xiaoxl/recipe_data huggingface dataset:
Soma Sengupta Passover Recipes- Horseradish Glazed Brisket With


Ingredients:
beef brisket, onions, garlic cloves, garlic cloves, carrots, parsnips, yukon gold potatoes, celery ribs, dry red wine, bay leaves, beef

Directions:
Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.
Apple Maple Beer Glazed Salmon


Ingredients:
apple, maple syrup, soy sauce, minced garlic cloves, red shallots, fresh ginger, beer, salmon fillets

Directions:
Preheat over to 375°F.
Peel, core and cut the apple into chunks.
In a saucepan place apple and maple syrup and cook on medium heat covered until it turns into an applesauce.
Add soy sauce, garlic, shallots, ginger, beer, salt and pepper to the applesauce. Simmer on low heat for 15 minutes.
Place salmon in a pan and cover with sauce.  Cook in over for 10-12 minutes or until salmon is cooked.
Apricot Bourbon Glazed Ham


Ingredients:
ground ginger, Bourbon, cooked ham

Directions:
Heat oven to 325 degrees.
in a small bowl mix preserves, ginger and bourbon until smooth.
Place ham on rack in a shallow roasting pan.
make cuts 1/2 in apart and 1/4 inch deep in a diamond pattern around top and sides of ham.
brush han with 3 tablespoons of the preserve mixture.
insert oven proof thermoneter in thickest part of ham.
bake uncovered 45 minutes.
brush remaining preserves mixture over ham.
bake about 45 minutes longer or until thermoneter reads 140 degrees.
remove ham from oven, cover with tent of foil and let stand 10 t0 15 minutes for easier carving.
Nancy Drew Mrs. Fayne's Famous Rice


Ingredients:
raw rice, butter, chicken broth, onions, red bell pepper

Directions:
Melt 2 T butter in large sauce pan, add rice and fry until brown and fragrant.
Add 1 cup broth, boil the lower heat.
Cover and cook 15 minutes.
Add rest of broth and cook until liquid is absorbed.
In separate pan, melt remaining 3 T butter and fry onions and pepper until golden.
Combine veggies into rice and serve hot.
Mexican Quinoa Salad
Category: salad
By The Lazy Gourmet

A delicious, fresh Mexican dish with a little kick!

Ingredients:
1 (15 ounce) can black beans, drained and rinsed
1 ½ cups cooked quinoa
1 cup frozen corn
1  red bell pepper, diced
½ cup chopped green onion
½ cup finely chopped cilantro, plus more for garnish
1 teaspoon minced garlic
½ cup olive oil
1  lime, juiced
2 tablespoons honey
6  pickled jalapeno pepper slices, chopped
¼ teaspoon dry mustard
¼ teaspoon paprika

Directions:
Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl. Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.

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

Calories: 507.5
Fat: 29.2 g
Saturated fat: 3.9 g
Carbohydrates: 53.8 g
Sugars: 12 g
Dietary fiber: 11.5 g
Protein: 11.6 g
Sodium: 446.6 mg
Bek's Spicy Tuscan Soup


Ingredients:
onion, garlic cloves, potatoes, cannellini beans, tomatoes and green chilies, diced tomatoes, fresh spinach, evaporated milk, heavy cream

Directions:
Remove casings from sausage links and slice.  Place sliced links in a large stock pot or dutch oven over medium high heat and brown until no longer pink.  Drain excess grease, but do not rinse.
Reduce heat to medium, add onion and cook until soft, stirring often.  Add garlic and sautee one minute longer (careful not to scorch it!], then add stock and potatoes.  Simmer until potatoes are fork tender.
At this point, if you prefer a thicker broth, feel free to hit it with an immersion blender for a couple seconds, or mash some of the potatoes with a fork and stir in to the broth.  The addition of the cream at the end will thicken it slightly, but use your judgement and your family's preference as your guide.
Add beans, tomatoes, and spinach, simmer until spinach is just wilted but still green, 1 - 2 minutes.
Remove from heat and stir in milk or cream.  Season to taste with salt and pepper, serve with crusty bread.
Zucchini and Corn Casserole


Ingredients:
zucchini, frozen whole kernel corn, onion, butter, swiss cheese, eggs, salt, parmesan cheese, butter

Directions:
Cook sliced zucchini until tender.  Drain and mash slightly.
Melt 1 tb butter and cook onions until clear.
Mix zucchini, corn, salt, onions, Swiss cheese and eggs.  Put into 2 quart casserole dish.
Mix bread crumbs, Parmesan cheese and melted butter.  Sprinkle on top of casserole.
Bake at 350 degrees F for 30 minutes or until golden.
Famous Dave's Wild Rice Soup


Ingredients:
chicken breasts, butter, celery, carrot, onion, green bell pepper, red bell pepper, frozen corn, butter, butter, flour, chicken broth, fresh parsley, salt, black pepper, white pepper, ground nutmeg, cayenne, heavy whipping cream

Directions:
Heat 2 tbsp chicken fat or butter in a large sauté pan set over medium heat until hot.
Increase heat to medium-high and add celery, carrot, onion, green pepper and red pepper.
Cook until onion is tender.
Stir in corn, mushrooms and jalapeno.
Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently.
Remove from heat.
Bring broth to boil in an 8-quart stock pot.
While broth is heating up, heat 1/2 cup plus 2 tbsp butter in a skillet set over medium heat until hot; stir in flour.
Cook over low heat 2 minutes stirring constantly — do not brown.
Stir butter and flour mixture into broth. Simmer until slightly thickened, whisking to prevent lumps.
Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne.
Bring to a simmer, stirring occasionally.
Add chicken, rice and whipping cream.
Cook just until heated through.
Serve topped with toasted almonds.
Tennessee Meatloaf
Category: meat-and-poultry
By Leigh Ann Rowan Kiraly

My Grandmother 'Nanaw' Rowan made the most delicious meatloaf in the state. When she passed away, she didn't leave me her recipe, but she left me the desire to recreate it. I think this is it, in flavor and texture. Don't let the number of ingredients discourage you. It's part of the magic in creating a masterpiece!

Ingredients:
½ cup ketchup
¼ cup brown sugar
2 tablespoons cider vinegar
cooking spray
1  onion, chopped
½  green bell pepper, chopped
2 cloves garlic, minced
2 large eggs, lightly beaten
1 teaspoon dried thyme
1 teaspoon seasoned salt
½ teaspoon ground black pepper
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
½ teaspoon hot pepper sauce (such as Tabasco®)
½ cup milk
⅔ cup quick cooking oats
1 pound ground beef
½ pound ground pork
½ pound ground veal

Directions:
Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well. Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook's Note). Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool. In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform. Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside. Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 hr 55 mins
Yields: 2 9x5-inch loaves

Calories: 233.3
Fat: 11.2 g
Saturated fat: 4.2 g
Carbohydrates: 15.9 g
Sugars: 10 g
Dietary fiber: 1.2 g
Protein: 17.1 g
Cholesterol: 92 mg
Sodium: 324.1 mg
Whole Roasted Chicken


Ingredients:
roasting chicken, limes, juice of, Worcestershire sauce, garlic cloves, dried oregano, olive oil, water, white vinegar

Directions:
I like to season the chicken the night before or the morning before cooking.  But if you don't have the time, no worries, it will still be delicious.
Remove and discard the chicken giblets.  Place chicken in large bowl add vinegar and water. Let sit for 10 minutes.  Rinse chicken well inside and out and pat dry.
Place chicken in large bowl to begin seasoning it.  Use a knife to poke 1 inch deep holes (about 10] into the chicken breast.
Combine the garlic, lime juice, worsterchire sauce, salt and pepper to taste, dried oregano, and olive oil and stir well to combine.
Using your hands rub the marinade all over the chicken working it into the holes.  Sprinkle more salt on the skin to taste.
Tie the legs together with kitchen twine and tuck the wings tips under the body of the chicken.
Place chicken in roasting pan.
Preheat oven to 500 degrees. Roast for 30 minutes then lower the temperature to 350 degrees and cover loosely with aluminum foil.  Continue to roast for 45 minutes or until internal temperature reads 165 degrees.
Let chicken rest for 10 to 15 minutes before carving.
Brown Sugar Tea


Ingredients:
milk, brown sugar, cinnamon stick, heavy cream, ground cinnamon

Directions:
"Combine the milk, brown sugar, and cinnamon stick in a saucepan and simmer over low heat for 1 to 2 minutes, stirring occasionally.  Add the tea and stir to so that all of the ingredcients are mixed together.  Pour this mixture into 2 cups, top with whipped  cream, and sprinkle with cinnmon."
Iranian Eggplant Dish - Kashk-E-Bademjan


Ingredients:
eggplants, salt, olive oil, onion, olive oil, garlic cloves, sour cream, olive oil, dried mint

Directions:
Preheat oven to 325 degrees.
Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
Baste in olive oil on both sides.
Lay these in an oven proof dish. Cook until golden brown.
Chop the onion and garlic cloves, and fry in a pan with olive oil.
Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
Add sour cream, simmer for fifteen minutes. Place in serving dish.
In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.
Cinnamon Chip Pumpkin Mini Muffins
Category: bread
By Ann & Erin

Delicious, easy-to-prepare mini muffins, perfect for breakfast, appetizer or dessert.

Ingredients:
cooking spray
1 (15.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin pie mix
1 (10 ounce) package cinnamon chips (such as Hershey's®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray. Combine cake mix, pumpkin pie mix, and cinnamon chips in a large bowl; mix well with a wooden spoon. Scoop mixture into muffin tin, filling each cup 3/4 of the way full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

Prep time: 10 mins
Cook time: 17 mins
Total time: 27 mins
Yields: 2 dozen

Calories: 158.2
Fat: 5.4 g
Saturated fat: 2.3 g
Carbohydrates: 25.9 g
Sugars: 14.8 g
Dietary fiber: 1.7 g
Protein: 1.9 g
Cholesterol: 0.9 mg
Sodium: 180.2 mg
Shrimp Piccata


Ingredients:
all-purpose flour, lemon pepper, large shrimp, olive oil, garlic cloves, dry white wine, vegetable broth, lemon juice, capers, unsalted butter, parsley, cooked white rice

Directions:
Combine flour and pepper blend in a shallow dish.  Toss shrimp in mixture until coated.
Heat oil in a large nonstick skillet over medium-high heat.  Add shrimp and cook 2 minutes; turn and cook another minute.  Remove shrimp to a plate.  Cook in batches if necessary.
Add garlic to skillet and cook 30 seconds.  Stir in wine, broth, lemon juice and capers.  Bring to a simmer.  Add shrimp and cook 1 minute, until heated through.  Off heat, whisk in butter and stir in parsley.  Serve with cooked white rice.
Broccoli Salad With Bacon and Craisins


Ingredients:
broccoli, cabbage leaves, craisins, golden raisin, sunflower seeds, low-fat mayonnaise, Splenda granular, cider vinegar

Directions:
In a large bowl use a whisk to combine mayo, sugar, vinegar, salt, and pepper.
Add vegetables and miss thoroughly.
You can substitute regular raisins for golden raisins, but the golden color is a nice contrast to the Craisins.
Easy Pumpkin Granola


Ingredients:
rolled oats, steel cut oats, dried cranberries, brown sugar, cinnamon, ground cloves, ground ginger, salt, honey, pumpkin puree, canola oil

Directions:
In a small bowl, combine wet ingredients; set aside.
In a large bowl, combine dry ingredients, whisk to combine.
Pour wet ingredients into dry ingredients; stir to mix thoroughly. Let sit 30 minutes to give the oats time to soak in the moisture.
Heat oven to 300.
Pour granola mixture into two jelly roll pans, lined with parchment paper.
Bake 30 minutes. Turn off the oven, and let the pans cool in the oven until you can remove them without needing an oven mitt.
Remove baking sheets from oven. If the granola is still a bit sticky, let it dry on the counter before storing in a sealed plastic container.
Mocha Affagato


Ingredients:
espresso coffee, vanilla ice cream

Directions:
Place a pinch of powdered chocolate in an extra large coffee mug or coffee bowl., Add a shot of freshly brewed espresso., Add two scoops of vanilla ice cream., Dust lightly with chocolate, a la cappuccino., Allow ice cream to just start to melt and chill the coffee., Enjoy.
J-Lyn's Awesome Salmon Casserole
Category: seafood
By jlyn1983

I improvised this salmon casserole with items I had on hand in my pantry. I've never been big on casseroles (if you've had my mom's cooking, you'd understand why), but they are definitely an easy way to use up items that would otherwise be sitting in the pantry forever. This recipe is simple enough; feel free to add or supplement as you see fit!

Ingredients:
1 tablespoon butter, or as needed
1 cup elbow macaroni
1 (6 ounce) can salmon, drained
1 (10.75 ounce) can  condensed cream of mushroom soup
⅔ cup milk, or to taste
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup French-fried onions

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch casserole dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Combine macaroni, salmon, cream of mushroom soup, 1/2 can of milk, Parmesan cheese, salt, and pepper in a casserole dish. Mix until well blended. Sprinkle French-fried onions on top. Bake in the middle rack of the preheated oven until lightly browned on top, about 30 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 9-inch casserole

Calories: 275.3
Fat: 14.4 g
Saturated fat: 5.2 g
Carbohydrates: 22.3 g
Sugars: 2.5 g
Dietary fiber: 0.7 g
Protein: 13.2 g
Cholesterol: 25.6 mg
Sodium: 1025.3 mg
My Favorite Mac N Cheese


Ingredients:
elbow macaroni, butter, medium cheddar, sour cream, milk, salt, ground black pepper, dry mustard

Directions:
To cook on stove top:
Cook macaroni until al dente, or doneness you prefer; drain, then return noodles to pot. In a separate saucepan, melt butter, then add cheese, sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard; stir until completely melted, then pour over cooked noodles and mix well; serve immediately.
To cook in crockpot:
Boil macaroni noodles for 5 minutes; drain and set aside. In a saucepan, melt butter, then add cheese, sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard; stir until completely melted. Butter the inside of a slow cooker and place in the noodles; then pour the melted cheese mixture onto the noodles and mix until well combined. Cook on low for 2 to 2 1/2 hours stirring a couple times during the cooking. Test once in a while to check if the noodles are cooked to the softness you prefer, then serve.
Artichokes and Tuna Pasta Sauce (Rachael Ray)


Ingredients:
olive oil, butter, shallots, garlic cloves, canned tuna, artichoke hearts, dried thyme, dry vermouth, white wine, fat free chicken broth, lemon, parmigiano-reggiano cheese, red pepper flakes, spaghetti

Directions:
Heat a large skillet over medium high heat and add butter and olive oil. When melted add shallots and garlic, and stir 3 minutes. Add tuna and heat through breaking it down as small as you want it. I like large chunks.
Add artichokes and thyme and salt and pepper to taste. Remove from heat and add in vermouth or wine and chicken broth. Return to heat and reduce it a little just until it forms a nice sauce.
Add lemon juice and zest to sauce. Add 1/2 cup starchy cooking water to sauce before draining pasta. Toss pasta with sauce. I like to remove from heat and let the pasta absorb some sauce. Taste and adjust seasonings if desired. Serve topped with parmesan and red pepper flakes if desired. Original recipe calls for seasoned bread crumbs on top,.
Raspberry Oat Bars
Category: desserts
By CORWYNN DARKHOLME

Quick and easy, great for breakfast, Sunday brunch or a snack!!

Ingredients:
¾ cup butter, softened
1 cup packed light brown sugar
1 ½ cups rolled oats
1 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
1 (10 ounce) jar raspberry preserves

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan. In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer. Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 2 dozen

Calories: 162.5
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 26 g
Sugars: 16 g
Dietary fiber: 0.7 g
Protein: 1.5 g
Cholesterol: 15.3 mg
Sodium: 148.3 mg
Dutch Oven Crunchy Corned Beef
Category: world-cuisine
By RuggSkins

I found this recipe attached to a 6-pack of beer on St. Patrick's Day in 1995. I've been serving it as a holiday tradition since. Even self-proclaimed corned beef haters love this corned beef. A typical comment is, "could be the best corned beef I've ever eaten."

Ingredients:
1 (4 pound) corned beef brisket with spice packet
4 cups water to cover
2 (12 fluid ounce) cans amber ale
1 large onion, quartered
4  red chiles
3 cloves garlic
3  cinnamon sticks
12  peppercorns
4  bay leaves
½ cup brown sugar
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground mustard
¼ teaspoon celery salt
¼ teaspoon caraway seeds

Directions:
Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours. Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot. Preheat an outdoor grill for medium heat and lightly oil the grate. Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 15 mins
Yields: 12 servings

Calories: 250.9
Fat: 13 g
Saturated fat: 4.3 g
Carbohydrates: 15.5 g
Sugars: 12 g
Dietary fiber: 1.1 g
Protein: 13.4 g
Cholesterol: 66.3 mg
Sodium: 806.3 mg
Spicy Chinese New Zealand Lamb


Ingredients:
lamb loin chops, onion, garlic cloves, ginger, carrots, dark soy sauce, Chinese five spice powder, pineapple chunks, snow peas, French style green beans

Directions:
Trim the loin chops and secure the tail of each around the eye with a cocktail stick.
Dry fry the chops until brown and sealed, remove from the pan.
Add the onion, garlic, ginger and carrots and fry until starting to soften. Return the chops to the pan, add the soy sauce, Chinese Five Spice, pineapple and juice, and mange tout.
Simmer, covered, for 5-10 minutes until tender.
Remove the cocktail sticks, then serve the meal with rice and a bean sprout salad if desired.
Lemony Poppy Seed Muffins
Category: bread
By Tami

Light, crispy-topped poppy seed muffins with a delicate lemon flavor. Perfect with your morning coffee or tea. Delicious warm!

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
3 tablespoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
8 ounces plain non-fat yogurt
2  eggs
½ cup vegetable oil
2  large lemons, zested and juiced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups. Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. Beat yogurt, eggs, oil, lemon zest, and lemon juice together in a separate bowl; pour into the flour mixture and stir until you have a light and almost fluffy batter. Spoon batter into prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Turn out onto wire rack to cool slightly.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 239.6
Fat: 11.3 g
Saturated fat: 1.7 g
Carbohydrates: 30.6 g
Sugars: 14.2 g
Dietary fiber: 0.9 g
Protein: 4.4 g
Cholesterol: 28.4 mg
Sodium: 307.3 mg