xiaoxl/recipe_data huggingface dataset:
Stuffed Button Mushrooms


Ingredients:
button mushrooms, celery root, carrot, onion, scallions, dill, parsley, ground coriander, dried thyme, ground pepper, sea salt, butter

Directions:
In a large bowl mix the following ingredients: grated celery root and carrot, diced onion, chopped scallions and dill, coriander, thyme, pepper and salt.
Remove the mushrooms' stems. Don't throw them away. You can make a delicious mushroom rice pilaf out of them.
Preheat the oven at 375°F.
Place the mushrooms in an oven tray.
If you use butter - melt it in a small saucepan then pour a little in each mushroom.
If you use oil, just pour a few drops in each mushroom.
Stuff each mushroom with about 1 or 1 1/2 tsp of stuffing.
Pour 1/4 cup of water in the tray. We want the mushrooms to be moist not dry.
Cover the tray with some aluminum foil.
Place it in the oven and let it cook for about 30 minutes.
Eat!
Roasted Garlic
Category: side-dish
By Becky

Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!

Ingredients:
10 medium heads garlic
3 tablespoons olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 15 servings

Calories: 79.5
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 12.3 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 2.4 g
Sodium: 6.4 mg
Peanut Butter Cookies (With a Corn Flake Crunch!)


Ingredients:
butter, brown sugar, granulated sugar, peanut butter, eggs, vanilla, flour, baking soda

Directions:
In bowl of electric mixer, cream butter and sugars.
Add peanut butter; mix well.
Add eggs and vanilla; mix well.
Add flour and baking soda.
Stir in corn flakes until incorporated.
Roll dough into 1" balls, place two inches apart on cookie sheet.  (If dough is too tacky, add a little more flour.]
Press down balls with fork (dip it in flour if need be] to make a criss-cross pattern.
Bake at 375 for 10-12 minutes until set and lightly golden.
Transfer to racks upon removing from oven.
Sesame Cucumber Salad


Ingredients:
cucumbers, salt, green onions, garlic, soy sauce, vinegar, sesame seeds, cayenne pepper

Directions:
Place cucumbers in a colander, sprinkle with salt& toss.
Let stand for 30 minutes.
Rinse cucumbers& drain well.
In a large bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds& cayenne.
Add cucumbers& toss to coat.
Cover& refrigerate until ready to serve.
Chilean Pisco Sour


Ingredients:
Pisco, lemon juice, sugar

Directions:
In a shaker with crushed ice add Sugar, followed by pisco and top with lemon juice.
Vigorously shake until sugar dissolves.
Taste, and adjust sugar to your liking.
Serve in chilled cocktail glass.
Crab Puff Pastry Pinwheels
Category: appetizers-and-snacks
By SKMAT

This is a wonderful appetizer to make for parties, holidays, or office potlucks!

Ingredients:
1 cup shredded Monterey Jack cheese
½ cup shredded Parmesan cheese
1  green onion, chopped
2 teaspoons minced fresh garlic
1 teaspoon seasoned salt
1 teaspoon paprika
⅛ teaspoon red pepper flakes
2 (6 ounce) cans white crabmeat, drained
1 (17.5 ounce) package frozen puff pastry, thawed
1  egg white, beaten

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets or use parchment paper. Stir Monterey Jack cheese, Parmesan cheese, green onion, garlic, seasoned salt, paprika, and red pepper flakes together in a bowl. Fold in drained crabmeat. Unfold pastry sheet on a lightly floured surface. Brush with some of the beaten egg white. Top with crab mixture. Roll up like a jelly roll starting at the short side. Cut into 1/2-inch slices. Place slices cut-side down on the prepared baking sheets. Brush with remaining egg white. Bake in the preheated oven until golden, 15 to 20 minutes. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 15 pinwheels

Calories: 238.4
Fat: 15.7 g
Saturated fat: 5.1 g
Carbohydrates: 15.3 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 9.3 g
Cholesterol: 21 mg
Sodium: 295.8 mg
Earthquake Cookies


Ingredients:
shortening, sugar, egg, molasses, salt, baking soda, cinnamon, ground cloves, ground ginger

Directions:
Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy.
Add the egg and the molasses and beat well.
Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well.
Add the flour mixture to the shortening mixture and mix well.
Refrigerate the dough for at least 1 hour.
Preheat the oven to 375°F.
Shape the dough into 1-inch balls.
Roll each ball in granulated sugar.
Place the balls 2-inches apart on an ungreased cookie sheet.
Bake the cookies at 375° for 8-10 minutes or until lightly browned.
Remove from the oven and allow them to cool slightly (about 2 minutes].
Remove from the cookie sheet to wire racks to cool completely.
Coconut Rum Balls


Ingredients:
flaked coconut, walnuts, sweetened condensed milk, dark rum, flaked coconut

Directions:
In a large bowl, toss together the crushed vanilla wafers, coconut and walnuts.
Stir in the sweetened condensed milk and rum; mix well.
Refrigerate for 4 hours.
Roll the dough into 1 inch balls.
Roll the balls in the remaining coconut.
Store in a tightly covered container in the refrigerator.
Chicken or Turkey Tetrazzini Deluxe
Category: world-cuisine
By DACLKG

Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.

Ingredients:
1 (16 ounce) package linguine pasta
½ cup butter
3 cups sliced fresh mushrooms
1 cup minced onion
1 cup minced green bell pepper
2 (10.75 ounce) cans  condensed cream of mushroom soup
2 cups chicken broth
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen green peas
½ cup cooking sherry
1 teaspoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups chopped cooked chicken breast
1 cup grated Parmesan cheese
paprika to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Preheat oven to 375 degrees F (190 degrees C). Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika. Bake in the preheated oven for 25 to 35 minutes, or until heated through.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 12 servings

Calories: 493.4
Fat: 24.7 g
Saturated fat: 12.7 g
Carbohydrates: 39 g
Sugars: 4.7 g
Dietary fiber: 2.9 g
Protein: 28.8 g
Cholesterol: 85.3 mg
Sodium: 943.9 mg
Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf


Ingredients:
all-purpose flour, coconut milk, panko breadcrumbs, boneless skinless chicken breast halves, kosher salt, fresh ground black pepper, butter, olive oil, shallot, ginger, garlic, reduced-sodium chicken broth, dry white wine

Directions:
Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper.
Put 2 tablespoons butter and 2 tablespoons olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating] and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test], 15 to 20 minutes.
Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tablespoons each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes.
Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder] and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl.
Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
*Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.
Vegan Zucchini Fritters


Ingredients:
zucchini, vegan egg substitute, water, onion, cornmeal, nutritional yeast, olive oil

Directions:
Place the grated zucchini on a kitchen towel, wrap and squeeze or press out as much water as possible. Place in a large mixing bowl.
Combine the vegan egg substitute and water - whisk together and add to the zucchini.
Place all remaining ingredients in the bowl and stir to combine.
Heat the oil in a large fry pan.
Scoop out about 3 tablespoons of batter for each fritter and fry them 3 or 4 at a time over medium heat. Turn the fritters only once (they are very delicate] - total frying time about 5 minutes.
Crispy Fried Chicken


Ingredients:
flour, cornmeal, cornstarch, salt, paprika, oregano, garlic powder, sage, pepper, eggs, water, broiler chickens

Directions:
In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper.
In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated( I use chicken breasts].
In an electric skillet, heat 1 inch of oil to 375. Fry chicken, a few pieces at a time for 3-5 minutes on each side or until golden and crispy. Place in two ungreased 15x10x1-inch baking pans.
Bake, uncovered, at 350° for 30-40 minutes or until chicken is tender and juices run clear.Lift with tongs and drain on paper towel and serve.
Herbed Beer Cheese Bread


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, fresh sage, dried sage, ESB beer, cheddar cheese

Directions:
Preheat oven to 375°F.
Grease and flour a large (9-inch] loaf pan.
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt and sage.
Stir in the Alaskan ESB and cheese until complete blended.
Spread evenly in the prepared pan.
Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, 50-55 minutes.
Cool the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Never-Fail Gluten-Free Pie Crust
Category: desserts
By Buckwheat Queen

A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.

Ingredients:
2 ½ cups gluten-free flour blend
2 tablespoons brown rice flour
1 cup cold butter, cut into 1/2-inch cubes
¼ cup ice cold water
2  cold eggs
½ teaspoon apple cider vinegar

Directions:
Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes. Whisk eggs and vinegar together in a small bowl. Place in the refrigerator. Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball. Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes. Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Prep time: 25 mins
Total time: 1 hr 10 mins
Yields: 2 9-inch pie crusts

Calories: 185.4
Fat: 12.9 g
Saturated fat: 7.5 g
Carbohydrates: 16.5 g
Sugars: 0.8 g
Dietary fiber: 2.2 g
Protein: 3.1 g
Cholesterol: 53.8 mg
Sodium: 90.6 mg
MILLE-FEUILLE


Ingredients:
milk, granulated sugar, unbleached all-purpose flour, vanilla extract, puff pastry, milk, granulated sugar, icing sugar, milk, dark chocolate

Directions:
Place puff pastry sheets on a lightly floured work surface to thaw out.
In a small saucepan over medium-low heat, pour milk to warm it up – don’t boil it. In another saucepan, whisk together egg yolks and sugar. Add flour and whisk to blend. Pour warm milk a little at a time to egg mixture (temper the eggs], whisking constantly. Turn heat to medium and cook until custard thickens, whisking continuously. Remove from the heat to cool off. About 5 minutes later, add vanilla, whisk again before transferring pastry cream into a bowl. Place plastic wrap, making sure it touches the surface to preven skin from forming. Cool completely before transfer to the fridge until needed. Preheat oven to 400ºF.
When pastry is thawed out, roll it out to 9 x 14”. Line a 10 x 15” baking sheet with silicone mat or parchment paper. Put dough onto baking sheet and prick the entire surface of with a fork. Brush with milk and sprinkle with sugar. Place parchment paper on dough and put another baking sheet of the same size over; bake for 15 minutes. Remove from heat, carefully take baking sheet and parchment off and flip dough over. Place back parchment and baking sheet on top and bake for another 8 minutes; let cool.
Meanwhile make icing by combining confectioners’ sugar and milk. Stir until smooth with a thick consistency.
When pastry is at room temperature, cut 1 sheet lengthwise into 3 equal size pieces; do the same crosswise. If rectangles are not perfectly shaped, trim to make them even. Each mille-feuille should have 3 rectangle pieces.
To assemble, spoon cold pastry cream on 6 bottom rectangles; spread custard evenly. Place the second layer of rectangles on top and add pastry cream; spread evenly. Place the top rectangles and cover with icing.
Spoon melted chocolate into a plastic bag. Cut the corner of bag and draw straights lines on the icing. Slide the back of a knife in the opposite direction to form a marbled pattern. Serve milled-feuille chilled and keep the rest in the refrigerator. Makes 6 pastries.
Healthy Green Juice
Category: drinks
By PageLeeNC

Great healthy drink for detoxing after the holidays or whenever you have overdone it. Worth it to buy the organic celery, even if you buy conventional for everything else. Adjust fruit and veggie amounts to suit your personal taste. More apple equals a sweeter drink. Store any extra in a glass jar in the fridge for up to a day. Shake before drinking.

Ingredients:
2  green apples, halved
4 stalks celery, leaves removed
1  cucumber
6 leaves kale
½  lemon, peeled
1 (1 inch) piece fresh ginger

Directions:
Process green apples, celery, cucumber, kale, lemon, and ginger through a juicer.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 143.5
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 36 g
Sugars: 18 g
Dietary fiber: 7.7 g
Protein: 4.2 g
Sodium: 95.2 mg
Seedy Granola


Ingredients:
quick oats, whole wheat flour, wheat germ, cornmeal, ground flax seeds, poppy seeds, sesame seeds, cinnamon, salt, water, brown sugar, raisins, margarine

Directions:
Soak the raisins for 5 minutes. Stir the dry ingredients together. In another bowl, mix the wet ingredients together (adding the raisins last], then combine the mixture until well mixed.
Pour and spread out the granola on a greased cookie sheet and bake at 350F for 10 minutes. Scramble the granola and break it into some smaller pieces, then bake for another 10 minutes. Scramble the granola around once again and turn off the oven – Keep the granola inside the oven for about another 10 minutes.
Store in an air-tight container in the fridge.
Shrimp Parmigiana
Category: world-cuisine
By Challengergurl

Lightly breaded and fried shrimp are tossed in marinara sauce and baked with a cheese crust. Surprisingly, this does not taste oily at all. Very good flavor, nice and light. Serve over angel hair pasta with a tossed salad on the side. The red pepper sauce pairs well with the shrimp, but you can use your favorite marinara.

Ingredients:
2 cups canola oil
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon ground thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
1 cup Italian-style bread crumbs
2 tablespoons grated Parmesan cheese
1 cup all-purpose flour
2  eggs
1 tablespoon water
1 ½ pounds shrimp, peeled and deveined
1 (32 ounce) jar roasted red pepper and garlic tomato sauce
1 cup shredded mozzarella cheese

Directions:
Pour oil into a pot and heat to 350 degrees F (175 degrees C). Combine paprika, salt, black pepper, oregano, thyme, marjoram, garlic powder, onion powder, and cayenne powder in a bowl. Mix 1 tablespoon of spice mixture with bread crumbs and Parmesan cheese in a separate bowl. Mix remaining spices with flour in a third bowl. Beat eggs and water together in a bowl. Dip each shrimp in flour mixture, then in egg mixture, and then in bread crumbs and place on a plate. Fry shrimp in hot oil until they float and turn golden brown, about 1 minute. Drain on a paper towel-lined plate. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Pour tomato sauce into an 8-inch square casserole dish and top with fried shrimp, dipping them to coat with sauce. Top with mozzarella cheese. Broil in the preheated oven until cheese starts to brown, 3 to 4 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 1109.6
Fat: 86 g
Saturated fat: 9.7 g
Carbohydrates: 52 g
Sugars: 15.1 g
Dietary fiber: 6.1 g
Protein: 33.2 g
Cholesterol: 243.6 mg
Sodium: 1494.1 mg
"Instant" Mac and Cheese
Category: everyday-cooking
By Chef John

No-boil, no-bake, one-pan mac and cheese is not just possibly simple, but simply possible! On top of producing awesome taste and texture, the whole procedure only took a few minutes longer than the boxed stuff; not to mention we avoided about a dozen ingredients we probably shouldn't be eating. Just make sure to grate your own (high-quality) Cheddar and turn off the heat as soon as the cheese melts, and the process should go smoothly.

Ingredients:
2 cups whole milk
1 teaspoon kosher salt, or more to taste
1 pinch cayenne pepper
1 pinch dried mustard  (Optional)
1  very small pinch ground nutmeg
3 tablespoons unsalted butter, divided
1 cup elbow macaroni
½ cup panko bread crumbs
1 cup freshly shredded sharp Cheddar cheese
1 cup freshly shredded white Cheddar cheese

Directions:
Bring milk, salt, cayenne, mustard, nutmeg, and 1 tablespoon butter to a simmer in a pot over medium heat. Stir in macaroni. Simmer, stirring occasionally, until firm yet tender to the bite, about 8 minutes. Do not undercook. Meanwhile, melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown, 3 to 5 minutes. Stir cheeses into the cooked macaroni. Reduce heat to low and stir just until melted. Turn off heat, cover, and let sit for 3 minutes. Uncover, stir, and season to taste. Spoon mac and cheese into warm serving bowls; sprinkle toasted breadcrumbs on top.

Prep time: 10 mins
Cook time: 15 mins
Total time: 28 mins
Yields: 4 servings

Calories: 539.4
Fat: 34.6 g
Saturated fat: 21.4 g
Carbohydrates: 35.8 g
Sugars: 6.6 g
Dietary fiber: 1 g
Protein: 24.6 g
Cholesterol: 100.9 mg
Sodium: 987.1 mg
Christmas Stollen, Maria's Way


Ingredients:
milk, warm water, margarine, sugar, salt, mace, dried yeast, eggs, flour, raisins, pecan halves, pecans

Directions:
Place all candied fruit (except halved cherries] in colander, wash off all sticky coating. Drain until as dry as possible.
Have raisins and nuts ready, but do not add to fruit at this time.
Heat water,milk, and margarine until 115-125°F  Margarine does not need to melt completely.
In a large mixing bowl, combine 2 cups flour and all other dry ingredients.
Pour liquid with margarine into bowl with dry ingredients, and beat with electric mixer on medium speed for 2 minutes.
Add 1/2 cup flour and eggs, beat on high for 2 minutes.
Stir in remaining flour until desired consistency occurs.
Knead until satiny and elastic.
Place dough in buttered bowl and turn dough so that buttered side is up.
Cover with damp towel and let rise in warm place until dough doubles in size (1-2 hours].
Sprinkle a little flour over drained fruit and toss to coat.
Punch down dough and spread on floured surface.
Add all fruit, raisins and nuts, and knead until all are incorporated into dough.
It may be necessary to add a little flour, since the fruit may make the dough sticky.
Divide dough in 1/2 and roll into 2 ovals, each 9x15 inches.
Brush one oval with melted butter, leaving 1 inch around edge unbuttered.
Sprinkle with cinnamon and sugar.
Fold over and seal edges securely to form crescent.
Repeat with second oval.
Let rise about 1- 1/2 hours until double in size.
Brush with melted butter.
Bake at 375°F for about 35 minutes.
While hot, spread with white sugar frosting and decorate with halved maraschino cherries and pecan halves.
Preparation time does not include rising time.
Sautéed Spinach and Mushrooms


Ingredients:
red onion, bacon, olive oil, garlic

Directions:
Coat skillet with the oil., Add mushrooms, onion, bacon and garlic., Sauté for about 6 min over medium heat., Add spinach and sauté until wilted., Salt and pepper to taste., Serve and enjoy.
Moroccan Broad (Fava) Bean Salad


Ingredients:
broad beans, olive oil, lemon juice, garlic cloves, ground cumin, paprika, preserved lemon, black olives

Directions:
bring a large pan of salted water to the boil.
Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
drain and refresh under cold running water.
slip off and discard the outer skin of the bean.
put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
season to taste with salt and pepper and leave to cool in the pan.
tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.
Tempting Tuna Salad
Category: salad
By rainydaze

Something a little different to have on some nice crisp torn lettuce leaves or in a sandwich. Gala and Pink Lady apples are my favorites for this.

Ingredients:
1 (5 ounce) can chunk light tuna, drained
¼ cup creamy salad dressing (such as Miracle Whip®)
1  hard-boiled egg, chopped
½  apple, diced
½ cup chopped toasted pecans
salt and pepper to taste

Directions:
Stir the tuna, salad dressing, egg, apple, and pecans together in a bowl; season with salt and pepper. Chill in refrigerator at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 408
Fat: 30.8 g
Saturated fat: 3.7 g
Carbohydrates: 12.8 g
Sugars: 8.9 g
Dietary fiber: 3.4 g
Protein: 21.8 g
Cholesterol: 134.9 mg
Sodium: 390.3 mg