xiaoxl/recipe_data huggingface dataset:
Chili for All My Vegan Friends


Ingredients:
olive oil, onion, green pepper, garlic cloves, water, salt, dark red kidney beans, Italian-style diced tomatoes, water, tomato paste, chili powder, cumin, oregano, cayenne pepper

Directions:
Put first 6 ingredients in large stock pot.  Cover and stew 10-15 minutes or until soft.
Add beans and tomatoes with all their liquid plus can of water.  Work in tomato paste.
Add all spices and simmer for 1 hour.
Add soy crumbles and cook 10 minutes more.
The longer it sits, the better it gets (and thicker] so feel free to make ahead of time.  If desired, serve with cornbread and garnish with cheese or chopped onions!
Chicken Quesadillas


Ingredients:
tortillas, chicken breast, bell pepper, red onion, mushrooms, monterey jack cheese, butter, margarine, sour cream

Directions:
Preheat the oven to 400 degrees F.
Cube the chicken breast and place in a frying pan.
Using oil/spray, cook the chicken pieces in half of the seasoning until cooked through.
Set the chicken aside.
Dice the pepper, onion, and mushrooms and place in a frying pan.
As with the chicken, use oil/spray to cook the vegetables in the other half of the seasoning.
Mix the chicken and the vegetables together in a bowl.
Lay out the tortillas flat and dab tops with butter/margarine.
Take sour cream and spread on the tops of the tortillas.
Scoop the chicken/vegetable mix onto one half of each of the tortillas.
Sprinkle cheese on the top of the mix.
Fold the tortillas in half, encasing the mixture, and place in the oven.
Cook for approximately 10 minutes until cheese is melting.
Cut each quesadilla into four equal wedges. In total, 4 will yield 16 slices.
Serve with salsa or guacamole.
Rice Cooker Tapioca Pudding


Ingredients:
pearl tapioca, milk, egg, sugar, salt, pure vanilla extract

Directions:
Place the tapioca in the rice cooker bowl.
In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
Pour the milk mixture over the tapioca; stir to combine.
Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
Pour the pudding into a large bowl or individual dessert dishes.
Let cool.
Serve warm, if desired, or refrigerate, covered with plastic wrap.
Shepherd's Pie


Ingredients:
lean ground beef, olive oil, onion, cornstarch, seasoning salt, ground black pepper, milk, corn kernel, carrot, ketchup, tomato paste, Worcestershire sauce, yukon gold potatoes, water, milk, margarine, butter, paprika

Directions:
Scramble-fry the beef for about 10 minutes in the oil in a frying pan over medium heat until browned; drain.
Add flour, salt, and pepper; stir well.
Slowly add the first mount of milk, stirring constantly.
Heat and stir for about 2 minutes until boiling and thickened.
Add the next 6 ingredients and stir.
Spread beef mixture evenly in a greased 8"x8" pan and set aside.
Cook potatoes in water in a saucecpan until tender.
Drain; add second amount of milk, margarine and salt; mash until smooth.
Spread overtop of beef mixture in pan.
Brush mashed potatoes of melted butter; score  wave pattern in the top with a fork.
Sprinkle with paprika and bake, uncovered, in a preheated 350* oven for about 30 minutes until heated through and potatoes are golden.
Enjoy!
Mad Hatter Cupcakes


Ingredients:
flour, instant vanilla flavor pudding and pie filling, baking powder, salt, sugar, butter, maraschino cherry juice, eggs, vanilla, milk, maraschino cherry

Directions:
Line muffin cups with paper baking cups. Combine flour, pudding mix, baking powder and salt.
In separate large mixing bowl, gradually add sugar to butter.
Cream until light and fluffy.
Using electric mixer at MED speed, add eggs, vanilla, cherries, and cherry juice; beat 1 minute.
Add dry ingredients alternately with milk, beginning with milk and ending with dry ingredients.
Fill baking cups 2/3 full. Bake at 350F.; for 15-17 minutes.
Remove from oven; quickly- make a slight indentation in the middle top of each cupcake.
Place a chocolate covered cherry candy into each indentation and return to oven for 2-3 minutes to soften chocolate.
Remove from oven and immediately, swirl softened chocolate over top of cupcakes, leaving cherries in place.
Cool.
Chicken Curry Ala Pinoy


Ingredients:
roasting chicken, garlic cloves, ginger, curry powder, turmeric, fish sauce, water, red bell pepper, bok choy, coconut milk

Directions:
saute garlic, onion and ginger in medium high.
add chicken and stir
cover for about 5 minutes.
add fish sauce and cover for another 5 minutes or until chicken absorbed fish sauce.
add curry powder and turmeric and stir till you smell the curry.
adjust heat to medium then add water and red bell pepper.
cover for about 10 minutes.
add coconut milk and bok choy and cover for another 5 minutes or until bok choy and chicken is tender.
Note - chicken may also be substituted with pork, lechon, tilapia or beef.
Mustard Mashed Potatoes


Ingredients:
yukon gold potatoes, butter, Dijon mustard, parsley

Directions:
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes; drain well.
Return potatoes to pot.
Add butter and mash potatoes until almost smooth.
Mix in 2/3 cup milk and Dijon mustard.
Season to taste with salt and pepper and garnish with parsley.
Spicy Vodka Cream Pasta With Hot Sausage


Ingredients:
andouille sausages, hot Italian sausage links, butter, garlic cloves, shallots, vodka, crushed tomatoes, rigatoni pasta, penne pasta, heavy whipping cream, fresh basil leaf

Directions:
Slice sausage links into ½ inch rounds and brown for several minutes in a large sauté pan.
Add butter, garlic, and shallots. Sauté shallots for 3 to 5 minutes.
Add vodka and heat 4-5 minutes to reduce vodka by half.
Add marinara sauce, can tomatoes and red pepper. Bring sauce to a boil and reduce heat to simmer for approximately 10 minutes.
While sauce is simmering, cook pasta until it is al dente.
Add cream into sauce and return to a boil.
Add drain pasta to the sauce and add the basil leaves.
Add salt and pepper to taste.
Baked Acorn Squash


Ingredients:
acorn squash, brown sugar, butter, salt, pepper

Directions:
Cut the squash in half and remove seeds and strings.
Place in oven proof dish (large enough to hold all you are preparing if you are multiplying this recipe] skin side down and pour 2" water in dish.
Bake for 40 minutes on 350°F.
Remove and fill each cavity with the brown sugar and butter.
Salt and Pepper.
Return to oven for 10 minutes.
Thanksgiving Leftovers Monkey Bread
Category: bread
By SunnyDaysNora

An easy and delicious way to use up Thanksgiving leftovers. Serve with gravy or cranberry sauce!

Ingredients:
2 pounds frozen bread dough, thawed
1 cup chopped cooked turkey
1 cup prepared stuffing
1 cup prepared mashed potatoes
½ cup mixed vegetables
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. Spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables onto each piece of flattened dough. Gently close dough around filling, sealing edges together and forming a ball. Arrange filled dough balls in the prepared baking dish; sprinkle with Cheddar cheese. Bake in the preheated oven until dough balls are cooked through, 30 to 40 minutes. Invert monkey bread onto a serving dish.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 447.6
Fat: 10.1 g
Saturated fat: 2.3 g
Carbohydrates: 65.7 g
Sugars: 5.5 g
Dietary fiber: 6.2 g
Protein: 19.8 g
Cholesterol: 21.2 mg
Sodium: 941 mg
Disney Adventureland Kabobs


Ingredients:
soy sauce, water, ground black pepper, cayenne pepper, cornstarch, sirloin beef

Directions:
"Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve."
Country Rice


Ingredients:
green onion, black pepper, white rice

Directions:
Bring the stock to a boil with the green onion and pepper.
Add the rice; turn  down to a simmer and cover; cook for 20 minutes.
NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a  minute or so longer.
VARIATIONS: Rice made with fish stock can be served with  fish, beef-stock rich with beef.
If you begin adding more vegetables, you will  end up with a jambalaya instead of a side course of Country Rice.
Sweet and Sour Barbecue Pork Chops


Ingredients:
water, apple cider vinegar, ketchup, brown sugar, Worcestershire sauce

Directions:
You can use 6 medium size chops or 8 smaller ones to make this.
Mix the first five ingredients together and pour over pork chops.
Cover and let simmer for about one hour; uncover and turn up the heat until sauce is thick.
Watch this closely because the sauce will go from very thin to thick quickly.
Turn chops about every 15 minutes.
I made the sauce and used Boneless Chicken Breast. I baked this in a 400 degree oven for 45 minutes and thicken the sauce with a little corn starch.
Baked Pepperoni Dip
Category: appetizers-and-snacks
By Jennifer Snyder

This is a great dip for a football party. If you don't like the spicy stuff, omit them. I have also used just red pepper flakes and added more pepperoni. Serve with baguettes or crackers

Ingredients:
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
2 cups mayonnaise
1 (4 ounce) can diced green chile peppers, drained
½ cup diced red onion
2  jalapeno peppers, seeded and chopped, or more to taste
10 slices pepperoni sausage, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices. Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 5 cups

Calories: 60.1
Fat: 5.9 g
Saturated fat: 1.6 g
Carbohydrates: 0.5 g
Sugars: 0.2 g
Protein: 1.5 g
Cholesterol: 7.1 mg
Sodium: 86.9 mg
Layered Chicken Broccoli Casserole (No Canned Soup)


Ingredients:
boneless skinless chicken breasts, mayonnaise, sour cream, onion, cheddar cheese, sliced water chestnuts, butter

Directions:
Line bottom of 9x13 glass baking dish with cooked broccoli.
Top broccoli with cut-up cooked chicken.
Stir together mayonnaise, sour cream, and chopped onion and spread this mixture over broccoli.
Sprinkle the cheese over the previous layer, then layer with the sliced water chestnuts.
For topping, combine the Ritz cracker crumbs and melted butter and sprinkle over the casserole.
Bake for 30 minutes at 350 degrees (Fahrenheit].  Serve hot.
Instant Pot® Shrimp Risotto
Category: main-dish
By Bibi

How can risotto be easy and quick? Use your Instant Pot®! This shrimp risotto comes together in a snap. With a few ingredients, the dish will elevate a weeknight, or impress your guests. The electric pressure cooker eliminates most of the stirring of a classic risotto, and it frees you up to throw together a salad and slice up some crusty bread while it cooks for you!

Ingredients:
2 cups seafood stock
3 each green onions
2 tablespoons unsalted butter, divided
1 large clove garlic, minced
1 pinch salt and ground black pepper to taste
¾ cup Arborio rice
1 pinch pinch dried thyme
2 tablespoons dry white wine
½ pound shrimp, peeled and deveined
¼ cup frozen peas
1 tablespoon freshly grated Parmesan cheese, or more to taste
1 tablespoon chopped fresh flat-leaf parsley
4 wedge (blank)s lemon wedges for garnish

Directions:
Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use. Slice green onions. Separate green and white parts. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add garlic and white part of the green onions. Season with salt and pepper and cook, stirring, until onion has softened and garlic is fragrant, about 2 1/2 minutes. Add rice and thyme. Saute, stirring occasionally, until rice begins to have a little color, about 3 minutes. Pour in wine and cook, stirring, until wine evaporates, about 30 seconds. Stir in the heated seafood stock, making sure contents of the pot move freely. Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add shrimp, peas, and reserved green onion tops. Close the lid and allow the shrimp to cook using the Keep Warm function, about 7 minutes. Open lid and check to see if shrimp are done. Add grated Parmesan cheese and remaining 1 tablespoon butter, stirring until butter is melted. Serve with fresh parsley and lemon wedges.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 590.2
Fat: 15.4 g
Saturated fat: 8.5 g
Carbohydrates: 77.3 g
Sugars: 1.8 g
Dietary fiber: 3.9 g
Protein: 32.6 g
Cholesterol: 207.7 mg
Sodium: 713.4 mg
Cabbage With Mustard Sauce


Ingredients:
cabbage, onion, olive oil, flour, low-fat milk, yellow mustard, black pepper

Directions:
Steam cabbage in a vegetable steamer or cover and steam in a microwave.  Set aside but keep warm.
In a small skillet, saute onions in olive oil until onions are translucent and tender.  Remove onions from oil  Add flour to the oil and stir; gradually add milk, dissolving the flour into the sauce.
Add the mustard; stir well.  Return the onions to the mixture; stir well, heating on low for two minutes.  Add tad more milk if too thick.
Place cabbage wedges in a serving dish, and pour sauce down the middle.  Sprinkle with pepper.
Easy Chicken Strips


Ingredients:
all-purpose flour, seasoning salt, butter, boneless skinless chicken breasts

Directions:
Preheat oven to 400 degrees F., In a shallow bowl, combine flour and seasoning salt., Place cornflakes and butter in separate shallow bowls., Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet., Bake at 400 degrees for 15-20 minutes or until juices run clear.
Coffee Cream Filling


Ingredients:
instant coffee, milk, sugar, cornstarch, salt, eggs, butter, vanilla

Directions:
Scald coffee with milk.
Mix sugar, cornstarch, salt and well beaten eggs.
Strain milk; add gradually to sugar mixture.
Add butter; cook in a double boiler until thick and creamy, stirring constantly.
Add vanilla and cool.
Garlic Cheese Spread


Ingredients:
cream cheese, sour cream, mayonnaise, Tabasco sauce, dried parsley, dried thyme, tarragon

Directions:
Mix together cream cheese, sour cream, mayonnaise, garlic salt, and Tabasco until smooth.
Place into a small serving bowl and sprinkle with parsley, thyme and tarragon.
Serve spread with assorted crackers.
Asparagus Pasta Salad -- Vegetarian


Ingredients:
fresh asparagus, tri-colored pasta, sweet potato, tomatoes, ripe olives, dill weed

Directions:
Put the pieces of asparagus stem in a steamer basket & steam for 8 to 10 minutes before adding the top pieces, then steam another 5 to 7 minutes or until all is crisp-tender. Drain & cool.
In a large bowl, combine asparagus & the remaining ingredients, tossing to coat.
Cover & refrigerate 3 to 4 hours or overnight.
Spicy Tamarind Rum Salmon


Ingredients:
rum, tamarind paste, brown sugar, barbecue sauce, olive oil, fresh ginger, garlic, cornstarch, water, salmon fillets

Directions:
Preheat oven to 350°F.
Combine rum, tamarind, jalapeno, brown sugar, BBQ sauce, and sriracha in a small bowl; set aside.
Heat skillet with olive oil over medium-low, then add ginger and garlic; sautee 1-2 minutes.
Add rum mixture to skillet and simmer (medium-low] for 15 minutes.
Mix cornstarch and water until smooth, add to sauce, and simmer 5 more minutes.
Place salmon filets in lightly greased baking dish.
Rub salmon lightly with olive oil, sprinkle with salt and pepper.
Pour sauce over salmon.
Bake 20-25 or until salmon flakes with a fork.
Green Tomato Bread
Category: bread
By I'm nuts too

I grew up thinking that this was zucchini bread...ha! Once I found out it was actually green tomatoes, I was a little weirded out, but still went back for more. An excellent way to use up those green tomatoes in a very tasty bread.

Ingredients:
2 cups finely diced green tomatoes
2 cups white sugar
1 ½ cups chopped walnuts
1 cup canola oil
2  eggs
1 tablespoon vanilla extract
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 9x5-inch loaves

Calories: 316.1
Fat: 17.6 g
Saturated fat: 1.6 g
Carbohydrates: 36.8 g
Sugars: 21.1 g
Dietary fiber: 1.5 g
Protein: 4.1 g
Cholesterol: 18.6 mg
Sodium: 195.3 mg
Sarah's Molasses Wagonwheels


Ingredients:
margarine, sugar, dark molasses, water, flour, baking soda, salt, ginger, clove, nutmeg

Directions:
Mix together margarine and sugar, then stir in molasses and water.
Sift together the remaining ingredients and stir into above mixture.
Chill dough for several hours or overnight.
Roll 1/4 inch thick, cut in 3 inch circles and sprinkle with sugar.
Bake at 350 degrees for 10-12 min and until when touched lightly with your finger, almost no imprint remains.
Leave on baking sheet for a few minutes before removing to prevent breaking.
*Leave unrolled dough in the fridge. It will quickly get too soft to handle if left out while you roll the other.
Wonderful Berry Dinner Salad


Ingredients:
dried sweetened cranberries, sunflower seeds, avocado

Directions:
In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired], add vinaigrette and serve.
It should read 1 avacado I dont know why it says 0 avacados.
Beef Macaroni Casserole


Ingredients:
ground beef, onion, garlic, oregano, salt, tomato sauce, vegetarian vegetable soup, diced tomatoes, pasta, cheddar cheese

Directions:
"Brown the ground beef, onion and garlic in a skillet, drain. Mix with remaining ingredients, except the cheese. Pour into a 13x9 baking pan. Top with the cheese. Bake 350' for 30 minutes or until heated through."
Temptation Trail Mix


Ingredients:
salted peanuts, dried cherries, white chocolate chips, cashews, cashew halves

Directions:
Combine all ingredients in large bowl and mix well., Keep stored in airtight container., Great for traveling, parties, kids' snacks, etc.
Nif's Basic Quick Mexican Rice


Ingredients:
white rice, chicken broth, green onion

Directions:
Place white rice, broth and taco seasoning in a medium saucepan. Bring to a boil. Stir in red pepper and green onion, cover with a lid and turn burner to low heat.
Cook for 20 minutes. Stir and serve!
Fresh Basil Vinaigrette


Ingredients:
olive oil, fresh basil, shallot, garlic clove, red wine vinegar, water, salt, pepper, Dijon mustard

Directions:
Heat 1/4 cup oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2 to 3 minutes.
Turn off heat and steep 5 minutes.
Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds.
With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds.
Pack remaining basil into blender and process until dressing is smooth, about 15 seconds.
Dressing can be refrigerated in airtight container for up to 3 days.
Let Them Eat Orange Bundt Cake


Ingredients:
cake flour, baking powder, baking soda, salt, sugar, canola oil, egg, nonfat sour cream, unsweetened applesauce, vanilla extract, orange zest, confectioners' sugar

Directions:
Preheat oven to 350F and grease and flour a 12-cup bundt cake pan.
In a medium bowl, mix cake flour, baking powder, baking soda and salt; set aside.
In a large bowl, with electric mixer on medium speed, whip egg whites until foamy.
Gradually add 1/4 c of the granulated sugar, whipping until whites are stiff but not dry; set aside.
In another large bowl, beat oil, remaining 1 cup granulated sugar, whole egg, sour cream, applesauce, vanilla, orange extract, orange zest and orange juice.
Gradually beat in flour mixture to the orange mixture.
Fold in the whipped whites to the batter.
Turn batter into prepared pan.
Bake for 40-45 minutes or until golden brown and springy to the touch.
Cool 10 minutes before removing from pan and cooling completely on wire rack.
Dust with confectioner's sugar before serving.
Three Potatoes in a Pot


Ingredients:
white potatoes, sweet potatoes, butter, fresh parmesan cheese

Directions:
Wash and pare white and sweet potatoes; wash redskin potatoes, do not pare.  Cut all into thin slices; no thicker than 1/4 inch and thinner if you can manage it.  (A mandolin slicer works great for this!]  Keep potatoes in salted water as you work.  There should be approximately 2 cups of each potato.
Brush the bottom and sides of a 12x8 inch baking dish with melted butter; sprinkle with 3 tablespoons cheese.
Drain and dry potatoes.
Arrange 6 layers of potato slices in baking dish in this alternating order: white; sweet; redskin.  Brush each layer with melted butter and sprinkle with salt and pepper.  If desired, sprinkle each layer with additional grated cheese.  End with redskin potatoes.
Cover baker tightly with aluminum foil.  Bake in a 350 degree oven for 45 minutes.  Carefully remove foil and continue baking for 30 minutes, until potatoes are brown and tender.
Pretzel Nut Squares


Ingredients:
chocolate chips, peanuts

Directions:
Using a 15x10 cookie sheet covered with wax paper, line all pieces up in rows.
Melt chocolate chips in microwave or in a double boiler on stovetop.  Using a spoon, drizzle melted chips over pretzel snaps.
Sprinkle with chopped nuts and lightly press with hand to adhere to chocolate.  Let cool until set and chocolate is hard.  May put in refrigerator for quick setting.
Store in airtight container.
Japanese-Style Pickled Cucumber (Sunomono)
Category: side-dish
By Alex Mei

Quick and easy side dish to made that is extremely healthy and bursting with flavor!

Ingredients:
1 pound Persian cucumbers, thinly sliced
1 teaspoon salt
⅔ cup rice vinegar
¼ cup white sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
2 tablespoons sesame seeds

Directions:
Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain. Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

Prep time: 10 mins
Total time: 50 mins
Yields: 8 servings

Calories: 51.2
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 8.9 g
Sugars: 7.2 g
Dietary fiber: 0.6 g
Protein: 0.8 g
Sodium: 329.4 mg