xiaoxl/recipe_data huggingface dataset:
Crispy Oven Fish


Ingredients:
parmesan cheese, parsley, mayonnaise, lemon juice

Directions:
Combine crushed chips, parmesan cheese and parsley.
In a separate bowl combine mayonnaise and 2 Tbsp lemon juice.
Pour the remaining lemon juice into another bowl.
Dip the fish in the lemon juice, then the mayonnaise and finally the chip mixture.
Place onto a greased baking dish and bake 5-10 minutes at 400 °F.
Peach/Green Salad


Ingredients:
cucumber, granny smith apples, tomatoes, red onion, gorgonzola, Dijon mustard, olive oil, water

Directions:
Salad: In a large bowl, mix together the lettuce, vegtables, fruit, and cheese., Add dressing and toss well., Vinaigrette: In a medium bowl, combine all ingredients and whisk together.
Ginger Sugar


Ingredients:
demerara sugar, gingerroot

Directions:
"Preheat oven to 200 degrees F.  Mix sugar and ginger together in a bowl, and spread out in a baking dish to a layer about 1/4 inch thick.  Heat in oven for only about 5 minutes, just long enough for the ginger and sugar to begin to melt together but not long enough for it to become a total liquid.  Remove from oven and stir well to mix.  Leave out to cool and dry, it will take about 24 to 48 hours for it to dry completely.  Stir occasionally to assist in the drying process.  Once totally dry and crunchy, grind it to the desired texture using a mortal and pestle or even just the back of a fork."
Enid Blyton and the Famous Five's Lashings of Ginger Beer!


Ingredients:
lemons, granulated sugar, cream of tartar, boiling water, brewer's yeast

Directions:
Remove the yellow outer rinds of the lemons as thinly as possible. Discard all the white pith. Cut the fruit into thin slices, removing the pips.
Put the sliced lemon and rind into a non-metallic bowl with the sugar, ginger and cream of tartar. Pour on the boiling water, and leave until it has cooled to blood heat.
Cream the yeast with a little of the liquid, then stir it into the mixture. Cover it with a cloth and leave it in a fairly warm place for 24 hours.
Skim the yeast off the top, then strain the liquid off the sediment.
Bottle and leave for 4 days in cool place before use. Consume within a week, and store in a cool place.
4-Ingredient Green Bean Casserole


Ingredients:
green beans, soy sauce

Directions:
Drain beans and put in a 9 X 13 dish., Add mushroom soup and soy sauce., Mix well  and top with fried onions., Bake in a 350 degree oven until onions are golden brown.
A1 Chicken With Goat Cheese Crumble #A1


Ingredients:
boneless skinless chicken thighs, boneless skinless chicken thighs, mayonnaise, Dijon mustard, dried oregano leaves

Directions:
Sprinkle salt and black pepper over each chicken thigh. Place chickens into a bowl and add A.1. original sauce. Rub the chicken thighs with the sauce, cover with plastic wrap and refrigerate for 30 minutes.
In a bowl, mix together goat cheese, mayonnaise, Dijon mustard, oregano and panko. Add black pepper to taste.
Take the chicken thighs out of the refrigerator and place on a baking sheet. Put the goat cheese mixture on each chicken thigh. Bake in preheated 400 degrees F oven for about 20-23 minutes until chickens are cooked through and the topping is golden brown.
Serve with roasted vegetables.
Perfect Hard-Boiled Eggs
Category: appetizers-and-snacks
By wackerd

I believe this to be the perfect recipe for hard-boiled eggs. The eggs peel so easily, most can be peeled in one simple motion. The egg yolk itself is a nice yellow color without the greenish tinge that sometimes occurs when making hard-boiled eggs.

Ingredients:
12  eggs

Directions:
Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring to a boil over high heat. Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes. Place eggs under cold water until eggs have cooled.

Prep time: 5 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 12 eggs

Calories: 62.9
Fat: 4.4 g
Saturated fat: 1.4 g
Carbohydrates: 0.3 g
Sugars: 0.3 g
Protein: 5.5 g
Cholesterol: 163.7 mg
Sodium: 61.6 mg
Ancho Chile Pork Chops


Ingredients:
ancho chilies, garlic clove, chicken broth, oregano, pepper, cumin, allspice, apple cider vinegar, brown sugar, lemon

Directions:
Remove stems and seeds from chilies.
Tear chilies into pieces.
Spray a skillet with Pam and heat over medium heat.
Add chili pieces and cook for 15 seconds, stirring so chilies do not burn.
Add garlic and cook 2 minutes.
Add broth- allspice to chili/garlic mixture in skillet.
Stir in 1 tablespoon vinegar.
Bring to a boil and reduce heat to low.
Let mixture simmer for 5 minutes.
Remove from heat.
Place (cooled] mixture in blender or food processor and process until smooth using on/off turns.
Heat skillet over medium-high heat and add chili/spice mixture and cook 5 minutes, stirring constantly.
Remove from heat.
Stir in sugar, salt, remaining 1 tablespoon vinegar and lemon juice.
Put pork chops in marinating dish or zip-lock bag.
Pour chili sauce over chops.
Refrigerate marinated chops for up to 8 hours.
Spray broiler rack with Pam or prepare grill (spray grill with Pam for easier clean up] for grilling chops.
Remove pork chops from dish and prepare grill or preheat broiler.
Spray broiler rack or grill with Pam.
If grilling, grill for 5-10 minutes each side, basting with marinade.
Time depends on degree of doneness desired and thickness of chops.
If broiling, brush chops well with marinade.
Broiler rack should be 6-inches below heat.
Broil for 5-10 minutes per side (brush with marinade when turning chops] depending on degree of doneness and thickness of chops.
Aarsi’s Ultimate Sookhi Matar


Ingredients:
ginger, olive oil, coriander powder, red chili powder, frozen green peas, cumin seed, asafoetida powder, turmeric powder, mango powder, garam masala, salt, fresh cilantro leaves

Directions:
Heat oil in a pan.
Add asafetida and cumin seeds along with ginger slices.
Add the green peas along with coriander powder and red chili powder, garam masala and mango powder. Stir to combine and cook for 5 minutes with the lid on.
Remove the lid. Add half the cilantro leaves and salt. Mix to combine and serve.
Garnish with rest of the cilantro leaves and enjoy it with your loved ones!
Tips: You can make this in a pressure cooker. Follow steps 1, 2 and 3. Then place the pressure cooker lid with the whistle on and wait for one whistle. Remove from heat and after its cool, follow steps 4 and 5.
You can garnish this with mint chutney also.
Beef Burritos


Ingredients:
flour tortillas, cheddar cheese, hot paprika, sour cream, cilantro, olive oil, minced beef, onion, garlic cloves, diced tomatoes, water, kidney beans, avocado, onion, lemon juice, lime juice, Tabasco sauce, tomatoes

Directions:
Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.
Best Barbecued Pork Sandwiches


Ingredients:
boneless pork shoulder, brown sugar, catsup, cider vinegar, water, dark brown sugar, Worcestershire sauce, black pepper, salt

Directions:
Rub pork with brown sugar., Wrap loosely in foil., Roast at 350°F for 2 ½-3 hours until very tender., Pull into shreds with fork., Spoon ½ cup in each bun., Top each with 1 tbsp barbecue sauce.
Cake Mix Oatmeal Raisin Cookies


Ingredients:
quick-cooking oats, sugar, water, eggs, vanilla, raisins

Directions:
Preheat oven to 325 degrees.
Mix the cake mix, oats, and sugar together in a large bowl.
Mix the vegetable oil, water, eggs, and vanilla together in a small bowl until well combined.
Mix the wet ingredients into the dry ingredients.
Add the raisins and stir well.
Scoop with a small ice cream scoop onto an ungreased cookie sheet about 2 inches apart.
Bake for aprroximately 12-17 minutes until just golden brown on edges.
Remove cookie sheets from oven and let cookies rest on the sheet for about 2-3 minutes.
Then transfer them onto a cooling rack until completely cooled.
Slow Cooker Venison Stew


Ingredients:
yukon gold potatoes, cremini mushrooms, onion, celery, carrot, tomato paste, fresh oregano, sugar, fresh thyme, fresh rosemary, fresh ground black pepper, salt, garlic cloves, bay leaf, all-purpose flour, salt, black pepper, canola oil, low sodium beef broth

Directions:
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture.  Heat oil in a large nonstick skillet over medium-high heat; add venison.  Cook 4 minutes or until browned on all sides, turning frequently.  Add venison to slow cooker.  Pour beer and broth over venison.  Cover and cook on low for 7 1/2 hours or until meat is tender.  Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups].
Rainwater's Thanksgiving Creamed Corn


Ingredients:
fresh corn kernels, half-and-half, salt, sugar, cayenne pepper, butter, flour

Directions:
Combine all ingredients except butter and flour. Bring to a boil and simmer for 5 minutes.
Mix together the flour and the butter in small sauce pan. Heat slowly and stir until smooth. Add to simmering corn. Mix well, allowing mixture to simmer for 5 minutes. Remove from heat and serve.
Dad's Butter Tarts


Ingredients:
eggs, brown sugar, vanilla, corn syrup, sultana raisin, margarine

Directions:
Mix all ingredients in a large bowl., Fill tart shells and bake at 350°F for about 15 minutes.
Roasted Salmon with White Wine Sauce
Category: main-dish
By SusieQ88

Great meal by itself, quick and easy.

Ingredients:
1 (1 1/2-pound) salmon fillet, skin removed
salt to taste
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives
salt and ground black pepper to taste

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt. Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes. Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 351.5
Fat: 19.1 g
Saturated fat: 5.1 g
Carbohydrates: 2.7 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 29.2 g
Cholesterol: 90.2 mg
Sodium: 83.5 mg
Oats Veg Steamed Balls


Ingredients:
quick oats, mustard seeds, Urad Dal, ginger, green peas, carrots, water

Directions:
Dry roast oats till nice aroma comes and powder it to a coarse texture.
Heat a pan with oil.
Add mustard seeds and urad dal.
After they splutter add the chillies and ginger.
Then fry the vegetables in medium flame for a  minute with required salt.
Add the oats and stir well.
Pour 150 ml  of water and stir.
In few seconds the stuff becomes thick.
Switch off the stove and allow the stuff to get cool.
Grease your hand with little oil and make small balls out of oats and veg mix and steam them out for 15 minutes.
Serve hot with any chutney.
Avocado Mango Salsa
Category: appetizers-and-snacks
By Six Pack To Go

Yowzers!  Sweet and hot salsa with tangy mangoes and habaneros. Great with pork, chicken or fish or just with chips.  You can omit the habaneros and add red bell peppers for a non-spicy version, but then again, why would you want to? Remember, ALWAYS wear gloves when working with habaneros!

Ingredients:
1  avocado - peeled, pitted and diced
1  lime, juiced
1  mango - peeled, seeded and diced
1 small red onion, chopped
1  habanero pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
salt to taste

Directions:
Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 63.4
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 8.3 g
Sugars: 4.5 g
Dietary fiber: 2.6 g
Protein: 0.8 g
Sodium: 3 mg
Lemon Blueberry Scones


Ingredients:
flour, baking powder, salt, sugar, shortening, fresh lemon rind, egg, milk, blueberries

Directions:
Preheat oven to 400°F.
Mix the first four ingredients in a bowl.
Cut in shortening.
Add lemon rind.
Add egg and milk and work in gently and quickly with hands.
Add blueberries and gently fold in (dough will be sticky].
Pat into round one inch thick on a baking sheet (I usually put cold water on my hands to prevent sticking] score (like a pie] into 8 pieces.
Brush with milk and sprinkle with sugar.
Bake 15 minutes or until slightly golden--do not over bake.
Bacon Mushroom Swiss Meatloaf
Category: main-dish
By NICOLETTE

This meatloaf is full of flavor, and a delicious twist on an old favorite. Bacon, onions, mushrooms, and Swiss cheese are added to ground beef and baked to perfection.

Ingredients:
12 ounces chopped raw bacon
1 small white onion, chopped
5  button mushrooms, chopped
1 ½ pounds extra-lean ground beef
1  egg
¼ cup evaporated milk
6 ounces shredded Swiss cheese, divided
½ cup corn flake crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat. In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 695.8
Fat: 54.5 g
Saturated fat: 22 g
Carbohydrates: 11.4 g
Sugars: 2.9 g
Dietary fiber: 0.4 g
Protein: 38.3 g
Cholesterol: 177.1 mg
Sodium: 683.2 mg
Celery Soup


Ingredients:
butter, olive oil, onion, baking potato, shallot, celery, dry white wine, chicken broth, half-and-half, crouton

Directions:
In a dutch oven melt the butter with the olive oil. Add the onions and potatoes and cook over medium heat for about five minutes. To the potato and onion mixture add the celery and shallots and cook for an additional five minutes.
Slowly pour wine into the vegetables and bring to a boil. Boil for about three minutes than add chicken broth. Cover dutch oven and simmer for approximately one hour or until the vegetables are tender.
Remove from heat and let set for about 20 minutes or until mixture is cool. Pour soup in batches into a blender and blend until smooth. Return blended soup to the dutch oven and heat to a simmer. Add half and half, stirring until well combined. Season with salt and pepper to taste and serve with a crouton garnish.
Baked Curry Chicken With a Side of Coconut Rice


Ingredients:
boneless skinless chicken breasts, butter, honey, Dijon mustard, dry mustard, garlic, lemon juice, curry powder, salt, unsweetened coconut milk, water, ground ginger, salt, sweetened coconut

Directions:
Grease a 9x9 baking pan with cooking spray, and set aside. Preheat the oven to 375 degrees F.
Arrange the chicken breasts in a single layer in the baking pan.
Melt the butter in a small saucepan over medium heat. Whisk in the honey, mustard, dry mustard, garlic, lemon juice, curry powder, and salt, stirring until smooth.
Pour about 2/3 of the sauce over the chicken. Cover the pan with aluminum foil, and bake for 10 minutes,.
Then, uncover and baste with sauce. Continue baking, uncovered, basting occasionally, until the chicken is cooked through, 15 to 20 minutes.
Once you put the chicken in the oven, start the rice.
Combine the coconut milk, water, rice, ginger, and salt in a medium saucepan, and bring to a boil.
Once it boils, reduce the heat to a very low heat (like simmer] until the liquid is absorbed and the rice is tender, about 20 minutes.
A few minutes before serving the rice, stir in the toasted coconut.
Feta and Olive Meatballs
Category: meat-and-poultry
By Andrea

These baked, ground lamb meatballs are flavored with feta and green olives.

Ingredients:
1 pound ground lamb
½ cup chopped fresh parsley
2 tablespoons finely chopped onion
½ cup crumbled feta cheese
½ cup chopped green olives
2  eggs
1 teaspoon Italian seasoning

Directions:
Preheat your oven's broiler. In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet. Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 185.4
Fat: 13.7 g
Saturated fat: 6.1 g
Carbohydrates: 1.5 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 13.8 g
Cholesterol: 98.5 mg
Sodium: 482.2 mg
Body Flush and Detox Water


Ingredients:
cucumber, lemon, orange, limes, mint

Directions:
* Make sure to scrub the outside of all of the fruit.
Slice all fruit and vegetables up (keep skins on].
Put them all in one large container as you see in the picture, or slice them all and divide the ingredients between four 24 oz water bottles and fill them up with filtered water. Drink daily. Not only does this taste delicious and help flush fat, but it also counts toward your daily water intake!
Chocolate Chip Pizza
Category: desserts
By doc2813

Took sister's chocolate chip cookie recipe and expanded it to fit a pizza pan to fill daughter's request for my granddaughter's birthday. Use your favorite frosting. I added whipped cream and cream cheese icing. Everyone seemed to enjoy!

Ingredients:
cooking spray
1 cup shortening
1 cup white sugar
½ cup brown sugar
2  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 (12 ounce) bag semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 18-inch pizza pan with cooking spray. Combine shortening, white sugar, brown sugar, eggs, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Mix flour, salt, and baking soda together. Mix into the shortening mixture. Stir in chocolate chips to finish cookie dough. Spoon dough into the center of the prepared pizza pan. Press dough from the center towards the rim of the pan. Bake in the preheated oven until edges are firm and center looks set, 10 to 12 minutes. Let cool before slicing.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 18-inch cookie

Calories: 316.3
Fat: 17.7 g
Saturated fat: 6.4 g
Carbohydrates: 39.6 g
Sugars: 27.3 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 20.7 mg
Sodium: 275.6 mg
Irish Coffee Meringue


Ingredients:
confectioners' sugar, instant coffee powder, confectioners' sugar, chocolate-covered coffee beans

Directions:
Preheat oven to 300°F Draw two 7-inch circles on a sheet of parchment paper.
Place the egg whites in a spotlessly clean and dry bowl. Add the 3/4 cup confectioners sugar and whisk until the mixture stands in medium peaks.
Sift the coffee powder with the remaining confectioners' sugar and carefully fold into the egg whites.
Carefully spread the meringue with a palette knife onto the circles on the parchment paper. Bake for 20-30 minutes or until crisp.
The disks should peel easily from the paper. Allow to cool completely.
Add the whiskey to the whipped cream. Place into a pastry bag. Sandwich the meringue disks together with 2/3 of the flavored cream.
Pipe 5 rosettes on the top with the remaining whipped cream. Decorate with chocolate-coated coffee beans. TO SLICE: Use a sharp thin knife that has been heated by sitting in very hot water.
Almond Raisin Bread
Category: bread
By Cindy Yonkman

From Grandma Yonkman. Delicious! She adds, 'do not try to substitute almond extract for almond paste; you need the texture of the almond paste!'

Ingredients:
1 cup raisins
1 ½ cups water
4 teaspoons butter
1  egg
1 cup white sugar
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup almond paste, grated
1 cup walnuts

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool. Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan. Bake in the preheated oven until the top springs back when pressed, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 loaves

Calories: 140.6
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 22 g
Sugars: 9.1 g
Dietary fiber: 1 g
Protein: 2.7 g
Cholesterol: 7.2 mg
Sodium: 122.5 mg
Creamy-Dreamy Mashed Potatoes


Ingredients:
russet potatoes, mayonnaise, parmesan cheese, red onion

Directions:
In a pot, boil the potatoes with just enough water to cover the potatoes.
Cover the pot.
Simmer until fork-tender; (don't over boil until mushy, just until the fork pierces the potato all the way through]; drain.
In a bowl, mash the potatoes; add in the mayo, Parmesan cheese, chopped onion, salt and pepper to taste;mix well until fluffy and creamy.
Note: for garlic lovers, roasted garlic may be added to the mashed potatoes.
Feta Garlic Salad with Mushrooms
Category: salad
By teacupped_mouse

A simple salad I mixed up, reminiscent of a Caesar salad but with a kick of garlic and feta.

Ingredients:
2 tablespoons Caesar salad dressing
1 teaspoon ranch salad dressing
1 teaspoon olive oil
1 teaspoon canola oil
2 teaspoons lemon juice
2 teaspoons dried basil
½ teaspoon white sugar
1 ½ cups garlic stuffed olives
1 head romaine lettuce, torn into bite sized pieces
4  white mushrooms, sliced
1 cup crumbled feta cheese
sea salt and freshly ground black pepper to taste
1 cup grated Parmesan cheese

Directions:
Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside. Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 large salads

Calories: 367
Fat: 27.7 g
Saturated fat: 10 g
Carbohydrates: 7 g
Sugars: 3.6 g
Dietary fiber: 2.1 g
Protein: 15 g
Cholesterol: 53.8 mg
Sodium: 2261.6 mg