xiaoxl/recipe_data huggingface dataset:
Spicy Grilled Corn on the Cob


Ingredients:
chili powder, salt, ground black pepper, light sour cream, lime

Directions:
Mix all spices together in a small dish.
Place a large sheet of foil sprayed with non-stick cooking spray on the top broiler rack, which should be 6-8 inches from the broiling element.
Put the corn on the foil and broil on high.
Check corn frequently, turning every 1-2 minutes to avoid burning.
Corn will be done after about twelve minutes of cooking.
Remove corn from oven, spread sour cream on it as you would butter and season with spice mixture.
Serve with lime wedges, squeezing juice over entire cob just before eating.
Butter Crumb Cake


Ingredients:
butter, cream cheese, flour, sugar, baking powder, salt, baking soda, milk, eggs, butter, flour, brown sugar

Directions:
Topping: Cut butter into brown sugar, flour mixture until crumbly., Grease bottom only of a 9 x 13-inch cake pan., In mixing bowl cream butter and cream cheese until light and fluffy., Add remaining ingredients and beat at low speed until well blended., Spread in prepared pan and sprinkle topping over top of cake., Bake at 350° for 30-35 minutes.
Creamy Mushroom, Barley and Lima Bean Soup


Ingredients:
portabella mushroom, white button mushrooms, carrot, barley, margarine, basil leaves, dried sage, dried thyme, white pepper, lima beans, half-and-half cream, swiss cheese, basil, arugula leaf

Directions:
PREPARATION:
Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
Clean the white button mushrooms and slice into big pieces, set aside.
Clean the carrot and then cut into diagonal slices, set aside.
Cut into thin slices the swiss cheese and set aside.
COOKING INSTRUCTIONS:
This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot;  Step #1,  2 hours cooking time, Step #2,  1 1/2 hours cooking time and Step #3, ½ hours cooking time.
Step #1- In a crock pot add the stock, barley,  portabella mushrooms, carrots ,  margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
Step #2-  Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
Step #3- Next add the half & half cream, Harvey’s Bristol Cream, a quick stir and cook for ½ hour.
Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
Enjoy!
NOTES:
You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.
Shrimp and Garlic
Category: world-cuisine
By Nilda Cruz

A 'summery' salad that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.

Ingredients:
2 pounds cooked medium shrimp, peeled and deveined without tail
1  green bell pepper, finely chopped
1  red bell pepper, finely chopped
5 cloves garlic, minced
1  sweet onion, diced
chopped fresh cilantro
1  avocado - peeled, pitted and diced
salt and pepper to taste
½ cup olive oil
chili pepper flakes

Directions:
Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

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

Calories: 231.4
Fat: 14.9 g
Saturated fat: 2.2 g
Carbohydrates: 4.7 g
Sugars: 1.4 g
Dietary fiber: 2.1 g
Protein: 19.9 g
Cholesterol: 177.1 mg
Sodium: 323.4 mg
Chili Dogs


Ingredients:
lean ground beef, onion, Hunt's no-salt-added tomato paste, water, chili powder, prepared yellow mustard, garlic powder, ground cumin, sugar, crushed red pepper flakes

Directions:
In skillet, brown beef and onions.
Stir in tomato paste, water, chili powder, mustard, garlic powder, cumin, sugar and crushed red pepper; heat through.
Meanwhile, heat or grill hot dogs.
To serve, place hot dogs in buns; spoon chili down center of each.
Low Carb Amish Ham Casserole


Ingredients:
ham, onion, eggs, cauliflower, cheddar cheese, monterey jack pepper cheese, cottage cheese

Directions:
Combine all ingredients in a large mixing bowl and then transfer to a greased 9 x 13 baking dish.
Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until the mixture is set and bubly.
Let stand for 10 minutes before serving.
Comforting Cream Cheese Potato Soup With Bacon or Ham


Ingredients:
chicken broth, potatoes, salt, fresh ground black pepper, paprika, fresh parsley, ham, reduced-fat cream cheese

Directions:
In a stockpot or Dutch oven, bring the broth to a boil over high heat.
Add diced potatoes and onions and return to a boil.
Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
Using a potato masher, coarsely mash the potatoes in the pot (do not drain].
Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
Serve soup hot with a side salad and a crusty baguette.
Sauteed Mushrooms With Shallots and Thyme


Ingredients:
shallots, fresh thyme leaves

Directions:
Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.
California Steak Sandwich


Ingredients:
olive oil, soy sauce, lime juice, brown sugar, kosher salt, fresh ground black pepper, sweet onion, arugula, butter, garlic cloves, parsley

Directions:
In a large bowl, whisk together olive oil, soy sauce, lime juice and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes or up to 2 hours.
Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remembering there was soy sauce in the marinade] and pepper.
To grill: Preheat grill to medium-high. Place on grill and cook steak to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.].
To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.].
For the onions: Cut the onion into 4 (1-inch thick] slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize. (I use a small metal skewer to hold the onions together] easier to flip over.
For the Garlic bread: Combine the butter, chopped parsley and garlic in a food processor or with a mixer until smooth. Season with salt and pepper. Spread on both sides of bread and place in a pan over medium heat until toasted, flip and repeat.
For the seasoned Arugula: Place in a bowl, lightly squirt some olive oil and season with salt and pepper.
Garlic toast, arugula, steak and top the steak with the caramelized onions and the other piece of garlic toast -- enjoy!
Nutty Broccoli Slaw


Ingredients:
broccoli, green onions, ripe olives, sunflower seeds, sugar, cider vinegar, olive oil

Directions:
Set aside the noodle seasoning packet:crush the noodles and place in a large bowl.
Add the slaw mix, broccoli, olives, sunflower seeds and almonds.
In a container with a tight fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet: shake well.
Drizzle over salad and toss to coat.
Serve immediately.
Tangy Polynesian Chicken


Ingredients:
whole chicken, soy sauce, brown sugar, ground ginger

Directions:
Combine all of the ingredients except the chicken in a small bowl. Whisk to combine. Pour over chicken. Marinate, turning occasionally 2-3 hours or overnight.
Prepare a hot fire. Remove chicken from sauce and place skin side down on an oiled grill, reserving sauce.
Grill, turning once, until chicken is browned on both sides, about 15 minutes per side.
Continue grilling, turning and basting frequently with the sauce until chicken is cooked through.
Vegetarian Bibimbap
Category: world-cuisine
By Lisa

I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish.

Ingredients:
2 tablespoons sesame oil
1 cup carrot matchsticks
1 cup zucchini matchsticks
½ (14 ounce) can bean sprouts, drained
6 ounces canned bamboo shoots, drained
1 (4.5 ounce) can sliced mushrooms, drained
⅛ teaspoon salt to taste
2 cups cooked and cooled rice
⅓ cup sliced green onions
2 tablespoons soy sauce
¼ teaspoon ground black pepper
1 tablespoon butter
3  eggs
3 teaspoons sweet red chili sauce, or to taste

Directions:
Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside. Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg. To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 3 servings

Calories: 395.2
Fat: 18.8 g
Saturated fat: 5.5 g
Carbohydrates: 45 g
Sugars: 7.1 g
Dietary fiber: 5.2 g
Protein: 13.6 g
Cholesterol: 196.2 mg
Sodium: 1085.8 mg
Millet-Ricotta-Cake With Pumpkin


Ingredients:
radicchio, ricotta cheese, water, onion, paprika, salt

Directions:
Wash the hokkaido squash, remove the seeds and grate the pumpkin finely.
Cut the radicchio into small slices and dice the onion.
In a large pan heat some oil and sweat the pumpkin, the radicchio and the onion in it. Spice with paprika, thyme and salt.
Meanwhile bring to a boil the water in a pot, stirr in the millet and let simmer until tender.
In a fireproof dish combine millet, ricotta cheese and vegetables.
Sprinkle with the seeds and bake at 200 °C in the preheated oven for approximately 15 minutes.
Hash Brown and Egg Casserole
Category: breakfast-and-brunch
By MELISSAKOVACS07

This is my family's recipe that has been handed down through the years.  We've always used the maple flavored pork sausage but any kind is good.  This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy.  It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5  eggs
½ cup milk
½ teaspoon onion powder
⅛ teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 1 - 8x8 inch casserole

Calories: 616.3
Fat: 48.9 g
Saturated fat: 22.8 g
Carbohydrates: 30.4 g
Sugars: 2.2 g
Dietary fiber: 2.4 g
Protein: 33.5 g
Cholesterol: 259.5 mg
Sodium: 1141.7 mg
Latin Roasted Fingerling Potatoes


Ingredients:
fingerling potatoes, olive oil, chili powder, garlic, salt, pepper, onion, cherry tomatoes, cilantro, fresh lime juice, lime wedges

Directions:
Preheat oven to 425°F.
In a mixing bowl, combine olive oil, chili powder, garlic, salt, and pepper.  Add fingerlings and onion; toss to coat evenly.
Transfer mixture to a foil lined baking sheet and bake 20-25 minutes.  Add tomatoes and bake an additional 5-10 minutes or until fingerlings are tender.
Transfer mixture to a large bowl and add cilantro and lime juice; toss lightly.
Serve with lime wedges, if desired.
Lu Lu's Bistro Chicken Caesar Salad


Ingredients:
romaine lettuce, croutons, chicken, penne pasta, parmesan cheese

Directions:
"Mix all ingredients together and serve with fresh cracked pepper on top."
Easy Egg Drop Soup
Category: soups-stews-and-chili
By Ava

This is great on a dreary day, or when your feeling a little under the weather

Ingredients:
1 (49.5 fluid ounce) can chicken broth
1 bunch chopped green onions
¼ teaspoon white sugar
2 tablespoons soy sauce
3 tablespoons cornstarch
⅓ cup cold water
3  eggs
2 tablespoons cold water

Directions:
Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low. Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 84.3
Fat: 3.2 g
Saturated fat: 0.8 g
Carbohydrates: 8.4 g
Sugars: 2.5 g
Dietary fiber: 1.1 g
Protein: 5.4 g
Cholesterol: 98.9 mg
Sodium: 1481.9 mg
Honey Garlic Pork


Ingredients:
pork, garlic, honey, red pepper flakes, salt, pepper

Directions:
Heat oil in a large (twelve to fourteen inch] heavy-bottomed skillet over medium-high heat.
When oil is hot, add pork pieces, being careful not to crowd.  (If skillet is too crowded, it won't cook properly.  Split the pork into two batches, if needed.  There should be space between the pieces, so that liquid can evaporate].
While cooking, season pork with red pepper flakes, salt and pepper.
Saute pork, turning occasionally, until pork pieces are nicely browned and turning crisp on all sides.
Add garlic and continue to stir until fragrant, approximately one or two minutes.
(If the pork was split into batches, combine the cooked meat and garlic before going to next step].
Turn heat down to medium; add honey to pork.
Stir well, continue to cook for two to three more minues until honey has coated pork well and has slightly thickened (and darkened].
Enjoy!
Arkansas Green Beans
Category: side-dish
By KamiShay

My family would drink the sauce to this green bean dish, if I would let them!  Your family will never look at Green Beans the same again.  These beans are sweet and savory and smell fabulous in the oven.

Ingredients:
5 (15 ounce) cans green beans, drained
7 slices bacon
⅔ cup brown sugar
¼ cup butter, melted
7 teaspoons soy sauce
1 ½ teaspoons garlic powder

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan. Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans. Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl.  Pour the butter mixture over the green beans and bacon.  Bake uncovered in the preheated oven for 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 10 servings

Calories: 145.5
Fat: 7.4 g
Saturated fat: 3.8 g
Carbohydrates: 15.9 g
Sugars: 10.6 g
Dietary fiber: 3.1 g
Protein: 4.3 g
Cholesterol: 19.2 mg
Sodium: 735.7 mg
Crisp Cornmeal Waffles


Ingredients:
all-purpose flour, cornmeal, cornstarch, salt, baking powder, baking soda, buttermilk, milk, canola oil, eggs, granulated sugar

Directions:
Heat oven to 200 degrees.
Mix dry ingredients in a medium bowl.
Mix buttermilk, milk, oil, and egg yolks in a large mixing bowl; set aside.
In a separate bowl, beat egg whites almost to soft peaks; sprinkle in sugar and beat until whites are firm and glossy.
Pour buttermilk mixture into flour mixture and whisk until just combined.
Gently fold in egg whites until just incorporated.
Add batter to a hot waffle iron (according to your manufacturer's directions] and cook until golden brown.
As each finishes, set on warm oven rack; may leave on rack for 30-45 minutes (the longer they sit, the crispier they get].
Cottage Style Cucumber Salad


Ingredients:
cottage cheese, cucumber, tomatoes, leek, sugar, seasoning salt, black pepper

Directions:
Prepare & combine all veggie ingredients. Add sugar & then seasoning salt & black pepper to taste.
Refrigerate 2 hrs to allow flavours to blend & pour off any watery liquid that has formed before final step.
Fold in cottage cheese gently, mix just enough to get a good distributional mix & serve immediately.
NOTE: Altho not part of the "basic" recipe, I often add diced avocado for its colour & complimentary flavour.
Apple Raisin Pudding Cake


Ingredients:
apples, sugar, egg, flour, cinnamon, baking soda, walnuts, raisins, vanilla, brown sugar, white sugar, water, flour, butter, vanilla, walnuts, raisins

Directions:
Mix apples and 1 cup sugar together and let stand until sugar is dissolved.
Add eggs and mix well.
Sift together the 1 cup flour, cinnamon, and baking soda.  Stir into apple mixture.
Add 1 cup walnuts, 3/4 cup raisins, and 1 teaspoon vanilla.
Pour into a greased 8x8 pan and bake at 375 degrees for 40-45 minutes.
While cake is baking, mix 1/2 cup brown sugar, 1/2 cup sugar, 1 cup water, and 2 tablespoons flour in a small saucepan.
Cook over medium heat until slightly thick and clear.
Add butter, 1 teaspoon vanilla, 1/2 cup walnuts, and 1/2 cup raisins and stir until butter is melted.
Pour topping over hot baked cake while still in pan.
Poki


Ingredients:
fresh ahi tuna, red onion, green onions, ginger juice, light soy sauce, mirin, sesame seeds, lemon juice, red chili sauce

Directions:
Blend all ingredients EXCEPT the tuna in a non-reactive bowl.
Mix well, taste and season, adding salt as necessary.
Use as much of the sesame oil and the red chili sauce as you like-- or can stand.
Cut tuna into small, uniform bits approximately 1/2 inch square or so.
(I like my morsels on the small side.] Gently toss the tuna in the dressing and let sit in the refrigerator for 30 minutes.
Serve as an appetizer with shrimp chips (the kind that you get at the Asian grocery store and fry yourself] or fried wonton chips.
Serve as an"entree" dish with steamed short grain rice.
Serve as a salad over seaweed or lettuce.
A note on the ingredients-- this is a raw fish dish, so it's very important to get sushi/sashimi grade#1 tuna from a reputable seafood supplier.
Any tuna will work, but I've used Ahi and Big Eye (Yellowtail] most often.
As you prepare the fish, make sure that your utensils are very clean and cool or cold.
The roasted sesame oil should be the Asian kind.
If you can't find the Vietnamese red chili sauce, crushed red pepper or wasabi paste would be great substitutes.
Poki doesn't keep well, so make only as much as you're sure to eat in one sitting.
If you're putting this on a buffett, stick the bowl on a bed of ice or else it'll start looking a bit gray.
Turkey Chili Cheese Pie With Cornmeal Crust


Ingredients:
onion, garlic cloves, chili powder, ground turkey, low sodium beef broth, kidney beans, all-purpose flour, yellow cornmeal, baking powder, salt, egg, milk, cheddar cheese

Directions:
Mist slow-cooker insert with cooking spray. Warm 2 tablespoons oil in large skillet over medium-high heat. Add onion and cook until soft. Add garlic and chili powder and saute until fragrant, about one minute. Stir in turkey, mixing well and breaking up large clumps of meat. Stir in tomatoes and broth. Add beans, bring to a boil and pour into slow cooker.
In a large bowl, combine flour, cornmeal, baking powder and salt. Mix well, then stir in egg, milk, 1/4 cup vegetable oil and cheese. Pour batter over chili in slow cooker and gently spread to cover. Cover slow cooker and cook on low until chili is hot and crust is lightly browned and cooked through, about 5hrs.
Cornflake Cakes


Ingredients:
margarine, golden syrup, vanilla extract

Directions:
Melt the butter in a saucepan over a low heat.
Add the golden syrup stirring constantly until mixed.
Add the chocolate and vanilla extract and stir until blended then remove from the heat.
Add the corn flakes and stir to coat evenly.
Place in baking cases and place in a fridge. Allow to set before serving.
Baked Acorn Squash


Ingredients:
acorn squash, butter, brown sugar, ground cinnamon, vanilla extract, ground cloves, salt

Directions:
Preheat oven to 350 degrees F.
Grease a baking sheet and a baking dish.
Halve the squash lengthwise and clean.
Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
Don't turn off the oven.
While the squash cooks, melt the butter, and stir in the remaining ingredients.
Keep the mixture warm until it is needed.
Arrange the squash, cut sides up, in the baking dish.
Spoon the butter and seasonings equally over the sections.
Bake the squash another 15 minutes, until it is very soft.
Serve the squash hot.
Mediterranean Orzo Salad
Category: salad
By Kim's Cooking Now

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Ingredients:
½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½  lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again. Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl. Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Prep time: 20 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 418.2
Fat: 27 g
Saturated fat: 6.3 g
Carbohydrates: 34.7 g
Sugars: 2.6 g
Dietary fiber: 2.7 g
Protein: 10.5 g
Cholesterol: 16.1 mg
Sodium: 819 mg