xiaoxl/recipe_data huggingface dataset:
Mock Coconut Pie (Spaghetti Squash Pie)
Category: fruits-and-vegetables
By Julie Taylor

Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!

Ingredients:
1 cup white sugar
3  eggs
¼ cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded spaghetti squash
1 (9 inch) pie shell, baked
1 pinch ground nutmeg  (Optional)
1 pinch ground cinnamon  (Optional)
1 ½ cups whipped cream for garnish  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon. Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 424.1
Fat: 29.6 g
Saturated fat: 16.2 g
Carbohydrates: 37.2 g
Sugars: 26 g
Dietary fiber: 0.3 g
Protein: 4.3 g
Cholesterol: 146.1 mg
Sodium: 192.5 mg
Alfredo Sauce


Ingredients:
butter, parmesan cheese

Directions:
In a medium to large sized saucepan melt the butter over medium heat.
Add light cream and stir.
Allow the cream to warm a bit and then gradually add the cheese to the mixture while stirring.
Continue to add cheese until desired thickness is achieved.
Mixture will thicken as it cools.
Baked Ham


Ingredients:
ham, low sodium chicken broth, brown mustard, yellow mustard, honey, light brown sugar, pepper

Directions:
Bring the ham to room temperature if desired. Wash the ham in cold running water. Place it, cut side down on a sheet tray. Fit a roasting pan with a rack, (one is a requirement], add the chicken stock to the basin, add, about 11/2 cups, but not enough to touch the ham.
Trim the ham of as much excess fat as desired. Score the meat, 1/2-1-inch apart, going into the skin, and flesh by no more than 1/2-inch deep.
Place the ham on the roasting tin rack, with the cut side, facing you, at an angle, if need be. Cover with three layers of heavy foil.
Put into a preheated 350 degree oven, with the rack on the lowest level, or the bottom third, depending on the size of oven, and the height of the roasting pan.
Bake for 40-50 minutes without interruption.
Remove from oven, remove foil, (you may want to keep it aside, for wrapping the meat later].  Using a tong, and a meat fork, turn the ham, so that the cut side is underneath, fitting any sides of the ham, that protrude from the rack,  into the pan snugly.
Insert a meat thermometer into the thick part of the flesh, without hitting a gape, or piece of bone (it may take two or even three tries].
Put back in oven and bake until the ham registers 100 degrees on thermometer.
Mix together the mustards with the honey and brown sugar till smooth, adding grinds of black pepper, if desired.
Remove the ham from oven, increase oven heat to 375 degrees, baste the ham well, and liberally, with the sauce, six or seven times, (approximately every 5-8 minutes], until the ham reaches an internal temperature of 120 degrees.  Take the ham from the oven, every time it is basted, and rotate it, returning to bake, making also sure, that the glaze, gets deeply coated, into the crevasses, of the cut surfaces of the ham.  Replace, up to 1-cup stock, if it reduces more than half.
Return the finished ham to the oven to cook, until the internal temperature reaches 130 degrees.
Remove ham from oven. Preheat the broiler.
When the broiler is set, return the ham to the oven and glaze for about three or four minutes, remove, it will not require basting.
Remove the ham to a platter or plate, remove the thermometer, remove the rack to a sink. Stir the drippings, they should taste good, not too sweet, and a bit salty, do not use full-salt broth.  They probably will not need to be degreased, unless your ham, had a lot of fat left on it.  If, for some reason, more sauce is required, add about another 1/2 cup of low-sodium broth, and bring acutely to the simmer, before serving.
Carve the ham, and serve with some of the sauce.
Grandma Florence's Fruit Cookies


Ingredients:
brown sugar, bacon grease, eggs, flour, cinnamon, allspice, salt, buttermilk, raisins, baking soda, walnuts

Directions:
Sift all dry ingredients into bowl.
Stir liquid into well of flour.
Add raisin and nuts stir drop cookies onto pan will spread out 400° oven 10 minutes.
Aaron Tippin's Mexican Casserole


Ingredients:
corn tortilla, chili beans, cheddar cheese, ground beef, water, yellow onion

Directions:
Preheat oven to 350.
Brown the meat and onion in a skillet.
Add the taco seasoning and water, and let simmer for 5 minutes.
In a baking dish (8 or 9 inch square], put one layer of tortillas, then 1/3 meat mixture on top, followed by layer of beans and layer of cheese.
Repeat two more times, ending with cheese.
Bake for 30 minutes, or until cheese is melted and beginning to brown.
Peanut Butter Mini Cakes


Ingredients:
eggs, water, peanut butter, peanut butter

Directions:
Preheat oven to 350°F and place foil in muffin pan.
To prepare cupcakes, mix cake mix eggs, oil, water with an electric mixer in a large bowl for 2 minutes.
Add peanut butter to mix and stir by hand with a wooden spoon.
Place 1 1/2 tablespoon of batter into foil.
Place one Reese's Peanut Butter cup into each foil filled with batter.
Cover and fill each cup until 2/3 full.
Bake 20-22 minutes or until tooth pick comes out clean.
Cool completely on wire rack.
While cupcakes are baking, prepare frosting.
Mix frosting and peanut butter in a medium bowl.
After cupcakes have cooled, frost each with frosting and then enjoy!
Low-carb Reuben Casserole


Ingredients:
deli corned beef, swiss cheese, sauerkraut

Directions:
In a large casserole dish sprayed with PAM, layer slices of corned beef (the thin sliced - not chipped - works best]. Kind of scrunch them up with an "uneven approach" so it's not a slab of corned beef.
Drain saurkraut of 1/2 its juice and lay atop corned beef (if you like the sweeter variety of kraut, thoroughly rinse off canned/jarred juice and replace with a bit of cool water -- toss 1/2 tsp Brown Sugar Twin or Splenda into it before adding to the casserole dish.] Top with swiss cheese layer and bake at 350?F for 15 minutes or until cheese is melty but not liquidy.
While dish is baking, in separate bowl mix Thousand Island Dressing, Mayonnaise, and Relish.
Remove casserole dish from oven, slice in 4 serving-size squares and top with dollops of dressing mixture.
Asian-Apricot Glazed Pork Loin Chops


Ingredients:
boneless pork loin chops, salt, black pepper, onion powder, garlic powder, ground ginger, garlic cloves, oyster sauce, light soy sauce

Directions:
Chop onion.
Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the Ginger.
Season loin chops with the spice mixture.
Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
Brown the onion and the loin chops for approximately 5 minutes per side.
Mix together all the remaining ingredients in a bowl.
When loin chops are browned on both sides, add the sauce mixture.
Simmer on medium-low heat for approximately 15-20 minutes, until pork is done to an internal temperature of 170 degrees and sauce is reduced and thickened.
Taste sauce (say Yum] and add more pepper or soy sauce to taste, if desired.
Serve over steamed white rice.
Sweating Colombian


Ingredients:
vodka, Kahlua

Directions:
Shake vodka, Kahlua and Goldschlager with ice in a cocktail shaker., Strain into a highball glass, fill with light cream, and serve.
Creamy Fresh Herb Dressing


Ingredients:
fresh lemon juice, honey, Dijon mustard, parsley, fresh dill, lemon zest, black pepper

Directions:
In a small bowl, whisk together all ingredients until well blended., Refrigerate until serving or use immediately., Store in container in refrigerator for up to 5 days.
Pureed Tortilla Soup


Ingredients:
onion, serrano chili, tomatoes, fresh cilantro, garlic, ground cumin, chicken broth, water, corn tortillas, salt, avocado, monterey jack cheese, corn tortilla strips

Directions:
In a large saucepan or other cooking vessel put 1 diced oion, 1-2 minced green chilies and 3 Table. oil.  Stir-fry over medium heat until the onion has browned on the edges.
Add 2 diced tomatoes, 1/2 bunch chopped cilantro, 1/2 teaspoons minced garlic and 1/2 teaspoons ground cumin.  Stir-fry for 3-4 minutes.
Add the chicken or vegetable broth, water, and 4 diced corn tortillas.  You can also just tear the corn tortilla's into pieces with your hands if desired.  Increase heat to high, bring mixture to a boil, lower heat and cook 10-15 more minutes.  Set aside for about 10 minutes to allow the soup to cool somewhat.
Puree the mixture in batches in a food processor or blender.
Return mixture to the stove top and reheat.  Check for salt.
Ladle into bowls and if desired, garnish with diced avocado, grated cheese and fried corn tortilla strips.
Butterhorn Bread Machine Rolls


Ingredients:
milk, egg, all-purpose flour, salt, sugar, butter

Directions:
Place all ingredients except melted butter in pan.
Select Dough Only setting and press start.
When dough has risen long enough, the machine will beep.
Remove dough from pan.
Divide dough into 3 equal balls.
Roll out each ball, one at a time, into a 9 inch circle (don't worry if you can't get it exactly 9 inch].
(Note: I always start rolling my dough and let it rest for awhile and resume rolling. The resting helps relax the dough].
With pizza cutter (works great!]or sharp knife, divide each circle into 8 wedges, as if cutting a pizza.
Starting at the wide end, roll up each wedge toward the point.
Cover and place in a warm oven (turn oven onto warm setting for 2 minutes and turn off, to make a good environment for dough].
Let rise for 30 to 40 minutes until doubled.
Remove sheet from oven to preheat oven!
Preheat oven to 375 degrees.
Bake for 12-15 minutes until golden.
Remove from oven.
Brush rolls lightly with melted butter.
Peanut Butter Balls III
Category: desserts
By Nancy Puig

This is another recipe for Peanut Butter balls.  This one I got from my 96 year old neighbor, Mrs. Lucille Savage.  She still makes them at Christmas and now I do too.

Ingredients:
2 cups creamy peanut butter
½ cup butter
4 cups confectioners' sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips

Directions:
Melt peanut butter and butter in saucepan, over low heat.  In large bowl, mix crispy rice cereal and confectioners' sugar well.  Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly. Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay). Melt chocolate in double boiler and keep melted while working with balls.  A teaspoon is best to use in dipping the balls in chocolate.  Dip good and place on cookie sheet.  As you dip them place them back on cookie sheet and keep chilled till firm.

Yields: 4 dozen

Calories: 317.9
Fat: 18.9 g
Saturated fat: 7.2 g
Carbohydrates: 36 g
Sugars: 29.5 g
Dietary fiber: 2.1 g
Protein: 6.3 g
Cholesterol: 10.2 mg
Sodium: 154.4 mg
Chicken Dopiaza


Ingredients:
chicken breast, onions, bay leaves, green cardamom pods, cloves, black peppercorns, garlic cloves, ginger, onions, coriander powder, cumin powder, turmeric powder, chili powder, salt, tomatoes, water, ghee

Directions:
Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
Add the ground spices and salt and cook for 3 minutes.
Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
Add the chicken pieces and continue to cook for 12-15 minutes.
Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.
Chicken Enchilada Soup


Ingredients:
chicken broth, green chilies, pepper, chili powder, Velveeta cheese

Directions:
Combine broth, soup, chicken, chilies and seasonings., Heat to boiling. Lower heat and add cheese., Continue heating until cheese has melted., Do not boil., Serve with tortilla chips.
Avocado Toast with Grilled Cheese
Category: main-dish
By Charles Wees

Avocado toast is simply delicious for a quick lunch.

Ingredients:
4 slices multigrain bread
2 large avocados - peeled, pitted, and mashed
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro, or more to taste
¼ cup freshly grated Parmesan cheese, or to taste

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes. Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese. Return to broiler until cheese is melted, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 594.7
Fat: 45.6 g
Saturated fat: 7.9 g
Carbohydrates: 46 g
Sugars: 2.4 g
Dietary fiber: 24.7 g
Protein: 13.8 g
Cholesterol: 13.4 mg
Sodium: 408.2 mg
Sourdough Pancakes


Ingredients:
flour, milk, eggs, sugar, baking powder, salt, baking soda

Directions:
Mix first three ingredients into a large non-metallic bowl and beat until smooth.  Cover loosely with a damp towel/dishrag and let stand in a warm place for 8 to 18 hours.
Mix batter down.  Add remaining ingredients and stir until smooth.
Cook on a lightly greased preheated griddle or skillet at 400°F.
Serve with maple or berry syrup, or toss an fried egg on 'em.
Mushroom Chicken (For the Grill)


Ingredients:
cremini mushroom, garlic clove, oregano, olive oil, marsala wine, anchovy paste, soy sauce, salt, fresh ground pepper, chicken pieces, lemon

Directions:
In skillet cook mushrooms,garlic, and oregano in hot olive oil over medium heat for 6 minutes or until tender, stirring occasionally. Remove from heat. Stir in Marsala, soy sauce, salt, and pepper. Return to heat; cook and stir 2 minutes more. Remove from heat. Cool.
Loosen skin on each piece of chicken on one side. Stuff mushroom mixture under skin. Sprinkle lightly with salt and pepper.
For charcoal grill, arrange medium-hot coals around drip pan. Place chicken, bone side down on grill rack over drip pan. Cover and grill 50-60 minutes or until chicken no longer pink. (170°F for breasts 180°F for thighs and drums]. For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack; grill as above.
Serve with fresh lemon and oregano sprigs.
Crock Pot Mushroom Chicken


Ingredients:
boneless skinless chicken breast, white wine, cream cheese

Directions:
Put chicken in crock pot., Sprinkle gravy mix on top., Pour soup over that, then pour wine over all., Cook on low for 8-10 hours. Thirty minutes before serving, add cream cheese., When ready to serve, remove chicken and whisk the sauce together., Serve over pasta or rice.
Sweet Tea Swagger


Ingredients:
water, brown sugar, dark rum, lime juice, seedless watermelon, lime wedge, mint sprig

Directions:
In a small saucepan bring 3 cups of the water to boiling. Remove from heat. Add tea bags; let steep for 10 minutes. Discard tea bags. Transfer tea to a heatproof pitcher.
Stir brown sugar into tea until dissolved. Stir in the remaining 3 cups water, the rum, and lime juice. Cover and chill for 2 to 48 hours.
To serve, pour tea mixture into highball glasses over ice cubes. Slowly pour in club soda; stir gently. Garnish with watermelon and lime wedges on toothpicks , and mint leaf or sprig.
Bacon-Wrapped Halibut
Category: meat-and-poultry
By ROBIN JOYE

My husband and I team up to make this appetizer, though it is easy to do alone.  Tasty, easy and vanishes as soon as it is placed on the table.  What more could you ask for!

Ingredients:
18 slices bacon, cut in half
1 ½ pounds halibut steaks, cubed
ground black pepper to taste
toothpicks

Directions:
Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle. Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet. Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.

Yields: 36 appetizers

Calories: 40.5
Fat: 2 g
Saturated fat: 0.6 g
Carbohydrates: 0.1 g
Protein: 5.3 g
Cholesterol: 10 mg
Sodium: 94.1 mg
Herbed Cheese Spread
Category: appetizers-and-snacks
By lutzflcat

Tastes just like the expensive Boursin® cheese spread you buy at the store. Reduced-fat cream cheese works well in this recipe. Delicious spread on crackers or as a fill on celery sticks. Good shelf life in the refrigerator. This can be eaten right way, but it's best if refrigerated for at least one day before serving.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 cloves garlic, crushed
1 tablespoon dry vermouth
1 teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon dried basil
⅛ teaspoon dried tarragon
⅛ teaspoon dried sage
⅛ teaspoon ground white pepper

Directions:
Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.

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

Calories: 102.3
Fat: 9.8 g
Saturated fat: 6.2 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 2.2 g
Cholesterol: 30.8 mg
Sodium: 156.1 mg
Chicken and Broccoli Couscous With Salsa


Ingredients:
fresh tomato, fresh basil, red wine vinegar, olive oil, sugar, garlic clove, olive oil, boneless skinless chicken breasts, broccoli florets, water, olive oil, couscous

Directions:
In small bowl, stir salsa ingredients together. Season to taste with salt & pepper, set aside.
Bring water to a boil and stir in oil, couscous & seasoning packet from box.
Cover, remove from heat & let stand while you prepare the chicken.
In large skillet, heat oil over medium high heat.
Add chicken & cook 3-5 minutes or until no longer pink, stirring frequently.
Add the broccoli & cook while stirring 3 minutes or until broccoli is crisp tender.
Fluff couscous with fork & stir into chicken & broccoli.
To serve, portion couscous on plates & top with salsa.
Light Teriyaki Chicken


Ingredients:
honey, chicken broth, soy sauce, ketchup, ginger, boneless skinless chicken breasts

Directions:
Heat oven to 375°F.
In a small bowl, whisk together honey, chicken broth, soy sauce, ketchup, garlic salt, and ginger.
Place chicken breasts in an oven proof dish and pour sauce over.
Bake 20 to 25 minutes, turning once, or until chicken is no longer pink.
serve with sauce drizzled over chicken.
Fresh Island Chicken


Ingredients:
mango, green onions, cucumber, cilantro, honey, lime juice, salt, pepper, boneless skinless chicken breasts

Directions:
Combine first 8 ingredients; let this sit at least 30 min so the flavors can blend (the longer it sits, the better it is].
Sprinkle chicken with seasoning and cook covered over medium heat until no longer pink inside (these would also be great grilled].
Serve chicken topped with salsa.
Mocha Magic Cookie Fingers


Ingredients:
butter, sugar, cocoa powder, instant coffee powder, baking powder, salt, egg, vanilla extract, flour, white chocolate, dark chocolate

Directions:
In a large bowl beat butter with an electic mixer for 30 seconds. Add sugar, cocoa powder, coffee powder, baking powder and salt. Beat until combined.
Beat in egg and vanilla.
Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
Use your fingers to roll portions of the dough into long small ropes and cut those into fingers about the lenght and thickness of your pinky (can make them longer if you so desire].
Bake in the preheated oven at 190°C/375°F for 10-12 minutes or until edges are firm.
Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
For the drizzle melt the chocolate over a warm water bath and use a spoon to drizzle it decoratively over the cookie sticks. If desired sprinkle with either additional coffee powder or sprinkles. Let cool.
Turkey Avocado Croissant


Ingredients:
mayonnaise, chipotle chile in adobo, adobo sauce, tomatoes, lettuce, avocado, provolone cheese

Directions:
Chipotle Mayonnaise:
Combine all ingredients and mix well. Set aside.
Spread chipotle mayonnaise on both sides of croissant. Layer on bottom, the lettuce, the turkey, cheese, tomato, avocado, and top croissant.
Quick and Easy Stuffed Peppers
Category: main-dish
By Anonymous

This microwave recipe is quick and very simple, and is a good meal for a busy work week. You can use any color peppers you like. Try using garbanzos instead of the kidney beans for a variation on this recipe.

Ingredients:
2 large red bell peppers, halved and seeded
1 (8 ounce) can stewed tomatoes, with liquid
⅓ cup quick-cooking brown rice
2 tablespoons hot water
2  green onions, thinly sliced
½ cup frozen corn kernels, thawed and drained
½ (15 ounce) can kidney beans, drained and rinsed
¼ teaspoon crushed red pepper flakes
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

Directions:
Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes.  Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.

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

Calories: 179.1
Fat: 4.4 g
Saturated fat: 2.1 g
Carbohydrates: 27.6 g
Sugars: 6.4 g
Dietary fiber: 6.6 g
Protein: 9.2 g
Cholesterol: 12.2 mg
Sodium: 351.9 mg
Spicy Red Snapper (Bloody Mary with Gin)
Category: drinks
By fouab

I've tried many variations, and decided that these ingredients make the very best Red Snapper out there.  It is now my go-to drink, and friends absolutely love it - even those who don't like gin. Careful! Your lips might burn, but it sure goes down easy...

Ingredients:
5  ice cubes
1 (6 fluid ounce) can tomato juice
2 fluid ounces dry gin
2 tablespoons fresh lemon juice
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
½ teaspoon brine from olive jar
1 pinch hot chili powder
1 pinch garlic powder
1 pinch ground cumin
¼ teaspoon celery salt
¼ teaspoon fresh-ground black pepper
¼ teaspoon prepared horseradish
1  celery stalk
1 small dill pickle
2  stuffed green olives
1 wedge lemon

Directions:
Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 spicy red snapper

Calories: 241.8
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 20.6 g
Sugars: 10.7 g
Dietary fiber: 4 g
Protein: 3.2 g
Sodium: 2019.5 mg