xiaoxl/recipe_data huggingface dataset:
Beef-Noodle Bake


Ingredients:
ground beef, onion, green pepper, tomato sauce, seasoning salt, pepper, cream-style cottage cheese, cream cheese

Directions:
Cook beef, onion and pepper in skillet until meat is browned and vegetables are tender.
Drain.
Stir in tomato sauce, seasoned salt, and pepper.
Blend cottage cheese and cream cheese together until fluffy.
Spoon noodles into grease 10x6x2 inch baking dish (or use any size that you have that this will fit in].
Spread cheese mixture over noodles.
Pour meat sauce on top.
Bake uncovered at 350 for 30 to 40 minutes or until heated through.
Asian Chicken-Meatball & Rice Noodle Soup


Ingredients:
scallions, garlic cloves, fresh ginger, egg, soy sauce, five-spice powder, kosher salt, fresh ground black pepper, ground chicken, ground pork, garlic powder, ground ginger, star anise, carrots, baby bok choy

Directions:
Preheat the oven to 400°F. Line a baking pan with aluminum foil and set aside. Finely chop 1 scallion and slice the other 2 into 1 inch bias. In a large bowl, whisk together the chopped scallions, garlic, ginger, egg, soy sauce, oil, five spice, salt and pepper. Add in the chicken, pork and bread crumbs and mix well. Form the mixture into ¾ inch meatballs and place on the prepared baking pan. Place in the oven and bake for about 8 to 10 min, or until lightly browned. Remove and set aside.
In the meantime, in a Dutch oven, over high heat, bring the stock to a boil. Lower heat to low, add in the garlic powder, ground ginger, star anise and mushrooms and simmer gently for 10 to 15 min, or until the mushrooms are hydrated and tender. Remove the star anise. Add in the carrots, bok choy and meatballs and simmer until tender, about 10 minute.
Cook the rice sticks according to package directions. Drain and evenly divide the noodles amoung 6 large bowls. Thinly slice the mushrooms then arrange the carrots, bok choy, mushrooms and meatballs on top of the noodles. Ladle in the broth, garnish with remaining scallions and serve.
Incredible Lemon Squares


Ingredients:
butter, margarine, icing sugar, icing sugar, flour, eggs, sugar, fresh lemon juice, baking powder

Directions:
Preheat oven to 350.
In medium bowl, cream butter and 1/2 cup icing sugar.
Add 2 cups flour and stir with wooden spoon until well combined.
Pat evenly into a 13 by 9 inch baking pan.  Bake for 20 minutes.
Combine eggs, sugar, remaining 1/3 cup flour, lemon juice and baking powder in blender container; cover and blend for 5 seconds.  Scrape down sides of blender and blend another 5 seconds.
Pour over partially baked crust and bake another 25 minutes or until light brown.
Cool completely on wire rack.
Sprinkle with remaining icing sugar.
Cut into 32 squares.
Thick Cheesy, Tomato, Lentil Pasta Sauce


Ingredients:
dried red lentils, onion, water, cheese, parmesan cheese, tomato sauce, garlic clove

Directions:
Cook the lentils in the water until tender.  I do a taste test for the lentils to see if they are done.  Drain the lentils if they are a little watery.  Saute the onion with garlic in oil over medium hear until onion is tender.
Add the seasoning, lentils, tomato sauce and cheese.  Stir until cheese is melty and everything is well combined.  Pour over or spoon over (depending how thick it is] pasta.
Best Macaroni Salad Ever


Ingredients:
green onion, cheese, Miracle Whip, pickle

Directions:
Get a pot of water to set on stove to a high heat.
While waiting for the water to boil, chop the green onions, cube the cheese, and dice the pickles.  (you can place the diced veggies in a small bowl and set in the fridge --  you don't want the cheese to get too soft.].
Add the macaroni to the water and cook until aldente and drain out the water.  Allow the macaroni to cool.
Add the Miracle Whip, sandwich spread, and Beaver's Sweet Hot Mustard and mix well. (if you find you need to add more of the sweet hot mustard please add a little at a time as it can over power the other flavors of the salad and be a bit strong tasting.].
Next add the veggies and cheese.  It should be nice and moist.  If it's too dry add a little more of the miracle whip and sandwich spread.  Also you can add about 2 tablespoons of water if need be to keep from having too much of a miracle whip/or sandwich spread taste.
Serve imedately or put in fridge.  If it becomes dry just add more of the miracle whip and sandwich spread as mentioned above before serving.
Carrot Bread (Bread Machine)


Ingredients:
water, carrot, margarine, sugar, salt, bread flour, active dry yeast

Directions:
Place water and carrot into blender and blend until you have a carrot juice.
Combine all ingredients ( including the carrot juice]  in the order given.
Select White Bread and push start.
Important: Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablespoon of water at a time, until dough forms a smooth round ball.
Mexican Meatball Soup - Albondigas


Ingredients:
lean ground beef, garlic cloves, onion, egg, water, hot water, beef bouillon cubes, chili powder, dried oregano, ground cumin, carrots, green bell pepper, celery, stewed tomatoes, potatoes

Directions:
Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.
Orange Almond Mixed Green Salad
Category: salad
By Chef Stef

This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.

Ingredients:
3 tablespoons canola oil
¼ cup red wine vinegar
2 tablespoons white sugar
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dry mustard
1 head red leaf lettuce, torn
1 (11 ounce) can mandarin oranges, drained
¼ cup slivered almonds, toasted

Directions:
Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing. Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 204.2
Fat: 14.2 g
Saturated fat: 1 g
Carbohydrates: 18.4 g
Sugars: 14 g
Dietary fiber: 2.1 g
Protein: 3 g
Sodium: 314.9 mg
Caramel Apple Bites


Ingredients:
apple, evaporated milk, granulated sugar, walnuts, butter, margarine, confectioners' sugar, brown sugar, egg, vanilla extract, salt, all-purpose flour, evaporated milk, walnuts

Directions:
In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. In a bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-inch balls. Flatten each ball and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets. Bake at 350°F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a saucepan over low heat, cook caramels and 2/3 cup evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
Makes about 3 dozen.
Mojito


Ingredients:
mint leaves, lime, light rum, mint sprig

Directions:
Add mint leaves, the juice of half a lime, and simple syrup to a highball glass.
Muddle the ingredients in the glass.
Fill the glass halfway with ice cubes; add in rum and stir the mixture vigorously.
Fill the rest of the glass with ice cubes; top the drink with club soda; stir.
Garnish with a sprig of mint.
East Indian-Inspired Potatoes With Mint


Ingredients:
raisins, russet potatoes, olive oil, ghee, red onion, green chili peppers, fresh ginger, turmeric, garlic cloves, fennel seeds, cumin seeds, lemon juice, ground black pepper, salt, fresh spearmint, lemon wedge, spearmint, fresh cilantro

Directions:
Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside.
Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook.
Drain potatoes and set aside.
Heat olive oil or ghee over medium heat in large saute pan.
Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally.
Stir in the potatoes and most of the spearmint (saving the remaining spearmint for garnish.] Stir to coat the potatoes.
Toss with lemon juice; season with salt and pepper.
Transfer to a serving bowl or platter and garnish with lemon wedges and fresh cilantro.
Momma's Shortbread


Ingredients:
flour, butter, icing sugar, baking powder, salt

Directions:
Preheat oven to 325°F.
Combine all ingredients in a large bowl and knead until well blended and a soft dough forms (I just use my hands to blend it all together.takes a little work, you can use a wooden spoon if you like].
Pat dough into a 9x13-inch baking dish and puncture with fork about every inch.
Bake for 45 minutes.
Jif® Peanut Butter Fudge
Category: trusted-brands-recipes-and-tips
By Jif

Set out pieces of this creamy peanut butter fudge on your next holiday tray.

Ingredients:
Crisco® Original No-Stick Cooking Spray
3 cups granulated sugar
½ cup butter or margarine
⅔ cup PET® Evaporated Milk
1 ⅔ cups Jif® Creamy Reduced Fat Peanut Spread
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla

Directions:
Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces. Store in covered container.

Yields: 3 pounds

Calories: 136.3
Fat: 5.5 g
Saturated fat: 2.1 g
Carbohydrates: 20.3 g
Sugars: 15.9 g
Dietary fiber: 0.6 g
Protein: 2.5 g
Cholesterol: 6.3 mg
Sodium: 89.9 mg
Country Ham Spoon Bread


Ingredients:
milk, white cornmeal, yellow cornmeal, butter, baking powder, eggs, country ham

Directions:
Lightly coat the inside of a 2-quart casserole with butter, set aside.
In a large pan, add the milk; bring to a boil.
Gradually add the cornmeal to the milk and stir quickly with a spoon as you slowly pour the cornmeal inches.
Lower the heat to low setting and cook, stirring continuously, until the mixture is thick--10 minutes or so.
Take the pan off the burner.
Add in the butter and baking powder; stir until the butter is all melted.
Set pan aside to cool.
In a mixing bowl, beat the egg yolks until light and frothy.
Stir egg yolks into the cooled cornmeal mixture.
Add the ham; stir to combine.
In a big mixing bowl, add the egg whites.
Beat using an electric mixer until stiff peaks form; fold egg whites into the cornmeal mixture (should see no trace of egg whites].
Transfer mixture to the prepared casserole dish.
Bake at 350° for 40 minutes or so, or until pick comes out clean.
Best when served hot.
Raspberry Lemon Whipped Cheesecake


Ingredients:
cream cheese, confectioners' sugar, lemon juice, lemon peel, vanilla, heavy whipping cream, sugar, cornstarch, water, raspberries

Directions:
To make the filling:
In large bowl, beat cream cheese, confectioner's sugar, lemon juice and peel and vanilla until light and fluffy.
Fold whipped cream into the cream cheese mixture.
Spread into graham cracker crust.
To make the topping:
In a saucepan, combine sugar and cornstarch.
Stir in water and 1 1/2 cups of raspberries.
Bring to a boil, stir 2 minutes or until thickened.
Refrigerate until thickened.
Spread topping over the filled pie.
Garnish with remaining berries.
Spiced Rum Brittle


Ingredients:
sugar, light corn syrup, cashews, pecans, butter, ground cinnamon, cayenne pepper, salt, nutmeg, baking soda, vanilla extract

Directions:
Butter a 15"x10"x1" pan.
In 2 quart microwave safe bowl combine sugar and corn syrup and microwave on high uncovered for 3 minutes, stir.  Microwave 2 1/2 minutes longer and stir in butter, cashews, pecans and spices.
Microwave on high for 2 minutes until turns a dark amber color, mixture will be very hot.
Immediately stir in Extracts and Baking Soda, until light and foamy.  At once pour into prepared pan, spreading with metal spatula.
Cool completely then break into pieces and store in an airtight container.
Gluten Free Applesauce Raisin Spice Muffins


Ingredients:
unsweetened applesauce, ground flax seeds, egg, baking powder, baking soda, raisins, honey, sugar, cinnamon

Directions:
Mix everything in a large bowl until smooth., Preheat the oven to 350F and spray a large muffin tin with nonstick spray., Pour the batter into the muffin tin, filling each hole about 1/3 full., Bake at 350F for 12-15 minutes or until a toothpick comes out clean.
Strawberry Shirley


Ingredients:
sugar, strawberries

Directions:
In a blender, mix the lemon, sugar, grenadine, and strawberries until relatively smooth.
Pour into a glass with ice; top with 7-up and stir.
Garnish with a fresh strawberry or maraschino cherry.
Applebee's Pomegranate Margarita


Ingredients:
triple sec, pomegranate juice

Directions:
Fill a mixing tin with ice.
Mix all ingredients into the tin.
Strain the drink into a martini glass and garnish with a cherry and a lime wedge.
This drink should fill an average martini glass 3-4 times!
Kielbasa Puffs


Ingredients:
frozen puff pastry, kielbasa

Directions:
Preheat oven to 425. Cut sausage into 2 pieces, about 10 inches long and peel off casing.
Place each piece of sausage on a sheet of puff pastry and wrap tightly to enclose sausages completely. Press edges together to seal.
Place sausage rolls, seam side down, on an ungreased baking sheet.
Bake 20-25 minutes until golden brown. Let cool slightly then slice into ¾ inch pieces.
Green Beans With Parmesan and Garlic


Ingredients:
fresh green beans, garlic clove, salt, pepper, lemon juice, olive oil, parmesan cheese

Directions:
"Snap"  and remove the "strings" from the beans.
Combine the beans with enough water to cover in a saucepan.
Bring to a boil; reduce heat, cover and simmer for 6 to 8 minutes or until "tender-crisp.".
Drain and plunge the beans into a large bowl of ice water to immediately stop the cooking; drain.
In a large skillet, heat the olive oil to medium heat and saute the garlic, with the salt and pepper.
Add the lemon juice, beans and mix well.
Saute until all is heated through.
Before serving, sprinkle with the parmesan cheese.
Oat-N-Honey Bread
Category: bread
By Kathy Nowell

You can make a tasty loaf of oat-and-honey bread quite easily with your bread machine and this recipe.

Ingredients:
1 cup buttermilk
1  egg
¼ cup warm water (110 degrees F/45 degrees C)
2 tablespoons honey
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
½ cup quick cooking oats
2 tablespoons vegetable oil
1 ½ teaspoons salt
1 ½ teaspoons active dry yeast

Directions:
Place ingredients into the bread machine in order suggested by the manufacturer. Use the Light Crust or Whole Wheat settings. Start the machine.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 1-pound loaf

Calories: 200.4
Fat: 4.3 g
Saturated fat: 0.8 g
Carbohydrates: 35 g
Sugars: 4.8 g
Dietary fiber: 3.2 g
Protein: 6.6 g
Cholesterol: 19.6 mg
Sodium: 383.7 mg
Corn Yeast Rolls
Category: bread
By COOKPOT

These are my favorite rolls in the whole world. They have the corny taste of a cornmeal muffin, but are a yeast roll that you can serve with a fancy dinner.

Ingredients:
⅔ cup milk
2 tablespoons vegetable oil
2 tablespoons margarine, melted
1  egg
½ cup cornmeal
1 teaspoon salt
2 tablespoons white sugar
3 cups all-purpose flour
1 tablespoon active dry yeast

Directions:
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. Start. Add water if needed while the dough is mixing. Once cycle is complete, shape dough into 8 to 10 balls. Arrange in a greased 9 inch pie pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 400 degree F (205 degree C) oven for about 45 minutes, or until the rolls begin to brown.

Yields: 8 to 10 rolls

Calories: 292.1
Fat: 7.8 g
Saturated fat: 1.5 g
Carbohydrates: 47.3 g
Sugars: 4.4 g
Dietary fiber: 1.9 g
Protein: 7.5 g
Cholesterol: 24.9 mg
Sodium: 341.1 mg
The Best Ever Red Pepper Curry Coconut Soup


Ingredients:
red bell peppers, onions, butter, curry paste, coconut milk

Directions:
Roasting Peppers------------.
Preheat grill or top oven to a high heat.
Wash peppers and place in oven.
The peppers will go black, turn to blacken all sides.
(about 10- 15 mins] When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
Then peel and seed the peppers, cut into large segments.
-----------------.
Melt butter in pan, add onions and saute until translucent.
Add curry paste and fry a further 3 minutes.
Add stock and peppers and let simmer a further 20 minutes.
Puree in batches, then return soup to pan.
Stir in coconut milk and reheat.
Serve.
For Vegetarian use vegetable stock.
Kofte - Turkish Meatballs


Ingredients:
lean ground lamb, onion, water, eggs, fresh parsley, of fresh mint, salt, white pepper

Directions:
In a bowl add all the ingredients and lightly combine mixture. Set aside in the fridge for the flavors to meld at least 2 to 4 hours.
Form the mixture into balls then roll between your palms into sausage shapes.
Add a little olive oil on a cookie sheet covered with foil and bake for 35 to 45 minutes at 350 degrees or until Kofte is cooked through.
Serve with pita bread and a salad.
Salmon Soup Oscar


Ingredients:
pink salmon, crushed tomatoes, onion, celery, water, vegetable broth, bay leaves, salt, ground black pepper

Directions:
Flake salmon and break up any noticeable pieces of skin and bone. Do not drain.
Combine salmon, tomatoes, onion, celery, water, bay leaves, salt, and pepper in a large soup pot. Add more water if you like a thinner soup. Bring to a boil, then cover and simmer 30 minutes or until celery is tender. Remove and discard bay leaves.
Remove pot from heat, wait ten minutes, and then add the almond extract.
Serve in heated bowls.
Simmered Italian Rice
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Plain rice turns into a deliciously different side when it's cooked in broth and accented with spinach and Parmesan cheese.

Ingredients:
1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
¾ cup uncooked long-grain white rice
1 cup chopped fresh spinach
½ cup grated Parmesan cheese

Directions:
Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil. Stir the rice and spinach in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese. Serve with additional cheese.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 177
Fat: 3.4 g
Saturated fat: 1.8 g
Carbohydrates: 29.1 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 7 g
Cholesterol: 11 mg
Sodium: 580.6 mg
Lime and Coriander Couscous


Ingredients:
limes, zest of, couscous, lime juice

Directions:
Finely grate zest of the lime then squeeze the juice out., Chop the coriander., Boil the chicken stock and lime jiuce together., Add couscous to stock., Allow to sit 5 minutes then fluff with a fork., Add zest and coriander and mix to combine., Good hot or cold.
Purple Sprouting Broccoli and Asparagus Salad


Ingredients:
broccoli, asparagus spears, spring onions, cherry tomatoes, capers, fresh dill, avocados, lemon, garlic

Directions:
Separate the broccoli into small sprigs and steam until just tender.
Steam the asparagus until just tender.
Combine the broccoli, asparagus and spring onions in a bowl.
For the avocado dressing, purée all the ingredients in a blender or food processor.
Season to taste.
Mix the dressing with the broccoli and asparagus and serve on a bed of baby spinach, with the cherry tomatoes.
Garnish with capers, if using, and fresh dill.
Greek Rice Salad
Category: salad
By Audrey Noland

Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

Ingredients:
1 cup uncooked long grain brown rice
2 ½ cups water
1  avocado - peeled, pitted, and diced
¼ cup lemon juice
2  vine-ripened tomatoes, diced
1 ½ cups diced English cucumbers
⅓ cup diced red onion
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives
¼ cup chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
½ teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon ground black pepper

Directions:
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork. Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Prep time: 20 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 223.5
Fat: 12.7 g
Saturated fat: 2.9 g
Carbohydrates: 24.6 g
Sugars: 2.7 g
Dietary fiber: 3.9 g
Protein: 4.5 g
Cholesterol: 8.3 mg
Sodium: 304.2 mg
Bourbon Pecan Pie


Ingredients:
light brown sugar, eggs, dark corn syrup, unsalted butter, Bourbon, vanilla extract, salt, pecans

Directions:
Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
Position a rack in the bottom third of the oven and preheat to 400 degree.
Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
Bake until the pastry seems set, about 15 minutes.
Remove the foil and set the pie shell aside on a baking sheet.
Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
Arrange the pecans in pan and pour in the filing.
Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
Transfer the pie to a wire cooling rack.
Let stand until warm, or cool completely.
Store, covered, at room temperature for up to 2 days.
Serve at room temperature.
The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.
Raspberry Blackberry Smoothie
Category: drinks
By ashley

A delicious smoothie!

Ingredients:
1 small banana
½ cup blackberries
1 cup fresh raspberries
1 (6 ounce) container vanilla yogurt
1 tablespoon honey
4  ice cubes

Directions:
Place banana, blackberries, raspberries, yogurt, honey, and ice cubes into a blender. Blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 194.7
Fat: 1.7 g
Saturated fat: 0.8 g
Carbohydrates: 42.5 g
Sugars: 31.1 g
Dietary fiber: 7.3 g
Protein: 5.8 g
Cholesterol: 4.3 mg
Sodium: 58.6 mg