xiaoxl/recipe_data huggingface dataset:
Almond Crusted Salmon


Ingredients:
fresh parsley, lemon peel, salt, ground black pepper, all-purpose flour, skinless salmon fillet, eggs, olive oil

Directions:
Mix almonds, parsley, lemon peel, about 1/8 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly so that almond and seasoning mixture stick.
Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates. Serve with lemon slices.
Chicken Medallions in White Wine Reduction


Ingredients:
boneless skinless chicken breasts, coarse salt, black pepper, garlic powder, tarragon, onion, chicken broth, white wine, unsalted butter

Directions:
Preheat oven to 500 degrees.
Combine the salt, pepper, and garlic powder in a zip closure bag.
Very lightly oil the chicken with olive oil.
Sprinkle the mixture liberally over all sides of the chicken and press into the meat.
Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
Sear the chicken for a minute or so on all sides, sprinkle with Tarragon.
Add ¼ cup of chicken broth to the skillet (to prevent smoking in the oven and keep meat moist].
Transfer skillet to preheated oven and roast chicken for about 8 to 10 minutes.
Remove skillet from oven; transfer chicken to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for 35– 45 minutes if needed.
Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped onion and cook for a minute or so.  Add ½ cup chicken broth to the skillet, scraping all the caramelized juices and bits with a spoon.
Add the wine and bring to a boil to reduce the volume of the sauce by about half.
If holding the final preparation, stop at this point, cover skillet, and turn heat off.
Just before serving, slice the chicken into ¾” to 1” medallions.
Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper.
Return the medallions to the hot pan and gently warm them in the sauce until completely cooked.
Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
Roasted Pork Tenderloin with Garlic Mushrooms and Tomatoes


Ingredients:
fresh white mushrooms, tomatoes, olive oil, garlic

Directions:
Preheat oven to 425 degrees F.
Rub pork on all sides with salt and pepper.
Place pork on one side of a large roasting pan.
In a large bowl combine mushrooms, tomatoes, oil, garlic, and salt and pepper to taste; mix gently.
Spoon vegetables into pan with pork, spreading in an even layer.
Roast until meat thermometer inserted in the middle of the pork registers 160 degrees F.
(about 25 minutes].
Cut pork into thin slices; top with Garlic Mushrooms and Tomatoes.
Lela's Fourth of July Potato Salad
Category: salad
By Lela

This is my mother's potato salad recipe. Every 4th of July she would make this potato salad for around 30 to 40 people. The recipe calls for ten pounds of potatoes. The sweet onions, dill pickles, and green and black olives give the recipe a wonderful flavor. Now it is always a must-do on the 4th of July. See footnotes for smaller version.

Ingredients:
10 pounds potatoes, peeled
2 (6 ounce) cans black olives, diced
2 (6 ounce) jars green olives, diced
1 cup dill pickle chips, diced
1 cup sweet onion (such as Vidalia®), finely chopped
16  hard-cooked eggs, chopped
¼ cup prepared yellow mustard
7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water. Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture. Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 4 hrs
Yields: 30 servings

Calories: 356.4
Fat: 22.5 g
Saturated fat: 1.2 g
Carbohydrates: 28.4 g
Sugars: 1.8 g
Dietary fiber: 4 g
Protein: 6.8 g
Cholesterol: 113.1 mg
Sodium: 839.4 mg
Dusted Vanilla Ricotta Fritters


Ingredients:
eggs, granulated sugar, pure vanilla extract, whole milk ricotta cheese, all-purpose flour, baking powder, confectioners' sugar

Directions:
In a large saucepan or deep fryer, heat 2" of vegetable oil to 375°.
Cover a wire rack with paper towels and place on a baking sheet near your heated oil.
While the oil is heating, in a large bowl, beat eggs, granulated sugar and vanilla with a wooden spoon. Add ricotta and blend until smooth. Add flour and baking powder and combine until JUST blended.
Using a very small ice cream scoop, melon baller or 2 teaspoons, slide 8 walnut-size balls of fritter batter into the hot oil.
Fry until deep golden and cooked through, 3 to 4 minutes.
Transfer fritters to rack with a slotted spoon to drain.
Continue frying in batches of 8.
Arrange on a platter and dust well with confectioners' sugar and/or cinnamon sugar and serve with your favorite preserve.
Irish Sunset/Sunrise


Ingredients:
Amaretto, irish cream

Directions:
Layer in a shot glass in the order given.
The secret is to pour slowly, barely dribble the liqueurs into your glass.
Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the back of the spoon and into the glass, then your third.
Baked Peaches...mmm


Ingredients:
butter, cinnamon, dark brown sugar

Directions:
Preheat oven to 350 degrees. Line baking sheet with aluminan foil.
Cut your peaches in half. Remove the seed and pit center (the red residue left from the seed].
In the center of the peach (where the seed pit used to be] put 1 tbsp of butter in each half and place on baking sheet.
On each peach half put a 1/2 tsp of cinnamon.
Then on each half put 2 Tbsp of dark brown sugar, be sure to cover the whole peach half in the dark brown sugar.
Place baking sheet with peach halves in oven; cook for 20 minutes. *When the peaches are done, sprinkle more dark brown sugar to taste.
SN: This is good ate alone or with vanilla ice cream.
Spiced Plum Upside-Down Cake with Oats
Category: desserts
By erin.m.ryan

I was trying to use up our plum harvest and became inspired to try and make a wholesome version of a pineapple upside-down cake using plums.

Ingredients:
1 cup rolled oats
½ cup boiling water
1 cup brown sugar
½ cup butter, softened
½ cup white sugar
2  eggs, room temperature
1 ½ teaspoons vanilla extract
1 ½ cups whole wheat flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon sea salt
¼ teaspoon ground allspice
2 tablespoons butter
¼ cup raw sugar
¼ teaspoon ground cinnamon, or more to taste
1 ½ cups diced plums

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine oats and water in a medium bowl. Let sit for 20 minutes. Combine brown sugar, 1/2 cup butter, white sugar, eggs, and vanilla extract in a large bowl. Add oatmeal mixture and mix until combined. Sift flour, baking soda, 1 teaspoon cinnamon, nutmeg, salt, and allspice together in a bowl. Add to oatmeal mixture. Place 2 tablespoons butter in a 9-inch square baking pan and melt in the preheated oven. Remove from the oven and sprinkle sugar and cinnamon on top. Sprinkle plums evenly over sugar. Pour batter over plums and spread evenly. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 40 mins
Yields: 1 9-inch cake

Calories: 280.1
Fat: 11.3 g
Saturated fat: 6.5 g
Carbohydrates: 42.5 g
Sugars: 26.3 g
Dietary fiber: 3.1 g
Protein: 4.3 g
Cholesterol: 56.4 mg
Sodium: 317 mg
Fruit and Nut Zucchini Muffins


Ingredients:
flour, baking powder, baking soda, salt, nutmeg, cinnamon, egg, vanilla, light brown sugar, zucchini, dates

Directions:
Preheat oven to 350*.  Line 6 muffin tins with paper liners.
In a small bowl, mix together flour, baking powder, baking soda, salt, nutmeg and cinnamon.  Set aside.
In a medium sized bowl, use a spatula or wooden spoon to mix together the beaten egg, oil, vanilla, and brown sugar.  Stir in the grated zucchini.
Stir the dry ingredients into the zucchini mixture.  Gently fold in the cranberries, dates and sunflower kernels.
Divide evenly among the muffins cups.  Sprinkle with additional sunflower kernels if desired.
Bake for  30 or until tested done with a toothpick.
Remove muffins from the tin, to cool on a wire rack.
Ramen Carbonara
Category: meat-and-poultry
By Juliana Hale

Carbonara is known as a quick-to-fix meal, but get dinner done even sooner by using ramen instead of traditional pasta. Top with additional Parmesan if desired.

Ingredients:
2 slices bacon, chopped
½ cup chopped onion
2 (3 ounce) packages ramen noodles (flavor packets discarded)
½ cup frozen peas
1  egg
½ cup shredded Parmesan cheese
¼ teaspoon kosher salt
1 pinch red pepper flakes
Chopped fresh parsley

Directions:
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add onion to bacon drippings in skillet; cook until tender, 3 to 5 minutes. Meanwhile, cook ramen in a saucepan according to package directions, adding peas the last minute of cooking. Reserve 1/2 cup cooking water; drain. Whisk together egg, Parmesan, onion and drippings, salt, and red pepper in a bowl. Add hot ramen and cooked bacon. Toss to coat, adding enough reserved cooking water to make a creamy consistency. Top servings with parsley.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 284.2
Fat: 14.9 g
Saturated fat: 6.2 g
Carbohydrates: 19.6 g
Sugars: 4.4 g
Dietary fiber: 3.8 g
Protein: 18.7 g
Cholesterol: 120.6 mg
Sodium: 1145.2 mg
Strawberry Slurpies


Ingredients:
"frozen sweetened strawberries"

Directions:
Add strawberries, lemonade, and ice to a blender., Pulse and blend the icy mixture until smooth., Serve.
Ranch Snack Mix
Category: appetizers-and-snacks
By Des

This ranch snack mix is one of my favorite snack recipes that I love making for family get-togethers.

Ingredients:
4 cups crispy corn and rice cereal (such as Crispix®)
2 ½ cups small pretzels
2 ½ cups cheese-flavored crackers  (Optional)
2 cups oyster crackers
½ cup peanuts  (Optional)
⅔ cup vegetable oil
1 (1 ounce) package ranch dressing mix
¼ teaspoon garlic powder

Directions:
Preheat the oven to 275 degrees F (135 degrees C). Combine cereal, pretzels, cheese-flavored crackers, oyster crackers, and peanuts in a large bowl. Whisk vegetable oil, ranch dressing mix, and garlic powder together in a small bowl. Pour over cereal mixture and stir until coated. Arrange on a large baking sheet. Bake in the preheated oven, stirring gently halfway through, until toasted and fragrant, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 24 servings

Calories: 194.7
Fat: 11 g
Saturated fat: 2.2 g
Carbohydrates: 21.3 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 3.2 g
Cholesterol: 0.8 mg
Sodium: 512.5 mg
Hot & Sweet Vanilla


Ingredients:
milk, white sugar, vanilla extract, black coffee

Directions:
Place 2 cups of milk into a microwavable cup, and heat it on high for 1 1/2 minutes.
Add vanilla extract, and sugar, and stir in .
If you are a coffee lover then you can put in 1/2 cups of black coffee to make a nice latte with a creamy milk top.
Set to cool for 1-2 minutes if you don't like it really hot.
Corn and Stewed Tomatoes


Ingredients:
butter, onion, green bell pepper, frozen corn, stewed tomatoes, salt, pepper, dried basil

Directions:
In a saucepan over med-high heat, melt butter and saute the sliced onion for about 3 minutes;  add bell pepper and tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes.
Add corn and seasonings and simmer for 5 minutes, or until corn is tender.
Alex's Italian Pasta Salad


Ingredients:
rotelle pasta, rotini pasta, muenster cheese, monterey jack pepper cheese, green bell pepper, yellow bell pepper, tomatoes, cucumber, salt, parmesan cheese

Directions:
Slice cheese into 1/2" cubes.
Turn bell peppers on their side and slice thin, then cut the slices in half.
Slice tomato into small cubes.
Slice cucumber into thin slices, then halve slices.
Slice salami into 1/4" rectangles as if you would put them on a cracker.
Boil pasta.
Mix salami,cucumber,peppers,cheese,a<U+0088>Ý tomato with pasta.
Add italian dressing and mix.
Add salt and pepper to taste.
Refrigerate until pasta is cold (few hours is fine] and serve.
Creamy Leftover Chicken Surprise


Ingredients:
elbow macaroni, broccoli floret, milk, American cheese, pepper, curry powder

Directions:
1. Cook pasta al dente and drain.
2. Cook or steam broccoli until tender
3. In a large pot combine cream of chicken soup and milk on medium high heat.
4. When heated, add pasta, chicken, cheese, curry powder and pepper.  Mix ingredients thorougly.
5. In about 3-5 minutes when cheese is completely melted, stir in the broccoli.
6. Give the broccoli a minute or two to heat up.
7. Enjoy.
Summer Corn Salad
Category: salad
By Eileen

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Ingredients:
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness.  Drain, cool, and cut kernels off the cob with a sharp knife. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper.  Chill until serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 305.5
Fat: 15.6 g
Saturated fat: 2.2 g
Carbohydrates: 42.8 g
Sugars: 9.5 g
Dietary fiber: 6.1 g
Protein: 6.2 g
Sodium: 8.7 mg
Boiled Buttermilk Glaze


Ingredients:
sugar, baking soda, buttermilk, butter, white corn syrup, orange zest, lemon zest

Directions:
Place all ingredients except extracts or zest into a large sauce pan; this boils up to a high level!
Bring to a boil, stirring constantly,  for about 5 minutes, remove from heat and let it sit for 15 minutes at room temperature. Add extract or zests, stir and allow to come to room temperature.
It gets slightly thicker, like honey, so when it is cool, it stays put on your cake surface. Pour over cake.
Broccoli and Chicken Casserole


Ingredients:
chicken breast fillets, chicken bouillon cube, mayonnaise, cheddar cheese

Directions:
Boil chicken breast fillets in water til tender. Salt and Pepper to taste. (or used lefted over chicken].
Preheat oven to 350'.
In a saucepan cook broccoli in small amount of water, add chicken bouillon cube and boil til tender. Drain.
In a bowl combine soups and mayonnaise. Mix well and set aside.
In a 13x9 baking dish, spray with Pam and spread cooked broccoli in bottom of dish. Top with chopped chicken  and spread soup mixture over top of chicken. Add cheddar cheese over top of chicken than add crushed ritz crackers on top.
Bake for 30 minutes or until casserole bubbles.
Simple Scallops Supreme


Ingredients:
scallops, fresh large mushrooms, butter, margarine, sherry wine, dried tarragon, cheddar cheese

Directions:
"If using previously frozen scallops, defrost them thoroughly and drain well.  Pat them dry with paper towels.  If scallops are very large, cut them in half.  Brown the mushrooms in the butter.  (You can use two 4  ounce cans drained mushrooms instead of the fresh mushrooms.]  Combine all ingredients except the bread crumbs and cheese.  Put in a shallow casserole dish.  Sprinkle with bread crumbs and grated cheese.  The cheese will get crispy.  If you want it soft, wait to add it until the last 5 minutes of baking.  Bake 1 hour at 350 degrees."
Rigatoni With Cheese and Italian Sausage


Ingredients:
rigatoni pasta, Italian sausage, garlic cloves, crushed red pepper flakes, mozzarella cheese, parmesan cheese, fresh Italian parsley, extra virgin olive oil

Directions:
Cook rigatoni until tender in large pot, drain pasta.
Meanwhile, preheat broiler.
Cook sausage in large heavy pot over medium high heat until no longer pink, stirring frequently and breaking up with back of a wooden  spoon.
Add garlic and saute until soft, about 2 minutes.
Drain off excess oil and return pot to medium high heat.
Add marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.
Divide pasta among four 1 1/4-cup custard cups, or double recipe and put in one large baking dish.
Sprinkle parmesan and mozzarella over.
Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minute.
Sprinkle with parsley and olive oil  and serve.
Chicken Livers Peri Peri
Category: meat-and-poultry
By FAIRDINKUM

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

Ingredients:
1 pound chicken livers, trimmed and cut into bite-size pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons crushed red pepper flakes
2  bay leaves
1 pinch salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ cup chicken stock
1 tablespoon brandy

Directions:
Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours. Remove livers to a bowl, and reserve marinade. Heat  1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 319.1
Fat: 22.5 g
Saturated fat: 5.6 g
Carbohydrates: 6.6 g
Sugars: 2.4 g
Dietary fiber: 1.4 g
Protein: 20.3 g
Cholesterol: 399.3 mg
Sodium: 264.8 mg
Meat-Lover's Slow Cooker Spaghetti Sauce


Ingredients:
olive oil, sweet onion, hot Italian sausage, lean ground beef, garlic powder, dried marjoram, tomato sauce, tomato paste, Italian-style diced tomatoes, Italian-style stewed tomatoes, dried thyme leaves, dried basil, dried oregano, garlic powder, brown sugar

Directions:
Heat olive oil in skillet over medium heat; cook and stir onions and sausage, until sausage is browned, about 10 minutes.
Transfer the sausage and onions to a slow cooker.
In the same skillet, cook and stir the ground beef, Italian seasoning, 1 t of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes.
Transfer the ground beef into the slow cooker.
Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano and 2 t garlic powder.
Cook on low for about 8 hours.
About 15 minutes before serving, stir in the sugar.
Serve hot over pasta.
Chocolate Chiffon Pie


Ingredients:
unsalted butter, granulated sugar, unflavored gelatin, granulated sugar, salt, pure vanilla extract, heavy cream, confectioners' sugar

Directions:
Heat the oven to 325°F.
Make the crust. In a small bowl, combine the gingersnap crumbs, butter, and granulated sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove the pan from the oven and cool on a wire rack.
Make the filling. In a small bowl, combine the gelatin with 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
In a medium saucepan set over medium-high heat, bring the milk, cocoa, 1/4 cup of the granulated sugar, and the salt just to a simmer, stirring constantly. Remove the pan from the heat and add the gelatin, stirring until the gelatin is completely dissolved.
Put the egg yolks into a medium bowl and beat lightly. Gradually, in a slow stream, add 1/2 cup of the chocolate mixture to the egg yolks while whisking continually. Pour the chocolate-egg yolk mixture into the pan with the remaining chocolate mixture. Cook, stirring constantly, over medium heat until slightly thickened, about 8 minutes. Remove the pan from the heat and let cool for about 20 minutes or until barely warm.
Using an electric mixer, in a large bowl, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla, and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
Spoon the chocolate mixture into the cool pie crust. Cover and refrigerate for 2 hours.
Whip the cream with the confectioners' sugar. Place dollops of cream over the pie. Grate the semisweet chocolate over the pie.
Hot Dog Stew


Ingredients:
thyme, butter, water, diced tomatoes, corn

Directions:
Brown hot dogs in butter with thyme., Add soups., Gradually stir in the water., Then add tomatoes, and corn and heat until warm., Serve.
Bulgogi (Korean BBQ)
Category: world-cuisine
By WUCHONG KELLER

This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it.

Ingredients:
1 cup soy sauce
½ cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1  onion, cut into thin strips

Directions:
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour. Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 439
Fat: 17.5 g
Saturated fat: 5.8 g
Carbohydrates: 24.3 g
Sugars: 16.4 g
Dietary fiber: 1.8 g
Protein: 44.2 g
Cholesterol: 100.6 mg
Sodium: 3820.3 mg