xiaoxl/recipe_data huggingface dataset:
MMMMMMMMilky Way Cake


Ingredients:
butter, water, eggs, evaporated milk, butter, evaporated milk

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a bundt pan or use Bakers Joy spray.
Melt Milky Way bars in evaporated milk, set aside to cool.
In a large bowl blend cake mix, water, butter and eggs.
Blend at low speed for 1 minute.
Beat at medium speed for 3 minutes, then add melted candy mixture.
Beat at medium speed for 2 more minutes.
Pour into prepared pan and bake for 45-55 minutes.
Cool in pan on wire rack for 15 minutes.
Place cake on plate.
Glaze or sprinkle with confectioners sugar.
Glaze: In a small saucepan over low heat melt Milky way bars, butter and evaporated milk.
Stir until melted and smooth.
Cool slightly and pour over cake.
Buttermilk Salad Dressing Mix


Ingredients:
salt, garlic powder, dill weed, parsley flakes, buttermilk, sour cream, mayonnaise

Directions:
"For Salad Dressing: Mix with buttermilk and mayonnaise.  For Dip: Combine the mix with sour cream and mayonnaise."
En-Light-Ened Chocolate Chip Cookies


Ingredients:
unbleached all-purpose flour, baking soda, salt, brown sugar, granulated sugar, margarine, unsweetened applesauce, eggs, vanilla

Directions:
Preheat oven to 350°F
Combine flour, soda and salt in small bowl; set aside.
Beat both sugars and Fleischmann's with electric mixer on medium-high speed until well combined.
Add applesauce, eggs and vanilla; beat until well blended.
Gradually stir in flour mixture just until blended. Stir in morsels.
Spray baking sheet with cooking spray.
Drop batter by rounded tablespoons onto baking sheet 2 inches apart.
Bake 12 to 17 minutes or until golden brown.
Cool 1 minute on cookie sheet; transfer to wire rack, cool completely.
Store in covered container.
Easy Pickled Beets


Ingredients:
beets, vinegar, sugar, water, cinnamon, salt, ground cloves

Directions:
Boil beets for approx., 15-20 minutes., Drain and pour cold water over them., Peel skin off and cut roots& tops off., In a sauce pan add remaining ingredients, stir., and add beets, bring to a boil., Simmer for 5 minutes., Chill., Good for 1 month in refridgerator.
Cheeseburger Pitas


Ingredients:
ground beef, onion, green pepper, long grain rice, tomato sauce, Worcestershire sauce, salt, pepper, cheddar cheese

Directions:
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes.
Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon 1/2 cup into each pita half.
Seven Layer Cookies


Ingredients:
margarine, graham cracker crumbs, coconut, chocolate chips, pecans, sweetened condensed milk

Directions:
Melt margarine in 9 x 13 inch pan.
Sprinkle graham cracker crumbs over margarine.
Sprinkle coconut, chocolate chips, butterscotch morsels and pecans in that order.
Pour sweetened condensed milk over this mixture.
Bake at 350° for 30 minutes.
Cool and slice into squares.
Courgette Salad


Ingredients:
courgettes, olive oil, lemon juice, lime juice, clear honey, poppy seeds, garlic clove

Directions:
Grate the courgettes on the coarse side of your grater.
Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove.
Add salt and pepper to taste.
Serve as soon as possible (or it will get too watery].
Shrimp


Ingredients:
shrimp, garlic, salt

Directions:
add oil., fry garlic., add salt., add shrimp.
Asian Style Paper Wrapped Chicken
Category: appetizers-and-snacks
By seanbhalliday

Paper-wrapped chicken like in a pu pu platter. It is called 'Paper Wrapped' although it is actually wrapped in aluminum foil. This is one of the best appetizers I have ever had at an Asian restaurant and this is my attempt to duplicate it. It goes very well on the pu pu platter.

Ingredients:
2 tablespoons soy sauce
1  green onion, finely chopped
1 tablespoon hoisin sauce
1 tablespoon vegetable oil
1 tablespoon white wine
1 tablespoon cornstarch
1 teaspoon white sugar
1 teaspoon minced fresh ginger
1 teaspoon chopped garlic
¼ teaspoon Chinese five-spice powder
salt and ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
1 cup peanut oil for frying, or as needed
18  6x6-inch squares of aluminum foil, or as needed

Directions:
Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours. Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil. Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering. Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.

Prep time: 30 mins
Cook time: 10 mins
Total time: 2 hrs 40 mins
Yields: 18 appetizers

Calories: 149.7
Fat: 7.6 g
Saturated fat: 1.4 g
Carbohydrates: 4 g
Sugars: 1.6 g
Dietary fiber: 0.2 g
Protein: 15.2 g
Cholesterol: 39.1 mg
Sodium: 376.4 mg
Lemony Snap Peas With Variations


Ingredients:
water, sugar snap peas, lemon zest, fresh lemon juice, olive oil, Dijon mustard, sugar, kosher salt, fresh ground black pepper, shallot

Directions:
In a large Dutch oven, bring the 8 cups of water to a boil; add peas and cook until crisp-tender, about 30 seconds.
Drain and plunge peas into the ice water bath to stop them from cooking; drain again and slice peas in half diagonally.
In a medium bowl, combine lemon zest and the remaining ingredients with a whisk; add peas and toss gently to coat in sauce.
Radish and Feta variation:  Prepare the base recipe, but only use 1/8 teaspoon of the salt.  Add 1/2 cup thinly sliced radishes, 1/3 cup crumbled feta (1 1/2 oz], and 3 tablespoons chopped fresh mint or basil to the pea mixture.  Adds about 30 calories.
Israeli Couscous and Dill variation:  Heat 2 teaspoons olive oil in a saucepan, over medium heat, and saute 2/3 cup Israeli couscous, for 3 minutes.  Add 1 cup water, bring to a boil, cover, reduce heat, and simmer 10 minutes.  Drain and rinse.  Prepare the base recipe with 6 ounces of peas, increase the salt to 1/2 teaspoon and substitute 1/2 teaspoon minced garlic for the shallot.  Combine pea mixture, couscous, and 1 tablespoon minced fresh dill.  Top with 2 tablespoons shaved Parmesan cheese.  Adds about 140 calories.
Toasted Almond and Pecorino variation:  Prepare base recipe.  Toast 3 tablespoons sliced almonds in a small skillet; cook over medium heat until lightly brown, about 3 minutes.  Add almonds to pea mixture, tossing lightly.  Top with 3 tablespoons shaved pecorino Romano cheese.  Adds about 40 calories.
Scrambled Egg Quesadillas


Ingredients:
flour tortillas, eggs, milk, bacon, cheddar cheese, butter

Directions:
In a large skillet, cook the bacon until crisp.  Remove and drain on paper towel, then crumble.  Set aside.
Beat the eggs adding the milk and hot sauce.
In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy.
Lay out 1 tortilla.  Top with the cooked eggs, the bacon and the cheese.
Place the second tortilla on top of the filling.
Reheat the bacon fat in the first skillet over medium heat.  Place the filled tortilla in the skillet, cooking for about 1 minute.
Flip the tortilla with a large spatula  and cook the other side until browned and crispy, about 1 more minute.
Remove from heat and cut the tortilla like a pizza into wedges.
Serve with more hot sauce, or salsa.
Potatoe Salad


Ingredients:
potato, carrot, onion, snow peas, pickles, mayonnaise, salt

Directions:
Cook  whole potatoes with the skin until tender. Depends on size of potatoes usually takes 25min.
Let potatoes cool down and peal the skin.
Cut into chunks.
Add cooked carrot, onion, defrosted pea, pickles and mayonnaise.
Add salt and pepper to taste.
Wienerschnitzel (Breaded Veal Cutlets)


Ingredients:
lemon, salt, all-purpose flour, eggs, water, vegetable shortening

Directions:
Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
Slice lemon in half and squeeze lemon juice over all four pieces of veal.
Allow the veal to sit in lemon juice for 30 minutes.
Allow excess lemon juice to drip off before breading the cutlets.
Sprinkle a pinch of salt over each cutlet.
Place flour in a large shallow plate.
Beat eggs, water, and vegetable oil in a large shallow bowl.  ~NOTE~  The vegetable oil helps to hold the breading on securely and to make the breading crisp.
Place breadcrumbs in a large shallow plate.
one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
Then dredge into the breadcrumb mixture to coat.
Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
Heat shortening in a large heavy skillet.
There should be enough oil in the pan for the cutlets to "swim".
When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
Fry first side slowly until golden brown, about 4-6 minutes.
Turn cutlets over with a spatula, being careful not to splatter hot oil.
Fry on second side for about 4-6 minutes, or until golden brown.
Drain on paper towels.
If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.
Super Easy Triple Layer Lemon Pie


Ingredients:
milk, instant lemon pudding, graham cracker pie crusts, non-dairy whipped topping

Directions:
Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire wisk 2 minutes or until well blended (mixture will be thick].
Spread 1.5 cups of the pudding onto the bottom of the crust.
Gently stir half of the whipped topping into remaining pudding in bowl and spread over pudding layer in crust.
Top with remaining whipped topping.
Refrigerate 3 hours or until set.  Garnish with lemon peel, if desired.  Store leftover pie in refrigerator.
Sausage and Peppers


Ingredients:
olive oil, yellow onions, green bell pepper, orange bell pepper, red bell pepper, yellow bell pepper, salt, fresh ground black pepper

Directions:
Heat the oil in a large skillet over medium heat. Add the onions and bell peppers and cook until tender but not mushy, about 15 minutes. Season with salt and pepper.
Drizzle a little olive oil in a large skillet and cook the sausages over medium heat until golden brown and cooked through. Mix in the peppers and onions and divide among the rolls.
Best Ever Coleslaw (With Blue Cheese)


Ingredients:
green cabbage, red cabbage, carrots, mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, black pepper, roquefort blue cheese, flat leaf parsley

Directions:
Cut the cabbage in half then in quarters and cut out the cores.
Shred cabbage thinly in food processor or chop by hand.
Shred carrots (or used preshredded carrots in stead]and add to bowl with cabbage.
In a medium bowl, whisk together mayo, mustards, vinegar, celery salt, kosher salt, and pepper.
Pour over the grated vegetables and toss to moisten well.
Add crumbled blue cheese and parsley and toss together.
Cover the bowl and refrigerate for several hours to allow the flavors to meld.
Serve cold or at room temperature.
Chicken Enchiladas


Ingredients:
onion, garlic, chicken broth, chili powder, dried oregano leaves, ground cumin, salt, tomato sauce, 6-inch corn tortillas, monterey jack cheese, sharp cheddar cheese, sour cream

Directions:
Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
Heat to boiling; reduce heat, simmer uncovered 10 minutes.
Dip each tortilla into sauce to coat both sides.
Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.
Pour remaining sauce over enchiladas; sprinkle with cheese.
Cook uncovered in 350° oven until cheese is melted, 10-12 minutes.
Serve with sour cream and, if desired, shredded lettuce.
Do-ahead Note: After placing enchiladas in baking dish, sprinkle with cheese (do not pour remaining sauce over enchiladas]; cover and refrigerate no longer than 24 hours.
To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.
Christmas Jello Salad


Ingredients:
water, marshmallows, cream cheese, mayonnaise, crushed pineapple, water

Directions:
In a medium-size pan, bring 1 1/2 cups water to a boil and stir in lemon jello until dissolved.  Reduce heat to low and add the marshmallows, cream cheese, and mayonnaise.  Stir or whisk until all the ingredients are completely dissolved.  Turn the heat off.
In the same pan, add the drained pineapple and mix well. Set aside.
In a small chilled bowl, mix the whipping cream until soft peaks are formed.  Fold into the jello mixture.
Pour into a 9x13 glass dish and refrigerate until set.
Topping:
Mix cherry jello into 1 1/2 cups of boiling water and stir until dissolved.  Let cool to room temperature.
Once the lemon mixture has set, pour the room temperature cherry jello slowly on the the top and refrigerate until set.
Skirt Steak Ala Stove Top Grill Pan


Ingredients:
rosemary, oregano, garlic, salt, cayenne pepper, parsley, paprika, onion powder, olive oil

Directions:
Cut steaks to desired length., Sprinkle tenderizer on both sides of steaks., Sprinkle spices on both sides of steaks., Get actual spice mix recipe from Emeril's site., Put oil into a bowl., Lay the meat into the oil., Turn over and oil the other side of the steaks., Place steaks on dry hot surface of your grill pan.
Lemon Frosty


Ingredients:
"low-fat buttermilk"

Directions:
Mix ingredients together in a tall glass with a spoon., Eat with a spoon or drink with a straw. Yum!
French Vanilla Coffee (Iced)


Ingredients:
skim milk, vanilla extract, sugar

Directions:
Combine ice cubes and milk together in an electric blender, until smooth (approx 1 minute].
Blend till smooth.
Add the rest of the ingredients and blend till foamy (approx 1 minute].
Serve in a large glass.
Slow Cooked Beef and Red Wine Ragout


Ingredients:
garlic cloves, tomato paste, red wine, cream cheese, salt, pepper

Directions:
Heat half the oil in a heavy based saucean and cook the onions until browned and set aside.
Heat remaining oil and brown beef in batches and set aside.
Add garlic and tomato paste and gently cook for 1 minute.
Return beef to saucepan and add stock and wine and bring to the boil, reduce heat and cover and simmer for 1 1/2 hours stirring occassionally and then add the onion and cook for a further 20 minutes.
Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes.
Spoon onto serving plates over the pasta and serve immediately.
Quick, Colourful Tofu Stir-Fry


Ingredients:
pak choi, bell pepper, onion, garlic clove, tomatoes, tofu

Directions:
Heat oil in a large frying pan or a wok.
Add in all of the veggies except for the pak choi leaves. Sautee over medium heat for 5 minutes stirring once in a while.
Season with rosemary and curry powder.
Add the tofu and sautee for another 5 minutes. Now add the pak choi leaves. Sautee until leaves have shrunken (approx. 2 minutes].
Remove from heat and stir in any optional toppings. Season with salt to taste.
Enjoy plain, with brown rice or noodles. :].
Creamy Garden Cucumber Salad
Category: salad
By EQUILDOTTSIN

Wonderful side dish to have at your family cookouts! Quick and easy, and the flavors really transform your garden cucumbers. You can also add grape or cherry tomatoes for enhancement. Keep in the refrigerator until ready to serve.

Ingredients:
4 large cucumbers, sliced
salt and ground black pepper to taste
½ cup half-and-half
½ cup sour cream
½ cup mayonnaise
5 large green onions, thinly sliced
1 (1 ounce) package ranch dressing mix (such as Lipton® Recipe Secrets®)
1 ½ tablespoons white sugar
1 tablespoon dried dill weed
1 teaspoon celery salt
2 teaspoons lime juice

Directions:
Arrange cucumber slices in a large bowl, generously seasoning each layer of cucumber with salt and pepper. Cover bowl with plastic wrap and refrigerate for 3 hours. Drain liquid from cucumbers. Gently press cucumber slices with paper towel to absorb any remaining liquid. Stir half-and-half, sour cream, mayonnaise, green onions, ranch dressing mix, sugar, dill, celery salt, and lime juice together in a small bowl; pour over cucumber slices and gently stir to coat.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 194.7
Fat: 15.9 g
Saturated fat: 4.7 g
Carbohydrates: 12.4 g
Sugars: 5.3 g
Dietary fiber: 1.2 g
Protein: 2.3 g
Cholesterol: 17.1 mg
Sodium: 528.5 mg
Brie With Raspberry Chipotle Sauce


Ingredients:
frozen raspberries, port wine, red wine, chipotle chile in adobo

Directions:
Set aside 1/4 cup of the raspberries on a paper towel.
Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
Reduce heat and simmer until slightly thickened, about 5 minutes.
Transfer to a sieve and press through into a bowl.
Place Brie on parchment paper lined (or greased] baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
Sprinkle with remaining raspberries and cut into wedges.
Lasagna Roll Ups


Ingredients:
dry lasagna noodles, ricotta cheese, eggs, frozen chopped spinach, mozzarella cheese, basil, marjoram, parmesan cheese

Directions:
Cook lasagna according to package and drain.
In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram.
Spread evenly on lasagna strips.
Cut strips in half crosswise.
Roll strips jelly-roll style.
Cut each roll in half, leaving ruffled edge at top and bottom.
In 10x15 inch baking dish spread 3/4ths of sauce.
Arrange roll ups (curly edges up] on sauce.
Top with remaining sauce and Parmesan cheese.
Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot.
Can be frozen for later baking.
Sex on the Beach Towel


Ingredients:
vodka, cranberry juice

Directions:
Shake all ingredients, except pineapple juice, with ice., Strain into a hurricane glass filled with ice.  Add pineapple juice, and stir.
Mediterranean Penne and Sausage


Ingredients:
penne pasta, Italian sausage, tomato paste, pitted ripe olives, water, mozzarella cheese

Directions:
Cook pasta according to package directions.
While pasta is cooking, brown sausage in large skillet over medium-high heat, stirring frequently to break up sausage with spoon. Drain.
Stir in spaghetti sauce, tomato paste, olives and water. Reduce heat and simmer about 5 minutes, or until heated through, stirring occasionally.
Drain pasta; place in large serving bowl. Add sauce and spinach; mix lightly. Add cheese; stir until slightly melted.
Raisin, Cinnamon, Pecan Quick Bread


Ingredients:
whole wheat flour, sugar, baking powder, cinnamon, canola oil, seedless raisins, hot water, vanilla extract, pecans

Directions:
Preheat oven to 375 degrees.Stir together whole-wheat flour, pastry flour, sugar, baking soda and baking powder, cinnamon and salt.
Using a separate bowl, combine wheat bran, canola oil, raisins and hot water. Add egg whites and vanilla. Beat well.
Add nuts and dry ingredients. Stir until all ingredients are moist. Spray bread pan (9 X 5 X 3] with cooking spray and spread batter in pan.
Bake 45-55 minutes. Let cool before slicing.
Potato Leek Soup


Ingredients:
russet potatoes, chicken broth, butter, leeks

Directions:
Melt butter in soup pot then add leeks and white onion, simmer on low sweating onions until tender (about 20 minutes].
Add two cups of broth and blend with stick blender until smooth. Add remaining broth and potatoes. Cook until tender about 20 minutes. Add 1 teaspoon of salt and 1/4 teaspoon pepper, blend again being careful not to over blend it or potatoes could become sticky.
Vietnamese Chicken Salad


Ingredients:
boneless skinless chicken breast, garlic clove, sugar, lime juice, fish sauce, napa cabbage, mint leaf, cilantro leaf, red onion, seedless cucumber, carrots, red bell pepper, hot red chili peppers, hot green chili pepper, roasted peanuts

Directions:
Thinly slice the grilled chicken breast. Set aside.
In a small bowl, whisk together the dressing ingredients until well combined.  Set aside.
In a medium bowl, toss together cabbage, mint and cilantro.  Place on a large platter.  Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken.  Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Easy German Potato Salad
Category: salad
By anjamizner

It's a different style of German potato salad which is very refreshing. If you like, you can also add some hard-boiled egg slices.

Ingredients:
8  potatoes
1  cucumber, thinly sliced
½ cup mayonnaise
salt and pepper to taste

Directions:
Place potatoes in a large saucepan or Dutch oven, and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until potatoes are tender; drain and cool. Peel the potatoes and cut into 1/4 inch slices. Mix together the potatoes, cucumbers, and mayonnaise; season with salt and pepper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 357.3
Fat: 14.9 g
Saturated fat: 2.3 g
Carbohydrates: 51.9 g
Sugars: 3.2 g
Dietary fiber: 6.5 g
Protein: 6.2 g
Cholesterol: 7 mg
Sodium: 122.1 mg
Chocolate Oatmeal Smoothie - the Perfect Post-Workout Breakfast


Ingredients:
rolled oats, part-skim ricotta cheese, low-fat milk, cocoa powder

Directions:
Fill blender with the soaked oatmeal mixture, ricotta cheese, milk, and ice cubes. Turn on a low blending speed to get it going.
When things are looking smooth and blended, open the ingredient hatch on the lid of the blender, (or just the lid if yours doesn't have one - just make sure it's going low enough to where you won't have an explosion], and add your protein powder and cocoa powder while it's still going.
Replace cover and turn on high for a few seconds to make sure it's all nice and smooth.
Pour into a tall glass with a straw and enjoy!
Kale Orange Banana Smoothie
Category: drinks
By Georgina

Sometimes it tastes like Fruit Loops® cereal, but, of course, this is actually good for you. My 14-month-old loves this for breakfast. Furthermore, he can feed himself (with a sippy cup) while I make breakfast and lunch for the older kids. The texture is similar to pudding. If runnier texture is desired, add ice or milk.

Ingredients:
1  orange, peeled
½ cup water
1 leaf kale, torn into several pieces
2  ripe bananas, peeled

Directions:
Blend the orange in a blender until mostly juice. Add the water and kale; blend again on High speed until kale is liquefied. Break the bananas into chunks and add to the blender. Start blending on a lower speed until the banana is incorporated. Increase speed to blend the mixture into a pudding-like texture.

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

Calories: 220
Fat: 0.9 g
Saturated fat: 0.3 g
Carbohydrates: 55.9 g
Sugars: 28.9 g
Dietary fiber: 6.5 g
Protein: 3.2 g
Sodium: 14.5 mg