xiaoxl/recipe_data huggingface dataset:
Chicken Paste or Chicken Tea Sandwich Filling


Ingredients:
boneless skinless chicken breasts, mayonnaise, Dijon mustard, celery, fresh ground pepper, celery seed, butter

Directions:
In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool.
If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional]. Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!
Pressure Cooker Ham and Beans With Spinach


Ingredients:
dried great northern beans, water, ham, onion powder, garlic powder, crushed red pepper flakes, frozen chopped spinach, nutmeg, fresh ground black pepper

Directions:
Add washed, sorted dry beans to pressure cooker with the water.
Cut ham into bitesize chunks and add all seasonings.
Set to HIGH pressure for 20 - 25 minutes.
Use quick release method to release steam.
Stir in spinach and nutmeg. Heat through.
(My cooker has a "Keep Warm" setting that I leave it on till serving time.].
Great with crusty bread or cornbread!
Blondies


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

Directions:
Melt butter and add brown sugar.  Let cool.
Add all remaining ingredients and mix well.
Put into greased 9"x9" pan.  Bake for 20-25 minutes in 350 degree oven.  Do not overcook.
Cool slightly and cut into 1"x3" bars.  Cookies should be moist and chewy, so keep them in an airtight container.
Hot Fudge Sundae Cake


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, vanilla, brown sugar, water, ice cream

Directions:
Heat oven to 350.
Mix flour,granulted sugar,2 tbsp cocoa baking powder and salt in ungreased square pan,9x9x2.
Mix in milk,oil and vanilla with fork until smooth.
Stir in nuts.
Spread in pan.
Sprinkle brown sugar and1/4 cup cocoa over batter.
Pour water evenly over batter.
Bake about 40 minutes or until top is dry.
Cool 10 minutes.
Spoon into dessert dishes and top with ice cream.
Cornbread


Ingredients:
flour, cornmeal, sugar, salt, baking powder, egg, milk, canola oil

Directions:
Preheat oven to 400°F  Grease a 9-inch round pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.  In a separate bowl, mix together the wet ingredients and add to dry.  Pour into prepared pan.
Bake 25-30 minutes.
Banana Citrus Cake With Orange Syrup


Ingredients:
butter, caster sugar, eggs, self-raising flour, bicarbonate of soda, bananas, lemon juice, sugar, water

Directions:
Cream butter and sugar in small bowl with electric mixer until light anf fluffy.
Add eggs one at a time, beating well after each addition.
Process or blend bananas, lemon and orange juices until smooth and liquified.
Stir sifted flour and soda and banana mixture into creamed mixture.
Pour into well greased lightly floured loaf tin.
Bake in moderate oven for about 40 minutes.
Stand for 5 minutes.
Invert tin onto a wire rack, stand for a further 10 minutes before removing from the tin.
For the syrup, combine sugar, water and orange juice in a pan, bring to the boil and pour it onto the cake whilst hot.
White Chocolate Mole Sauce (Mexican)


Ingredients:
unsalted peanuts, walnuts, water, cinnamon stick, whole cloves, poblano chile, serrano chilies, garlic clove, Spanish onion, unsalted butter, white chocolate chips, salt, fresh ground white pepper

Directions:
Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.
Vegan Rhubarb Cinnamon Streusel Muffins
Category: bread
By GINGERCAT1

A delicious way to use fresh rhubarb! These muffins are moist with a sweet cinnamon buttery topping that works so well with the tartness of the rhubarb. I adapted this recipe from the original to make it vegan for my husband. I can't tell the difference between the two, they're both so tasty!

Ingredients:
3 cups water
⅓ cup flax seeds
1 cup soy milk
1 ½ teaspoons lemon juice
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups chopped rhubarb
½ cup brown sugar
1 tablespoon vegan margarine (such as Earth Balance®), cut into cubes
¾ teaspoon ground cinnamon

Directions:
Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes. Combine flour, baking soda, and salt together in a large bowl. Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated. Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 30 mins
Yields: 18 muffins

Calories: 210.8
Fat: 8.4 g
Saturated fat: 1.1 g
Carbohydrates: 31.6 g
Sugars: 16.5 g
Dietary fiber: 1.6 g
Protein: 2.9 g
Sodium: 155 mg
Lemon Garlic Tilapia
Category: seafood
By Eireann

This is a delicious and healthy recipe that takes no time at all to make. You can bake it or even grill it. Tastes great either way!

Ingredients:
4 each tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
1 dash pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 142.3
Fat: 4.4 g
Saturated fat: 2.1 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 23.1 g
Cholesterol: 49.1 mg
Sodium: 93 mg
Buffalo Chicken and Roasted Potato Casserole
Category: meat-and-poultry
By mammak

This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.

Ingredients:
cooking spray
6 tablespoons hot pepper sauce
⅓ cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 ½ teaspoons salt
8  potatoes, cut into 1/2-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
1 cup crumbled cooked bacon
1 cup diced green onions

Directions:
Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast. Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes. Reduce oven heat to 400 degrees F (205 degrees C). Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes. Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 500.7
Fat: 25.5 g
Saturated fat: 10.1 g
Carbohydrates: 33.8 g
Sugars: 2.1 g
Dietary fiber: 4.6 g
Protein: 34.4 g
Cholesterol: 92.5 mg
Sodium: 1244.8 mg
Carpetbag Steak


Ingredients:
"olive oil"

Directions:
Make a pocket in each steak, cutting through the side., Fill each with two oysters, secure closed with a toothpick., Drizzle steaks with teriyaki sauce sauce and refrigerate until ready to BBQ., Toss on the BBQ for 8-10 minutes, or until your liking., Serve the steaks with fresh green salad and crusty bread.
Guava Mango Papaya Smoothie


Ingredients:
guava nectar, papaya, plain fat-free yogurt

Directions:
Combine the ingredients in a blender & puree until smooth., Pour into 2 tall glasses & ENJOY!
Aranitas (Shredded Green Plantain Patties)
Category: appetizers-and-snacks
By LatinaCook

Another quick and fun way of preparing green plantains, aranitas (little spiders) come out really crunchy and look so pretty on the plate. Remember to season them as soon as they come out of the oil. Traditionally served with mayo-ketchup (1:1 ratio blend of mayonnaise and ketchup with fresh pressed garlic or garlic powder to taste).

Ingredients:
3 cups canola oil for frying
2  green plantains, peeled and shredded
2 teaspoons garlic salt

Directions:
Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties. Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt.

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

Calories: 256.4
Fat: 16.8 g
Saturated fat: 2.2 g
Carbohydrates: 28.8 g
Sugars: 13.4 g
Dietary fiber: 2.1 g
Protein: 1.2 g
Sodium: 909.7 mg
Lemon Angel Cake With Blueberry Sauce


Ingredients:
cake flour, cream of tartar, salt, vanilla extract, lemon zest, frozen blueberries, fresh blueberries, sugar

Directions:
Preheat the oven to 350°F.
Sift the flour twice with 1/2 cup of the sugar.
With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
Stir in the vanilla, and add lemon zest.
Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
Put the batter in an ungreased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
While the cake is baking, puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
Strain through a fine strainer, pressing with a rubber spatula to release the juices.
Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.
Beet Soup


Ingredients:
onions, garlic clove, butter, fresh ginger, beets, chicken broth, plain yogurt, fresh chives, olive oil

Directions:
In a saucepan, soften the onion and garlic in the butter. Add the ginger and beets. Cook for 1 minute. Add the broth, cover and simmer for about 1 hour. Season with salt and pepper.
Set 1/2 cup of cooked beets aside. Cut into cubes and set aside. In a blender, puree the soup until smooth. Adjust the seasoning. Add the diced beet to the soup. Cool and freeze at this step.
Just before serving, reheat the soup and garnish with sour cream, chives and a drizzle of olive oil.
Tips: Freezes well.
Focaccia & Rosemary are going steady!


Ingredients:
boiling water, dried rosemary, honey, active dry yeast, salt, olive oil, mashed potatoes, flour, parmesan cheese, onion

Directions:
Pour 1 cup of boiling water over 1 tbsp of rosemary and allow to cool to lukewarm- about 20 minutes.
Strain the water into a cup, discard the rosemary.
Add honey and stir.
Put the yeast into a large bowl and pour the lukewarm honey/rosemary water in and let stand until foamy about 10 minutes.
Stir salt and 1 tbsp of the olive oil into the yeast mixture.
Add mashed potatoes and enough flour to make a kneadable dough.
Flour your hands and the work surface and knead for 5-10 minutes until the dough is elastic and looks smooth (use your dough hook in your mixer but you don't get all that wonderful exercise!].
Spray a bowl with veggie oil and rotate the dough in the bowl.
Cover with plastic wrap, place in a warm place and allow to double in bulk (I usually put it in the oven with the light on] Takes apprx 45- 60 minutes.
Punch down and knead for at least an other minute.
Spray a 17 x 11" baking sheet Or somethong similar and place the dough on it and pat it into an 17 x 11" size, even it out so it is the same depth all over.
Brush with the 2 tsp of olive oil, sprinkle with the parmesan, onions and the remaining 1 tbsp of rosemary.
Cover loosely with plastic and allow to rise for about 30 minutes.
Heat oven to 400F and bake the focaccia for apprx 17 minutes or until it is golden and puffed.
Remove from oven cool slightly on wire rack.
Cut into 12 pieces and serve.
Frozen Fruit Salad Dessert


Ingredients:
maraschino cherries, cherry juice, cream cheese, crushed pineapple, mandarin oranges, mini marshmallows

Directions:
Drain cherries, reserving 1/4 cup juice; set aside.
Combine cream cheese and pineapple with juice in medium bowl; mix on medium speed 3-4 minutes.
Stir in oranges, cherries, and cherry juice.
Gently fold in marshmallows and whipped topping.
Spread evenly in 13x9x2 baking pan.
Freeze until set.
Can be made one day ahead.
Fish Sekuwa


Ingredients:
butter, scallions, cumin powder, yellow mustard seeds, red chilies, turmeric, nutmeg, szechwan pepper, lemon juice, garlic paste, ginger paste

Directions:
In a blender combine all marinating ingredients into a smooth paste.
In a large bowl, pour the marinade over fish pieces.
Mix well, cover, and let marinate for at least four hours.
After marinating, drain the marinade.
Thread marinated fish cubes into skewers.
Grill the skewered fish pieces on a charcoal grill, frequently turning and basting with melted butter until cooked through.
Take the cooked sekuwas off the grill and generously brush with butter before serving.
Arrange the fish sekuwas on the bed of rice pilaf, stir-fried vegetables, supplemented with tomato, cucumber and red onion slices.
Sprinkle chopped scallions over the sekuwas.
Complement the sekuwas with tomato or chili achar.
The Best Cucumber Sandwiches


Ingredients:
English cucumber, sweet onion, Best Foods Mayonnaise, Hellmann's mayonnaise, kosher salt

Directions:
Slice the cucumber as thin as you can (1/8" is good].
Cut out nice circles from the white part of the bread using a 3in cookie cutter(toss the crusts].
Spread a seriously THIN layer of mayo on each slice and artfully arrange 3-4 cucumber slices on each open faced sandwich.
Top with 3 or 4 shavings of onion.
Sprinkle each sandwich with some salt (do not leave this out!].
Enjoy!
Pasta Incaciata (Baked Pasta Wrapped in Eggplant (Aubergine) Sli


Ingredients:
eggplants, salt, olive oil, milk, butter, flour, nutmeg, water, penne pasta, ziti pasta, olive oil, Ragu tomato sauce, parmigiano-reggiano cheese, pecorino romano cheese, provolone cheese

Directions:
The day before serving, slice the eggplants lengthwise into 1/4inch slices. Sprinkle with the salt and lay the slices on top of one another in 1 large colander or in 2 small colanders. Place a dish on top and weight it down (a large can of tomatoes works well.] Drain for 20 minutes. Dry the eggplant slices with paper towels.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper if you're not using a non-stick pan. Brush the paper and eggplant slices with the olive oil and cook in the over for 25 minutes, until lightly brown. Set aside.
For The Bechamel Sauce:
Bring the milk to a soft boil in a large saucepan. In another large saucepan, make a roux by stirring butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk and then pour it, a little at a time, into the warm roux, whisking vigorously to prevent lumps. When all the milk has been added, continue whisking over medium heat until the sauce thickens, about 3-5 minutes. Set aside.
For the Filling:
Bring the water to a boil and cook the pasta until just tender. Drain well, return to the pot and toss with the 2 tablespoons of olive oil. Set aside.
To Assemble:
Grease a deep 9x17 inch baking dish and coat with the bread crumbs. Line the pan with the cooked eggplant slices, edge-to-edge, and hanging over the sides of the pan. (It's okay if there are spaces showing between the slices.] About 9 slices should be enough to cover the dish.
Mix the cooked pasta with 3 cups of the ragu sauce, 1 cup of the bechamel sauce and half of each the cheeses. Stir well. Pour half the pasta mixture into the prepared dish. Top with the ham, the remaining cheeses, ragu sauce, bechamel sauce and pasta mixture.
Fold the eggplant slices over the top and cover with approximately 5 more slices. Cover the dish with plastic wrap and place a baking sheet on top with 3 large cans to weight it down. Place in the refrigerator overnight.
The day of serving, preheat the oven to 400 degrees F. Remove the plastic wrap, re-cover the dish of pasta with aluminum foil and bake for 1 hours. Remove the foil and bake for another 30 minutes. Remove from the oven and let rest for 15 minutes.
To serve, invert onto a large serving dish a cut into wedges or thick slices.
Serves 10-12.
Asparagus With Proscuitto Chips


Ingredients:
prosciutto, asparagus, extra virgin olive oil, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 350 degrees F.
Place proscuitto, in a single layer, on baking sheet and roast until crisp, about 8-10 minutes; transfer to a plate to cool.
Meanwhile, bring a large pot of water to a boil; add asparagus and cook until tender, 3-5 minutes (depending on thickness].
Drain asparagus and plunge into an ice water bath; drain again and pat dry with paper towels.
Cut asparagus into 2-inch pieces; place in a serving bowl and toss with oil, salt and pepper.
Break proscuitto into pieces and sprinkle over asparagus.
NOTE:  You can also just break the proscuitto into pieces and pan fry a few minutes.  Remove when they start to crisp, then saute asparagus, with oil, in the pan.  Seems easier this way if you want to make less than the full recipe.  However, I recommend making the whole recipe because it is so good.
Jo's Red Lobster Cheddar Biscuits


Ingredients:
Bisquick, half-and-half, milk, extra-sharp cheddar cheese, butter, garlic powder, dried parsley

Directions:
Preheat oven (convection, if possible] to 450 degrees F.
Combine the bisquick, half and half and cheese.  Don't overmix, just a few strokes until a soft dough forms.
I like to line my 8 X 10 baking pan with parchament paper.  Drop dough onto paper - I make 8 large biscuits.
For the Topping:  Mix butter, garlic powder, parsley, and Old Bay seasoning.  Gently brush, or spoon butter mixture over the biscuit tops and sides - I reserve 2 or 3 teaspoons to pour over after baking.
Bake about 6-8 minutes - don't overcook.
If you have reserved butter mixture, pour it over while the biscuits are hot.
Christmas Biscotti
Category: desserts
By smarti

Fragrant orange oil gives a special touch to this biscotti recipe. Great with a cup of coffee on a chilly Christmas morning!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cup white sugar
½ cup butter
2 large eggs
½ teaspoon orange oil
½ teaspoon vanilla extract
½ cup white chocolate chips
½ cup dried cranberries
½ cup coarsely chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets. Combine flour, baking powder, baking soda, and salt in a bowl. Blend sugar and butter together using an electric mixer in another bowl. Beat in eggs, orange oil, and vanilla extract until smooth. Sift in flour mixture and beat until completely incorporated. Fold in white chocolate chips, cranberries, and pecans. Divide dough in half and form into rectangles on the prepared cookie sheets. Bake in the preheated oven for 15 minutes. Remove from the oven and let cool enough to handle, about 5 minutes; slice into biscotti as desired. Return to the oven and bake until toasted, about 15 minutes per side.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 2 dozen biscotti

Calories: 145.4
Fat: 7.5 g
Saturated fat: 3.5 g
Carbohydrates: 18.1 g
Sugars: 9.5 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 26.5 mg
Sodium: 94.9 mg
Polish Skillet With Kielbasa


Ingredients:
potatoes, onion, green bell pepper, red bell pepper, onion powder, garlic powder, salt, black pepper, sauerkraut, kielbasa

Directions:
Heat oil in a large skillet over medium-high heat.  Cook potatoes for 10 minutes.
Add peppers, onions and seasonings, cover and cook for 5 more minutes.
Stir in kielbasa and sauerkraut, cover, and cook for 15 minutes, or until onions are caramelized.
Melissa's Black-Eyed Pea Salad
Category: salad
By Melissa

Perfect for New Year's Day.

Ingredients:
1 ½ cups canned black-eyed peas, rinsed and drained
¾ cup diced green bell pepper
½ cup diced celery
½ cup diced red onion
¼ cup diced yellow onion
¼ cup vegetable oil
¼ cup white sugar
2 tablespoons apple cider vinegar
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot pepper sauce  (Optional)

Directions:
Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl. Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl. Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 4 servings

Calories: 261.9
Fat: 14.2 g
Saturated fat: 2.3 g
Carbohydrates: 29.9 g
Sugars: 14.7 g
Dietary fiber: 4.3 g
Protein: 5 g
Sodium: 578.2 mg