xiaoxl/recipe_data huggingface dataset:
Rory's Guaranteed Rise Sourdough Cinnamon Rolls
Category: bread
By kristi

This is my go-to recipe for cinnamon rolls, sticky buns, etc. The sourdough starter we use has been passed down for generations in my husband's family. It gives the rolls the characteristic sourdough punch that contrasts well with the sweet filling and frosting.

Ingredients:
4 cups all-purpose flour
1 cup fed sourdough starter
¾ cup lukewarm milk
¾ cup white sugar
1 teaspoon instant yeast
½ cup butter, melted and cooled
1  egg, at room temperature
½ teaspoon salt
½ cup butter, melted and cooled
1 cup brown sugar, or more to taste
3 tablespoons ground cinnamon
½ pound confectioners' sugar
1 (4 ounce) package softened cream cheese
¼ cup softened butter
1 teaspoon vanilla extract

Directions:
Mix 1 cup flour, starter, milk, white sugar, and yeast together in the bowl of a stand mixer. Let stand until spongy and bubbling, about 5 minutes. Add 1/2 cup butter, egg, and salt; stir to combine. Add remaining flour 1 cup at at time until a soft, slightly sticky dough forms. Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes. Place in a greased bowl. Cover with plastic wrap; allow to rest until doubled in size, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Punch dough down; transfer back to the floured surface. Roll into a square 1/4-inch to 1/3-inch thick. Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Roll dough up tightly; pinch seam together. Trim the edges and cut the log into 8 equal pieces using a sharp knife. Place rolls in the prepared baking pan. Cover with plastic wrap; let rise until not quite doubled in size, about 45 minutes. Bake in the preheated oven until golden brown, about 35 minutes. Remove from oven; cool for 20 minutes. Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract together until frosting is smooth and fluffy. Top each cooled roll with an equal amount of frosting.

Prep time: 45 mins
Cook time: 35 mins
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 893.6
Fat: 35.7 g
Saturated fat: 21.9 g
Carbohydrates: 134.4 g
Sugars: 75.4 g
Dietary fiber: 3.8 g
Protein: 11.8 g
Cholesterol: 117.1 mg
Sodium: 426.6 mg
Taste of Home Ultimate Chicken Sandwiches


Ingredients:
boneless skinless chicken breast halves, buttermilk, baking mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper, cayenne pepper, onions, lettuce leaves, tomatoes

Directions:
Pound chicken to 1/2 -in. thickness. Pour buttermilk into a large resealable plastic bag; add chicken. seal bag and turn to coat; refrigerate for 8 hours or overnight.
In a shall bowl, combine the biscuit mix, cornmeal, paprika,salt,poultry seasoning, garlic powder,pepper and cayenne. Remove chicken one piece at a time,allowing excess buttermilk to drain off. Discard buttermilk. Coat chicken with cornmeal mixture; place in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
Bake,uncovered. at 400F for 12 minutes. Turn chicken. Bake 8-12 minutes longer or until juices run clear and coasting is lightly browned. Serve on rolls with lettuce and tomato.
Kathy's Sugar Cookies


Ingredients:
butter, eggs, powdered sugar, sugar, cream of tartar, baking soda, salt, vanilla, flour

Directions:
Cream butter and sugars together.  Add eggs and oil.  Sift dry ingredients together and add to creamed mixture.  Mix until dough forms.  Refrigerate until cool.
Roll a teaspoon of dough into a ball and drop into sugar, roll to cover.  Place on an ungreased cookie sheet and press down with a small glass.  Bake at 350 degrees for 8 to 10 minutes.
Creamy Chicken and Rice Bake


Ingredients:
water, long-grain white rice, onion powder, ground black pepper, boneless skinless chicken breasts, cheddar cheese

Directions:
Mix soup, water, rice, onion powder and black pepper in shallow 2 qt baking dish. Stir in vegetables (if frozen, thawed under running water].
Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover
Bake at 375°F until chicken is cooked through and rice is tender – about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
Tip: For a toasty cheese topping – after baking, sprinkle the chicken with cheese, place dish under broiler for a few minutes and brown until cheese is golden.
Ranch-Style Party Dip
Category: appetizers-and-snacks
By NATALIE L

This variation of regular sour-cream ranch dip has been a hit at all the parties I've made it for. Makes a lot, and can be served with potato chips, veggies, or bread.

Ingredients:
2 (1 ounce) packages dry Ranch-style dressing mix
1 (16 ounce) jar mayonnaise
1 (16 ounce) container sour cream
1 (8 ounce) container cottage cheese
1 tablespoon lemon juice
1 teaspoon garlic salt
1 teaspoon onion powder
1 ½ teaspoons ground cayenne pepper

Directions:
In a large bowl, mix together dry ranch-style dressing mix, mayonnaise, sour cream, cottage cheese, lemon juice, garlic salt, onion powder and cayenne pepper. Chill in the refrigerator until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 5 cups

Calories: 115.7
Fat: 11.7 g
Saturated fat: 3 g
Carbohydrates: 1.8 g
Sugars: 0.2 g
Protein: 1.2 g
Cholesterol: 10.2 mg
Sodium: 236.6 mg
Tom Yum Shrimp


Ingredients:
shrimp, lemongrass, garlic cloves, ginger, chili sauce, cilantro, lime, green onions, shrimp paste, fish sauce, palm sugar

Directions:
Place the lemon grass, garlic, galangal, chili, cilantro, lime juice and zest, green onions, shrimp paste, fish sauce, oil and palm sugar in a foor processor and process.
Marinate the shrimp in the paste for at least 10 minutes.
Skewer the shrimp.
Grill until cooked, about 2-3 minutes per side.
Shrimp can be sauteed in oil if not grilled.
Twice Baked Jalapeño Potatoes


Ingredients:
potatoes, sour cream, plain yogurt, cream cheese, colby-monterey jack cheese, bacon bits, butter, milk, swiss cheese

Directions:
Wash potatoes and poke holes in them on the top for venting.
Microwave until a fork can be easily inserted into them.
When removed, let cool until barely warm so it is more easy to scoop out the potato into your mixing bowl, saving your potato skins.
Scoop out your potato and mix on all ingredients. (Your Jalapeno peppers should be de-seeded and diced.].
Scoop back into your potato skins.
Top with pre-sliced Swiss cheese.
Bake at 400 degrees until cheese is slightly browned on top.
Chinese Barbecued Chicken


Ingredients:
frying chickens, Heinz ketchup, Kitchen Bouquet, soy sauce, dry white wine, garlic, sugar, paprika, cinnamon, salt, pepper, lemon juice, honey, Heinz ketchup

Directions:
In a large bowl, thoroughly mix everything except chicken and basting sauce.
Add chicken making sure all pieces are well coated, cover bowl and refrigerate overnight.
For the basting sauce mix orange juice, lemon juice, pineapple juice and pour mixture into saucepan and bring to boil, reduce heat and simmer for 20 minutes.
Add honey, ketchup, duck sauce and mix thoroughly, set aside.
Preheat oven to 375 degrees.
Remove chicken pieces from marinade and.
discard excess marinade, place in baking dish and bake for 30 minutes.
Turn oven to broil and brush chicken with basting sauce and broil for 5 minutes until chicken browns on top.
Turn pieces over and brush again with basting sauce and brown other side.
Cheryl's Oatmeal-Chocolate Chip Cookies


Ingredients:
butter, sugar, light brown sugar, eggs, vanilla extract, quick-cooking oats, all-purpose flour, French vanilla instant pudding, baking soda, salt

Directions:
Preheat oven to 375 degrees.
In a large mixing bowl, cream butter and sugars.  Beat in eggs and vanilla.
Combine the oats, flour, pudding mix, baking soda and salt in another bowl.  Gradually add this mixture to the creamed mixture.  Stir in the chocolate chips and the nuts, if you are using them.
Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.  I use my Pampered Chef Cookie Scoop for this.  Bake for 12 minutes or until lightly browned.  Remove to wire racks to cool.
Weight Watchers Lunchbox Curried Chicken Pasta Salad


Ingredients:
plain yogurt, mayonnaise, curry powder, curry powder, dry penne pasta, skinless chicken breasts, red bell pepper, cucumber, plum tomato, spring onions, fresh coriander

Directions:
Put the yoghurt and mayonnaise in a bowl and stir in the korma and curry powder.
Cook the pasta.
Meanwhile, dice the chicken breast meat, red bell pepper, cucumber and tomatoes (if using them]. Finely slice the spring onions.
When the pasta is cooked, drain it thoroughly and pour cold water over it for a few minutes to cool it. Drain it again.
Add the pasta, chicken and vegetables to the bowl and stir well. Season with salt and pepper if desired.
Top with chopped fresh coriander/ cilantro (or if you like coriander as much as I do, mix some in, then sprinkle some more over the top]!
Thanksgiving Spinach Salad
Category: salad
By J. Dub

I serve this spinach salad every year for our Thanksgiving dinner. The flavor of the apples and cinnamon make it great for the season. It's very quick and easy to prepare, too!

Ingredients:
¾ cup sweetened dried cranberries, chopped
1  McIntosh apple - peeled, cored, and diced
½ small red onion, finely chopped
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon chili powder
½ teaspoon ground cinnamon
1 (6 ounce) bag baby spinach, torn into bite-sized pieces

Directions:
Mix cranberries, apple, onion, lemon juice, honey, chili powder, and cinnamon together in a large bowl. Let rest for flavors to blend, about 20 minutes. Add spinach and toss to coat.

Prep time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 114.7
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 30 g
Sugars: 22.1 g
Dietary fiber: 3.5 g
Protein: 1.5 g
Sodium: 41.2 mg
Vanilla Bean Infused Hot Chocolate


Ingredients:
heavy cream, vanilla beans, bittersweet chocolate, sugar

Directions:
In a heavy large saucepan, heat the milk and cream over medium heat until hot, but not boiling. Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Using the side of the knife, scrape the seeds. Place seeds and vanilla pods into the hot milk mixture. Cover and chill. Allow the vanilla pods to infuse their flavor into the milk for at least 2 hours. Or, transfer mixture to a container with a tight-fitting lid and chill in the refrigerator overnight. Remove the vanilla pods and using two fingers press the milk out of the bean to extract all the seeds; discard.
When ready to make the hot chocolate, heat the milk mixture over medium heat until hot, but not boiling. Add the chocolate. Whisk until the mixture is smooth and chocolate is melted. Add sugar to sweeten, if you like. Top with whipped cream. Makes 15 servings (about 4 ounces each].
Simple Chili
Category: soups-stews-and-chili
By Teresa Jeffries

This is delicious on a cold wintry day.  Add fresh cornbread and salad for a great meal.

Ingredients:
2 tablespoons vegetable oil
1 pound lean ground beef
1 cup chopped onion
2 cloves garlic, chopped
2 (15 ounce) cans kidney beans
1 (28 ounce) can crushed tomatoes
2 tablespoons chili powder
1 tablespoon distilled white vinegar
salt to taste
ground black pepper to taste

Directions:
In a 2 quart saucepan, brown hamburger in vegetable oil.  Add onion and garlic, and cook until the onion is soft.  Pour off any excess fat. Stir in beans, crushed tomatoes, chili powder, and vinegar.  Salt and pepper to taste.  Heat to boiling, and reduce heat.  Cover, and simmer 30 minutes.

Cook time: 35 mins
Total time: 35 mins
Yields: 8 servings

Calories: 315.8
Fat: 16.2 g
Saturated fat: 5.3 g
Carbohydrates: 26.5 g
Sugars: 1 g
Dietary fiber: 9.4 g
Protein: 17.8 g
Cholesterol: 42.6 mg
Sodium: 415.7 mg
Fruity Crisp Bars


Ingredients:
butter, marshmallows

Directions:
Place butter and marshmallows in a large microwave safe bowl, and put in microwave, and heat for 30 seconds. Turn the bowl and heat for another 30 seconds. Stir the ingredients together. Continue heating until completely melted.
Stir in cereal and press mixture into a 9x13 inch cake pan. Let set for at least 30 minutes, and cut into bars.
Cranberry Jam Bars
Category: desserts
By RuthE

Cranberries are one of only three fruits native to North America, so what could be better to help celebrate an authentic Thanksgiving? The dough and jam can be made 3 days ahead and chilled separately. Great for Christmas, too.

Ingredients:
1 (12 ounce) package fresh or frozen cranberries (not thawed if frozen)
⅔ cup white sugar
½ cup water
1 ½ cups all-purpose flour
1 cup rolled oats (not quick-cooking)
⅔ cup chopped pecans or walnuts
¾ cup packed light brown sugar
¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup unsalted butter at room temperature - cut into 1-tablespoon chunks

Directions:
Bring cranberries, sugar, and water to a boil in a saucepan over medium heat, stirring frequently. Reduce heat and simmer, stirring and mashing cranberries, until mixture is very thick, about 15 minutes. Cool completely, about 30 minutes. Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch square baking pan with foil and spray with cooking spray. Pulse flour, rolled oats, pecans, brown sugar, baking powder, salt, cinnamon, and nutmeg in a food processor 3 times to mix. Add butter and pulse until mixture begins to clump. Firmly press half of dough evenly in bottom of prepared pan. Spread with jam, then sprinkle on remaining dough and gently press into an even layer. Bake until golden brown, 45 to 50 minutes. Cool completely in pan on a rack. Lift foil to remove pastry from pan and cut into bars.

Prep time: 25 mins
Cook time: 1 hr
Total time: 2 hrs 45 mins
Yields: 18 servings

Calories: 200.9
Fat: 8.5 g
Saturated fat: 3.6 g
Carbohydrates: 30.4 g
Sugars: 17.3 g
Dietary fiber: 2 g
Protein: 2.2 g
Cholesterol: 13.6 mg
Sodium: 89.2 mg
Spinach Fritters (Rachael Ray)


Ingredients:
frozen chopped spinach, onion, eggs, flour, ground cumin, olive oil

Directions:
In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.
Easy Almond Cakes


Ingredients:
flour, sugar, unsalted butter, eggs, salt

Directions:
Preaheat oven to 350°F Spray 2 9-inch pie pans with non-stick cooking spray.
In a large bowl, stir together flour, sugar, butter, eggs, almond extract and salt. Divide batter evenly between two pans and sprinkle each with half the almonds. Bake until light brown around edges, about 30 minutes.
Serve warm or at room temperature.
Richmond Potato Salad


Ingredients:
mayonnaise, yellow mustard, sweet pickle juice, salt, pepper, ground celery seed, sugar, onion, celery ribs

Directions:
"In large bowl, mash egg yolks, incorporate into the mayonnaise.  Add mustard, sweet pickle juice, salt, pepper, ground celery seeds and sugar.  Add onions, celery and potatoes; mix to desired consistency."
Pigs In A Puff Pastry Blanket


Ingredients:
all-purpose flour, puff pastry, Dijon mustard, egg, salt, pepper

Directions:
Preheat oven to 425 degrees.
Lightly dust a work surface with flour and roll out the puff pastry to about 1/8-inch thick.
Cut the dough into small triangles 2 inches wide along one side.
Brush the sausage pieces with the mustard.
Place a sausage along one edge of the puff pastry and roll it around the sausage.
Brush with some of the egg wash and sprinkle with salt and pepper.
Repeat with all the sausages and puff pastry triangles.
Transfer to a parchment-lined baking sheet and bake for about 20 minutes.
Serve warm.
Makes about 24 appetizers.
Zucchini Parmigiana
Category: world-cuisine
By SHIVERDEN

Zucchini parm, mmmmmmm.

Ingredients:
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon chopped fresh basil
½ teaspoon dried oregano
3 large zucchinis, sliced
8  egg whites, divided
3 cups ricotta cheese
¼ cup fresh parsley, chopped
3 cups tomato sauce
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a medium baking sheet. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture. Bake 45 minutes in the preheated oven. Serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 238
Fat: 9.2 g
Saturated fat: 5.3 g
Carbohydrates: 20.6 g
Sugars: 7.3 g
Dietary fiber: 3.3 g
Protein: 19.9 g
Cholesterol: 29.1 mg
Sodium: 1014.9 mg
Slow Cooker Orange Chicken Breasts


Ingredients:
chicken breasts, sour cream

Directions:
Season the chicken breasts with salt and pepper.
Heat a large sauté pan and add a couple of tablespoons of oil.
Sear the chicken, skin side down, until well browned.
Turn and brown the other side.
Place the chicken breasts into the slow cooker and add the orange juice concentrate.
Don't dilute with water.
Cook for 3 hours on high or 5 to 6 hours on low.
Remove the chicken and keep it warm.
Degrease the sauce with a ladle and stir the sour cream into the sauce.
Serve each chicken breasts with some of the sauce poured over the top.
Blue-Ribbon Cheesecake


Ingredients:
graham cracker crumbs, butter, cinnamon, sugar, cream cheese, eggs, vanilla extract, salt, sour cream

Directions:
Preheat oven to 350 degrees F. In a 13" X 9" ceramic or glass baking dish, mix crumbs, butter, cinnamon, and 1/2 cup of the sugar until crumbs are moistened.  Reserve 1 cup of the crumb mixture.  Press remaining mixture firmly onto the bottom of dish.
In a large mixing bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 teaspoons of salt, and remaining sugar until creamy, about 3 minutes.  Add sour cream; beat 30 seconds or until blended.
Pour cream cheese mixture over the crumb crust and spread evenly.  Bake 20 minutes.  Remove cheesecake from oven and sprinkle with reserved crumb mixture.  Return to oven; bake 10 minutes longer.  Turn off oven and leave cake inside the oven for 1 hour.  Remove the cake and cool completely on a wire rack.  Cover and refrigerate until well chilled, at least 3 hours or overnight.
Suzanne's Rolls


Ingredients:
milk, shortening, warm water, sugar, eggs, flour, salt, sugar

Directions:
Scald 2 cups milk. Add 2 TBS shortening.
Dissolve 2 yeast cakes in 1/2 cup warm water with 1 TBS sugar.
Add 3 beaten eggs to cool milk.  Stir in flour, salt and 1/3 cup sugar. Stir all this with spoon. (No forks allowed, according to my mother-in-law, but I just put it all in my mixer.]  Dough will be sticky.
Let sit one hour and roll out and make into rolls.
Let rise 1 hour and cook in oven 375 degree for 20 minutes.
Upside-Down Ooey Gooey Chocolate Cupcakes


Ingredients:
butter, margarine, brown sugar, water, walnut halves, cake flour, baking soda, salt, margarine, shortening, white sugar, egg, vanilla, water, 1% low-fat milk, sweetened condensed milk, butter

Directions:
Set oven to 350 degrees.
Grease very well, 12 muffin cups.
In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
Cream 1/4 cup butter (or shortening if using].
Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
Beat in egg and vanilla.
Blend in dry ingredients alternately with the 1/2 cup water (or milk if using], beginning and ending with the dry ingredients.
Fill the muffin cups 1/2 full with the batter.
Bake for 20-25 minutes, or until the cupcakes test done.
Remove from the muffin tins, let cool INVERTED on wire racks.
In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes].
Stir in 2 Tbsp butter; keep warm.
Spread on the sides of cup-cakes.
ENJOY!
A Bacon Cheddar Western Omelette With Bacon on the Side


Ingredients:
eggs, milk, black pepper, red onion, green pepper, cheddar cheese, bacon

Directions:
First place the 10 pieces of bacon on the griddle pan grill. Cook the bacon, then remove it from the grill and set it aside.
Next thing you need to do is crumble up  like 4 pieces of bacon into little pieces, then cut up the red onions, and green peppers.
Then beat the 2 large eggs into a small bowl, adding the milk, cheddar cheese, black pepper, red onions, green peppers, and the bacon crumble. Stir all the ingredients up in the bowl.
Spray your griddle pan grill with non stick butter or regular butter then place your omelette mixture on the grill. Check your omelette constantly so it wont burn, let it cook for about 7 minutes on each side depending on your taste.
Place the remainder bacon slices on your plate, then put the omelette on your plate and enjoy.
Microwave Mushroom & Cheese Risotto


Ingredients:
butter, onion, garlic clove, arborio rice, rice, chicken broth, dry white wine, broth, cheddar cheese

Directions:
Place butter in 9-inch square glass baking dish. On HIGH: Melt butter. Add mushrooms, onions and garlic. Stir to coat. Cook, uncovered, for 5 minutes.
Add rice, chicken broth and wine (if used]. Cook uncovered, until rice is tender (about 20 to 30 minutes]. Stir once halfway through cooking. If rice isn't moist enough, add more broth towards the end.
Remove from microwave. Stir in Cheddar. Let stand 5 minutes.
Sprinkle with Parmesan and parsley if desired.
Steamed Mussels II
Category: seafood
By STEPHANO

Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.

Ingredients:
2 tablespoons butter
¼ cup shallots, minced
¾ cup dry white wine
3 pounds mussels, cleaned and debearded
½ cup chopped fresh parsley
ground black pepper to taste

Directions:
In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

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

Calories: 158.1
Fat: 6.6 g
Saturated fat: 3.7 g
Carbohydrates: 5.4 g
Sugars: 1.9 g
Dietary fiber: 0.3 g
Protein: 10.7 g
Cholesterol: 42 mg
Sodium: 195.6 mg