xiaoxl/recipe_data huggingface dataset:
Easy Refrigerator Cookies
Category: desserts
By Julie Brooks

Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!

Ingredients:
1 cup butter
1 cup white sugar
1 cup packed brown sugar
2  eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons ground cinnamon
1 teaspoon salt
½ cup chopped walnuts

Directions:
In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight. Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.

Yields: 7 dozen

Calories: 123.2
Fat: 5.6 g
Saturated fat: 2.9 g
Carbohydrates: 17.1 g
Sugars: 9.9 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Cholesterol: 20.5 mg
Sodium: 121.6 mg
ENERGY BERRY BITES


Ingredients:
coconut flakes, flax seed, wheat germ, rolled oats, peanut butter, sunflower seeds, sea salt

Directions:
In a small skillet over medium heat, toast coconut flakes until golden brown about 3 minutes, stirring constantly.
Place flaxseed in a spice grinder and process until evenly ground.
In a medium bowl, combine all the ingredients; stir until well blended.
Cover and chill for 30 minutes. Remove from the refrigerator and slightly wet hand to roll the mixture into 1 1/2-inch balls. Place on a baking sheet lined with a silicone mat and return to the fridge.
Hot and Spicy Gingersnaps


Ingredients:
flour, baking soda, ginger, cinnamon, ground cloves, salt, cayenne pepper, unsalted butter, light brown sugar, sugar, molasses, sugar

Directions:
Preheat oven to 350.
Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
Beat the butter in a mixing bowl until fluffy.
Add brown sugar and 1/2 cup sugar and blend.
Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
Add the flour mixture 1/3 at a time and combine well after each addition.
Spread 4 tablespoons of sugar on a small plate. Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until nicely browned. Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
*A helpful hint from the JL --  use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.
Apple & Peach Pies


Ingredients:
caster sugar, olive oil flavored cooking spray, egg

Directions:
Preheat oven to 200°C Combine the apple, peach and 2 tablespoons of sugar in a medium bowl. Spray four 185ml (3/4-cup] capacity ramekins or ovenproof dishes with olive oil spray to lightly grease.
Divide the apple mixture evenly among the prepared ramekins.
Use a 9cm-diameter round pastry cutter to cut 4 discs from the pastry. Place a pastry disc on top of each ramekin and gently press the edges to seal. Use a fork to prick the pastry of each pie. Brush the pies with egg and sprinkle over the remaining sugar.
Place the pies on a baking tray and bake in oven for 20-25 minutes or until the pastry is golden brown. Serve the pies immediately with cream.
Baked Pineapple Breakfast Casserole


Ingredients:
butter, sugar, salt, eggs, crushed pineapple, cinnamon

Directions:
Cream butter and sugar., Add eggs, beat., Add other ingredients., Place in 1 1/2 quart casserole dish., Sprinkle cinnamon to top before putting in oven., Bake 40-50 minutes at 325°F.
French Silk Chocolate Pie I
Category: desserts
By Ruth

This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.

Ingredients:
½ cup butter, room temperature
¾ cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2  eggs
1  prepared 8 inch pastry shell, baked and cooled

Directions:
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell. Refrigerate at least 2 hours before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 1 8-inch pie

Calories: 293.7
Fat: 20.6 g
Saturated fat: 10.6 g
Carbohydrates: 27.3 g
Sugars: 19 g
Dietary fiber: 1.3 g
Protein: 3.2 g
Cholesterol: 77 mg
Sodium: 182.7 mg
Mini Apple Pies (Sandra Lee)


Ingredients:
whole wheat tortillas, milk, sugar

Directions:
1. Pre-heat oven to 350°F
2. Warm the tortillas in a microwave to make them pliable. Divide the apple filling between the 4 tortillas. Fold in ends and then roll up each tortilla.
3. Place on an un-greased baking sheet and make slashes to allow stem to vent. Brush tops with milk and sprinkle with sugar.
4. Bake for 20 minutes or until lightly browned.
Crock Pot Chocolate Candy


Ingredients:
roasted unsalted peanuts, peanuts, German chocolate bars

Directions:
"put all ingredients into a 4 - 5 quart crock-pot in the order listed.  cover and cook for 3 hours on low  (do not open]  turn off and cool for 30 minutes.  mix well until all chocolate is dissolved and then pour onto buttered  cookie sheets or drop by spoonfuls onto wax paper.  cool. if you pour onto cookie sheets use a spatula to lift and then break into pieces."
Georgia Chili


Ingredients:
lean ground beef, onion, chili powder, shortening, tomato juice, celery, green pepper, tomatoes, kidney bean

Directions:
Season ground beef with salt and pepper to taste.
Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening.
Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder.
Simmer slowly for 45 minutes, or until vegetables are tender.
(If mixture cooks down, add more tomato juice or water].
Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.
Spicy Honey and Garlic Quail


Ingredients:
quail, garlic cloves, sambal oelek, honey, soy sauce, brown sugar

Directions:
Note: I make it this way for my family which still has a nice kick, if it is for a party or just me I use 1/4 cup sambal oelek as I like it really spicy so adjust amount for heat.
Cut quail in half length ways. Combine all marinade ingredients in a storage container or large bowl marinate several hours or over night.
Preheat oven to 190°C place quail on wire rack over baking dish, reserve marinade,.
cook quail for approximately 25 minutes or until browned and crisp and cooked through, brush with marinade a couple of times during cooking.
Can be made as a starter for 4 or a main course for 2. You can also double ingredients for 4, as a main.
Serve over deep fried vermicelli noodles with stir fried vegetables.
This is also a good marinade for chicken wings or drumsticks.
The Old Cuban


Ingredients:
lime juice, mint leaves, rum

Directions:
Muddle lime juice, simple syrup, and mint., Add rum and bitters and shake with ice., Strain into a cocktail glass and fill with champagne., Garnish with a sugar-dried vanilla bean and mint.
Mocha Brownie Cookies With Coffee Frosting


Ingredients:
butter, buttermilk, baking soda, sugar, egg, baking powder, vanilla, flour, flour, powdered sugar, butter, brewed coffee

Directions:
Combine all ingredients in order listed, mix well., Drop by tbsp onto ungreased baking sheets., Bake at 350°F for 10 minutes., Cook and frost., For frosting:, Combine first 3 ingredients., Gradually blend in coffee until desired spreading consistency is reached.
Tapioca Pearls in Rose Jelly


Ingredients:
tapioca, tapioca, water, agar-agar, granulated sugar, rose wine, rose water

Directions:
Cook tapioca pearls until translucent; cool.
Place agar agar in pot with water and let stand for few minutes.
When the agar agar has become sticky, add sugar and start to cook. Boil for 7-8 minutes, until the liquid has reduced to about one third of the original amount. Stir in the rose wine.
Put the pot in a cold water bath and continue to stir as the mixture cools.
When cool strain the tapioca pearls and add to the agar agar.
Place the mixture in a mold and allow to cool in the refrigerator or an ice water bath.
PB Banana Oat Smoothie
Category: breakfast-and-brunch
By safinabakes1231

This smoothie is smooth and creamy, the perfect consistency, just like a smoothie should be! You will taste hints of honey, vanilla, peanut butter, and banana. The smoothie is very filling and great for breakfast or on the go!

Ingredients:
1  banana, broken in half
1 cup ice
¼ cup old-fashioned rolled oats
½ cup vanilla yogurt
½ cup skim milk
1 ½ tablespoons peanut butter
1 teaspoon honey, or to taste
1 teaspoon ground cinnamon, or to taste

Directions:
Put banana, ice, oats, yogurt, skim milk, peanut butter, honey, and cinnamon, respectively, in a blender; blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 499.3
Fat: 15.7 g
Saturated fat: 4 g
Carbohydrates: 76.4 g
Sugars: 46 g
Dietary fiber: 7.8 g
Protein: 20.4 g
Cholesterol: 8.6 mg
Sodium: 254.6 mg
French Lemon Chicken


Ingredients:
lemon, garlic, olive oil, boneless chicken breasts, fresh thyme, dried thyme, granulated sugar, white wine, brandy, fresh parsley

Directions:
Grate enough peel from lemon to make 1 tbsp (15 mL]. Remove any remaining peel and white pith from lemon and cut flesh into thin slices.
Separate garlic into cloves, cut off root ends but do not peel. Add to chicken stock in a pot and bring to boil. Simmer three minutes. Strain stock and reserve. Peel garlic cloves. If garlic cloves are large, cut in half lengthways.
Preheat oven to 450°F (230°C].
Heat oil in a skillet over medium heat. Season breasts with salt, pepper and thyme, and fry skin-side-down four to five minutes or until golden brown. Turn over and fry second side for one minute. Remove breasts.
Place skin-side-up in oiled ovenproof dish that fits chicken snugly. Discard fat from skillet.
Scatter lemon slices and garlic cloves around chicken. Sprinkle sugar on lemon slices.
Meanwhile, add wine to skillet, bring to boil, reduce by half.
Stir in stock, brandy and grated zest and bring to a boil, stirring.
Add cream and continue to boil until slightly thickened, about five to eight minutes.
Stir in parsley.
Bake chicken for 15 to 20 minutes or until it is tender but not dry. Remove chicken and any lemon bits to serving platter. Scatter over garlic cloves. Remove any fat and pour any juices into sauce.
To serve, pour sauce over chicken.
Kedgeree
Category: breakfast-and-brunch
By HELENUK

A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.

Ingredients:
2 cups uncooked basmati rice
2  eggs
4 ounces smoked haddock, or other white fish
1  bay leaf
1 cup milk, or as needed
1 tablespoon butter
1 teaspoon curry powder
4  green onions, chopped
¼ cup frozen green peas
salt and pepper to taste
½ cup low-fat plain yogurt

Directions:
Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf. Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 976.6
Fat: 17.2 g
Saturated fat: 8.2 g
Carbohydrates: 162.9 g
Sugars: 12.6 g
Dietary fiber: 3.1 g
Protein: 43.7 g
Cholesterol: 258.4 mg
Sodium: 662.9 mg
Honey Crusted Chicken


Ingredients:
paprika, honey, boneless skinless chicken breasts

Directions:
Preheat oven to 375. Lightly coat a small baking dish with cooking spray.
In a small bowl, crush the crackers. Add the paprika and stir to mix well.
Brush 1 teaspoons honey on each side of the chicken breasts. Dredge the chicken through the cracker mixture, coating both sides.
Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20-25 minutes. Serve immediately.
Caprese Tart


Ingredients:
mozzarella cheese, roma tomatoes, olive oil, fresh basil, pepper

Directions:
Place pie shell in pie plate., Cover shell with a layer of cheese,basil, and pepper., Layer with tomato slices & more pepper., Repeat. End with layer of tomatoes & pepper., Pour olive oil over the top., Bake 45 minutes or until cheese is melted & tomatoes begin to shrivel.
Blue Apple Salad


Ingredients:
granny smith apples, blue cheese, cucumber, walnuts, red onion, craisins, white raisins

Directions:
Cook the bacon and crumble and set aside.
Julienne apples and toss with your lemon juice to prevent fruit from turning brown.
Toss in the remaining ingredients including bacon and top with dressing.
Chill and Eat.
Jessica's Mix and Match Chocolate Chip Cookies


Ingredients:
butter, granulated sugar, brown sugar, vanilla, eggs, flour, baking soda, salt, chocolate chips

Directions:
Preheat oven to 350°.
Mix butter, sugars, vanilla and eggs in large bowl.
Stir in the flour, baking soda and salt.
Stir in Chocolate Chips.
Drop dough by desired size on an un-greased cookie sheet.
Bake 8-9 minutes no more! They might not looked cooked all the way but trust me they will be PERFECT.
Cool on wire rack or paper towels.
Grandma's Italian Eggplant Parmigiana
Category: world-cuisine
By Daddy's Kitchen

This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.

Ingredients:
2 medium Italian eggplants, peeled and cut into 1/4-inch slices
2 cups all-purpose flour, sifted
3 tablespoons sea salt, or to taste
1 tablespoon ground black pepper, or to taste
5  eggs, room temperature
3 tablespoons water, room temperature
½ cup extra-virgin olive oil, or as needed
2 cups freshly grated Pecorino-Romano cheese, divided
40 ounces Italian-style tomato sauce
2 cups freshly grated Parmesan cheese
30 ounces freshly grated mozzarella cheese

Directions:
Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight. Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat. Beat eggs and water together using a fork in a small bowl. Season with salt and pepper. Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying. Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes. Preheat the oven to 375 degrees F (190 degrees C). Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers. Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.

Prep time: 30 mins
Cook time: 50 mins
Total time: 9 hrs 35 mins
Yields: 12 servings

Calories: 568.9
Fat: 32.7 g
Saturated fat: 14.8 g
Carbohydrates: 33.1 g
Sugars: 7.9 g
Dietary fiber: 5.3 g
Protein: 35.6 g
Cholesterol: 145.9 mg
Sodium: 2463.2 mg
Guacamole (Vegan)


Ingredients:
avocado, lime, juice of, coconut cream, red onion, garlic clove, dried ancho chile powder, salt, black pepper, red onion, fresh cilantro

Directions:
Prep all your ingredients first except for the avocado.
Peel and pit the avocado and place the flesh in a non-reactive bowl with the lime and lemon juice.
Mash the avocado with the juices then stir in the remaining ingredients. Taste test.
Garnish with red onion slivers and fresh cilantro. If not serving immediately, cover the top of the guacamole with a piece of wax paper or plastic wrap.
Note: I find it best to prepare guacamole right before serving.
Garlic Brown Sugar Chicken


Ingredients:
brown sugar, boneless skinless chicken breasts, garlic clove, salted butter, salt, pepper

Directions:
Melt the butter in a frying pan.
Brown the garlic in the butter.
Add chicken breasts to garlic and butter and cook thoroughly, adding salt and pepper as you like it.
When chicken is fully cooked add brown sugar on top of each breast, or just sprinkle over if using smaller pieces.
Allow the brown sugar to melt into the chicken (about 5 minutes].
Serve with your favorite carb, and veggie or salad.
Chicken, Feta Cheese, and Sun-Dried Tomato Wraps
Category: world-cuisine
By SMPETER

The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!

Ingredients:
2 (4 ounce) skinless, boneless chicken breast halves
¼ cup sun-dried tomato dressing
8  sun-dried tomatoes (not oil packed)
1 cup boiling water
⅓ cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4  (10 inch) whole wheat tortillas
¼ cup sun-dried tomato dressing

Directions:
In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours. Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices. Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done. Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing.  Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

Prep time: 15 mins
Cook time: 30 mins
Total time: 3 hrs 45 mins
Yields: 4 servings

Calories: 323.8
Fat: 14.2 g
Saturated fat: 3.3 g
Carbohydrates: 34.1 g
Sugars: 5.5 g
Dietary fiber: 4.1 g
Protein: 20.7 g
Cholesterol: 44.1 mg
Sodium: 901.6 mg
Chilled Cucumber and Wood Ear Mushroom Salad
Category: salad
By MyNutriCounter

Nutritionally boost your day with this chilled cucumber and wood ear mushroom salad. It's an effective way of getting flavor and nutrients rolled up into one meal. Wood ear mushroom, commonly sold in Asian markets, is a dear ingredient-mate of the cucumber in the cooking of this tantalizing salad.

Ingredients:
½ ounce dried wood ear mushrooms
1 tablespoon lime juice
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
1 teaspoon palm sugar
½ teaspoon chopped Thai chile pepper
1  Japanese cucumber, thinly sliced
1 teaspoon sesame seeds

Directions:
Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool. Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

Prep time: 5 mins
Cook time: 2 mins
Total time: 1 hr 22 mins
Yields: 2 servings

Calories: 94
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 6.2 g
Sugars: 3.7 g
Dietary fiber: 1.5 g
Protein: 1.7 g
Sodium: 447.4 mg
Mcklusky Noodles


Ingredients:
Polish sausage, butter, sauerkraut

Directions:
Bring noodles to a boil., Drain., Add butter, sauerkraut and sausage., Fry slowly in pan.
BUTTERFINGER BACON


Ingredients:
bacon, light brown sugar, roasted peanuts

Directions:
Preheat an oven to 350F., Line a baking tray with parchment paper., Lay the strips of bacon on the tray., Rub a tablespoon of brown sugar on the top of each strip., Sprinkle 2 tsp of peanuts on each strip., Sprinkle 2 tsp of cacao nibs on each strip., Cook for 20-25 minutes until the bacon is brown and the sugar has caramelized., Remove from the oven and allow to cool for 10-15 minutes., Serve while still warm.
Dutch Stewed ' Cinnamon'  Pears (Stoofpeertjes)


Ingredients:
pear, cloves, fresh lemon rind, cinnamon sticks, brown sugar, red wine, black currant liqueur

Directions:
Peel the pears and leave whole.
Stab the lemon rind with the cloves.
Put the pears, lemon zest, cinnamon sticks and sugar in a large pan and pour in the red wine and liqueur.
Add enough water to just cover the pears.
Bring to the boil and leave the pears to simmer, covered, for 2.5 hours until tender.
Serve: Lift the pears carefully out of the pan, serve on a plate with some cinnamon ice cream and thick whipped cream.
Air Fryer Apple Crumble
Category: uncategorized
By Yoly

An easy recipe with a delicious golden brown crumble. The best part is you don't have to heat up the kitchen or tie up your oven because this crumble is air fried instead of baked. We love this served warm with a scoop of ice cream.

Ingredients:
1 cup all-purpose flour
½ cup white sugar
¼ cup cold salted butter, cubed
½ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon ground nutmeg
cooking spray
2 ½ cups peeled, cored, and diced apples

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Place flour, sugar, and butter in a medium bowl. Use your hands to mix until crumbly. Stir in cinnamon, baking powder, and nutmeg. Spray two 4 1/2-inch ramekins with nonstick cooking spray. Add some crumble to the bottom of ramekins; top with some apples. Repeat 2 more times, ending with mounded crumble on top. Cover the ramekins with large pieces of foil, tucking ends underneath to prevent it from flying off. Air fry until apples are tender, 16 to 20 minutes. Remove foil and air fry until crumble is golden brown, 2 to 4 more minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 709.7
Fat: 24 g
Saturated fat: 14.8 g
Carbohydrates: 120.2 g
Sugars: 66.5 g
Dietary fiber: 5.8 g
Protein: 7.1 g
Cholesterol: 61 mg
Sodium: 288.3 mg