xiaoxl/recipe_data huggingface dataset:
Sweet Corn Spoonbread, the Easy Way


Ingredients:
cornmeal, unsalted butter, corn kernels, sugar, salt, cayenne, eggs, cream of tartar

Directions:
Preheat oven to 400°F (see Note above if this seems too early]. Very generously grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
Melt butter in a pot over medium-high heat. Cook corn until beginning to brown, which can take as little as 3 minutes with fresh corn but with defrosted frozen corn. Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.
If you’ve got an immersion blender, please use it to save time. Otherwise, transfer mixture to a blender or food processor and puree until smooth. Back in the pot (or still, if it had never left] bring it back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly until thickened, about 2 to 3 minutes. If you want to do fewer dishes and don’t mind if it takes longer to cool, you can leave it in the pot. Otherwise, transfer to a large bowl and return mixture to room temperature, about 20 minutes.
Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture, one-third at a time. Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Serve immediately.
Apple-Raisin Bars


Ingredients:
all-purpose flour, baking powder, cinnamon, salt, light brown sugar, eggs, butter, margarine, vanilla extract, golden delicious apples, raisins

Directions:
Heat oven to 350 degrees.
Liberally coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside.
In medium-sized bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
In large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth.
Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated.
Stir in diced apples and raisins and spread into prepared pan.
Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean.
Cool completely before cutting into bars and serving.
Sausage and Red Potato Casserole


Ingredients:
hot Italian sausage links, butter, olive oil, onions, salt, chicken broth, mozzarella cheese, thyme, panko breadcrumbs

Directions:
Pre Heat Oven to 400 Degrees.
Remove casings form Sausage.
Add sausage to non stick skillet over Medium High heat until browned (about 5 minutes].
Continuously stir sausage to crumble into pieces.
Remove Sausage from Pan and place on paper towels to drain fat.
Melt butter in pan.
Add chopped Onion and Thyme and saute for 4 minutes.
Add potatoes and salt to skillet saute for about 5 minutes until browned.
Stir in Sausage and Broth, Mix Well.
Spoon into 11 x 17  baking dish sprayed with cooking spray.
Top with Cheese and Panko.
Cover and Bake for 30 minutes at 400 degrees.
Uncover and bake for additional 15 minutes or until golden.
Knox Blocks


Ingredients:
Jello gelatin, unflavored gelatin, boiling water

Directions:
Heat the Four Cups of Water Until Boiling.
Combine the Jello and Gelatin together in a bowl.
Pour in the water.
Stir until completely dissolved.
Pour into a glass dish or pan.
Put in refrigerator about 2 hours to cool and set.
When set cut into squares.
How many you get depends on how large you cut them. You can also use cookie cutters for shapes.
Wisconsin Beer-Cheese Soup


Ingredients:
flour, butter, garlic, onion, Worcestershire sauce, dry mustard, white pepper, chicken broth, half-and-half, potatoes, beer, sharp cheddar cheese

Directions:
Spoon flour into measuring cup& level off.
Melt butter in large saucepan, and add flour.
Cook 1 minute, stirring constantly until smooth and bubbly.
Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well.
Gradually stir in chicken broth, half-and-half and beer; cook until thickened, stirring constantly.
Add cheese; stir until melted.
Add potatoes and heat gently, stirring often, but do not allow to boil.
Top with popcorn.
Harvest Chicken Salad


Ingredients:
oranges, fat-free mayonnaise, stone ground mustard, sugar, garlic, romaine lettuce, celery, red onion, Red Delicious apples, dried cranberries, pine nuts

Directions:
For dressing zest oranges to get about 2 teaspoons.  Juice oranges to get about a 1/2 cup of juice (orange juice works just fine as well.]  Combine zest, mayonnaise, mustard, sugar, salt, pepper and garlic in bowl.  Whisk until smooth.  Whisk continuously and add orange juice in a thin, steady stream.  Set aside.
Combine all salad ingredients and toss with dressing.  (Note:  add as much dressing to your liking, the whole batch may be too much for some.].
Fried Rice


Ingredients:
rice, olive oil, eggs, garlic, red capsicum, red onion, mushroom, soy sauce

Directions:
Whisk eggs, and cook in the wok or frying pan.  Remove, and chop the egg.
Heat the olive oil, and cook garlic, bacon and onions, then add mushrooms, capsicum, and baby peas.
Add all other ingredients, mix together until heated through.
Chow Chow Bok Choy


Ingredients:
garlic cloves, baby bok choy, shiitake mushrooms, brown sugar, soy sauce, sherry wine

Directions:
In a large skillet, heat the oil with the garlic over medium high heat.
Add the bok choy and saute for 1 minute, turning to brown all sides.
Push bok choy to the side of the pan and add the mushrooms.
Stir fry about 2 minutes, then  reduce heat slightly.
In a small bowl, combine the brown sugar, sesame oil, soy sauce, and sherry.
Add this mixture to the skillet and stir, coating the bok choy well until completely coated and heated throughout, about 4-5 minutes, or until done to your likeness.
Serve immediately, dividing the bok choy and sauce among 4 plates. Enjoy!
Rum Truffles
Category: desserts
By TOO TOO

These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!

Ingredients:
8 (1 ounce) squares bittersweet chocolate, chopped
¼ cup cream
2 tablespoons unsalted butter
½ cup chocolate cake crumbs
2 teaspoons dark rum
½ cup chocolate sprinkles

Directions:
Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl. In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard. Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 50 mins
Yields: 24 truffles

Calories: 98
Fat: 6.2 g
Saturated fat: 3.2 g
Carbohydrates: 9.6 g
Sugars: 4.2 g
Dietary fiber: 0.8 g
Protein: 0.9 g
Cholesterol: 7.7 mg
Sodium: 9.2 mg
Vegetarian Spaghetti


Ingredients:
olive oil, zucchini, Worcestershire sauce, salt, pepper, dried basil, dried oregano, nutmeg, cayenne pepper, salsa, sugar substitute, spaghetti, parmesan cheese

Directions:
Prepare pasta according to package directions while preparing sauce.
In a large microwave-safe bowl combine first 12 ingredients (veggi crumbles - cayenne]. Microwave on medium high for 5-10 minutes (I think I microed it for 8 minutes].
Stir in pasta sauce, salsa and Splenda into mixture. Microwave covered for 10 minutes, stirring once.
Spoon sauce over pasta and toss. Sprinkle with Parmesan if desired.
Beef, Rice, Peas and Carrots One Dish Meal


Ingredients:
onion, Minute Rice, water

Directions:
Dice onion (I like large chunks, you may prefer it smaller.]
In a medium sized pot, brown ground beef, with onion.  (Add a clove or two of garlic if desired.].
When the beef is done, add the peas and carrots, and 2 1/2 cups of water.  Let it reach a boil, and turn heat to medium.
After about 5 minutes, add the minute rice, and an additional 1/2 cup of water if needed.  Simmer for 5 minutes or so, until the rice and vegetables are tender.
Season with salt and pepper to taste just before serving.
Rosemary Lemon Roast Turkey


Ingredients:
turkey, lemons, fresh rosemary, salt, fresh ground black pepper, butter

Directions:
Step 1] In the kitchen sink, remove your turkey from the wrapping. Find the bag of giblets and remove it from your turkey. Check both ends of your turkey for that bag of giblets!
Step 2] Rinse your turkey with cold water on the inside and the outside. Lift the turkey and turn it upside down to drain for a moment. Pat the turkey dry with a clean kitchen towel (and put that towel immediately in the hamper, so you don’t accidentally use it for anything else].
Step 3] Place your turkey in a pan or on a roasting sheet. Rub salt and pepper onto the skin.
Step 4] Poke a few holes with a paring knife in each lemon. Insert rosemary sprigs into several of the holes in each lemon, as shown.
Step 5] Insert one of the rosemary lemons completely inside of the turkey. Rest the other rosemary lemon near the opening of the turkey cavity.
Step 6] Coat the outside of your turkey with melted butter. Don’t use so much butter that it drips all over the pan (try to avoid that], but make sure at highest part of the turkey is covered. The butter will spread down the sides of the turkey as it roasts, sealing in flavor and giving the turkey skin a golden color.
Note: We are buttering our turkey skin instead of basting. It’s easier and prevents the meat from drying out. A buttered turkey will have a slightly darker color than a basted turkey (or a turkey in a bag], and the skin will be crispy. The end result is delicious!
Step 7] Showtime! Place your turkey in a preheated, 325 degree oven on the lowest rack possible. Your turkey needs to slowly roast until a meat thermometer poked into the thickest part of the turkey (but not against a bone] registers 165 degrees. Your turkey might have a little red timer attached – this timer will pop out when your turkey is done. It’s STILL a good idea to check the temperature. Your turkey needs to reach 165 degrees in order to prevent food-borne illness!
How long will your turkey need to roast? That is the million dollar question! Every turkey and every oven is a little bit different. At 325 degrees, a 10 – 12 pound turkey will require approximately 3 hours of roasting time. Check your turkey after 2 1/2 hours, but don’t open the oven door before then!
Step 8] Let your roasted turkey rest on the countertop for 15 minutes before carving. A “tent” of aluminum foil (just a very loose covering of foil] can be used to prevent heat loss, but that’s not entirely necessary.
Enjoy your roasted turkey!
PS  – Don’t wash that pan! In our next Crowded Earth Kitchen post, we’ll show you how to make gravy with the drippings on that turkey pan!
Tortellini in mushroom sauce


Ingredients:
mushrooms, fresh garlic, salt, olive oil, butter

Directions:
Heat the olive oil in a frying-pan to medium heat.
Add the garlic and sautee for 1 minute or until gold-brown.
Add the mushroom and leave at medium fire for 20 minutes.
Add salt and pepper to taste.
Reserve 1/4 of the mixture and process the rest along with the cream.
If it gets too thick, add some milk.
While the mushrooms are being cooked, boil water with a drop of olive oil and salt.
Boil tortellini according to package directions.
Dry the tortellini and add butter.
Just before serve, heat the sauce, mix with the tortellini, and add some of the reserved mushrooms on top.
Instant Oatmeal Breakfast Cookies
Category: breakfast-and-brunch
By La Jaune Washington

Be warned: These breakfast cookies are addictive. I took a basic oatmeal cookie recipe and pumped it up. It has whole wheat flour so it's filling and excellent as a breakfast cookie. I gave a friend this recipe and her family can't get enough. Incredible flavor!

Ingredients:
1 cup butter, softened
1 cup white sugar
¾ cup brown sugar
½ cup cinnamon-flavored applesauce
1  egg
1 teaspoon vanilla extract
½ teaspoon coconut extract
½ teaspoon almond extract
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins
4 (1.23 ounce) packages instant apple-cinnamon oatmeal
½ cup dried cranberries
1 cup whole wheat flour

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix together butter, white sugar, brown sugar, applesauce, egg, vanilla, coconut extract, and almond extract in a large bowl until smooth in texture. Add cake flour, baking soda, and salt; mix until blended. Stir in raisins, instant oatmeal, and dried cranberries. Mix in whole wheat flour, 1/2 cup at a time, until blended. Drop tablespoon-sized scoops of dough onto a nonstick cookie sheet and flatten dough with a spoon. Bake in the preheated oven until golden brown, 8 to 10 minutes. Place on a wire rack to cool.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 60 cookies

Calories: 88.7
Fat: 3.3 g
Saturated fat: 2 g
Carbohydrates: 14.6 g
Sugars: 9.5 g
Dietary fiber: 0.7 g
Protein: 0.9 g
Cholesterol: 10.9 mg
Sodium: 95.1 mg
Chicken Enchiladas With Mole Sauce
Category: side-dish
By Allrecipes

These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.

Ingredients:
2 tablespoons lard
½  onion, sliced
2 cloves garlic, sliced
1 teaspoon salt
1 tablespoon cumin seeds
2  poblano peppers, seeded and thinly sliced
2  Anaheim peppers, seeded and thinly sliced
4  skinless, boneless chicken thighs, cut into chunks
4 cups chicken broth
2 cups chicken broth
4  dried guajillo chiles, stemmed and seeded
2  dried ancho chiles, stemmed and seeded
1  corn tortilla, cut into 1-inch strips
4  tomatoes, cut in half crosswise
3  tomatillos, cut in half crosswise
2 tablespoons lard
½  onion, sliced
5 cloves garlic, sliced
2 teaspoons cumin seeds
2 cups chicken broth
salt to taste
1 teaspoon white sugar, or more to taste
3 ounces dark chocolate, coarsely chopped
12  corn tortillas
½ bunch fresh cilantro, coarsely chopped
½ cup crumbled queso fresco

Directions:
Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender. Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth. Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes. Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 55 mins
Yields: 12 enchiladas

Calories: 738.8
Fat: 34.8 g
Saturated fat: 13 g
Carbohydrates: 77.7 g
Sugars: 23.5 g
Dietary fiber: 13.6 g
Protein: 35.4 g
Cholesterol: 100.8 mg
Sodium: 2707 mg
Lumpfish Caviar Pie
Category: appetizers-and-snacks
By Jennifer Crompton Stretch

A delicious and sophisticated appetizer.

Ingredients:
4  hard-cooked eggs, chopped
2 tablespoons mayonnaise
1 cup minced sweet onion
6 ounces cream cheese, softened
½ cup sour cream
3 ½ ounces black lumpfish roe
2  lemons - cut into wedges, for garnish
3 sprigs parsley, for garnish

Directions:
Grease an 8-inch spring-form pan and set aside. Stir together the hard-cooked eggs and mayonnaise. Evenly spread into the bottom of the spring-form pan and sprinkle the minced onion over the top. Stir together cream cheese and sour cream until smooth and spread over the onion layer. Cover and chill at least 3 hours in the refrigerator. Once completely chilled, unwrap the pan and spread the lumpfish roe over the top. Run a knife around the edge of the pie and remove the side of the spring-form pan. Garnish with lemon wedges and parsley sprigs before serving.

Prep time: 25 mins
Total time: 3 hrs 25 mins
Yields: 1 8-inch spring-form pan

Calories: 135.5
Fat: 11.2 g
Saturated fat: 5.3 g
Carbohydrates: 4.9 g
Sugars: 0.9 g
Dietary fiber: 1.3 g
Protein: 5.9 g
Cholesterol: 122.3 mg
Sodium: 93.3 mg
Junior's White Meat Chicken Salad


Ingredients:
celery leaves, salt, white pepper, boneless skinless chicken breasts, fresh lemon juice, celery, fresh dill, mayonnaise, sour cream, Dijon mustard, salt, white pepper, garlic powder

Directions:
To cook the chicken: Fill a large saucepan half full with water. Add a few celery leaves, if you wish, plus the salt and white pepper, and bring to a boil over high heat. Slide in the chicken breasts, reduce the heat to medium-low, and simmer until the chicken turns opaque and the juices are no longer pink, about 8 minutes. Transfer the chicken to a colander with a slotted spoon, and rinse with cold water. Pat the chicken dry with paper towels and cut into 3/4-inch chunks (please don't shred the chicken].
Place the chicken chunks into a medium-sized bowl and sprinkle with the lemon juice and toss well. Add the diced celery and dill and toss again.
Mix all the ingredients for the dressing in a small bowl. Spoon the dressing over the chicken mixture and stir until all of the chicken and celery are coated.
Chive Butter for Grilled Corn


Ingredients:
butter, chives, sugar, lemon juice

Directions:
Combine all ingredients; except salt, pepper and corn.
Shuck the corn and rinse it. Cover each ear with butter mixture; salt and pepper to taste.
Wrap in foil (making sure to not rip it and make sure you crimp the ends].
Grill, covered, for 20 minutes, turning every 5 over medium hot coals.
Note: I use charcoal and I don't place them over the center but more around the edge of the charcoal line.
Gluten Free Carbonara
Category: trusted-brands-recipes-and-tips
By Barilla

This take on a classic Italian pasta dish serves as an easy, delicious gluten free dinner! Try this scrumptious carbonara recipe with gluten free spaghetti flavored with crispy bacon, asparagus and Parmesan cheese.

Ingredients:
1 (12 ounce) box Barilla® Gluten Free Spaghetti
½ cup chopped onion
1 cup chopped raw bacon
1 tablespoon vegetable oil
1 bunch asparagus, trimmed, cut 1 inch long on a bias
5  large egg yolks egg yolks, lightly beaten
½ cup grated Parmesan cheese
1 pinch Salt and black pepper to taste

Directions:
Bring a large pot of water to a boil. Cook pasta according to package directions. Meanwhile, in a skillet, saute onion, bacon and oil for approximately 5 minutes or until bacon is rendered and onions are translucent. Add the asparagus and saute for additional 3-4 minutes, then season with salt and pepper. Separately, in a large bowl, mix yolks with cheese. Add salt and pepper and set aside. Drain pasta and toss with bacon and asparagus mixture. With the heat off, fold the yolk mixture into the pasta and stir vigorously until the yolks thicken up and coat the spaghetti. Serve immediately.

Yields: 6 servings

Calories: 529.8
Fat: 13.9 g
Saturated fat: 4.2 g
Carbohydrates: 84.8 g
Sugars: 2.1 g
Dietary fiber: 2.9 g
Protein: 16.8 g
Cholesterol: 187.4 mg
Sodium: 363.6 mg
Cuisinart Food Processor Pizza Dough


Ingredients:
active dry yeast, granulated sugar, warm water, all-purpose flour, kosher salt, extra virgin olive oil

Directions:
In a 2 cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.
With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough, which may be slightly sticky. Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising , prepare any pizza toppings.
Place dough on a lightly floured surface and punch down. Roll into desired crust sizes.
california veggie sandwich


Ingredients:
cheese, avocados, tomatoes, red onion, mayonnaise, fresh ground pepper

Directions:
this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
butter each side of bread for toasting in a skillet.
toast each sandwich as you would a grilled cheese sandwich.
slice in half and serve.
New Potato and Green Bean Stew


Ingredients:
fresh green beans, new potato, onion, ham steak, low sodium chicken broth, pepper, cornstarch, water

Directions:
Clean and cut up all the ingredients.
Place in your soup pot.
Add the chicken stock and enough water so there is an inch of fluid above the vegetables.
Bring to the boil, then reduce the heat to medium and cook for 20 minutes.
Turn the heat down to low and simmer till the green beans are tender.
Add a little more broth or water if this gets too dry.
Add the cornstarch/water mixture if you want it a little thicker.
Serve with cornbread - Yummy!
Note: What I mean by ham steak is those one big slice of ham packages.
You won't need to add salt - the ham has enough for the dish.
This also works in the crockpot.
Boil the potatoes, then add everything to the crockpot 6 - 8 hours on low.
Roasted Butternut Squash Soup with Coconut Milk
Category: soups-stews-and-chili
By Mrs.Stvnsn

A creamy butternut squash soup with the warm flavors of curry and ginger, and creaminess from coconut milk. A great way to warm up in the fall and winter months!

Ingredients:
1 medium head garlic, halved crosswise
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
1 medium onion, quartered
1 medium leek, white portion only, chopped
1 (1 1/2 inch) piece fresh ginger, peeled
4 cups chicken broth, divided
1 cup coconut milk
1 teaspoon curry powder, or more to taste
1 pinch cayenne pepper
salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger. Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour. Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot. Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.

Prep time: 35 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 238
Fat: 8.9 g
Saturated fat: 7.2 g
Carbohydrates: 40.2 g
Sugars: 8.1 g
Dietary fiber: 6.6 g
Protein: 5.3 g
Cholesterol: 4 mg
Sodium: 796.9 mg