xiaoxl/recipe_data huggingface dataset:
Tuna Garden Casserole
Category: seafood
By John Stine

This easy to prepare version of the classic tuna casserole contains leafy greens, bell pepper, and penne noodles. You can easily substitute the vegetables with what you have in the refrigerator.

Ingredients:
8 ounces penne pasta
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
1  red bell pepper, chopped
2 cloves garlic, crushed
salt, to taste
ground black pepper, to taste
¼ cup sherry
½ pound kale, stems removed and leaves coarsely chopped
1 (14.1 ounce) can potato leek soup
1 cup vegetable broth
1 (5 ounce) can tuna packed in water, drained
1 cup shredded mozzarella cheese
⅓ cup herb seasoned bread crumbs

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a 2 quart casserole dish. Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain. Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted. Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 large casserole

Calories: 284
Fat: 7.8 g
Saturated fat: 3.4 g
Carbohydrates: 38.6 g
Sugars: 3.3 g
Dietary fiber: 3.5 g
Protein: 14.3 g
Cholesterol: 21.3 mg
Sodium: 472.4 mg
Banana Split Shortcakes


Ingredients:
ice cream, strawberry, sugar, cornstarch, flour, sugar, baking powder, baking soda, butter, low-fat buttermilk, bananas, maraschino cherries

Directions:
Heat oven to 400°F Chill one cookie sheet and have ready another cookie sheet.
Drop 8 scoops of ice cream onto chilled cookie sheet and place in freezer.
For Strawberry sauce:.
Put sauce ingredients into a small saucepan, stir to mix.
Bring to a boil over medium heat and boil, stirring occasionally, until thickened.
Reduce heat to low and simmer 2 minutes, stirring occasionally.
Pour into a bowl, cool, cover, and refrigerate.
For Shortcakes:.
Mix together the flour, sugar, and the baking powder in a medium bowl.
With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
Pour 1 c of the lite buttermilk in with the mixture and stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary (up to the 1 1/4 cup in total].
(Note: You can mix the shortcake dough in a processor too.  Process the dry ingredients briefly to mix and then scatter butter over top and pulse until mixture resembles coarse crumbs.  With motor running, add buttermilk and process just until mixture leaves sides of bowl.  Remove blades.].
Drop 8 slightly rounded 1/3 cupfuls of dough 2 inches apart on ungreased
Bake 12 minutes or until slightly puffed, bottoms are brown and tops are golden.
Gently slide cakes onto a wire rack and cool completely.
Shortly before serving:.
Split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake].
Place shortcake on dessert plate and top each with a scoop of the ice cream and 2 slices of banana.
Drop a large dollop or pipe some whipped cream onto top of banana.
Garnish with cherries.
Either serve with little pitchers of the strawberry sauce and the hot fudge sauce (already heated] or lightly drizzle each dessert with both sauces.
Bill's Sausage Gravy
Category: side-dish
By VLLYBY1

This is my version of sausage gravy...the best! Pour over hot biscuits (I use store bought.) Follow these directions and you won't be disappointed! Very fattening and Umm Umm Good!

Ingredients:
1 (12 ounce) package maple flavored sausage
3 tablespoons butter
¼ cup all-purpose flour
3 cups whole milk
salt and pepper to taste

Directions:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 353.1
Fat: 30.8 g
Saturated fat: 11.9 g
Carbohydrates: 11.5 g
Sugars: 6.5 g
Dietary fiber: 0.1 g
Protein: 13.5 g
Cholesterol: 62.5 mg
Sodium: 947.4 mg
Easter Carrots (Chocolate Covered Strawberries)


Ingredients:
strawberry, chocolate

Directions:
Wash and dry strawberries leaving top on., Melt chocoate in a double broiler., Dip strawberries holding top and cover as much as possible., Dry on wax papaer lined cookie sheet, when almost dry, take piece., of dental floss and run through top to look like carrot -- dry completely.
Ruth's Salmon Croquettes


Ingredients:
red salmon, egg, onion, lemon juice

Directions:
Mix salmon, egg, breadcrumbs and lemon juice until well blended.
Form croquettes, dip into the extra bread crumbs
Fry croquettes until golden brown on each side.
Optional:  I like to make a dipping sauce with Mayonaise, Chili Garlic Sauce and Ketchup.
Chili Seasoning Mix I
Category: everyday-cooking
By SWIZZLESTICKS

Use this mix of paprika, onion powder, cayenne, thyme and oregano as you would chili seasoning from the store!

Ingredients:
1 tablespoon paprika
2 ½ teaspoons seasoning salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon seasoned pepper
½ teaspoon dried thyme
½ teaspoon dried oregano

Directions:
In a bowl, stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.  Store in an airtight container.

Prep time: 10 mins
Total time: 10 mins
Yields: 0.25 cup

Calories: 29
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 8.2 g
Sugars: 1.2 g
Dietary fiber: 2.1 g
Protein: 1.2 g
Sodium: 1149.6 mg
Banana Split Waffles (Vegan)


Ingredients:
ground flax seeds, water, margarine, soymilk, all-purpose flour, baking powder, salt, fresh strawberries, banana, fresh strawberries, fresh pineapple, banana

Directions:
Preheat Waffle Iron (spray with non-stick spray, if needed].
In a food processor or blender, whip the flax seed and water together until it reaches a thick and creamy consistency, about 2 minutes. Add the margarine and milk, and whip for another minute.
In a large bowl, combine the flour, baking powder, and salt. Create a well in the center of your dry ingredients, and pour in the milk mixture. Stir until just combined. Add the chocolate syrup, stir. Fold in chocolate chips, strawberries, and banana.
Spoon 1/2 cup batter (or the amount recommended for your waffle iron] onto the hot iron. Spread the batter to just within 1/4 inch of the edge of the grids using the back of your spoon or spatula. Close the lid and bake until the waffle is crispy. Serve immediately or keep warm in a single layer on the rack in a 200 degree F oven while you finish cooking the rest (keeping the oven door cracked will help prevent them from getting soggy]. Decorate the waffle with toppings.
Bacon and Bean Sandwich


Ingredients:
bacon, onions, American cheese

Directions:
Pre-heat oven to 350°F., Place toast on an ungreased baking sheet., Spread each slice with 3 tablespoons pork and beans., Top each slice with 2 strips of bacon., Place a few onion rings and a slice of cheese on each piece of toast., Bake at 350F for 15-20 minutes or until cheese is melted and lightly brown.
Okra Goulash


Ingredients:
ground beef, whole tomatoes, water, okra, onions, Worcestershire sauce, pepper, cooked rice

Directions:
Cook ground beef in a large Dutch oven until the meat is browned, stirring to crumble the meat; drain well.
Add the tomatoes and the next 6 ingredients; stir well.
Bring to a boil; reduce heat, and simmer, uncovered, 3 hours or until thickened.  Serve over rice, if desired.
Creamy Sausage and Triple Mustard Casserole


Ingredients:
olive oil, pork sausage links, onion, cremini mushrooms, cooking apple, bay leaf, fresh sage, Dijon mustard, English mustard

Directions:
Heat the oil in a large casserole dish or deep sided frying pan.
Gently fry the sausages until they are golden brown all over; then remove from the casserole.
Add the onion and saute until it softens and becomes nicely golden.
Add the mushrooms and cook for a further 5 minutes.
Stir in the apple chunks, bay leaf, sage and stock.
Bring to the boil, then return the sausages to the casserole.
Reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally.
The apple pieces should break down and thicken the stock slightly.
If they are still holding their shape, mash them with the back of a wooden spoon and stir in .
Mix the mustards into the cream and season with salt and pepper.
Pour into the casserole and increase the heat.
Leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly.
Serve with a big bowl of creamy mashed potato or golden saute potatoes and green vegetables such as green beans, wilted spinach, broccoli or peas.
Mary's Chocolate Balls


Ingredients:
chocolate chips, cream cheese, miniature marshmallows

Directions:
1. Clear space in your fridge to hold two baking sheets. The baking time refers to chilling time.
2. Melt chips in a bowl using the double-boiler method.
3. Mix in softened cream cheese. Be careful not to let the mixture get too hot, otherwise it becomes runny and may dissolve the marshmallows. You'll be shaping these into two-bite balls.
4. Mix in candied cherries, and once the mixture is cool enough that the marshmallows won't melt, but still workable, mix in the marshmallows.
5. Drop by spoonfuls into the coconut and roll by hand. Place on a baking sheet in the fridge or another cool location.
Grapefruit and Avocado Salad


Ingredients:
Dijon mustard, fresh lemon juice, kosher salt, fresh ground black pepper, olive oil, butter lettuce, avocados, pink grapefruit, red onion

Directions:
Place the mustard, lemon juice, salt, and pepper in a small bowl.
Slowly whisk in the olive oil.
.
Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin.
Cut each half into 4 thick slices.
Toss the avocado slices in the vinaigrette to prevent them from turning brown.
Drain the jars of grapefruit, saving 1 cup of juice.
Place butter lettuce on platter.
Add avocado slices, grapefruit segments and slices of red onion.
Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
Succotash Chowder


Ingredients:
butter, margarine, onion, celery, all-purpose flour, evaporated milk, chicken broth, frozen lima beans, salt, black pepper, dried thyme, cooked ham

Directions:
Melt butter in a large stockpot.
Add potatoes, celery,and onions, and stir to coat with the butter.
Cover and cook on medium heat for 12 minutes, stirring occasionally.
Meanwhile, whisk together 1 cup of the milk with the flour; add to the pot.
Add remaining milk, chicken broth, lima beans, and seasonings.
Bring soup to just a boil (be careful not to burn milk], then immediately reduce heat to low and allow to simmer about 8 minutes, stirring occasionally.
Add corn and ham; simmer until vegetables are very tender, another 10 minutes or so (depending upon how small or large you chopped your vegetables].
Taste and adjust seasonings as needed before serving.
Mexican Lasagna


Ingredients:
ground beef, ground cumin, chili powder, garlic powder, salt, black pepper, diced tomatoes with green chilies, flour tortillas, small curd cottage cheese, colby-monterey jack cheese, egg, cheddar cheese, colby-monterey jack cheese, lettuce, chopped tomato, green onions, black olives

Directions:
Brown ground beef; drain thoroughly.
Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes with green chilies heat through.
Spray 9 x 13x 2-inch baking dish and place tortillas around sides and bottom.
(Keep tortillas from sticking up to much over the sides-during baking they'll get tough.] Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside.
Combine cottage cheese, Monterey Jack/Colby and egg; pour over tortillas.
Bake at 350 degrees for 30 minutes.
Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole.
(Center is cheese, lettuce, tomatoes, green onions and black olives on each side.] Serve with sour cream and salsa of your choice.
Brunch Croissants


Ingredients:
cooked ham, cream cheese

Directions:
In a medium size mixing bowl, combine the ham and cream cheese.
Unroll and separate croissants.  Place a dollop of the ham mixture on each croissant.  Roll up croissants and place on an ungreased baking sheet.
Bake, uncovered, at 425°F for 15 to 18 minutes.
Corn Cakes With Avocado Salsa


Ingredients:
avocados, cilantro leaf, lime juice, green onions, sea salt, fresh ground pepper, frozen corn kernels, red onions, eggs, cilantro leaf, all-purpose flour, baking powder, sea salt, fresh ground pepper

Directions:
FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine.  Cover and set aside.
FOR SWEETCORN CAKES:  Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor.  Process until well mixed.  Add the remaining 1/2 cup corn into the mixture and mix well.
Heat a large skillet at medium heat and brush with oil.  Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
Cook each side for 1 to 2 minutes.
Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
Serve with salsa.
Makes 15 cakes.
Angels on Horseback


Ingredients:
dry white wine, garlic clove, lean bacon

Directions:
Mix the white wine, garlic, salt and pepper together.
Add the oysters and marinate 10 to 20 minutes.
Preheat the broiler.
Cut each bacon slice in half, and wrap each oyster with a piece of bacon and secure with a toothpick.
Broil on both sides until the bacon is crisp.
Keep warm on a heating tray.
Kim's Macaroni Salad
Category: salad
By HAWAIIAN_MOMMA

This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.

Ingredients:
1 (8 ounce) package uncooked elbow macaroni
¾ cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt
¼ teaspoon white pepper
¼ cup green onions, sliced
2  jalapeno peppers, seeded and chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water. In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 servings

Calories: 351.7
Fat: 22.7 g
Saturated fat: 3.4 g
Carbohydrates: 31.1 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 5.8 g
Cholesterol: 10.4 mg
Sodium: 478.1 mg
Easy Caramel Fudge


Ingredients:
white chocolate chips, butter

Directions:
Place all ingredients into a microwave safe bowl.
Microwave for 1 minute, stir.
Microwave again for 1 minute, stir.
Continue doing this until chocolate is melted, and all ingredients are combined and smooth.
Pour into a lined slice tin, and refrigerate until set.  Cut into squares, and serve!
Christmas Time Caramel Apple Jelly


Ingredients:
lemon juice, vanilla, sugar, cinnamon

Directions:
Add juice, bloomed pectin, lemon juice, extracts and food coloring into saucepan. Cook over high heat until mixture comes to a rolling boil, (usually 30 to 45 minutes], stir constantly.
When mixture has hit the rolling boil stage add the sugar and cinnamon (if using] and re-heat until mixture comes to another rolling boil.
Remove from heat and skim off any sugar scum. Ladle into processed 8 oz jelly jars, seal with lid and put in refrigerator until ready for use.
For best results wait 24 hours for proper jelly set up.
Panamanian Sancocho
Category: soups-stews-and-chili
By IheartCilantro

I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.

Ingredients:
9 cups water
1  whole chicken
2  plantains, peeled and cut into 2-inch pieces
1  onion, chopped
½ cup chopped fresh cilantro
5 cloves garlic, chopped
1 ½ teaspoons salt
3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
6 small red potatoes, quartered
1 (15.25 ounce) can corn, drained

Directions:
Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes. Discard chicken skin and bones. Place meat back into the soup; stir to combine.

Prep time: 40 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 55 mins
Yields: 12 servings

Calories: 456.1
Fat: 8.9 g
Saturated fat: 2.5 g
Carbohydrates: 75.2 g
Sugars: 9.2 g
Dietary fiber: 5.3 g
Protein: 20.6 g
Cholesterol: 49.8 mg
Sodium: 468.9 mg
Tropical Smoothie


Ingredients:
mango, banana, plain yogurt, strawberries

Directions:
Put the mango and banana into the blender along with the ice, yogurt, milk and chopped strawberries.
Blend all the ingredients for 30 seconds then pour into two tall glasses and serve.
Speedies With Homemade Marinade


Ingredients:
boneless chicken, mayonnaise, vinegar, lemon juice, garlic cloves, dried oregano, basil, salt, pepper, red pepper flakes, thyme

Directions:
Cut chicken into 1.5-inch cubes.
Put chicken chunks into a caserole dish.
Combine all remaining ingredients in a bowl.
Pour into caserole dish over chicken.
Soak meat chunks at least 3 hours, or over night.
Preheat your grill.
Put chicken on skewers - 6 to 8 chunks per skewer.
Cook skewers on the heated grill for about 15 minutes - rotate skewers after 7 or 8 minutes.
Chicken, Broccoli and Fusilli Pasta


Ingredients:
broccoli florets, olive oil, garlic cloves, boneless skinless chicken breasts, white wine, low sodium chicken broth, parmesan cheese

Directions:
Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minute  Using a slotted spoon remove broccoli to a large bowl.  Add fusilli to same pot and cook pasta al dente (almost done].  Drain pasta.
Meanwhile, heat oil in a heavy large skillet over high heat.  Crush garlic and add to oil, slice chicken to 1/2 inch strips and add to oil.  Be careful not to let the garlic brown or burn.  Cook chicken about 5 minutes.
Using slotted spoon, transfer chicken to a bowl with broccoli.  Add wine, chicken broth and cream to the skillet and boil until sauce thickens slightly, about 8 minute  Add pasta, broccoli, chicken, and parmesan and toss until mixture is heated through and coated evenly with sauce.
My Own Super Facial Mask


Ingredients:
olive oil, olive oil, sugar, water, tea bag

Directions:
Apply first three ingredients in order in thin layers on your face.
Let set for about 10-15 minutes.  (It won't hurt if you keep it on longer.]
Meanwhile, boil the water.
When the 10+ minutes are up, place the teabag in the pot of boiling water.  With the mask still on, put your face over the water so that your face is engulfed in fragrant steam.  Be careful not to put your face too close, though.  This step allows the mask to really penetrate the skin.
When you are done with that, leave the mask on for an additional 5 minutes.
Now the mask is ready to come off.  Don't worry if the mask is not dry; it shouldn't be.
Scrub your face with the sugar.  (Your mask should still be on.]
Finally, you can rinse off the mask with warm water.  Wipe off your face and any extra oil with a cloth.
Then rinse again with cold water to close your pores and lock in all the good stuff.  Pat dry.
Done!
Mary's Blueberry Cake


Ingredients:
margarine, sugar, eggs, vanilla, all-purpose flour, baking powder, salt, blueberries

Directions:
Mix butter, sugar, eggs and vanilla together.  Mix flour, baking powder, and salt together.  Reserve 1/2 cup of flour.  Add the remaining flour to the sugar/egg mixture.  Stir till mixed.  Add the remaining 1/2 cup flour and the blueberries.  You want the flour to coat the blueberries so they will not get too mushy.
Be sure to grease the Bundt cake pan very well with shortening and coat with flour so that it will come out of the pan easily.  Bake at 325°F for 1 hour and 10 minutes in a Bundt pan.  According to your oven you may have to cook the cake about five minutes longer.  Let it sit about 15-20 minutes before you take it out of the pan.
Artichoke Pancakes With Goat Cheese


Ingredients:
frozen artichoke hearts, canned artichoke hearts, lemons, eggs, water, all-purpose flour, kosher salt, black pepper, olive oil, sour cream

Directions:
Fill a large bowl with ice water.
If using fresh artichokes, prepare as follows:.
- To prepare artichoke bottoms, slice off the stems of the artichokes and remove any tough outer leaves. Place them in a large non-aluminum pot and cover them with cold water. Squeeze the lemons into the pot, add the juice and the lemon halves to the pot, and bring to a boil over high heat. Reduce the heat to a medium and cook until the artichokes are tender, about 25 minutes. Use the tines of a fork to check for tenderness.
Place the artichokes in the ice water. When they are cool enough to handle, drain and remove the leaves and the fuzzy chokes. Trim off the edges of the bottoms.
Preheat the oven to 350 degrees.
Place the artichoke bottoms, eggs, and water in a blender or a food processor fitted with a steel blade and blend until creamy. Pour into a mixing bowl, add the flour, salt, and pepper, and combine until the mixture forms a thick paste.
Whip the egg whites in a dry copper or stainless steel bowl until they hold stiff peaks. Gently fold into the artichoke mixture.
Place a cast-iron skillet over medium-high heat and when it is hot, add the oil. Drop dollops of batter (about 2 tablespoons per pancake], a few at a time, into the hot oil. When the edges begin to stiffen, turn the pancakes over and cook until lightly golden, abut 2 minutes. Place the pancakes on an oven proof plate.
Combine the goat cheese and sour cream in a small mixing bowl. Top each pancake with a large dollop of the goat cheese mixture and place in the oven until the cheese just begins to melt, about 2 minutes.
Palacinky
Category: breakfast-and-brunch
By Deb

This great Slovak dish makes a good breakfast dish and is filling. Sprinkle with powdered sugar and/or your favorite topping or syrup and enjoy!

Ingredients:
2 cups skim milk
6  eggs, beaten
1 cup all-purpose flour
¼ cup white sugar
1 teaspoon vanilla extract
½ cup canola oil, or as needed

Directions:
Beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps. Heat a large skillet over medium heat and grease with 1 tablespoon canola oil. Ladle enough batter into the skillet to cover the cooking surface in a thin layer. Cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a large turner and cook until browned on the other side, about 2 minutes more. Remove cooked palacinky to a plate and roll into a log.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 561.7
Fat: 35.9 g
Saturated fat: 4.5 g
Carbohydrates: 43.1 g
Sugars: 19.4 g
Dietary fiber: 0.8 g
Protein: 16.8 g
Cholesterol: 281.5 mg
Sodium: 157.2 mg