xiaoxl/recipe_data huggingface dataset:
My Garden Vegetable Crustless Quiche


Ingredients:
egg substitute, eggs, reduced-fat sharp cheddar cheese, reduced-fat monterey jack cheese, 1% low-fat milk, all-purpose flour, baking powder, salt, fat-free cottage cheese, zucchini, green bell pepper, onion, corn, fresh parsley, tomatoes

Directions:
Preheat oven to 400°.
Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 4 ingredients through corn; sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 20 minutes. Reduce oven temperature to 350° (do not remove dish from oven], and bake for 45 minutes or until lightly browned and set.
Party Ribs


Ingredients:
salt, ketchup, brown sugar, vinegar, honey, soy sauce, ginger powder, seasoning salt, mustard powder, garlic powder, fresh ground black pepper, cayenne pepper

Directions:
Set oven to 350 degrees F.
Grease two 13 x 9-inch baking pans fitted with two racks.
Cut the ribs into serving size pieces (2 or 3 ribs].
Season the ribs on both sides very lightly with salt (can use white salt or seasoned salt].
Place onto racks meaty side up in pan.
Cover tightly with foil.
Bake for about 1-1/4 hours or until the meat is tender.
Drain all fat from pans, then return the ribs to the pans.
In a bowl combine the sauce ingredients together until well blended adjusting the cayenne to taste (if using].
Divide/pour the sauce over the ribs.
Return to oven and bake uncovered for 35-40 minutes basting occasionally.
Caramelized Onion and Mushroom Stuffing


Ingredients:
butter, yellow onions, fresh white mushrooms, celery, dried tarragon, fresh parsley, chicken broth, eggs

Directions:
Heat oven to 400 degrees.
Spread bread cubes in single layer on a large baking sheet.
Bake, stirring occasionally about 10 minutes or until golden brown.
Transfer to a large bowl.
In a large, heavy frying pan, melt the butter over medium high heat.
When hot, add onions and cook, stirring occasionally until golden brown.
About 20 minute.
Reduce heat to medium and add the mushrooms and celery.
Cook and stir until tender, about 8 minutes.
Add this mixture to the bread cubes along with the parsley and tarragon.
Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
Add hot stock to the bread mixture and season to taste with salt and pepper.
Mix in the eggs.
Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
Cover with foil and bake at 325 degrees for 30 minutes.
Uncover and bake until top is golden brown, about 30 minutes longer.
I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!
Honey Baked Chicken


Ingredients:
chicken drumsticks, honey, potatoes, carrots, water

Directions:
In a casserole dish combine the soup mix and water.
Mix together well.
Add the chicken pieces and turn to coat in the sauce.
Arrange the vegetables in the dish and wet them all over with the sauce also.
Drizzle the honey all over the dish.
Bake, covered in a 160°C (320°F] oven for 1 1/2 hours.
After the first hour of cooking remove the lid, stir and cook for the final half hour without the lid on.
I like to serve this with steamed broccoli or peas.
Rosemary Potatoes with Roasted Heads of Garlic
Category: side-dish
By Dotty Snyder Grohman

This wonderful dish is great for a cookout. I've even made it while camping, cooked over a charcoal grill. Squeeze the roasted cloves of garlic over your potatoes or on crusty buttered chunks of French bread. A taste sensation!

Ingredients:
4 pounds new red potatoes, cut into 1-inch pieces
2 large heads garlic, top third sliced off and discarded
½ cup butter, cut into pieces
3 sprigs fresh rosemary, chopped
1 cup dry white wine
½ cup extra-virgin olive oil
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper. Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 16 servings

Calories: 216.8
Fat: 13 g
Saturated fat: 4.7 g
Carbohydrates: 20.8 g
Sugars: 1.4 g
Dietary fiber: 2.1 g
Protein: 2.7 g
Cholesterol: 15.3 mg
Sodium: 49.7 mg
Sour Cream Banana Bread


Ingredients:
sugar, butter, egg, bananas, sour cream, milk, all-purpose flour, baking soda, baking powder, salt

Directions:
Cream sugar and butter together add eggs, bananas and sour cream; mix well, sift flour, salt, baking powder and soda.
Stir into banana mixture.
Pour into prepared loaf pan bake for 50 minutes at 375°F.
This recipe lends itself well to doubling.
Burnt Sugar Angel Food Cake


Ingredients:
white sugar, water, pecans, icing sugar, butter

Directions:
Over med. high heat, melt the sugar in a saucepan,stirring constantly.
WARNING: The hot sugar will be overheated at this point and will almost explode when you add the water. Be very careful, keeping your face back, and adding the water carefully.
Add the water, and boil for 7 min's,remove from heat and set aside.
Prepare the cake according to directions on the box, but substitute 1/4 cup of the water with 1/4 cup of the prepared sugar syrup.
Fold the toasted pecans into the batter.
Without spraying or greasing the pan, pour the cake batter directly into the Angel Food pan.
Bake for about 35-40 min's, then remove from pan to cool.
For icing, beat the icing sugar,butter, cream and remaining syrup together, sprad over the cake.
You can add more icing sugar or cream to make a nice consistency to spread over the cake.
Mom's Best Peanut Brittle
Category: desserts
By Amanda

This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.

Ingredients:
1 cup white sugar
½ cup light corn syrup
¼ teaspoon salt
¼ cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

Directions:
Grease a  large cookie sheet. Set aside. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 1 pound

Calories: 143.5
Fat: 6 g
Saturated fat: 1.5 g
Carbohydrates: 22.3 g
Sugars: 15.6 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Cholesterol: 3.8 mg
Sodium: 132.2 mg
Greek Potato Wedges


Ingredients:
irish potatoes, margarine, flour, onion

Directions:
Mix: 1/2 cup flour with the Greek seasoning., Dip potato wedges in melted margarine., Coat with the flour and seasoning mixture., Lay potatoes in 9x13-inch pan., Put layer of onion slices over potatoes., Sprinkle some of the Greek Seasoning over onions., Put in 400° oven for 45 minutes to 1 hour.
Mushroom Risotto


Ingredients:
dried funghi porcini, mushroom, butter, olive oil, sea salt, ground black pepper, shallot, arborio rice, marsala wine, low sodium beef broth, parmesan cheese, parsley

Directions:
Pour broth in a saucepan and keep it very warm (do not boil it] until needed. In a deep skillet over medium heat, melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking, add truffle oil and black pepper. When soft, add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed, about 1 ½ minutes.
Add hot broth, ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed. Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.
Shabbat Breakfast Bread (Kubaneh)


Ingredients:
active dry yeast, water, sugar, sugar, salt, margarine, butter, boiling water, all-purpose flour, margarine, butter

Directions:
Sprinkle yeast over lukewarm water and add 1 teaspoon sugar.
Leave for 10 minutes until yeast is foamy.
In a mixing bowl, combine remaining sugar, salt, 5 tablespoons margarine, and boiling water.
Stir until sugar and margarine is completely dissolved.
Stir in yeast mixture.
Add flour and mix with a wooden spoon until dough becomes difficult to stir.
Knead in remaining flour.
Knead dough vigorously on a lightly floured work surface, adding flour by tablespoons if necessary, until dough is very smooth but still soft, about 10 minutes.
Put dough in a clean, oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until nearly doubled in volume.
Punch down dough, knead it briefly in bowl, cover, and let rise again in a warm place for about 1 hour; or refrigerate for 3 to 4 hours.
Generously rub a deep 2-quart baking dish with margarine or butter.
Divide dough into 8 pieces.
With a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 1/8 inch thick.
Spread with about 2 teaspoons of butter or margarine.
Roll up like a jelly roll.
Flatten resulting roll by tapping it with your knuckles and spread it with about 1 teaspoon butter, then roll up a spiral and place it in baking dish so that spiral design faces up.
Continue with remaining pieces of dough, placing them one next to the other and touching each other in dish.
If any margarine or butter remains, put it in small pieces on top.
Cover with greased paper or foil placed on surface of dough and with a tight lid.
Preheat oven to 225 degrees.
Bake 3 hours or until golden brown.
Turn out onto a plate, then reverse onto another plate and put back into baking dish, so it is now upside down.
Cover and bake another hour; or reduce oven temperature to 200 degrees and bake overnight.
(Bread can be baked ahead and reheated in its covered baking dish for about 45 minutes in a 225 degree oven.] Serve warm.
Beef Consomme


Ingredients:
lean ground beef, onion, carrot, celery, tomatoes, beef broth, onions, bay leaves, dried thyme, peppercorn, parsley stems, cloves, salt

Directions:
Whip egg whites until frothy.
Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
Add COLD beef broth, mix well.
Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
Add salt to taste to broth.
Bring mixture to a simmer (DO NOT BOIL] you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
Stirring occasionally.
The beef and vegetable mixture will eventually harden and rise to the top.
Do not stir after this has happened.
Break a hole in the beef mixture to allow broth to bubble through.
Simmer approximately 90 minutes.
Strain through cheesecloth, degrease.
Adjust seasoning.
Braised Green Beans Potatoes and Pork Chops


Ingredients:
center-cut pork chops, extra virgin olive oil, fine sea salt, ground black pepper, fresh garlic cloves, red onion, white zinfandel wine, fresh green beans, yukon gold potatoes, black peppercorns, fresh marjoram, fresh thyme sprigs, parsley sprigs, sage sprigs, fresh flat-leaf parsley

Directions:
Rub chops with 2-tablespoons olive oil. Season with 1-teaspoon salt, 1-teaspoon black pepper and rub garlic over both sides.
Place pork chops in a braising pan and sear both sides 1-2 minutes or until browned. Do not over crowd the pan. Remove chops and place on a plate.
Add onion and saute' for 2-3 minutes.
Add Zinfandel wine and reduce by one-half.
Add ham stock, pork chops, green beans and potatoes. Season with salt and pepper.
Place bay leaves, peppercorns, juniper berries, fresh herbs in  cheesecloth, tie-off with string and place Sachet in pan.
Bring to a full-boil, reduce to a simmer covered for 30-35 minutes, or until beans are tender.
Serve Brasied Green Beans in warm bowls.
Garnished with fresh chopped parsley.
Yummy and Easy Raisin Muffins


Ingredients:
all-purpose flour, baking powder, salt, sugar, banana, raisins, milk, egg, canola oil, raisins

Directions:
Heat oven at 400 Fahrenheit.
Mix the dry ingredients together: flour, baking powder, salt, and sugar.
In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
Put the batter on muffin pan (with muffin liners!] carefully. Top with one raisin per muffin, if desired.
Bake for 20 minutes or until light to medium brown.
Coconut Delight Cake


Ingredients:
instant vanilla pudding, water, eggs, sweetened flaked coconut, walnuts, sweetened flaked coconut, butter, cream cheese, confectioners' sugar, milk, vanilla

Directions:
Preheat oven to 350°F., Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl., Blend with electric mixer at medium speed for 4 minutes., Stir in 1/2 cup coconut and nuts., Pour into 3 greased and floured 9-inch pans., Bake 35 minutes., Frosting:  Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown., Remove from heat and spread onto paper towels to drain., Cream 2 tablespoons butter with cream cheese., Add confectioner's sugar and milk in small amounts, beating well between each., Blend in vanilla., Stir in 2 cups sauteed coconut., Frost between cake layers, top, and sides., Garnish with remaining sauteed coconut.
Cheesy Jam Sandwich With a Twist or Two


Ingredients:
cream cheese, brown sugar, ground cinnamon, ground allspice, ground cloves, ground ginger, chili powder, vanilla extract, pistachios, havarti cheese

Directions:
Prepare the spiced cream cheese by combining all of the ingredients in a bowl and stirring until well blended.
When youre ready for assembly spread cream cheese on 4 of the bread slices. You can add as much as you like, but Id recommend about 1 tbs per slice. Top with a slice of havarti cheese.
On top of the cheese put about 1 tbs of strawberry jam and spread it a bit. Finish your sandwich by topping it with the second slice of bread pressing down a bit. Enjoy!
Cilantro Orzo and Beef


Ingredients:
beef broth, orzo pasta, whole kernel corn, green chilies, olive oil, extra lean beef, bell pepper, fresh cilantro

Directions:
Pour broth, orzo, corn and chilies in a 2-quart pan.  Heat to a boiling.  Reduce heat, cover and simmer for 10 minutes; remove from heat.  Let stand about 5 minutes.
While the pasta is cooking, heat oil in a non-stick skillet over medium-high heat.  Cook beef and bell pepper for about 5 minutes, until beef is brown.
Stir beef and bell pepper into the pasta mixture and add cilantro.
Apple, Avocado, and Hearts of Palm Salad


Ingredients:
mayonnaise, ketchup, sugar, fresh lemon juice, paprika, ground pepper, fresh chives, watercress, granny smith apples, avocado, hearts of palm, walnuts

Directions:
In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together; then stir in the chopped fresh chives.
Arrange 3 cups chopped watercress on 6 individual serving plates.
Evenly top each with the apples, avocado, hearts of palm, and walnuts.
Evenly sprinkle dressing over salads and serve.
Microwave Steamed Asparagus Tips


Ingredients:
asparagus, water, olive oil, seasoning salt

Directions:
Clean fresh Asparagus and snap off wooden ends.  Discard wooden ends or use in another recipe.
Place water in bottom of steamer.
In steamer basket lay the Asparagus with tips pointing towards the outer edge of basket.
Mist Asparagus with olive oil or drizzle lightly with olive oil.
Sprinkle with seasoned salt.  I usually eyeball this, but it is around 1/2 teaspoon.
Place in Microwave.  Microwave on high 2 to 3 minutes.  Let stand 2 minutes.
Enjoy.
Cheesy Nut Cutlets


Ingredients:
light cream cheese, sweet onion, sharp cheddar cheese, eggs, walnuts, oregano, low-fat sour cream, water, garlic powder, oregano flakes, marjoram, thyme, sage

Directions:
Preheat oven to 375.
In food processor, mix walnuts, onion and crackers. Pulse until coarsely crumbed.  Pour into large bowl.
Now in processor mix eggs and creamed cheese until smooth.
Mix egg mixture into walnut mixture in bowl.  Add cheddar and oregano, blend well.  If mixture is too loose, add more cracker crumbs.
Heat 2 T vegetable oil in nonstick skillet on medium.  Drop mixture into patties in hot nonstick skillet.  Drain on paper towels after browned and firm.  (Watch closely, they can burn easily].
Mix sauce ingredients together with a whisk.  Spray 9" X 13" casserole dish with oil spray.  Layer patties in a single layer in bottom of dish.  Pour 3/4 sauce over patties.  Bake uncovered for 20 minutes, pour rest of sauce on, and bake 10 minutes more.    Serve with green salad on the side.
Orange Creamsicle Swirl Fudge


Ingredients:
sugar, butter, heavy cream, marshmallow cream

Directions:
Grease 13x9-inch pan with 1 1/2 teaspoons of butter or margarine.
In heavy saucepan, combine sugar, cream, and butter.  Stir while cooking on low heat until sugar is dissolved. Bring to boil while stirring, 4 minutes.
Remove from heat; stir in chips and marshmallow cream until smooth. Set aside 1 cup of this mixture. Add orange extract and food colorings to remaining mixture; stirring until blended.
Pour into the greased pan. Drop the remaining 1 cup mixture by tablespoons, over the top; swirl with a knife.
Cover and chill until it has set. Cut into squares.
Parmesan Sage Pork Chops
Category: main-dish
By MissaLissa

This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel.

Ingredients:
2 tablespoons all-purpose flour
¼ teaspoon salt
1 pinch ground black pepper
1  egg, lightly beaten
¾ cup Italian bread crumbs
½ cup grated Parmesan cheese
1 ½ teaspoons rubbed sage
½ teaspoon grated lemon zest
2  boneless pork chops
1 tablespoon olive oil
1 tablespoon butter

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish. Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack. Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish. Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 2 servings

Calories: 526.8
Fat: 28.9 g
Saturated fat: 10.8 g
Carbohydrates: 37.7 g
Sugars: 1.9 g
Dietary fiber: 2.1 g
Protein: 28.6 g
Cholesterol: 155.3 mg
Sodium: 1342.2 mg
Won Ton Creams (Oriental Cream Puffs)


Ingredients:
vanilla instant pudding mix, French vanilla instant pudding, milk, wonton wrappers

Directions:
Make pudding., After it has set place wantons on work space and water all four edges, Place 1 teaspoon of pudding in the middle of won ton, Then seal into triangle, make sure you seal well., Deep fry on medium high for 10 seconds or until golden brown, they fry up quick!, We eat them just like this., But they would be good dipped in chocolate or dusted with powdered sugar., Prep time doesn’t include chill time for pudding.
Orange Cake


Ingredients:
orange, raisins, flour, sugar, buttermilk, eggs, butter, margarine, lemon juice, baking soda, salt

Directions:
Preheat oven to 350-degrees F.
Grease 9x13 baking pan.
Squeeze juice from orange and set aside.
Dice peel and rind and put in food processer.
Add raisins and chop.
Transfer raisin/rind mixture to bowl.
Stir in flour, 1 cup sugar, milk, eggs, butter, lemon juice, baking soda and salt and mix together.
Pour batter into pan.
Bake 40-45 minutes or until toothpick comes out clean.
Immediately pour orange juice over top of cake and sprinkle with remaining 1/2 cup sugar
Silly Easy Sun-Dried Tomato & Olive Dip


Ingredients:
garlic cloves, green olives, sun-dried tomato packed in oil, reduced-fat cream cheese, lemon juice, lemon

Directions:
Put all ingredients into a mini chopper or food processor.
Combine on the pulse setting for about 30 seconds until everything is well combined but there is still a chunky texture to the tomatoes.
Serve.
Spinach & Pear Salad With Dijon Mustard Vinaigrette


Ingredients:
water, olive oil, honey, Dijon mustard, fresh ground black pepper, pears, fresh spinach, red onion

Directions:
In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
Add remaining dressing, spinach and onion and toss to coat.
Croque Madame on Brioche
Category: uncategorized
By Babel Phaedrus

A spin on the traditional French croque monsieur with deli ham, rich smoky cheese, béchamel, and eggs on brioche bread. Typically in France the eggs are fried but I prefer poached eggs topped with chives and smoked paprika. Optionally serve it with sliced plum tomatoes to make it a croque Provençal. This is my sweet angel's favorite dish that I prepare for her.

Ingredients:
4 tablespoons salted butter, divided
1 tablespoon all-purpose flour
1 cup whole milk
2 teaspoons Dijon mustard
⅛ teaspoon freshly grated nutmeg
salt and ground black pepper to taste
2 teaspoons white vinegar
2 large eggs
2 (1 inch) thick slices brioche bread
2 slices deli ham
2 slices Gruyere cheese
1 teaspoon chopped fresh chives, or to taste
¼ teaspoon smoked paprika
2 slices plum tomato

Directions:
Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate. Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top. Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes. Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 sandwiches

Calories: 825.7
Fat: 56.9 g
Saturated fat: 28 g
Carbohydrates: 46.6 g
Sugars: 12.9 g
Dietary fiber: 1.5 g
Protein: 32.3 g
Cholesterol: 377.9 mg
Sodium: 1181 mg