xiaoxl/recipe_data huggingface dataset:
Appalachian Chili


Ingredients:
salsa, chili sauce, diced tomatoes with juice, tomato sauce, beef broth, chicken broth, carrots, green bell pepper, chipotle pepper, chili powder, ground cumin, dried oregano, sorghum molasses, dark red kidney beans, chili beans, spaghetti

Directions:
In a large cooking pot, pour in the beef and chicken broth and crumble in the burger.
Bring to a boil over medium heat.
Add all other ingedients, except for the beans and the spaghetti, stirring after adding each one.
Once the chili begins to boil, reduce the heat so that it will boil slowly with the lid on.
Allow the chili to slowly boil for 90 minutes, stirring occasionally.
Add the beans after 90 minutes and allow the chili to continue the slow boil for another 30 minutes.
If desired, Prepare the spaghetti separately, boiling in water per package directions, and set aside, covered.
Serve either in medium-sized bowls with saltines or oyster crackers available at the table or, portion out the chili over the spaghetti on large plates.
Blue Cheese Dressing (The Best)


Ingredients:
Hellmann's mayonnaise, sour cream, blue cheese, tarragon vinegar, Worcestershire sauce, sugar, salt, pepper, garlic clove

Directions:
Blend mayonnaise, sour cream and Blue cheese., Gradually stir in vinegar, Worcestershire sauce, sugar, salt, pepper and garlic., Chill., Excellent on sliced tomatoes and lettuce.
Mom's Carrot Cake


Ingredients:
flour, sugar, carrots, pecans, coconut, eggs, salt, pineapple, baking soda, cinnamon, vanilla, sugar, butter, buttermilk, corn syrup, baking soda, vanilla

Directions:
Preheat oven to 325.  Mix all cake ingredients together -- bake 1 hour in a 9 x 13 greased pan.
Mix topping ingredients in a saucepan.
Heat until disolved;  drizzle on warm cake.
Cookie Balls
Category: desserts
By Annette

Only 3 ingredients! Can decorate with chocolate jimmies or colored sprinkles if done immediately after dipping.

Ingredients:
1 pound chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
1 pound vanilla-flavored candy coating, melted

Directions:
In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough.  Roll into balls and dip with a fork in melted candy coating.  Let rest on waxed paper until set.

Yields: 3 dozen

Calories: 148.5
Fat: 8.6 g
Saturated fat: 4.3 g
Carbohydrates: 16.7 g
Sugars: 12.6 g
Dietary fiber: 0.4 g
Protein: 1.9 g
Cholesterol: 9.5 mg
Sodium: 90.7 mg
Gluten Free Blueberry Cherry Crumble


Ingredients:
fresh cherries, blueberries, lemon juice, vanilla extract, arrowroot, dates, water, coconut oil, sea salt, baking soda

Directions:
For filling, place cherries and blueberries in a 3-quart baking dish.
Sprinkle fruit with lemon juice and vanilla, and then toss in arrowroot.
To make the crumble, place 8 dates, ½ cup water and 1 tablespoon oil in a vita mix and puree on high until smooth.
Pour date mixture into a medium mixing bowl.
Add almond flour, salt and baking soda and mix well to combine.
Crumble the topping over fruit mixture.
Cover and bake at 350°F for 1 hour and 15 minutes, until bubbling.
Uncover and bake a few more minutes until topping is golden brown.
Remove from oven and serve.
Cuban Potato Salad


Ingredients:
small red potato, black beans, green onions, sour cream, fresh lemon juice, salt, fresh ground white pepper, mayonnaise, fresh chives

Directions:
Boil the potatoes in salted water until tender, about 10 minutes; drain, then combine with black beans in a small bowl.  Allow to cool.
Meanwhile, in a blender combine green onions, sour cream and lemon juice; puree until smooth; add salt, pepper and mayonnaise.
Blend until combined; pour over potatoes and beans.
Toss until well coated; garnish with chives.
Southern Fried Catfish


Ingredients:
salt, pepper, eggs, lemon juice, garlic powder, cayenne pepper, flour, cornmeal, salt, pepper, onion powder

Directions:
wash and drain well fillets.
season fillets with salt and pepper.
mix eggs with lemon juice, garlic powder, and cayenne pepper.
in a recatngluar type dish for dredging mix flour, cornmeal, salt, pepper.
dip fillet in egg then flour making sure to get a really good coating on the fish, pat the flour in to get a good seal- if desired do it twice to get a heavy coating on.
we use a long cast iron frying pan that covers two burners on the stove to fry but you can fry outside or in a deep fryer using peanut oil which withstands higher heats. heat your oil very hot.
fry a few fillets at a tme until golden brown and let drain on paper towels or brown paper bags.
serve with tartarsauce, lemon juice and hot sauce if sesired.
Ed's Favorite Beer Can Chicken Rub
Category: side-dish
By rharejr

This recipe is a tribute to my Uncle who is by far one the best pit masters I have ever known. Feel free to put this on chicken, pork, or just about anything else you can think of. To cover a typical 5-pound chicken, I normally measured the spices in tablespoons. However, feel free to mix a larger batch to keep some finished product on hand. One thing's for sure, you will be the hit of the party!

Ingredients:
2 tablespoons brown sugar
2 tablespoons dry mustard
2 tablespoons granulated onion
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
ground cayenne pepper

Directions:
Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

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

Calories: 8.3
Fat: 0.3 g
Carbohydrates: 1.4 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Sodium: 240.8 mg
Spinach Lemon Rice


Ingredients:
olive oil, lemon, zest of

Directions:
Rinse and drain rice in cold water.
Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
Uncover place shredded spinach on top of rice without stirring.
Cover again and cook for another 5 minutes.
Turn off heat, add lemon juice and let stand covered 10 minutes.
Fluff with a fork and serve.
Green Bean and Pearl Onion Casserole


Ingredients:
fresh green beans, olive oil, butter, garlic cloves, shallot, bay leaves, fresh thyme leaves, flour, milk

Directions:
Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water.  Cook them for 2 minutes, until the green beans brighten in color.
Remove the vegetables from the boiling water, then plunge in ice water to stop the cooking process.
Drain them, then remove the skins from the onions and set aside.
Coat a skillet with olive oil and butter.  Over medium heat, cook the shallot and garlic down until caramelized.  Add bay leaves, then the mushrooms; stir to combine.  Season with salt, pepper, and thyme and then sprinkle the mixture with flour.
Add the milk a little at a time and boil for 3 minutes to thicken.
Place green beans and onions in a 2-quart casserole dish.  pour mushroom mixture over the green beans; toss to make sure well coated.
Bake in preheated 350°F oven for 30 minutes.  Top with fried onions and bake 10 minutes more.
Sun-Dried Tomato Hummus
Category: appetizers-and-snacks
By MARKCOSENZA

Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.

Ingredients:
4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
¼ cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
½ cup olive oil
½ cup oil-packed sun-dried tomatoes, drained
¼ cup finely shredded fresh basil
2 tablespoons olive oil
⅛ teaspoon paprika  (Optional)

Directions:
Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 cups

Calories: 163.4
Fat: 10.6 g
Saturated fat: 1.5 g
Carbohydrates: 14.6 g
Sugars: 0.8 g
Dietary fiber: 2.9 g
Protein: 3.5 g
Sodium: 348.8 mg
Spinach Salad with Hot Bacon Dressing
Category: salad
By Chef John

This spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing.

Ingredients:
½ pound sliced bacon, cut crosswise into 1/2-inch strips
¼ cup vegetable oil
½ cup minced onion
1 pinch salt
2 cloves garlic, minced
⅓ cup apple cider vinegar
¼ cup rice vinegar
½ cup water
½ cup white sugar
1 ½ tablespoons Dijon mustard
⅓ cup bacon drippings
2 teaspoons water
1 teaspoon cornstarch
1 pinch cayenne pepper
salt and ground black pepper to taste
1 pound baby spinach leaves
1 (15 ounce) can black-eyed peas, rinsed and drained
12  white button mushrooms, thinly sliced
1 cup sliced cherry tomatoes

Directions:
Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings. Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute. Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer. Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low. Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste. Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 430
Fat: 28.3 g
Saturated fat: 8.5 g
Carbohydrates: 34.4 g
Sugars: 18.2 g
Dietary fiber: 4.9 g
Protein: 11.6 g
Cholesterol: 26.1 mg
Sodium: 673.6 mg
Mango Comfort


Ingredients:
character(0]

Directions:
"Place the first 3 ingredients in the blender.  Add enough ice to fill the blender jug and blend until smooth!"
Light Mexican Tomato Sauce: Caldillo De Jitomate


Ingredients:
roma tomatoes, onion, salt

Directions:
Place the tomatoes, onion and chiles in a small sauce pan with enough.water to almost cover the tomatoes. Cook until the tomatoes are soft. Then puree them in a blender with salt to taste and some of the cooking liquid, adjusting the amount to achieve the texture that you like.
Some people add a little powdered chicken stock (Knorr Suiza]. You can add a bit of garlic too. If you are pouring this over fried eggs you can either pour it over them in the same pan where they cooked and let the sauce simmer a little or you can just pour it over the eggs right in the serving plate (I prefer this method-less fat!]. You can also use this sauce for chilaquiles, but in this can be fried in a little oil or added to the fried tortillas in the pan where they were fried. I like my chilaquiles crunchy so I fry the sauce separately in about a tsp of oil.
This sauce is so basic that herbs such as oregano or cilantro can be added and the flavor can be changed completely.
Chocolate Coconut Cooler


Ingredients:
unsweetened coconut milk, chocolate ice cream, sweetened flaked coconut

Directions:
PLACE coconut milk and 2/3 cup topping in blender container. Cover and process until blended. Add ice cream. Cover and process until smooth.
DIVIDE evenly into 4 (8 oz.] tall glasses. Top with whipped cream. Drizzle with additional topping. Sprinkle with coconut.
Nutritional information (amount per servings]: Total Calories: 590. Sodium 180mg. Fat: 35g. Carbohydrates: 55g. Cholesterol: 85mg. Protein: 9g. Fiber: 2g.
Drunken Chicken Marinade


Ingredients:
sage, coarse black pepper, hard apple cider, soy sauce

Directions:
Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style] chili sauce Substitution: Vodka or honey mead for Cider...
---- Combine all ingredients and pour over meat to be marinated.
The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;] I marinated overnight and had wonderful results.
I hope you enjoy it
Spicy Sesame Chicken for Two


Ingredients:
boneless skinless chicken breast, olive oil, light soy sauce, water, cornstarch, ketchup, red pepper flakes, ground ginger, chili sauce, sesame seeds, cider vinegar

Directions:
Heat the olive oil over medium heat.
Cut chicken into bite size pieces.
Cook chicken in the oil until just done then add the soy sauce and cook for 2 minutes.
Add the cornstarch to the water and stir until dissolved then add to chicken. Cook for 2 minutes then add all the rest of the ingredients and cook until desired thickness, approx time 5-10 minutes.
Salt and pepper is optional.
Serve with rice.
Twisted Butter's Pumpkin Oatmeal Chocolate Chip Cookies


Ingredients:
brown sugar, white sugar, pumpkin puree, egg, vanilla extract, all-purpose flour, quick-cooking oats, ground cinnamon, baking soda, baking powder, salt

Directions:
Preheat oven to 375 degrees F (190 degrees C].
Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
Blue's Clues Kids Cake!


Ingredients:
eggs, buttermilk

Directions:
Preheat oven to 350°F.
Grease and flour baking pan with vegetable cooking spray and flour. Prepare cake mixes according to package directions, replacing the water with buttermilk, and increase eggs to 4.
Pour the batter into the prepared pan and smooth top. Bake until golden and a toothpick inserted in center comes out clean; about 32 to 35 minutes.
Transfer the cakes to a wire rack to cool for ten minutes.Invert and cool completely.
Print the Blue's Cake Printable Templates, www.nickjr.com/food/character_food/blues_clues_recipes/blue_cake_templates.jhtml, and place the paper templates onto the cooled cakes. Cut out pieces using a small knife. Arrange cake pieces onto a serving platter or cardboard covered with foil.
Divide 1/2 cup of frosting into two bowls.
Tint one a dark blue and one a very dark royal blue.
Transfer each color into a resealable bag.
Spoon 1/4 cup of white frosting into a resealable bag.
Tint the remaining frosting a light blue.
Frost the entire cake with the light blue frosting using a small spatula.
Heat the taffy in the microwave for a few seconds to soften. Roll out the blue taffy so that it’s 1/8 inch thick. Cut out Blue's spots from the taffy and place on top of the cake. Reheat and reroll scraps if necessary.
For her tongue, cut pink taffy into shape and press the back of a knife down the center for the crease.
Cut around Blue's eyes from Blue's face printable. Use a toothpick to mark the eyes' shape. Pipe or squeeze the frosting from the bags to fill in the eye areas, make the mouth, nose and pupils.
Hellmann's the Original Potato Salad


Ingredients:
potatoes, Hellmann's mayonnaise, vinegar, salt, sugar, ground black pepper, celery, onion

Directions:
In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
Serve chilled or at room temperature.
Easy Beet Chips
Category: appetizers-and-snacks
By Kim

A different way to use up some beets!

Ingredients:
6 medium beets, scrubbed and ends trimmed
½ teaspoon salt, or more to taste
1 tablespoon olive oil
¼ teaspoon garlic powder
⅛ teaspoon cracked black pepper
¼ teaspoon dill

Directions:
Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt. Toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid. Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl. Sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer. Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 83.6
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 12 g
Sugars: 8.4 g
Dietary fiber: 3.5 g
Protein: 2 g
Sodium: 386.9 mg
Cranberry Orange Bread (Bread Machine)


Ingredients:
water, skim milk powder, orange marmalade, salt, sugar, butter, all-purpose flour, bread flour, bread machine yeast, fast rising yeast, dried cranberries

Directions:
Measure all ingredients except cranberries into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Sweet Cycle; press start.
Add cranberries at the "add ingredient" signal.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
German Chocolate Layer Cake With Coconut Pecan Frosting


Ingredients:
cake flour, sugar, baking soda, baking powder, salt, butter, buttermilk, vanilla, eggs, evaporated milk, light brown sugar, granulated sugar, butter, vanilla, angel flake coconut, pecans

Directions:
Grease two 9-inch layer cake pans and line bottoms with waxed paper.
Sift together flour, sugar, baking soda, baking powder, and salt.
Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
Remove from heat (mixture might appear a bit curdled].
Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra.  I chopped up some more pecans somewhat small and pressed them into the sides all the way around.  Then i just topped it with some chocolate shavings.  Enjoy.
haricots verts with goat cheese and warm dressing


Ingredients:
green beans, bacon, shallot, garlic, sherry wine vinegar, Dijon mustard, dry mustard, olive oil, salt, dried cranberries

Directions:
cook beans in a pot of boiling water until crisp tender, about 5 minutes.
drain, rinse with cold water, pat dry.
cook bacon in a skillet until crispy, transfer to paper towels to drain.
add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
add vinegar, mustard and dry mustard.
whisk in oil, season with salt& pepper.
toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.
Savory Winter Squash Casserole


Ingredients:
butter, onion, celery, eggs, evaporated milk, flour, baking powder

Directions:
Melt butter in sauce pan and sweat celery and onion until onion is clear.
Mix last five ingredients well then add saute` vegetables.  Bake at 350’ for 1 1/2- 2 hours in a buttered casserole dish or until a knife inserted in center comes out clean.
Courgetti and Ragu


Ingredients:
ghee, onions, garlic cloves, mixed spice, dried oregano, beef mince, chicken livers, red wine, tomatoes, tomato puree, broth, water, carrots, fresh parsley, courgettes, butter, extra virgin olive oil, parmesan cheese

Directions:
Heat the ghee or butter in a large saucepan and gently fry the onion over a low heat until softened but not browned (about 10 minutes]. Add the garlic, bay leaves, mixed spice, oregano and fry for a further two minutes.
Increase the heat and add the beef to the pan, using a wooden spatula to break it up as you cook.
After five minutes, add the chicken livers, pour in the red wine and stir to deglaze the pan, then add the tomatoes, tomato purée and bone broth or water.
Bring to the boil, cover with a lid, leaving the lid just slightly off, then reduce to a gentle simmer, stirring occasionally, for 2½ hours, or until rich and thickened. It is even better after 3-4 hours. Keep an eye on it and add more liquid if needed.
Add the grated carrots 15 minutes before the end of cooking. Turn up the heat to a medium simmer and season with sea salt, a good grind of pepper and the fresh parsley.
Meanwhile, use a spiralizer or julienne peeler to make the spaghetti from the courgettes. This is the courgetti. Or you can use a regular vegetable peeler to slice the courgettes lengthways into very wide ribbons, which you can then slice in half. You might want to cut the long strands in half to make them easier to eat.
Soften the courgetti in a pan with a little butter, stirring over a low heat for three minutes. Alternatively, save washing up another pan by just running some of the hot sauce through your spirals – the heat and salt in the sauce will soften them.
Serve the courgette and beef ragù in bowls. Drizzle each bowl with extra virgin olive oil and serve with grated parmesan.
Indian Buttermilk Lassi With Cardamom


Ingredients:
sugar, water, cardamom pods, plain yogurt, buttermilk, rose water

Directions:
Stir to dissolve the sugar in the water.
Crush the cardamom seeds (with a rolling pin or pestle and mortar] and add them to sugar-water.
Add all the rest of the ingredients; stir to blend.
Chill and serve.
Pumpkin Cookies V
Category: fruits-and-vegetables
By Peggy Ackerman

Soft, cake-like cookies with caramel icing.

Ingredients:
2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2  eggs
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
1 cup packed brown sugar

Directions:
Cream shortening, white sugar and pumpkin. Add eggs and mix well.  Sift together the baking soda, ground cinnamon, salt and flour.  Add to pumpkin mixture and mix well. Drop from spoon to cookie sheet.  Bake 10 minutes at 350 degrees F (175 degrees C). To Make Frosting:  Cook butter, milk, and brown sugar until dissolved.  Cool and add confectioners' sugar and vanilla.  Spread over warm cookies.

Yields: 3 dozen

Calories: 542.8
Fat: 27.7 g
Saturated fat: 8.5 g
Carbohydrates: 71.4 g
Sugars: 48.5 g
Dietary fiber: 1.6 g
Protein: 4.2 g
Cholesterol: 31.4 mg
Sodium: 376.6 mg