xiaoxl/recipe_data huggingface dataset:
Submarine Flavors
Category: side-dish
By ANNE

This sounds absurdly simple but is wonderful, especially when really great Italian meats and cheeses are used; but it really jazzes up routine lunch meats on a sub, too.  I highly recommend the addition of a good dollop of Holland House hot cherry pepper relish.  It's heavenly - had it at a sub shop on Boylston Street in Boston in the 70's and dreamed about it for years.  Finally discovered it at an Italian grocery in Seattle and was thrilled to discover that same fabulous flavor.  Try it, you'll love it!

Ingredients:
1 cup extra virgin olive oil
2 teaspoons Italian seasoning
2 cloves garlic, halved
salt and pepper to taste

Directions:
Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil.  Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.

Prep time: 1 min
Total time: 1 hr
Yields: 24 servings

Calories: 84.8
Fat: 9.3 g
Saturated fat: 1.3 g
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Sodium: 0.1 mg
Barley Chicken Casserole


Ingredients:
butter, onion, celery, barley, water, fresh parsley, dried parsley flakes, thyme, sage, tarragon

Directions:
Heat oven to 350.
Grease a 2 quart baking dish.
In a large skillet over medium heat, melt butter.
Add onion and celery, cook and stir till tender.
Add barley, cook about 2 minutes or till light golden brown, stirring frequently.
In a medium bowl, combine remaining ingredients.
Add barley mixture, mix well.
Pour into prepared baking dish.
Cover and cook about 1 hour and 15 minutes or until liquid is absorbed.
Stir well before serving.
Strawberry Salad


Ingredients:
strawberries, fresh spinach leaves, pecans, bacon, red onion, asiago cheese, shallot, olive oil, sugar

Directions:
Combine first 6 ingredients in a bowl and toss.
For dressing, blend together the shallots, blood orange juice, and champagne. Gradually add the olive oil and blend well.
Add sugar and mix (this is to cut down the acidity of the shallots, if you need to use less or more, please do so to taste.] Season to taste with salt and pepper.
Toss salad with dressing (as much or as little as desired.] and top with asiago cheese.
Glazed Pearl Onions


Ingredients:
onion, butter, sugar, dry white wine, salt

Directions:
Dry the onions lightly, set aside.
Melt the butter and oil in a heavy, 10-inch skillet.
Add the onions, turn the heat to at least medium, maybe medium-high.
Cook the onions, without stirring too much until they become golden on at least one side, maybe both.
Turn the heat down, add the sugar, and cook until it scrapes up the base, and looks caramel. Avoid touching the sides of the pan, during this initial phase, as it may cause the sugar to harden against the sides, and not retrieve.
Add the wine, and a generous pinch of salt, maybe 1/2 teaspoon, and cook, over medium-low heat, until the onions are well browned, and delicious, about 25 minutes.
Do not serve them too al dente.
Tampa Chicken  With Couscous


Ingredients:
couscous, chicken broth, butter, boneless skinless chicken breast halves, green onion, heavy cream, salt, orange

Directions:
Cook couscous using the chicken broth and 1 tablespoon of the butter, following directions on the package.
Melt remaining tablespoon of butter and oil in a large skillet over medium-high heat.  Saute the chicken, turning once,  until golden and firm to the touch.  This should take 5-6 minutes.  Remove chicken from pan and cover with foil to keep warm.
Add the white part of the green onions, orange juice, cream and salt to skillet.  Boil over high heat, scraping up any brown bits from the bottom of the pan.  Cook 2 minutes to reduce sauce, stirring constantly.  Add the.
orange slices and remove from heat.
Stir the green part of the onions into  the couscous and spoon on to a serving platter.  Arrange the chicken with orange slices on top of the couscous.  Spoon the orange sauce over the chicken and serve.
Banana Brownies


Ingredients:
plain flour, cocoa powder, baking powder, dark chocolate, butter, brown sugar, pecans, eggs, bananas

Directions:
Pre-heat the oven to 325F or 170C., Mix the flour, cocoa, baking powder, Melt the chocolate with the butter and sugar., Stir the pecans, eggs and bananas into the chocolate mix., Add the dry flour mix., Mix together and then put into a baking pan., Bake until dry ontop- about 25mins if the brownies are 2 inches thick.
Drumsticks With Sesame and Ginger - 4 Ww Points


Ingredients:
soy sauce, honey, fresh ginger, sesame seeds

Directions:
Mix together soy sauce, honey, sesame oil, and ginger in a gallon zip lock bag.
Add chicken drumsticks, squeeze out air, and seal the bag.  Turn chicken to coat and let marinate for 2-24 hours in refridgerator.
Preheat oven to 400.  Line roasting pan with foil and spray with nonstick spray.
Spread sesame seeds on plate.
Remove chicken from marinade.  Discard leftover marinade.  Dip each drumstick in the sesame seeds to coat on one side.
Place seeded-side up in the roasting pan.  Bake for 30 minutes.
Open-Faced Pepper Burgers


Ingredients:
lean ground beef, red bell pepper, green bell pepper, onion, provolone cheese

Directions:
In a large skillet, cook beef, onions, and peppers, until meat is no longer pink,and drain.
Stir in 1/2 salad dressing, and spread remaining dressing on cut sides of Italian bread, and broil 4-5 minutes or until lightly toasted.
Spoon beef mixture over cut sides of bread, and top with cheese slices.
Return to broiler and broil until cheese is melted.
Cut each half into 3 pieces and serve.
Cranberry Almond Biscotti
Category: world-cuisine
By KATHIANNE

I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.

Ingredients:
2 ¼ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
2  egg whites
2  eggs
1 tablespoon vanilla extract
¾ cup sliced almonds
1 cup sweetened-dried cranberries

Directions:
Preheat oven to 325 degrees F (170 degrees C). Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl. Add egg mixture  to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly. On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle. Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C).  Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 30 cookies

Calories: 188.8
Fat: 3.2 g
Saturated fat: 0.4 g
Carbohydrates: 35.5 g
Sugars: 19.9 g
Dietary fiber: 1.4 g
Protein: 4.2 g
Cholesterol: 24.8 mg
Sodium: 91.6 mg
Perfect Breakfast
Category: main-dish
By Britty

A delicious combination of unique favors that came together by my mom on accident to make this very yummy breakfast! Hope others enjoy as much as we do!

Ingredients:
2 teaspoons butter
2  eggs
1 slice sourdough bread, toasted
Dijon mustard
½  avocado - peeled, pitted, and sliced
2 tablespoons grated Parmesan cheese, or more to taste

Directions:
Melt 2 teaspoons butter in a skillet over medium heat; add the eggs. Allow the egg whites to cook until mostly firm before breaking the yolks; continue cooking until eggs are completely cooked and no longer runny, 2 to 3 minutes. Spread one side of toasted sourdough bread slice with Dijon mustard. Arrange avocado slice onto the mustard. Top avocado with cooked eggs. Sprinkle Parmesan cheese over eggs.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 open-faced sandwich

Calories: 501.3
Fat: 36.1 g
Saturated fat: 12.2 g
Carbohydrates: 25.9 g
Sugars: 2.2 g
Dietary fiber: 7.3 g
Protein: 21.5 g
Cholesterol: 402.3 mg
Sodium: 770 mg
Elephant Garlic Herbed Croutons


Ingredients:
butter, olive oil, fresh herbs, salt, pepper, cheese

Directions:
Melt the butter and oil in an oven-proof skillet and sauté the chopped garlic for 30 seconds.
Add bread cubes and herbs tossing to combine.
Place on a cookie sheet pan in a single layer. Sprinkle with cheese if using.
Bake in a 350°F oven until golden and crisp, about 10 minutes.
Chef John's Turkey Noodle Casserole
Category: pasta-and-noodles
By Chef John

This delicious casserole is for leftover leftovers. I don't know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there's even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren't typically used in the meal, they work wonderfully here to disguise the last of a holiday bird.

Ingredients:
12 ounces egg noodles
3 tablespoons butter
3 tablespoons flour
3 ½ cups cold milk
1 (10 ounce) can condensed cream of mushroom soup
½ cup diced red bell pepper
½ cup diced green bell pepper
¼ cup chopped green onions
1 teaspoon garam masala
1 teaspoon dried tarragon
1 cup shredded pepperjack cheese
1 teaspoon salt, or to taste
3 cups cubed skinless cooked turkey
5 ounces crushed potato chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain. Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes. Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat. Stir in pepperjack cheese until cheese is melted and incorporated. Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 736
Fat: 33.4 g
Saturated fat: 14.5 g
Carbohydrates: 67.3 g
Sugars: 9.4 g
Dietary fiber: 3.7 g
Protein: 41 g
Cholesterol: 150.5 mg
Sodium: 1113.1 mg
Meatless Corn Chowder


Ingredients:
onion, potato, water, skim milk, flour, salt, pepper

Directions:
Put the first 4 ingredients in a pan and cook until the potatoes are just about done.
Add the skim milk and cook to about boiling.
Add the flour and cook till the right thickness.
Butter Chickpea Curry
Category: main-dish
By Sushi0306

A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice.

Ingredients:
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can  condensed tomato soup
½ cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained

Directions:
Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside. Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 504
Fat: 20.9 g
Saturated fat: 7.9 g
Carbohydrates: 72 g
Sugars: 8.2 g
Dietary fiber: 10 g
Protein: 11.1 g
Cholesterol: 40.8 mg
Sodium: 1287.9 mg
Cranberry Wampanoag Sauce


Ingredients:
cranberries, water, sugar

Directions:
Wash the cranberries., Put the berries and water in a saucepan., Cook until the berries are soft., Add sugar., Cook 3-5 minutes more, or until berries are boiling., Let the sauce cool down.
Down Home Chicken Pot Pie


Ingredients:
flour, salt, celery seed, cold water, butter, margarine, all-purpose flour, garlic clove, salt, pepper, water, milk, chicken bouillon granules

Directions:
For crust, place flour, salt, celery seed in bowl.  Cut in Crisco then stir in water, use more water if needed to hold crust together.
Divide dough in half and roll out two crusts.  Place one crust on the bottom of your pan (sometimes I use a pie plate and sometimes I just use a 9x9 pan].
For filling, melt the butter in a saucepan.
Stir in your flour with the garlic, salt and pepper.
Using a wire whisk gradually stir in water, milk and bouillon.  Bring to a boil and boil until thickened.
Remove from the heat and stir in your Veg All and chicken.
Place the filling in the pan containing the bottom crust.
Top with other crust and bake at 350 degrees until top crust is browned and pie is bubbly.  About 25-30 minutes.
Avocado Boats


Ingredients:
Hass avocadoes, lemon, extra virgin olive oil, plum tomatoes, scallions, coarse salt

Directions:
Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it.
Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil.
Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.
Pasta With Baby Bella Mushrooms & Spinach in a Tomato Cream


Ingredients:
baby portabella mushrooms, butter, onion, fresh rosemary, tomato paste, marsala wine, fresh flat-leaf parsley, pasta, parmesan cheese

Directions:
Cook pasta to taste.
Melt butter and oil in saucepan over medium heat.  Add onion and saute until translucent. Add rosemary and saute for 1 minute more. Add mushrooms and saute for five minutes more.
Add Marsala wine, tomato paste and heat through until simmering.  Remove from heat and stir in prepared onion dip.    Add spinach stir until wilted.  If the sauce is too thick, add water to dilute.
Drain pasta and combine with sauce and grated parmesan cheese, making sure to coat evenly.
Top with parsley and serve.
Refreshing Cucumber Salad
Category: salad
By ShawnaRae

This is a quick and easy throw-together salad that is super tangy and creamy and a way to use up some of your fresh garden veggies.  Very refreshing! Increase or decrease amount of vinegar and mayonnaise to your liking.

Ingredients:
2 small cucumbers, thinly sliced
½ small red onion, thinly sliced
1 large tomato, halved and sliced
3 tablespoons mayonnaise
1 tablespoon white vinegar
¼ teaspoon salt
½ teaspoon ground black pepper

Directions:
In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 98.6
Fat: 8.4 g
Saturated fat: 1.3 g
Carbohydrates: 6 g
Sugars: 3 g
Dietary fiber: 1.2 g
Protein: 1.1 g
Cholesterol: 3.9 mg
Sodium: 208.5 mg
Easy Pot Roast and Veggies  + Gravy (Crock Pot)


Ingredients:
potatoes, carrots, celery ribs, water, flour

Directions:
Put roast, potatoes, carrots, and celery in slow cooker.
Add onion soup mix and water.
Cover, cook on low 6-8 hours.
To thicken juices for gravy, remove meat and vegetables to serving platter and keep warm.
Pour juices into saucepan and bring to boil.
Mix 2-3 Tbs flour with 1/4 cup cold water until smooth.
Stir into juices in pan until thickened.
Grilled Turkey Patty Melt


Ingredients:
ground turkey, olive oil, provolone cheese, onion, olive oil, mustard, fresh thyme leave

Directions:
For the Burgers:
Mix first 3 ingredients in a bowl.
Form into patties on a plate.
Cover with cling wrap and refridgerate for at least 2 hours.
(this will keep the burgers from breaking apart on the grill].
Grill onions for relish first:
Heat grill to high.
Brush onions on both sides with oil and season with salt and pepper.
Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through.
Whisk together vinegar, mustard, salt, pepper, and thyme in a medium bowl. Whisk in 1/4 cup of olive oil until emulsified. Add the onions and stir until combined.
Let stand at room temperature until ready to use.
Grilling turkey burgers:
With grill on high brush burgers with olive oil.
Grill for 3 to 4 minutes per side for medium-well doneness (the burger will continue to cook when placed back on the grill in the next step].
Turn grill down to medium.
Place the bread on a flat surface.
Top each slice with a slice of cheese and a few tablespoons of Grilled Onion Relish. Place a burger on top and then top the burger with the remaining slice of bread. Brush the top of the bread with the oil and place the burgers carefully on the grill, oiled side down, and press down slightly on the sandwich with a metal spatula.
Grill for 1 to 2 minutes or until golden brown, then brush the top slice of bread with oil, flip over, press the top with the spatula and cook until that side is golden brown and the cheese has melted.
Cut in half and serve.
Shrimp and Crab Gumbo over Cheese Grits


Ingredients:
andouille sausages, all-purpose flour, onion, red bell pepper, green bell pepper, celery ribs, garlic cloves, chicken broth, diced tomatoes, fresh okra, fresh thyme sprigs, bay leaves, kosher salt, black pepper, cayenne pepper, file powder, fresh lime juice, grits, large shrimp

Directions:
Heat  1 T oil in a large soup pot over medium high heat.  Add sausage, and cook 3 to 4 minutes or until browned on all sides.  Transfer sausages to a plate.
Add remaining oil to drippings in pot to equal 1/4 C cup.  Whisk in flour  Cook over low heat, stirring frequently for about 20 minutes or until mixture is dark reddish-brown.
Stir in onion, peppers, celery and garlic and saute over medium heat for 8 minutes or until softened.  Stir in stock and next 9 ingredients .  Bring to a boil, reduce heat, and simmer, covered for 30 minutes.
Meanwhile cook grits according to package directions and and cheese.  Cover and keep warm.
Stir in sausage, shrimp, and crab sections and cook for about 3-4 minutes or until shrimp are just done.  Do not overcook.  Remove bay leaves and serve gumbo over cheese grits.  Season with hot sauce if desired.
My Mama's Slow Cooker Sauerkraut (Small Batch)


Ingredients:
sauerkraut, chicken broth, brown sugar, caraway seed, onion, vegetable shortening, flour

Directions:
Drain and rinse sauerkraut, to taste. It depends on how tart you like it. I usually just like a bit of tartness. Make sure you taste it.
Place in slow cooker.
Pour broth over just to cover. You may  or may not not use the whole can! Just pour it slow. Most times I end up using the whole can.
Add a few shakes of caraway seed and the tablespoon of brown sugar. Give it a stir.
Cook on low for about 8 hours.
After it's been cooking for a nice long while, saute the chopped onion over medium heat in the crisco until the onion is lightly brown.
Sprinkle the flour over the onions and cook for about 2 minute. (Note from my Mama: Don't add all of the flour at once, you want it to be kind of pasty but you still want to see it bubbling. And let the flour get brown, not just the onions. Watch carefully.].
Add the onion mixture to the sauerkraut and cook it for about 1 more hour.
Stephen's Mashed Potatoes With Chive Cream Cheese


Ingredients:
potatoes, water, chicken bouillon cubes, cream cheese with chives, garlic cloves, butter, half-and-half, salt

Directions:
Place potatoes in a large saucepan and add the water, bouillon cubes and garlic.
Bring pot to a boil; reduce heat and cover.
Cook for 20-25 minutes or until potatoes are tender.
Drain; reserving the cooking liquid.
Mash potatoes and add the cream cheese.
Blend well.
Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy.
If you like, you can add butter and/or half and half.
Serve immediately.
Chocolate Buttercream Cake Frosting


Ingredients:
confectioners' sugar, butter, milk, vanilla

Directions:
Place chocolate in heavy saucepan on very low heat.  Stir constantly until just melted.  Set aside to cool.
Combine in large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla.
Beat at medium speed 1-2 minutes until creamy.  Add cooled chocolate and beat until combined.  If desired, add more milk until frosting is spreading consistency.
Orange/Soy Marinade


Ingredients:
soy sauce, canola oil, orange, zest of, orange, juice of, garlic, pepper, honey

Directions:
"mix it up, marinate a couple lbs of beef, chicken or pork for two to four hours."
Potato, Caramelized Onion and Rosemary Pizza


Ingredients:
extra virgin olive oil, yellow onions, potatoes, Fontina cheese, fresh rosemary, salt, pepper, olive oil

Directions:
Heat 4 teaspoons olive oil over medium-low heat in large skillet.  Add yellow onion and cook until soft and golden brown, 20-30 minutes.
Meanwhile, poke the petite potatoes, a few times with the tip of a knife and microwave on high for 1 1/2 - 2 minutes or until softened.  Cool potatoes, then cut into 1/4-inch slices.
Place 2 pizza pie crusts on a lightly oiled grill heated to medium.  Cook for 2 minutes, or until bubbly and rigid.  Using tongs, turn crusts over.  Divide Fontina cheese, potato slices and sautéed onions over each crust.
Close lid, and cook until cheese is bubbly and crusts are golden brown, 2-3 minutes.  Remove from grill and season with 2 tablespoons finely chopped Rosemary, and salt and pepper.  Drizzle with 2 teaspoons olive oil,.  Slice each pizza into 6 wedges.  Enjoy!
Partially Homemade Meatballs and Marinara


Ingredients:
ground beef, onion, green peppers, parmesan cheese, egg, oregano, salt, pepper, spaghetti

Directions:
Mix beef, onion, green pepper, breadcrumbs, parmesan cheese, egg and spices together in large bowl.
Heat marinara sauce on Med-Low.
Form meatballs by hand and drop into sauce (raw].  Mixture should yield 12 - 20 meatballs (depending on size].
Let meatballs cook in sauce at least fifteen minutes before stirring, so as not to break the meatballs up in the sauce.
Allow to simmer, covered, at least one hour, stirring occasionally.
Cook pasta according to box directions, drain and serve.  Top with meatballs and sauce.
Easy Lemon Sheet Cake
Category: desserts
By kelliemmo

A delicious, moist, lemon sheet cake. It is essential to use an 11x17-inch baking sheet or the cake will be too thin or too thick. Store cake in the refrigerator.

Ingredients:
4  eggs
1 (18.25 ounce) package lemon cake mix
1 (22 ounce) can lemon pie filling
2 ½ cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 ½ teaspoons vanilla extract
1  lemon, zested

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet. Bake in the preheated oven until set, about 20 minutes. Cool completely. Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 servings

Calories: 310.2
Fat: 12.2 g
Saturated fat: 6.1 g
Carbohydrates: 47 g
Sugars: 38.6 g
Dietary fiber: 0.3 g
Protein: 4.3 g
Cholesterol: 90.7 mg
Sodium: 241.7 mg