xiaoxl/recipe_data huggingface dataset:
Yogurt Glaze
Category: desserts
By brasicana

This is a quick and yummy glaze to put on top of cupcakes or regular cake!!

Ingredients:
1 cup Greek yogurt
1 teaspoon vanilla extract
½ cup confectioners' sugar

Directions:
Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.

Prep time: 5 mins
Total time: 35 mins
Yields: 1 cup

Calories: 32.3
Fat: 1.3 g
Saturated fat: 0.6 g
Carbohydrates: 4.4 g
Sugars: 4.4 g
Protein: 0.8 g
Cholesterol: 2.8 mg
Sodium: 8.2 mg
Corned Beef Hash


Ingredients:
olive oil, butter, onion, potatoes, carrot, corned beef, fresh chives, salt, black pepper

Directions:
Heat the oil and butter in a nonstick skillet over medium heat. Add the onion, potatoes, and optional carrots. Cook until soft, about 5 minutes.
Add the corned beef, and cook 5-10 minutes, turning occasionally.
Vasilopita (Orange Sweet Bread)
Category: breakfast-and-brunch
By Kathryn Dietz

This is a delicious orange sweet bread recipe that has been passed down in my family for several generations. It is a Greek tradition to serve this bread on New Year's morning. A coin is placed in the bread while baking, and when served, the person who finds the coin is said to have good luck for the year. It still makes a wonderful breakfast bread to be served anytime! The aroma that fills your home while baking this recipe is heavenly! It is an all-day process to make this bread, but it is worth it! For Greeks, this is a bread version of Vasilopita, not the dessert cake variety.

Ingredients:
½ cup orange juice
½ cup water
1 tablespoon ground cinnamon
3 (.25 ounce) packages rapid-rise yeast
2 cups white sugar
1 cup unsalted margarine (such as Fleischmann's®), melted
4  eggs
1  orange, zested
7 cups bread flour, or more as needed
1 tablespoon salt
1 tablespoon baking powder
2 coins wrapped in aluminum foil
1  egg white
1 teaspoon vanilla extract

Directions:
Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes. Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes. Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined. Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes. Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans. Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more. Whisk egg white and vanilla together in a small bowl. Brush over the top of dough. Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

Prep time: 30 mins
Cook time: 31 mins
Total time: 5 hrs 46 mins
Yields: 2 loaves

Calories: 302.6
Fat: 16.6 g
Saturated fat: 2.6 g
Carbohydrates: 36.1 g
Sugars: 34.4 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 62 mg
Sodium: 694.6 mg
Tomato Soup


Ingredients:
extra virgin olive oil, tomatoes, onions, garlic cloves, thyme, lemongrass, sugar

Directions:
Preheat oven to 220.
Brush a tablespoons.
of oil over the roasting pan.
Put in tomatoes, cut-side up.
Tuck in onion wedges and garlic.
Scatter the lemon grass and sprinkle with sugar.
Season with salt and pepper.
Drizzle the remaining oil over this.
Roast for 50 minutes, stirring after 30 minutes.
In a blender/food processor, liquidise the contents of pan, scraping the bottom, together with the stock.
Rub through a sieve to remove all the bits.
Taste and season if necessary.
Serve!
For vegetarian use the vegetable stock.
Keto Stuffed Pepper Casserole
Category: main-dish
By Lauren Stathas

A low-carb twist on a classic.

Ingredients:
1 head cauliflower, broken into florets
1 pound ground beef
½ cup onion, chopped
2 cloves garlic, minced
3  green bell peppers, chopped
Italian seasoning, or to taste
1 (14.5 ounce) can diced tomatoes, drained
¾ cup beef broth
1 teaspoon coconut aminos, or to taste
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place cauliflower in a food processor and pulse into grounds the size of rice grains. Transfer to a large casserole dish. Combine beef, onion, and garlic in a skillet over medium heat; cook and stir until meat is browned and onion is tender, about 5 minutes. Add green bell peppers and Italian seasoning; continue cooking until slightly tender, about 2 minutes. Drain excess moisture from the beef mixture. Add tomatoes and beef broth. Simmer until flavors combine, about 5 minutes. Add mixture to the cauliflower in the casserole dish; mix to combine. Shake coconut aminos over the casserole; top evenly with Cheddar cheese. Bake in the preheated oven until sauce is bubbly, about 35 minutes.

Prep time: 25 mins
Cook time: 47 mins
Total time: 1 hr 12 mins
Yields: 1 casserole

Calories: 260
Fat: 16.5 g
Saturated fat: 8.7 g
Carbohydrates: 9.8 g
Sugars: 4.6 g
Dietary fiber: 3.3 g
Protein: 19.2 g
Cholesterol: 65.1 mg
Sodium: 389.4 mg
Better Frizzled Cabbage


Ingredients:
bacon, soy sauce

Directions:
Fry bacon in medium hot skillet until crisp.
Remove bacon from pan and pour off all but about 2 tablespoons of the drippings.
Add the cabbage to hot skillet and a bit of water to de-glaze the pan.
Reduce heat and cover pan.
Stir occasionally and cook until mostly wilted.
Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown], about 10 minutes.
Do not let burn.
Add preferred sauce to taste, return bacon to cabbage and serve.
Quick Summer Fruit Salad


Ingredients:
instant vanilla pudding, fresh strawberries, fresh blueberries, bananas

Directions:
In a bowl, combine the pudding mix and canned pineapple with the juice.  Stir until well blended and all the pudding mixture has dissolved.
Fold in the strawberries and blueberries, if desired.
Refrigerate for at least 1 hour.
Just before serving, fold in the sliced bananas.
Ultimate Frozen Strawberry Margarita
Category: drinks
By JTWTECH

A near perfect strawberry margarita with frozen strawberries and limeade concentrate.

Ingredients:
6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 fluid ounces frozen limeade concentrate

Directions:
Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 295.1
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 43.8 g
Sugars: 41.3 g
Dietary fiber: 1.1 g
Protein: 0.3 g
Cholesterol: 0 mg
Sodium: 3.1 mg
Green Bean & Corn Casserole


Ingredients:
frozen corn, onion, sour cream, cheddar cheese, salt, pepper

Directions:
Combine beans, corn, soup onions, sour cream, cheese salt and pepper., Transfer to a greased 2 qt casserole dish., Sprinkle with French fried onions., Bake , uncovered at 350 for 25  to 30 minutes or until heated through.
Cocotte Eggs


Ingredients:
blue cheese, eggs, creme fraiche, salt, pepper, chives

Directions:
Heat the oven to 375FºF/190ºC.
Into the bottom of each of two buttered ramekins put a spoonful of blue cheese
Gently crack an egg in on top.
Top with a spoonful of crème fraîche.
Season with salt and pepper.
Sprinkle over the chives.
Set the ramekins in a baking dish and pour hot water in the dish to come half-way up the sides of the ramekins.
Bake until cooked, but still jiggling, 5 to 7 minutes.
Serve with buttered toast fingers for dipping.
Cream Cheese Jam Cookies


Ingredients:
butter, cream cheese, caster sugar, vanilla extract, egg, plain flour, icing sugar

Directions:
Preheat oven to 180°C Line two flat baking trays with non-stick baking paper.
Cream the butter and cream cheese until light and fluffy. Add sugar and the vanilla. Beat until the sugar has dissolved. Add egg -beat until well combined.
Using a metal spoon, fold flour into butter mixture.
Using your hands, press the dough together. Turn onto a lightly floured surface. Roll out until 0.5cm thick.
Using a 6cm round biscuit cutter, cut rounds from dough.
Place rounds on prepared trays. Spoon 1/2 teaspoon jam into the centre of each biscuit. Sprinkle tops with almonds.Do not be tempted to add too much jam as it will melt off the biscuit.
Bake for 15 to 20 minutes, or until light golden.
Allow biscuits to cool on trays. Dust with icing sugar mixture.
Honey Ricotta Dip


Ingredients:
ricotta cheese, milk, honey, vanilla essence

Directions:
"Beat these ingredients together and serve with fresh fruit of your choice (i.e. strawberries, rockmelon, grapes, etc.]."
Bacon Monkey Bread


Ingredients:
butter, onion, parmesan cheese, butter

Directions:
Melt 1 tablespoons butter in a small skillet over medium-high heat; add onion, and saute 4 minutes or until golden.
Heat bacon according to package directions until crisp; crumble.
Combine bacon, Parmesan cheese, and onion mixture.
Cut each biscuit into fourths; dip biscuit pieces into 1/4 cup melted butter.
Arrange one third of biscuit pieces in bottom of a lightly greased 10-inch Bundt pan.
Sprinkle with half of bacon mixture.  Repeat layers once; top with remaining one-third biscuit pieces.
Bake at 350* for 30 minutes or until golden.
Cool in pan 10 minutes; invert onto a serving platter; and serve immediately.
Broccoli Salad


Ingredients:
broccoli, bacon, red onion, raisins, apple cider vinegar, light mayonnaise, sugar, celery seed

Directions:
Cut off the broccoli heads, and separate into small florets.
Steam in a microwave for four minutes.
Bite a piece.
It should be crispy-tender and bright green.
Nuke for 1 minute at a time for 1 or 2 minutes more if required.
Dump immediately into icy cold water to stop the cooking process.
Remove into a colander and set aside to drain.
Put cooking oil in a skillet.
Chop bacon into tiny cubes and sauté on medium heat until crispy.
Drain and spread onto a paper towel to blot more grease (You may fry bacon whole if you wish, drain, cool and then crumble fine].
Make up the dressing.
Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.
If you have a salad strainer, spin broccoli to remove more water.
Place broccoli in a bowl, pour dressing over it and mix lightly.
Refrigerate for 3 hours or more to chill and develop the flavors.
This salad will keep well in the refrigerator for three days.
Italian Sausage Lasagna


Ingredients:
olive oil, ground sausage, onion, garlic cloves, cottage cheese, ricotta cheese, egg, spinach, dried oregano

Directions:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
In a medium sauce pan cook the sausage until no longer pink. Add onion and garlic and continue cooking for another 4 minutes.
Add marinara sauce to the sausage mixture and set aside.
In a medium bowl, blend cottage or ricotta cheese, egg, ¼ cup of the cheese blend and the chopped spinach; set aside.
Coat a 9x13” baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
Top with 3 lasagna noodles. Spread ¼ of the cottage or ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup cheese blend. Repeat this process three more times starting with the noodles and finish with the remaining ¼ cup of cheese blend. Sprinkle with oregano on top.
Bake uncovered at 350 degrees F for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
Funeral Rice


Ingredients:
water, rice, salt, saffron, turmeric, cinnamon sticks, cardamom seeds, naartjie peel, butter, sultanas, raisins, seedless raisins

Directions:
Heat the water to boiling point in a large saucepan.
Meanwhile, rinse the rice, and place it in the boiling water.
Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel.
Cover, reduce the heat and then simmer for 20-30 minutes.
Remove the saucepan from the heat and pour off the water.
Add the butter, sultanas and raisins and stir to blend.
Spoon into a colander.
Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked.
Heat to boiling point.
Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump.
Pepper Jack Cheese Muffins


Ingredients:
buttermilk, butter, margarine, eggs, all-purpose flour, monterey jack pepper cheese, cheddar cheese, sugar, baking powder, parsley, baking soda, salt, fresh coarse ground black pepper

Directions:
Mix buttermilk, butter, and eggs.
In a separate bowl mix together the flour, cheese, sugar, baking powder, parsley, baking soda, salt and pepper.
Add to bowl with buttermilk mixture.  Stir together until just moistened.  Do not overbeat.
Fill greased muffin pan 2/3 full and bake at 400 F for 15 to 20 minutes.
Oatmeal Peanut Butter Fudge Bars (With a Hint of Banana)


Ingredients:
peanut butter, bananas, oatmeal, oatmeal, Splenda sugar substitute, cocoa powder, flour, honey, salt, vanilla extract

Directions:
Preheat oven to 325F degrees.
Combine peanut butter, oats, and banana.
Let set at room temperature for 5 minutes.
Add the remaining ingredients and mix well.
Spread the batter evenly in a 8 x 8 coated pan and for about 20-25 minutes, until the edges are firm and the center is almost set.
Allow to cool.
Cut into squares and serve.
Cranberry-Chipotle Pork Chops


Ingredients:
jellied cranberry sauce, onion, lemon juice, cider vinegar, chipotle chiles in adobo

Directions:
Trim fat from chops. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place the chops on the grill rack over the drip pan. Cover and grill the chops for 35 to 40 minutes or until an instant-read thermometer inserted in center of meat registers 160 degrees F, turning once halfway through grilling.
Meanwhile, for sauce, in a small saucepan combine the cranberry sauce, preserves or spreadable fruit, onion, lemon juice or vinegar, and chipotle or jalapeno pepper. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
To serve, brush chops with some of the sauce and pass remaining sauce with chops. Makes 4 servings.
*Note: Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly after preparation.
Red Lobster® Cheddar Biscuits
Category: bread
By cookingmaniac

I made these with baked potato soup and loved it. Great addition! I gave them to a friend and he said they tasted just like the ones at Red Lobster®. The recipe will yield more if made into smaller biscuits. They are best served fresh out of the oven.

Ingredients:
2 cups all-purpose flour
1 cup shredded Cheddar cheese
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon garlic powder
⅔ cup milk
⅓ cup butter
1  large egg
2 tablespoons melted butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet. Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl. Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter. Drop batter by tablespoonfuls onto the prepared baking sheet. Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 biscuits

Calories: 379
Fat: 22.1 g
Saturated fat: 13.5 g
Carbohydrates: 34 g
Sugars: 1.6 g
Dietary fiber: 1.2 g
Protein: 11.1 g
Cholesterol: 90.2 mg
Sodium: 795.9 mg
Loquat Chicken
Category: world-cuisine
By dalcazar

If you have a loquat tree in your back yard or know someone who does, you'll be trying to find something to do with them. This is a great tart and spicy way to use some up of those seemingly endless loquats. Recipe would work well with pork too. Loquats are very much a seasonal fruit. Late spring to early summer is the only time of year you can find them. Pairs very well with rice.

Ingredients:
6 large ripe loquats, peeled and pitted
½ cup water
½ cup orange juice
⅓ cup brown sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon lemon pepper
½ teaspoon smoked paprika
¼ cup vinegar
1 tablespoon grapeseed oil
2  skinless, boneless chicken breast halves

Directions:
Place loquats into a saucepan and stir in water, orange juice, and brown sugar until sugar has dissolved. Bring the mixture to a boil and stir in ground ginger, cinnamon, lemon pepper, and smoked paprika. Reduce heat to low and simmer until loquats are soft and starting to break apart, about 20 minutes, occasionally whisking vigorously to help break up the fruit. When sauce is thick, stir in vinegar and simmer 3 more minutes. Remove from heat. Heat grapeseed oil in a skillet over medium heat and pan-fry chicken breasts until golden brown and no longer pink in the center, 5 to 8 minutes per side. Remove chicken breasts and cut into bite-size pieces, return to skillet, and stir in 1/4 the loquat sauce, scraping and dissolving any browned bits of food into the sauce. Serve with remaining loquat sauce on the side.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 400.8
Fat: 10.1 g
Saturated fat: 1.6 g
Carbohydrates: 52.9 g
Sugars: 40.9 g
Dietary fiber: 2.2 g
Protein: 25.6 g
Cholesterol: 67.2 mg
Sodium: 188.3 mg
Compota De Peras (Pear Compote)


Ingredients:
pears, granulated sugar, water, cinnamon stick, lemon, zest of

Directions:
Place pears in saucepan with all the remaining ingredients, and bring to a boil over medium heat.  Cook 10 to 15 minutes or until the pears are very soft but still hold their shape.
Remove from heat and let cool a little.
Serve warm or at room temperature with some of the cooking sauce.
NOTE: For a birthday celebration, I served these with the pears whole (which I peeled but didn't core, and I cooked them whole].  It provided only 2 servings though.  But you can cut the pears in half, remove the core, and you'll get double the servings.
Master Mix ( Biscuits or Pancakes )


Ingredients:
flour, baking powder, salt, cream of tartar, sugar, shortening

Directions:
Sift dry ingredients together THREE times.
Cut in the shortening until the consistency of corn meal.
Store in covered container at room temperature.
For Biscuits: for each 1 cup of mix, add 1/4 cup milk, pat out on a floured board and cut.
Bake 10 minutes at 400.
For Pancakes: for each 3 cups mix, add 1 egg and 1 1/2 cup milk.
Stir only until moistened.
Bake on hot griddle.
These are extremely thick and"meaty".
Parsley Pesto Chicken Salad With Pine Nuts


Ingredients:
fresh parsley, garlic cloves, olive oil, parmesan cheese, salt, pepper, whole chicken, pine nuts, tomatoes, lemon, fresh parsley, parmesan cheese

Directions:
Separate chicken from bones and chop or shred to desired consistency.  Salt and pepper if needed.
In a food processor, blender, or mini prep food processor (best choice] whirl together parsley, garlic, drizzling in olive oil until it is a nice thick liquid consistency.  You can add  a little water water to make sure it will coat all the chicken--the recipe amounts are general (I kept adding parsley and oil until it seemed like a good amount to me! Sorry for the imprecision]. Stir in the cheese, add salt and pepper if needed.
Toss together the tomatoes with the chicken and lemon juice.  Sprinkle the top with the cheese, parlsey and pine nuts (they will tend to get soggy if they are mixed in  and left].
You could probably 'tart this up' a little by mixing in a little dijon to the pesto or even mayonnaise, just a thought, I've not tried it.
Grilled French Bread


Ingredients:
margarine, butter, fresh parsley, garlic, parmesan cheese

Directions:
In a medium skillet combine margarine or butter, parsley, garlic, and, if desired, red pepper.
Heat over medium heat until margarine is melted.
Stir in Parmesan cheese.
Cut French bread in half lengthwise.
Place bread, cut side down, on an uncovered grill directly over medium coals.
Grill about 2 minutes or until toasted.
Turn cut side up.
Brush with margarine mixture.
Grill for 1 to 2 minutes more.
To serve, cut into 2-inch slices.
Yummy Oatmeal Raisin Cookies


Ingredients:
baking powder, ground cinnamon, nutmeg, salt, wheat germ, butter, light brown sugar, sugar, eggs, vanilla extract, molasses, honey, rolled oats, raisins

Directions:
Preheat oven to 375 degrees.
Blend flour, baking powder, cinnamon, nutmeg, salt and wheat germ in mixing bowl.
In a separate mixing bowl, combine butter, brown sugar and sugar and blend well.
Add one egg at a time and blend well.
Add vanilla, molasses and honey and blend well.
Pour half of wet mixture into dry mixture and blend.  Add remaining wet mixture and blend well.
Add oats and raisins and evenly blend in dough.
Spoon by teaspoonfuls onto ungreased baking sheet and bake for 10-12 minutes (for my oven, it's exactly 10 minutes].
Strawberry Napoleon


Ingredients:
puff pastry, vanilla instant pudding mix, milk, fresh strawberries

Directions:
Thaw the frozen puff pastry by placing it in room temperature for 30 minutes.
Preheat the oven to 400°F.
Once thawed, unfold the pastry on a lightly floured surface and cut it into 3 strips along the fold mark.
Cut each of the 3 strips into 4 rectangles; you will have a total of 12 same sized rectangles.
Place the pastry rectangles on a baking sheet about an inch apart and bake in the preheated oven for about 15 minutes or until the pastry is puffed and golden brown.
Remove the baking sheet from the oven and let the pastry cool.
In the meantime, make the vanilla pudding according to the package directions using the cold milk.
Fold in the whipped cream into the set vanilla pudding.
Now break apart each pastry rectangle into 2 layers - top and bottom; you now have 24 rectangles.
Keep aside 8 top layers.
Line up 8 bottom parts and spoon ½ of the vanilla mixture on them, dividing equally between the 8 pastries.
Top with strawberry slices and another piece of pastry.
Repeat with the remaining vanilla mixture and strawberry slices.
Top with the reserved pastry tops.
Garnish with a few slices of strawberry and a dusting of powdered sugar.
Either serve immediately or the patries can be refrigerated for upto 3 hours.
Note that the preparation time does not include time to thaw the pastry.
Cajun Shrimp Boil
Category: seafood
By lisam12777

Quick! Scoop into a bowl with juice and peel-n-eat away or pour over steamed white rice.

Ingredients:
1 (15 ounce) can tomato sauce
1 (8 ounce) jar seafood sauce (such as McCormick® Cajun Seafood Sauce)
1 cup water
½ cup chicken broth
½ cup clam juice
1 teaspoon minced garlic
3 tablespoons butter
1 pinch salt and ground black pepper to taste
½ pound shrimp, with shell and deveined, or more to taste

Directions:
Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 197.9
Fat: 9.7 g
Saturated fat: 5.6 g
Carbohydrates: 16.9 g
Sugars: 11.8 g
Dietary fiber: 2.3 g
Protein: 11.7 g
Cholesterol: 110.1 mg
Sodium: 1494.6 mg