xiaoxl/recipe_data huggingface dataset:
Homestyle Garlic Ranch Dressing
Category: side-dish
By gbrlbll

Ranch dressing connoisseurs will love this recipe! It is a staple in our household and we make a fresh batch every week.

Ingredients:
2 cups mayonnaise
1 cup buttermilk
1 small onion, diced
½ cup vegetable oil
2  hard-boiled eggs, diced
5 tablespoons sour cream
2 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 pinches kosher salt

Directions:
Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in refrigerator for up to 1 week.

Prep time: 10 mins
Total time: 10 mins
Yields: 60 servings

Calories: 76.6
Fat: 8.1 g
Saturated fat: 1.4 g
Carbohydrates: 0.8 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 10.5 mg
Sodium: 62.3 mg
Fluffster's Spanish Rice


Ingredients:
white rice, garlic cloves, onion, tomatoes, cayenne, chicken broth, tomato sauce, water

Directions:
Heat a deep pan over medium heat, then add the oil.
Slowly cook the garlic, onions and rice until the rice begins to brown. Add the tomato, if using.
Add the taco seasoning and cayenne, if using.
Mix together the broth, tomato sauce water.Pour liquids into the hot pan very slowly with the rice, being careful of the steam. Stir to combine.
Reduce heat to low and bring liquids to a simmer. Cover pan,let simmer for about 20 minutes.
Remove from heat and let it sit, covered for 10 more minutes. Sprinkle with chopped cilantro.
Zesty Corn Salad


Ingredients:
fresh corn kernels, water, celery, green onion, fresh parsley, fresh basil, raspberry vinegar, sugar, salt, pepper

Directions:
Combine corn kernels and water in a medium saucepan. Bring to boil. Reduce heat and simmer, uncovered, 15 min or until corn is tender. Drain well.
Combine corn, red pepper, celery, green onions, parsley and basil in large bowl.
In separate bowl, combine vinegar, sugar, oil, salt and pepper. Pour over corn mix.
Toss well. Cover and chill at least 4 hours, stirring occasionally.
Toss before serving.  Six (1-cup] servings.
Baked Cheesy Chicken Spaghetti


Ingredients:
chicken broth, onion, white meat chicken, Velveeta cheese, spaghetti, parmesan cheese

Directions:
Preheat Oven to 350 Degrees.
Boil Spaghetti in pan until its flexable.
Melt Velveeta cheese, cream of chicken, cream of mushroom, and broth in medium size sauce pan.
Place boiled and drained spaghetti in a 13x9 baking dish, pour cheese/soup mixture on top.
Bake for 45 minutes, remove and sprinkle on Parmesan cheese, bake another 10-15 minutes until slightly browns on edges.
Let cool for about 5-10 minutes & serve.
German Scones (deep fried)


Ingredients:
dry yeast, water, sugar, sugar, boiling water, margarine, butter, salt, eggs, flour

Directions:
Dissolve yeast in warm water.
Add the 1 tablespoon sugar, and set aside.
Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.
Add eggs, and stir well.
Then add in the yeast mixture, and 2 cups of the flour.
Beat with mixer until smooth.
Add the rest of the flour (2 1/2 cups].
Let rise for one hour, then refrigerate until cold.
(Note: can be refigerated overnight] Roll out very thin (about 1/4-inch] on floured surface, and cut into 3-inch squares.
Fry in hot oil until golden brown and puffy.
Serve with butter and honey, or coated with granulated sugar.
Fish Taco Wrap


Ingredients:
burrito-size flour tortilla, light cream cheese, salsa, cheddar cheese, lettuce

Directions:
Place a tortilla on a microwave-safe plate.
Spread cream cheese, then salsa on top.
Add Fish on top of salsa, then the slice of cheese and lettuce.
Microwave 30 seconds.  This makes it easier to fold tortilla around filling.
Fold up burrito style, or like a large egg roll.
Enjoy!
NOTE: I find that the salsa tastes best at room temperature.  If you want this sandwich warm, Bake at 400 for 5-10 minutes.   I just threw mine together after the fish was cooked, and I found it very satisfying.
Artichoke Dip


Ingredients:
cream cheese, artichoke hearts, butter, garlic clove, parmesan cheese, paprika

Directions:
Spread cream cheese onto bottom of microwavable pie plate.
Mix artichokes, butter and garlic, spoon over cream cheese evenly.  Sprinkle with parmesan cheese.
Microwave on high for 1 minute or until heated through.
Sprinkle with paprika.
Serve with crackers or tortilla chips.
Poppy's Peachy Pork


Ingredients:
mild salsa, olive oil

Directions:
Using a large zip top plastic bag, coat pork with taco seasoning., Brown in olive oil in a large skillet., Add salsa and preserves.  Stir well, cover, lower heat and simmer 15 minutes.
Copycat Cracker Barrel 40th Anniversary Double Fudge Cola Cake


Ingredients:
unsalted butter, miniature marshmallow, canola oil, vanilla extract, granulated sugar, eggs, 2% low-fat milk, dry buttermilk, baking soda, baking powder, salt, all-purpose flour, cocoa powder, powdered sugar

Directions:
Arrange oven racks to that there is room for a 9x13" sized baking pan to fit on the TOP rack, allowing for room for the cake to grow; preheat oven to 350°F.
Grease and flour a 9x13" baking pan with deep sides.
Measure out just 1 cup of the Coke, setting the rest aside to use later in the recipe.
Place the measured Coke, just 1 stick of the butter, and the square of chocolate in a saucepan; heat, stirring often, until melted and mixture is boiling.
Stir in the marshmallows, lowering the heat a bit if needed, and continue to stir until the mixture is fully melted and combined together;  Set this mixture aside to cool a bit.
In a large mixing bowl, combine shortening, oil, and only 2 tsp of the vanilla; Add the granulated sugar and mix well.
Add both eggs and the milk and beat well, using an electric mixer.
In another mixing bowl, combine buttermilk powder, baking soda, baking powder, salt; sift in the flour;  Measure out just 3/4 cup of the cocoa powder and sift this into the flour mixture, stirring all of these dry ingredients together to blend.
Add HALF of the flour mixture to the shortening mixture, beating until smooth.
Slowly add some of the partially cooled fudge mixture, beating well.; Continue adding slowly and mixing it in carefully so you don't scramble the eggs in the batter;  Once all of the fudge mixture has been added, be sure to beat the mixture well.
Add in the remaining flour mixture and beat for 4 minutes exactly, using a timer;  Mixture should now be a thick and creamy batter.
Pour batter into the prepared pan and bake about 40-45 minutes, or until a toothpick inserted in the center of the cake tests clean.
Take your toothpick and poke holes all over the surface of the cake.
Allow to cool long enough to still be somewhat warm, but not so hot that the icing will melt instantly when placed onto the cake.
Take the remaining 1 stick of butter, the remaining 1 tsp vanilla, the remaining 1/2 cup cocoa powder, and the chocolate syrup and mix together in a small bowl.
Add in about 1/3 cup of the remaining Coke.
Add in the powdered sugar and blend well; it should be the consistency of hot fudge sauce - very thick, but not firm, but also not runny;  If you need to add a bit more Coke or powdered sugar to adjust the icing to your liking, now is the time.
Pour the fudge icing evenly over the still warm cake, then allow to set for a while - the icing will ooze into the toothpick holes a bit and firm up slightly on the surface (although it will still be a quite gooey topping].
Serve cake still slightly warm or at room temperature, with a scoop of vanilla bean ice cream on the side if desired.
Kuku Paka (Kenyan Chicken Curry)


Ingredients:
chicken, onion, hot chili peppers, fresh ginger, garlic, ghee, curry powder, cumin seeds, ground cumin, chopped tomatoes, tomato sauce, coconut milk, cilantro

Directions:
Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down.     Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.  Adjust salt and pepper, to taste.
Stir in the cilantro.  Serve with with rice or chapatti.
Variations:  For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.
Some recipes add potatoes or hard-boiled eggs to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
Eliminate the hot chiles for a milder dish. Or substitute a chopped sweet bell pepper.
Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.
Chicken, Avocado and Mango Salad
Category: salad
By GREENLIME

This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.

Ingredients:
2 tablespoons brown sugar
¼ cup water
⅓ cup lime juice
½ cup chili garlic sauce
4 cups shredded, cooked chicken
2 medium mangos - peeled, seeded and diced
2  avocados - peeled, pitted and diced
1 (10 ounce) package spring lettuce mix

Directions:
In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside. In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

Prep time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 295.6
Fat: 16.4 g
Saturated fat: 3.6 g
Carbohydrates: 19.8 g
Sugars: 11.7 g
Dietary fiber: 5.3 g
Protein: 19.1 g
Cholesterol: 54.6 mg
Sodium: 697.5 mg
Poppy Seed (Mun) Hamentashen Filling


Ingredients:
poppy seed filling, eggs, sugar, raisins

Directions:
"Mix all ingredients together and plop onto hamentaschen."
Pork Tenderloin With Orange Marmalade


Ingredients:
coarse grain mustard, coarse grain mustard, garlic clove, fresh rosemary, black pepper, orange marmalade, water, chicken broth

Directions:
Combine the mustard, garlic, rosemary, and black pepper in a small bowl; stir well, and set aside.
Slice the tenderloins lengthwise to, but not through the center, leaving one long side connected. Spread the mustard mixture evenly into the opening of each tenderloin.  Fold the top sides over the mustard mixture, and tie securely with string at 2 inch intervals.
Place the tenderloins, seam side down, on a lightly greased rack in a roasting pan.  Brush each with 1 tbsp marmalade.  Add water to the pan.  Bake uncovered, at 400 degrees for 35 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 160 degrees. (medium].
Combine the remaining 2 tbsp marmalade and chicken broth in a small saucepan.  Bring to a boil; reduce heat and simmer; uncovered for 2 to 3 minutes or until thickened.
To serve, slice the tenderloins, and arrange on a serving platter.  Spoon the marmalade mixture over the slices.
Macadamia Nut Caramel Squares


Ingredients:
flour, brown sugar, butter, butter, brown sugar

Directions:
Preheat oven to 180C/350F/Gas Mark 4.
Coarsely chop the macadamia nuts.  To make the base, beat together the flour, sugar, and butter until the mixture resembles fine breadcrumbs.  Press the mixture into the bottom of a 30x20 cm/12x8" rectangular baking tin.  Sprinkle the macadamia nuts over top.
To make the topping, put the butter and sugar in a saucepan, and stirring constantly, slowly bring to a boil.  Boil for 1 minute, stirring constantly, then carefully pour the mixture over the macadamia nuts.
Bake for about 20 minutes, until the caramel topping is bubbling.  Remove from the oven and immediately sprinkle chocolate chips evenly over top.  Leave for 2-3 minutes, until the chocolate begins to melt, then using a fork or knife, swirl the chocolate over the top.  Leave to cool in the tin, then cut into squares.
Three Bean Chipotle Chili


Ingredients:
onion, garlic cloves, chili powder, ground cumin, diced tomatoes, chipotle chile in adobo, black beans, pinto beans, kidney beans, cilantro, avocado, sour cream

Directions:
Brown the meat, onion and garlic in a large saucepan over medium high heat, about 3 minutes. Drain.
Stir in chili powder, cumin, undrained tomatoes and chipotle peppers. Cook for about 10 minutes or until thickened, stirring occasionally.
Add the beans and cook for another 5 minutes.
Serve with cilantro, avocado and sour cream, if desired. Corn bread and a nice green salad round out the meal.
Frozen Lime Meringue Torte


Ingredients:
granulated sugar, lime, sweetened condensed milk, lime juice, lime zest, fresh raspberry, lime zest, frozen raspberries in light syrup

Directions:
Meringue;.
Put the egg whites in a bowl and beat them until soft peaks form.
Add 1 tbsp of sugar at a time, making sure that the sugar has dissolved before you add more.
Put this into a large piping bag and pipe using a star tip.
Put this on a prepared serving dish that can go in the oven.
Bake at 225 F, for about 1 hour.
Leave the oven slightly open, until it has cooled.
Lime Filling;.
Add in the condensed milk, lime zest and lime juice in a bowl and beat until it is smooth and thick.
In a different bowl beat the whipping cream until stiff peaks appear.
Folding, add in the condensed milk you just mixed with lime.
Put it in a large piping bag with a star tip.
Place a little bit of the whipped cream mixture on a serving platter to secure one of the meringues to the platter.
Carefully press the meringue on top of the whipping cream mixture.
By adding a thick layer of the whipping cream mixture on top of the previously secured meringue, secure the other meringue.
Using the rest of the whipping cream mixture decorate your cake around the sides and on top.
Using the raspberries now decorate the top of your cake with them, and if you are adding the lime zest curls add them now.
Making sure that the cake is uncovered, freeze for 6 hours or until firm.
For longer storage make sure you cover it up after it has frozen.
Raspberry Syrup;.
On medium-high setting bring the raspberries in the syrup to a boil.
Leave it boiling for 5 minutes or until has thickened slightly and reduced by half.
Put it in the fridge until cool.
Cut into desired sizes to serve and drizzle on the syrup.
Simple Ranchy Breaded Fish Fillets
Category: seafood
By CHEEREEO

I wanted a simple everyday family meal. My entire family, including my 18-month-old, loves this tasty simple fish dish. Delicious!

Ingredients:
¾ cup Italian seasoned bread crumbs
1 (1 ounce) package dry Ranch-style dressing mix
2 ½ tablespoons vegetable oil
1 pound tilapia fillets
2 teaspoons butter

Directions:
Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat. Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 310.2
Fat: 13.3 g
Saturated fat: 3.3 g
Carbohydrates: 18.9 g
Sugars: 1.3 g
Dietary fiber: 1.1 g
Protein: 26.5 g
Cholesterol: 47.2 mg
Sodium: 950.6 mg
Brown Edge Snack Wafers


Ingredients:
butter, sugar, salt, vanilla, egg, milk

Directions:
Cream butter and sugar together until lemon colored., Add remaining ingredients., Beat until thoroughly blended., This is a very thick batter., Drop by scant teaspoons on greased cookie sheets 2 inches apart., Can sprinkle with ground blanched almonds or leave plain., Bake at 350 degrees for about 10-12 minutes.
SAUTE OF GARLIC SCAPES & GREEN BEANS


Ingredients:
green beans, garlic scapes, olive oil, salt

Directions:
Top& tail green beans.
Bring a large pot of salted water to a boil; add beans& blanch for 2 <U+0096> 3 minutes or until crisp-tender.
Drain& refresh with cold water until beans are cold.
Trim garlic scapes& remove any seed pods.
Cut into pieces about the same length as the beans.
Blanch for 1 <U+0096> 2 minutes; drain& refresh with cold water.
Heat oil in skillet on medium heat; add scapes& saute for 2 minutes.
Add beans& red peppers.
Toss together, cover skillet& cook for 2 minutes longer or until scapes are crisp-tender.
Uncover& season with salt, pepper& balsamic vinegar.
Pecan Muffins in Blood Orange Syrup


Ingredients:
eggs, white sugar, pecans, all-purpose flour, semolina flour, orange, zest of, orange, zest of, white sugar, honey

Directions:
Preheat fan-forced oven to 170 degrees centigrade. Grease a muffin tray with 12 holes.
Muffins;.
Whisk egg whites and a pinch of the white sugar with an electric mixer until stiff peaks form.
In a separate bowl, add zest of 1/2 blood orange and remainder of the sugar to the egg yolks. Whisk with an electric mixer till the yolks turn a pale yellow colour.
Chop pecans in a food processor until coarsely chopped.
Fold pecans, flour and semolina flour into egg whites. Fold yolk mixture in gently to combine. Fold gently to keep fluffiness in mixture.
Spoon mixture evenly into muffin tray and cook in preheated oven for 18 minutes.
Syrup:
Add zest of 1 blood orange, the white sugar, orange and blood orange juices to a heavy based saucepan.
Cook on high heat, stir to dissolve sugar. Cook until it comes to a boil.
Turn heat to low and simmer gently until it thickens slightly (about 8 minutes]. Set aside.
Garnish:
Whip cream until stiff. Fold honey through the cream.
Make 12 blood orange segments by cutting each orange into 6 pieces and remove the skin.
Serving:
Take muffins out of oven and run a small spatula around each muffin to ensure they are not stuck to the pan.
While syrup and muffins are still hot, pour 2 small ladles of syrup over each muffin while they are still in the muffin tray, reserving 125ml for serving.
Serve one muffin with a tbsp of the whipped cream and honey mixture and a blood orange segment. Drizzle with 1 tbsp reserved syrup.
Shrimp Pizza With Spinach and Caramelized Onions


Ingredients:
butter, yellow onion, shrimp, spinach, alfredo sauce, bacon, fresh mozzarella cheese, sea salt, cracked pepper, olive oil

Directions:
Preheat oven to 450 degrees F.
In a large skillet melt butter over medium heat and cook onion until caramelized, about 6 minutes.
Remove onion onto separate plate, set aside.
In same pan sauté shrimp until bright pink and cooked through.
Remove shrimp to separate plate, set aside.
In same skillet drizzle 1/2 tablespoon olive oil.
Sauté spinach until wilted, remove pan from heat.
Place pizza crust on stone or on baking sheet, spread alfredo sauce out evenly over crust, leaving 1/2 inch border around crust.
Spread spinach, onions, shrimp and mozzarelly evenly.
Season with salt and pepper to taste.
Bake for 8-10 minutes or until cheese is melted and dark brown in spots.
Old Recipe Yeast Rolls


Ingredients:
active dry yeast, warm water, sugar, shortening, salt, milk, egg, all-purpose flour, butter

Directions:
Soften yeast in the warm water, and set aside for 5 minutes.
Meanwhile, combine sugar, shortening, and salt and stir into milk.
Cool to lukewarm, and then add the yeast mixture, egg,and 2 1/2 cups of the flour and beat well.
Add enough of remaining flour to make a soft dough.
Let rise for 1 1/2 hours or until doubled in size.
Punch down.
Turn out and shape into rolls.
Let rise for 1 hour or until doubled.
Bake at 400°F for 10-12 minutes.
Brush with melted butter.
Red Pepper Hummus


Ingredients:
garlic cloves, garbanzo beans, tahini, fresh lemon juice

Directions:
Wtih processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chickpeas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped.
Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.].
Buffalo Chicken Wraps
Category: meat-and-poultry
By lsk

You can customize these simple wraps by topping them with whatever your family likes. Try shredded cheese, tomatoes, or onions.

Ingredients:
1 tablespoon vegetable oil
1 tablespoon butter
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
¼ cup hot sauce
4 (10 inch) flour tortillas
2 cups shredded lettuce
1  celery stalk, diced
½ cup blue cheese dressing

Directions:
Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no  longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 588.1
Fat: 32.6 g
Saturated fat: 7.6 g
Carbohydrates: 39.8 g
Sugars: 4.5 g
Dietary fiber: 2.8 g
Protein: 30.4 g
Cholesterol: 82.8 mg
Sodium: 1207.5 mg
" Hot Tamale" Burgers


Ingredients:
olive oil, onion, red bell pepper, corn kernel, chipotle chile in adobo, garlic cloves, ground cumin, yellow cornmeal, masa harina, cilantro, fresh lime juice, lime zest

Directions:
Bring rice and 3 cups water to a boil in medium sauce pan. Reduce heat to low, cover and simmer 40 minutes or until water is absorbed by rice.
Meanwhile, heat oil in large skillet over medium heat. Add onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt. Sauté 2 minutes, then reduce heat to low. Cover and cook 15 minutes or until vegetables are tender, stirring once or twice. Whisk 1/2 cup cornmeal in bowl add to skillet mixture and cover and cook on low for 10 minutes more. Stirring once or twice (mixture will feel like thick cornmeal slush].
Remove from heat, and stir in hot rice, cilantro, lime juice and zest. Cool 20 minutes. Wet hands and shape mixture into 8 burgers. Refrigerate 30 minutes.
Prepare grill to medium heat. Brush burgers and grill rack with olive oil. Grill 7 minutes per side or until crusty on the outside.
White Chili II
Category: soups-stews-and-chili
By Nan Friskey

This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal.

Ingredients:
1 ½ pounds skinless, boneless chicken breast halves - cubed
1 bunch green onions, thinly sliced
1  red bell pepper, chopped
1  yellow bell pepper, chopped
4  fresh jalapeno peppers, seeded and minced
1 clove garlic, minced
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon dried sage
½ teaspoon ground cumin
½ teaspoon ground white pepper
1 tablespoon olive oil
3 tablespoons butter
¼ cup all-purpose flour
2 cups chicken broth
2 (14 ounce) cans great Northern beans, undrained

Directions:
In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper.  Mix thoroughly. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

Yields: 6 servings

Calories: 395.7
Fat: 10.3 g
Saturated fat: 4.5 g
Carbohydrates: 38.4 g
Sugars: 2.8 g
Dietary fiber: 8.6 g
Protein: 37.9 g
Cholesterol: 81.2 mg
Sodium: 321.9 mg