xiaoxl/recipe_data huggingface dataset:
Party-Sized Garlic Cheese Blossoms


Ingredients:
margarine, medium cheddar, mozzarella cheese, garlic powder, cheese

Directions:
Directions.
Place all the foil squares next to each other on the counter. Use non-stick foil or butter spray, coat each square.
I place each roll on a piece of foil so the filling will stay inside and not make a mess on the counter!
Carefully spread each bread section and coat or spray the Margarine into each cut, making sure not to miss any areas.
(NOTE: Some people prefer to season the bread before stuffing it with cheese.].
Mix all the cheeses together with your spice selections.  Stuff the mixture into every nook and cranny so the bread “petals” are opened up and full of cheese.
It’s fine to overfill the ‘Blossom.’  Once it is baked, the cheese will melt down into the center and coat the top a bit.
Once everything is in and on each Blossom, carefully close each foil square over the top, leaving as much air space INSIDE the foil as you can.
Place each Blossom on the cookie sheet, leaving space between each one.
Baking time will vary, depending on your oven. After about 15 minutes, check one Blossom.  It should be hot and crusty.  If it is still soft, bake another 5 minutes with the foil slightly open and check again. Do not let the cheese melt into a puddle, though!
To serve:  Casual serving would be to put all Blossoms on a platter and let each person grab one OR place each on a bread plate with the meal.
Leftovers:  What leftovers!?!
Fresh Roasted Tomato Sauce


Ingredients:
tomatoes, pepper, garlic, kosher salt, celery, onions, carrots, sugar, olive oil

Directions:
Put tomatoes, cut side up on cookie sheet, sprinkling with pepper, garlic, Italian seasoning and kosher salt.
Bake at 350F for 45 minutes.
Place celery, onion, carrots, sugar and olive oil in food processor.
Process until smooth.
Add tomatoes and process until mixture is well blended.
French Onion Rolls


Ingredients:
butter, parmesan cheese, poppy seed, chili powder, garlic powder, pepper, chili powder, egg

Directions:
Heat oven to 375°F.
In small bowl, combine onion crumbles, butter, Parmesan cheese, poppy seed, 1/4 teas. chili powder, garlic powder and pepper; mix well.
Separate dough into 4 rectangles; firmly press perforations to seal.
Cut each rectangle lengthwise into 2 strips, forming 8 strips.
Spoon about 2 teas. onion mixture down center of each strip.
Bring long sides of dough together over filling; firmly pinch edges to seal.
Twist each filled dough strip; form into a ring.
Pinch ends of strips together to seal.
In small bowl, combine bread crumbs and 1/4 teas. chili powder.
Brush tops and sides of rings with beaten egg and sprinkle with bread crumb mixture. Place, crumb side up, on ungreased cookie sheet.
Bake for 10-15 minutes or until deep golden brown.
Serve warm.
Crock Pot Chicken Salsa


Ingredients:
chicken breasts, corn, black beans, salsa

Directions:
Place frozen or unfrozen chicken in crockpot., Pour one jar of salsa on top of chicken., Pour two drained cans of corn and two drained cans of black beans on top., Pour taco seasoning on top., Pour last jar of salsa on top., Add 8 oz. of water if necessary., Cook for 8 hours on low or 4 hours on high., 30 minutes prior to serving shred chicken and place back in crockpot., Place over rice or tortillas and add your favorite toppings!
Turkish Chickpea Salad (Nohut Salatasi)


Ingredients:
chickpeas, grape tomatoes, red onion, feta cheese, kalamata olives, extra virgin olive oil, garlic clove, fresh lemon juice, ground cumin, dried mint, cayenne pepper, kosher salt, fresh ground black pepper

Directions:
In a bowl, combine salad ingredients (don't even stir them up yet if you don't want to].
Use a small glass jar with a tight fitting lid, and combine all the dressing ingredients: shake and pour over salad in bowl.
Toss to combine.
Vegetarian Moussaka
Category: world-cuisine
By Anne Buchanan

This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.

Ingredients:
1  eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2  potatoes, thinly sliced
1  onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
½ (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1 ½ tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups milk
ground black pepper to taste
1 pinch ground nutmeg
1  egg, beaten
¼ cup grated Parmesan cheese

Directions:
Sprinkle eggplant slices with salt and set aside for 30 minutes.  Rinse and pat dry. Preheat oven to 375  degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat.  Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet. Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley.  Cover, reduce heat to medium-low, and simmer 15 minutes. Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish.  Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. Cover and bake in preheated oven for 25 minutes. Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir.  Remove from heat, cool for 5 minutes, and stir in beaten egg. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 8 to 10 servings

Calories: 239.8
Fat: 11.8 g
Saturated fat: 6.4 g
Carbohydrates: 25.5 g
Sugars: 9.3 g
Dietary fiber: 4.8 g
Protein: 10.2 g
Cholesterol: 58.2 mg
Sodium: 425.7 mg
Lemon Dream Tassies - Cookie Cups (Cookie Mix)


Ingredients:
butter, margarine, cream cheese, lemon peel

Directions:
Heat oven to 375°F
Spray 36 mini muffin cups with cooking spray.
In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
Shape dough into 36 (1 1/4-inch] balls.
Press each ball in bottom and up side of muffin cup.
Bake 12 to 15 minutes or until golden brown.
Cool completely in pan, about 30 minutes.
Remove cookie cups from pan.
Fill each with about 1 1/2 teaspoons lemon curd.
In small bowl, mix frosting and whipped topping until well blended.
Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup.
Top each with lemon peel and almonds.
Store covered in refrigerator.
Stir-Fry Veggies for Any Asian Dish


Ingredients:
sugar snap peas, carrots, squash, kosher salt, olive oil

Directions:
Precook sugar snap peas in the microwave for 2 minutes., Heat oil in a large skillet over medium heat., Add vegetables and cook until carrots are desired tenderness, 5-10 minutes., Add salt, stir, and serve.
Quick Pickled Garlic with Mediterranean Flavors


Ingredients:
white wine vinegar, sherry wine, kosher salt, coarse salt, black peppercorns, bay leaf, hot chili pepper, garlic, thyme, rosemary

Directions:
In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns, bay leaf, and chile, and bring to a boil over medium-high heat, stirring once or twice to dissolve the salt.
Reduce the heat to medium, add the garlic, and simmer for 30 seconds or so.
Remove from the heat and add the fresh herb.
Allow to cool to room temperature, uncovered, and then pour into a jar with a nonreactive lid.
Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves.
The flavor will improve steadily over the first few days, as the liquid penetrates the garlic.
This pickle will keep, covered and refrigerated, for 2 months or more.
Mom's Vanilla Pound Cake
Category: desserts
By withanh

This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. This classic is always a hit!

Ingredients:
3 cups white sugar
1 cup butter
½ cup shortening (such as Crisco®)
5  eggs
3 ¼ cups all-purpose flour
½ cup evaporated milk
½ cup water
3 teaspoons vanilla extract

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 1 Bundt(R) cake

Calories: 574.9
Fat: 27.1 g
Saturated fat: 13 g
Carbohydrates: 77.2 g
Sugars: 51.4 g
Dietary fiber: 0.9 g
Protein: 7 g
Cholesterol: 121.2 mg
Sodium: 150.3 mg
Corona Gambas Al Ajillo (Garlic Shrimp)


Ingredients:
extra virgin olive oil, bulb of garlic, shrimp, beer, cilantro, limes

Directions:
Make sure that you have all of the ingredients ready to go!
Bring a LARGE non-stick frying pan or a wok to medium-high heat.
Add olive oil, garlic and minced cherry pepper. Cook until light brown and add shrimp. Season with salt and pepper.
Cook for a minute or two until shrimp are almost changed colour. Add Corona Extra and finish cooking (When shrimps fully change colour from blue to pink, they are done.].
Serve on a platter topped with cilantro or parsley and juice of two real limes. Slice third lime into thin wheels for pretty garnish along the top of the dish.
Braided Italian Herb Bread
Category: bread
By Nerice Photography

A beautifully braided bread with a delicious blend of basil, oregano, rosemary, and garlic powder that is sure to please!

Ingredients:
4 ½ cups all-purpose flour, divided
3 tablespoons white sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons dried basil
1 ½ teaspoons salt
1 teaspoon dried oregano
¾ teaspoon garlic powder
¾ teaspoon dried rosemary
¾ cup milk
½ cup water
4 tablespoons butter
1  egg
1 tablespoon olive oil
1 teaspoon dried basil

Directions:
Combine 1 1/2 cups flour, sugar, yeast, basil, salt, oregano, garlic powder, and rosemary in a large bowl. Combine milk, water, and butter in a small microwave-safe bowl. Heat in a microwave until butter melts, about 30 seconds. Pour over the flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour to form a soft dough. Turn dough onto a floured surface such as a large cutting board or countertop. Knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet. Braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled, about 25 minutes. Preheat the oven to 375 degrees F (190 degrees C). Brush top of the braid with olive oil and sprinkle with basil. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet, or remove to a wire rack.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 294.8
Fat: 7.5 g
Saturated fat: 3.6 g
Carbohydrates: 48.7 g
Sugars: 4.9 g
Dietary fiber: 2.1 g
Protein: 7.7 g
Cholesterol: 32.3 mg
Sodium: 398.5 mg
Baked Macaroni


Ingredients:
ziti pasta, Velveeta cheese, butter, flour, milk, nonfat milk, butter

Directions:
Mix together the flour, 1/4 cup butter and the milk.
Add cheese chunks and allow to melt (continually stirring and watching so cheese does not burn].
Add the salt and pepper.
Combine the ziti and cheese sauce.
Put into casserole dish (I use glass] which has been well buttered with the remaining 1/4 stick of butter (use it all].
Mix Ritz with enough butter to moisten the crackers (amount is entirely up to you, but make enough to cover the casserole completely] The more the better.
Bake@ 350 degrees for approximately1 hour.
Serve immediately.
Taco Bell Taco Meat for Soft or Hard Shells


Ingredients:
lean ground beef, all-purpose flour, salt, paprika, chili powder, garlic powder, onion powder, water, flour tortillas, iceberg lettuce, iceberg lettuce, cheddar cheese

Directions:
In a medium bowl combine the uncooked ground beef with flour and all the spices.  Use your hands to throroughly incorporate everything into the ground beef.
Preheat skillet over medium heat and add the beef mixture to the pan along with the water.  Brown the beef for about 5-6 minutes.  Use a wooden spoon to break up the meat as it cooks.
You could heat up the tortillas a bit in the microwave by wrapping them in a moist cloth or paper towels.  Heat for about 25 seconds.
Spoon 3 tablespoons of meat into center of tortilla.  Place about 2 tablespoons of the shredded lettuce ontop.
Sprinkle about 1 tablespoon cheese over lettuce.
Overnight Eggnog French Toast


Ingredients:
eggs, half-and-half, milk, sugar, nutmeg, vanilla, powdered sugar

Directions:
Grease two 15x10 inch baking pans.
In a large bowl combine the eggs, half-and-half, sugar, nutmeg, vanilla and rum extract.
Beat until well blended Arrange bread slices in greased baking pans.
Pour egg mixture over the bread in the pans.
Lift and move bread slices until all egg mixture is absorbed.
Cover with foil and refrigerate overnight or freeze up to 1 week.
Heat oven to 500 degrees.
Remove pans from refrigerator or freezer (do not thaw].
Remove foil.
Bake one pan at a time for 15 minutes or until golden brown.
Sprinkle with powdered sugar.
NOTE: You can bake both pans at the same time, but be sure to switch the pans in the over halfway through the baking time.
Sugar Thins


Ingredients:
butter, sugar, egg, vanilla, flour, salt, baking powder

Directions:
Cream the butter and sugar.  Beat the egg and add it to the butter mixture.  Add the cream and vanilla.
Sift the flour, salt, and baking powder.  Add to the creamed mixture.  chill dough overnight. Roll small amounts of dough on lightly floured surface. Roll very thin. These will turn out like a sweet cracker.  The thinner the better.  Cut out cookies with your favorite cookie cutters.  Sprinkle with sugar.Bake on a greased cookie sheet a 350 degrees for about 8 to10 minutes.  Watch carefully, they get done quickly.
Banana Chip Muffins II
Category: bread
By ANGCHICK

This recipe has been created with the idea of lowering the fat content.  These are so delicious -- you'll never miss the fat!!  Can also be made as a quick bread.  Pour batter into an 8 x 4 inch loaf pan, and bake at 350 degrees F for 45 to 50 minutes.

Ingredients:
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
⅛ teaspoon salt
2  egg whites
1 cup mashed bananas
¾ cup white sugar
¼ cup applesauce
½ cup semisweet chocolate chips

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Coat a 12 cup muffin tin with nonstick spray. Whisk together flour, baking powder, soda, cinnamon, salt, and sugar.  Mix in egg whites, applesauce, and banana mash until just moistened.  Stir in chocolate chips.   Divide batter into muffin cups. Bake for 15 to 18 minutes.

Yields: 12 muffins

Calories: 160.8
Fat: 2.3 g
Saturated fat: 1.3 g
Carbohydrates: 33.9 g
Sugars: 19.2 g
Dietary fiber: 1.4 g
Protein: 2.7 g
Sodium: 138.1 mg
Sliced Oranges in Syrup


Ingredients:
water, sugar, seedless oranges

Directions:
Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
Cover peel with boiling water; let stand 5 minutes. Drain.
Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
Cut oranges into slices.
Pour syrup over slices; cover and refrigerate.
Garnish with sprig of mint if desired.
Cattlemen's Club Twiced Baked Potatoes


Ingredients:
potatoes, half-and-half, sour cream, green onions, chives, bacon, parsley, cheddar cheese, salt, pepper, garlic powder, egg, butter, mushroom, cheddar cheese

Directions:
Bake potatoes for 1 hour in at 350°F or until tender in center.
Cut potatoes in half lengthwise and scoop out potato being careful not to tear skins.
Mash potatoes with electric mixer, adding half and half and beating until smooth.
Add remaining ingredients and mix well.
The mixture will be some what softer than regular mashed potatoes.
Fill potato shells with the mashed potato mixture and place on cookie sheet.
Top each potato half with extra grated cheddar cheese.
Bake an additional 20 minutes at 350°F.
Cranberry Salad II
Category: salad
By Jackie

A fabulous blend of cranberries, nuts, and fruit!  Cranberry or Cherry jello may be used instead of raspberry.

Ingredients:
2 cups cranberries
1 large orange
1 cup white sugar
1 cup finely chopped walnuts
1 cup chopped celery
1 cup crushed pineapple, drained
1 (3 ounce) package raspberry flavored Jell-O® mix
2 cups hot water

Directions:
Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.

Prep time: 10 mins
Total time: 1 hr
Yields: 6 - 8 servings

Calories: 315.4
Fat: 11 g
Saturated fat: 1 g
Carbohydrates: 54.5 g
Sugars: 48.7 g
Dietary fiber: 3.7 g
Protein: 4.3 g
Sodium: 60.7 mg
Honey I Roasted the Sunflower Seeds


Ingredients:
sunflower seeds, honey, salt

Directions:
Tip: by warming the honey first, it will be much easier to stir  the honey and sunflower seeds together.
PREHEAT oven to 325º.
In a mixing bowl combine all the ingredients and stir well to coat the seeds.
Arrange the sunflower seeds singly (as best you can] on a large parchment-lined baking sheet.
Bake for approximately 15-20 minutes or until seeds are golden, stirring often. Important: *You must watch the baking process carefully to avoid burning the seeds.*.
Remove from oven and cool completely.
Note: the sunflower seeds will stick together like candy brittle. Break apart and transfer to airtight container.
Dry Garlic Spareribs


Ingredients:
brown sugar, water, garlic cloves, light soy sauce, dry mustard

Directions:
Bring a large pot of water to boil.
Cut the ribs apart in large or small pieces as you wish; add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender.
While the spareribs are simmering, mix together the sauce ingredients.
Remove the spareribs from the pot.
If you like, set aside the pork broth to use in another recipe; clean out the pot.
Add the sauce ingredients to the pot and bring to a gentle boil; add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes.
Open-Face Crab Ciabatta


Ingredients:
"fresh rosemary"

Directions:
In a small bowl combine crab salad, smoked almonds or trail mix, and rosemary., To serve, spread on toasted ciabatta or French bread slices. Makes 6 servings.
Apple Lemonade


Ingredients:
fresh lemon juice, fresh lemon juice, sugar, sugar, lemon slices, fresh mint leaves

Directions:
Combine juices and sugar; stir until sugar dissolves.
Chill and serve over ice.
Garnish with lemon slices and mint leaves.
Asparagus Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breasts, Dijon mustard, green onion, asparagus spears, fresh ground pepper, butter, lemon juice, water, salt

Directions:
Heat oven to 350 degrees F.
Flatten chicken to 1/4 inch thickness.  Spread with mustard and sprinkle with onion.
Place asparagus spears down the center of the chicken.  Fold chicken over and secure with toothpicks if necessary.
Place seam side down in an ungreased 8-in. square oven-safe dish.  Pepper chicken to taste.  Sprinkle with cracker crumbs.
Bake uncovered at 350 for 20-25 minutes, or until chicken juices run clear.  Keep chicken warm.
For sauce, melt butter in a small saucepan.  Gradually whisk in egg yolks, lemon juice, water, and salt.
Cook sauce uncovered until mixture is thickened, stirring to prevent sticking and scorching.
Remove toothpicks from chicken.  Spoon sauce over chicken.  Sprinkle with toasted almond slivers and serve.
Shrimp & Feta Tabbouleh


Ingredients:
bulgur, water, shrimp, cucumber, tomatoes, red onion, parsley, olive oil, feta cheese

Directions:
In a saucepan, combine bulgur, water and 2 tablespoons lemon juice; bring to a boil.  Cover and simmer until tender, about 12-15 minutes  Drain any excess water and let cool.
Place chopped shrimp in large serving bowl.  Sprinkle with 2 tablespoons lemon juice and fresh ground pepper.  Let stand for 5 minutes.
Stir in cucumber, tomatoes, onion, parsley, oil and feta.  Add salt, pepper, and lemon juice.
Stir in cooled bulgur and toss.
Enjoy!
Chicken Jambalaya


Ingredients:
chicken pieces, kosher salt, celery, green bell pepper, onion, garlic, andouille sausage, smoked ham, rice, whole tomatoes, tomato paste, Worcestershire sauce, bay leaves, fresh thyme, green onions

Directions:
Preheat oven to 375 degrees F.
Season the chicken pieces with 2 T Creole seasoning and the salt. Heat up the oil in a heavy lidded pot over med-high heat. Add the chicken and cool until they get browned on all sides, about 8-10 minutes (work in batches if the pot gets too crowded]. Take the chicken out and set it aside.
Add the celery, bell peppers and onions and cook for about 2 minutes. Add the garlic and cook for another 2 minutes. Then add the sausage and ham and cook for another 2 minutes. Add the rice, stir to blend and cook for approximately 2 more minutes. Add the chicken stock, tomatoes, tomato paste, Worcestershire and the leftover 1 t of Creole seasoning, the pepper sauce, bay leaves and thyme. Stir this all together and return the chicken to the pot, nestling the pieces into the rice mixture.
Cover the pot and bake for about 40 minutes, or until the chicken and rice are tender. Remove from the oven and let stand for about 5 minutes (still covered]. Garnish with the green onions and serve! You can also serve with additional hot sauce.
Candy Cane Fudge
Category: desserts
By Tina McKellar Musial

This is a simple, festive and tasty peppermint fudge.  A platter was brought to a cookie trade and was gone quickly!

Ingredients:
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
½ teaspoon peppermint extract
1 ½ cups crushed candy canes
1 dash red or green food coloring

Directions:
Line an 8 inch square baking pan with aluminum foil, and grease the foil. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 2 1/4 pounds

Calories: 88.6
Fat: 2.9 g
Saturated fat: 2.1 g
Carbohydrates: 14.1 g
Sugars: 6.9 g
Protein: 1.1 g
Cholesterol: 2.1 mg
Sodium: 27.4 mg