss salad with vinaigrette to taste and serve.
Easy but Delicious Chicken or Turkey Salad


Ingredients:
celery, mayonnaise, lemon juice, parsley, thyme, salt, fresh ground black pepper, lettuce, spinach, tomatoes

Directions:
Mix turkey, celery, mayonnaise, lemon juice, parsley, thyme, salt,and pepper. Adjust amount of mayo according to how wet you like your chicken salad.
Pile onto your preferred bread with greens and tomatoes.
Guiltless Pumpkin Mousse


Ingredients:
solid pack pumpkin, fat-free sugar-free instant vanilla pudding mix

Directions:
Mix pumpin and pudding together., Fold in whipped topping., Add spice to taste., chill.
Mixed Grains


Ingredients:
long grain brown rice, water

Directions:
Add brown rice, wheat berries and rye berries to a large pot with a lid.
Add 2 cups water and 2 cups stock and  bring to boil.
Reduce heat to low; cover and cook until grains are tender and liquid is absorbed, about 40-50 minutes.
Remove from heat, fluff with a fork, and serve or store in air tight container for future uses.
Countrywild Copycat Gourmet Rice Blend


Ingredients:
long grain brown rice, rice, water, butter, salt

Directions:
Rinse rice.
Put all ingredients in pot with tight-fitting lid.
Bring to boil, reduce heat, cover and simmer 45 minutes.
Remove from heat and set aside, covered for 10 minutes.  (A rice cooker may be used with the same rice-to-liquid ratio.].
Before serving, you can if you wish, stir in a fresh herb of choice.
Herby Garlic Boursin


Ingredients:
cream cheese, butter, garlic cloves, lemon juice, oregano, parsley, cayenne pepper, salt

Directions:
Cream together the cream cheese, butter and garlic., Add the lemon juice and stir to incorporate., Add oregano, parsley, cayenne and salt.  Mix well., Refrigerate 2 hours to allow flavors to meld., Remove from fridge 30 minutes prior to serving., Serve with raw veggies or crackers.
Cacio E Pepe


Ingredients:
spaghetti, butter, black pepper, parmesan cheese

Directions:
Bring a pot of salted water to a boil.
Add the pasta and cook to al dente.
While the pasta cooks, melt butter in a large sauté pan over medium heat.
Add the fresh cracked pepper.
When the butter begins to bubble, turn off the flame and remove from heat.
When the pasta is ready, add the noodles and 2-3 tablespoons of the pasta water to the sauté pan.
Cook over medium high heat until the liquid bubbles and thickens, tossing the pasta as needed.
Remove from the heat and add the Parmesan cheese, tossing rigorously until all ingredients are incorporated into a creamy sauce.
Garnish with additional black pepper and Parmesan, and serve immediately.
Roasted Sweet Potato Rounds


Ingredients:
sweet potatoes, sweet onion, olive oil, chili powder, brown sugar, coarse salt

Directions:
Heat 1 Tbsp of the oil in a pan.
Preheat oven to 325 (I was cooking them along side a roasted chicken so the temperature was lower and cooking time is longer.  I have no doubt these could be done faster at a higher temperature  Based on recipes I've seen, 425 Fahrenheit  for about 20 minutes].
Slice onions and sautee until tender and brown at the edges.
Peel and wash potatoes then slice into rounds about a centimetre thick.
Combine potatoes, chili powder, brown sugar, salt and remaining oil in a bowl, toss to coat evenly.
Add sauteed onions and continue to toss to combine flavours.
Spread potato and onion mixture evenly on a baking sheet with edges or a large roasting pan that will allow the potatoes to barely overlap.
Toss halfway through to ensure coating and cooking is even.
Pizza Sauce (White)


Ingredients:
half-and-half, flour, butter, fresh parmesan cheese, nutmeg

Directions:
Melt Butter in medium sized bowl, whisk in Flour, slowly whisk in half n half (to keep from separating, add half n half in very small amounts at the beginning - whisking after each addition], mix in cheese.
Microwave for 3 minutes stirring every 30 seconds. For larger batches more time is needed to cook - keep adding 30 seconds until it reaches desired consistency.
Brett's Slow Cooker Loaded Baked Potato Soup
Category: soups-stews-and-chili
By Brett McKenney

The first time I decided to try making a loaded baked potato soup, I could not decide which recipe I found to use...so I combined 2 together that sounded great. It's is the best potato soup I've ever had! Anyone who's tried it cannot get enough of it.

Ingredients:
3 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
2 (14.5 ounce) cans chicken broth
1  white onion, finely chopped
2 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package crisp cooked bacon, crumbled
¾ cup half-and-half
¾ cup shredded Cheddar cheese, plus more for garnish
½ cup sour cream, plus more for garnish
3 tablespoons minced fresh chives  (Optional)

Directions:
Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours. Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more. Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.

Prep time: 20 mins
Cook time: 4 hrs 15 mins
Total time: 4 hrs 35 mins
Yields: 6 servings

Calories: 544.2
Fat: 32.4 g
Saturated fat: 15.3 g
Carbohydrates: 39.7 g
Sugars: 3.1 g
Dietary fiber: 3.9 g
Protein: 24 g
Cholesterol: 89.1 mg
Sodium: 1990.1 mg
Grilled Feta With Fresh Tomatoes


Ingredients:
tomatoes, butter lettuce, feta cheese, extra virgin olive oil, fresh basil leaf, extra virgin olive oil, fresh ground pepper

Directions:
Slice tomatoes and arrange on serving plates with lettuce. Get creative!
Using a very sharp knife, cut feta into 6 even slices and place on lightly oiled cookie sheet (I oil nonstick tin foil on the cookie sheet]. Drizzle with oil and heat under broiler until lightly browned. Place warm feta on top of tomatoes.
Chop basil and sprinkle over salad. Drizzle with oil and sprinkle with freshly ground pepper.
Spaghettini With Roasted Garlic


Ingredients:
head of garlic, extra virgin olive oil, parmesan cheese

Directions:
Preheat the oven to 350*F. Place the garlic on an oiled baking sheet and roast for 30 minutes. Set aside to cool slightly.
Bring a pan of lightly salted water to boil and cook the pasta until done, about 10 minutes(or less if you prefer al dente].
Slice off the top third of the head of garlic with a knife. Hold the garlic over a bowl and dig out the "meat" of the garlic with the point of the knife so it fall into the bowl. Pour in the oil and add plenty of black pepper. Mix well.
Drain the pasta and return it to the clean pan. Pour in the oil and garlic mix, and toss the pasta until all strands of the spaghettini are thoroughly coated, topped with Parmesan. Serve immediately. Serve shavings of Parmesan in a bowl separately, if desired.
Sun Chile Honey


Ingredients:
honey, cayenne

Directions:
Remove the stems from the chilies and lightly crumble both the peppers and seeds.
Place in a clean glass jar, add the honey.
Place the jar in a sunny window for a week.
Taste and if more heat is desired, add cayenne to taste.
Strain the honey through a fine mesh strainer and return to the jar.
Fruit or Berry Cobbler


Ingredients:
oleo, berries, sugar, flour, baking powder, cinnamon, milk

Directions:
Melt 1 cup oleo in a 9x12-inch cake pan.
Put 4 of the 6 cups of berries or fruit in the pan; spread out evenly.
Combine sugar, flour, baking powder and milk.
Pour batter over berries or fruit.
Sprinkle remaining berries or fruit over top of the batter.
Sprinkle cinnamon over top.
Bake at 375° for 40 minutes.
Black Forest Boule De Neige


Ingredients:
kirsch, dried tart cherries, bittersweet chocolate, unsalted butter, sugar, vanilla extract, eggs, all-purpose flour, powdered sugar, kirsch

Directions:
FOR CAKE: Position rack in lowest third of oven and preheat to 350*F.
LIne a 10 cup metal bowl with foil, extending 3 inches over sides.
Spray foil with nonstick spray.
Stir preserves with kirsch in medium skillet over medium heat until preserves melt.
Add dried cherries; bring to boil, cover, and remove from heat.
Let cool.
Melt chocolate with butter in heavy large saucepan over medium low heat, stirring until smooth.
Remove from heat.
Whisk in sugar and vanilla, then whisk in eggs one at a time.
Mix in flour, then cherry mixture.
Transfer batter to prepared bowl.
Bake cake in bowl 30 minutes.
Fold foil overhang over edges of cake to prevent overbrowning.
Continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 55 minutes longer.
Cool cake completely in bowl on rack (cake may fall in center, dont' worry] Press edge of cake firmly to level with center of cake.
Cover and let stand at room temperature overnight.
For Whipped cream: Using electric mixer, beat cream, powdered sugar, kirsch and almond extract in large bowl until cream holds peaks.
Invert cake onto platter.
Peel off foil.
Spoon cream into large pastry bag fitted with medium star tip.
Pipe whipped cream stars all over cake, covering completely.
Pip additional stars over top flat center of cake to form dome.
(can be made 1 day ahead; cover with cake dome and chill.] Decorate with candied violets.
*Candiedviolets are available at specialty foods stores and some cookware shops.
Candied violet petals can also be ordered from chefshop.
com.
Tex-Mex Ice Cream Sundaes


Ingredients:
flour tortillas, sugar, ground cinnamon, cinnamon ice cream, maraschino cherries

Directions:
In a heavy skillet, pour oil to the depth of 1/2-inch.
Heat oil over medium heat.
When oil is hot, fry tortillas, one at a time, for about 30-40 seconds on each side. (Press down tortilla with a fork, if it starts to puff up while frying].
Drain fried tortillas on paper towels.
In a small bowl, combine the sugar and cinnamon.
Sprinkle each fried tortilla with the cinnamon sugar mixture while they are still warm.
Set fried tortillas aside to cool.
When you are ready to serve, place a generous scoop of cinnamon ice cream on top of each tortilla.
Drizzle each tortilla and ice cream with chocolate syrup.
Place one cherry on top of each scoop of ice cream.
Serve immediately.
~NOTE~ The tortillas can be fried up ahead of time and stored in an air tight container.
~NOTE~  If you can't find cinnamon ice cream at your store, you can either make it homemade or use vanilla instead.  My family likes BlueBell's "bunuelos" flavored ice cream for these sundaes.
Smothered Round Steak


Ingredients:
salt, black pepper, white pepper, all-purpose flour, onions, bell peppers, celery rib, water

Directions:
Season the meat with one half of the salt and peppers.
Dust with flour on all sides.
Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the meat, and brown well on all sides.
Remove the meat and pour off all but 1 teaspoon of the oil.
Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water.
Stir well and reduce the heat to the lowest possible point.
Return the meat to the pot and cover with the remaining vegetables.
Cover and let cook until the meat is very tender, about 1 hour and 15 minutes.
Serve the meat in slices, with rice alongside and the gravy over all.
When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide.
For extra flavorful meat, try larding with slivers of garlic before smothering.
One Pot Bean Casserole


Ingredients:
hamburger, bacon, onion, kidney beans, butter beans, ketchup, brown sugar, liquid smoke, white vinegar

Directions:
Drain all of the beans., Cook the burger and the bacon., Combine all of the ingredients in the crock pot., Cook on low 6-8 hours or on high for 4 hours.
Beer, Bacon, and Cheddar Corn Bread


Ingredients:
all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, salt, beer, eggs, olive oil, cheddar cheese, bacon

Directions:
Preheat oven to 350°F Grease a 9x5-in loaf pan.
In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat together eggs, olive oil, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not overmix.
Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.
Blueberry Oatmeal Cookies
Category: desserts
By TJ Lombard

A different take on oatmeal raisin cookies. I think they are better.

Ingredients:
½ cup unsalted butter, softened
½ cup brown sugar
5 tablespoons white sugar
1  egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup old-fashioned rolled oats
½ cup dried blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated. Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries. Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart. Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 dozen cookies

Calories: 104.4
Fat: 4.6 g
Saturated fat: 2.6 g
Carbohydrates: 14.8 g
Sugars: 8.2 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Cholesterol: 18.2 mg
Sodium: 58.8 mg