xiaoxl/recipe_data huggingface dataset:
Amaretto Cookies (No Bake)


Ingredients:
granulated sugar, amaretto liqueur, granulated sugar

Directions:
Mix the first six ingredients together until well blended.
Form dough into 1/2" balls and roll in colored granulated sugar.
Place in a metal cookie tin on either parchment or waxed paper to ferment for about 3 days. (Most of my cookies were eaten the same day I made them]. Enjoy!
Caribbean-Style Grilled Seafood Soup


Ingredients:
shrimp, sea scallops, lobster tails, yellow onions, celery, garlic, white wine, bottled clam juice, ground cumin, allspice, sweet potatoes, fresh okra, fresh tomatoes, lime juice, fresh chili peppers, cilantro

Directions:
Over a hot fire, grill each kind of seafood separately. The shrimp will take approximately 3 to 4 minutes per side, the scallops 3 minutes per side, the kingfish 5 minutes per side, and the lobster 4 minutes per side. As each is done, remove it from the grill, and set aside. (Note: You are looking for the seafood to get some color on its surface: Don't worry too much about cooking it completely, since it will finish in the broth.].
In a large saucepan or soup pot, heat the oil until very hot but not smoking. Sauté the onion and celery in the hot oil until clear, about 5 minutes. Add the garlic, and sauté an additional minute.
Add the wine, clam juice, cumin, and allspice to the pot, and bring to a simmer.
Add the sweet potato, okra, and tomato, and continue to simmer for 30 minutes.
At this point, add any of the seafood that is not completely cooked, and simmer for 4 more minutes.
Just before serving, add the remainder of the seafood, and simmer for 1 minute, just to warm it through. Remove the pot from the heat and add salt and pepper to taste. Just before serving, toss in the lime juice, chili peppers, and cilantro, and stir briefly.
Papas Chorreadas


Ingredients:
tomatoes, paprika, queso blanco

Directions:
Boil the whole potatoes in lightly salted water for about twenty minutes.
Meanwhile, heat the oil in a skillet over medium high heat and saute the onion and tomato, stirring often, for about 15 minutes or until the onion is very soft.
Season with paprika and pepper.
Remove from heat; add cheese, stir well.
Halve the potatoes and serve with the onion/cheese sauce.
Easy Philly Cheese Steak Pizza
Category: main-dish
By nichole b

A very tasty twist to pizza!

Ingredients:
cooking spray
8 ounces beef sirloin, thinly sliced
butter-flavored cooking spray
1 (8 ounce) package sliced fresh mushrooms
1  onion, thinly sliced
1  green bell pepper, thinly sliced
1 (10 ounce) container refrigerated pizza dough
12 slices white American cheese
2 cups shredded Mexican cheese blend

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a skillet with cooking spray. Cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. Transfer sirloin to a plate. Spray the skillet with butter-flavored cooking spray. Add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes. Roll pizza dough onto a baking sheet and top with American cheese. Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend. Bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 432.9
Fat: 27.1 g
Saturated fat: 16.6 g
Carbohydrates: 21.5 g
Sugars: 3.5 g
Dietary fiber: 1.2 g
Protein: 26.1 g
Cholesterol: 84.5 mg
Sodium: 1141.1 mg
Chef John's Kummelweck Rolls
Category: bread
By Chef John

These rolls are fragrant with caraway seeds and topped with coarse salt, making them the perfect base for Western New York's Beef on Weck sandwiches.

Ingredients:
3 ¼ cups all-purpose flour, divided
1 cup warm water (105 degrees F/41 degrees C)
1 (.25 ounce) package active dry yeast
2 ½ tablespoons vegetable oil, divided
1  large egg white
1 tablespoon sugar
1 ½ teaspoons salt
1 teaspoon honey, or more to taste
1  large egg white
2 teaspoons water
½ teaspoon caraway seeds, or to taste
coarse sea salt to taste

Directions:
Whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes. Stir 2 tablespoons oil, 1 egg white, sugar, salt, and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes. Drizzle remaining vegetable oil into the bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours. Line a baking sheet with a silicone baking mat. Turn dough out onto a lightly floured work surface, flatten dough, and press into rectangle. Cut dough into 12 pieces and form pieces into rolls. Place rolls 2-inches apart on prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Whisk 1 egg white and 2 teaspoons water together in a small bowl. Use kitchen shears to cut an X at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt. Bake in the preheated oven until golden brown, 18 to 20 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 12 rolls

Calories: 159.2
Fat: 3.2 g
Saturated fat: 0.4 g
Carbohydrates: 27.7 g
Sugars: 1.7 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Sodium: 328.2 mg
Black Angus Potato Soup


Ingredients:
baking potatoes, butter, flour, milk, salt, black pepper, white pepper, green onions, bacon, cheddar cheese, sour cream

Directions:
Wash, dry and prick potatoes with a fork. Bake at 400 for 1 hour or until done.  Let cool and cut in half  lengthwise and scoop out the pulp, set aside.  Use the skins for something else, such as fried potato skins!
Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk, cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
Add potato pulp, salt, peppers, 2 Tbsp green onion, half the bacon, and 1 cup of the cheese.  Cook until thoroughly heated.  Stir in the sour cream.
Add extra milk if necessary for desired consistency.
Serve with remaining green onions, bacon and cheese.
Pumpkin-Cream Cheese Bundt® Cake
Category: fruits-and-vegetables
By Kim

This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless. It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits.

Ingredients:
2 ¾ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon ground cloves
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 (15 ounce) can pumpkin puree
1 cup packed dark brown sugar
½ cup butter, melted and cooled
¼ cup sour cream
¾ cup maple syrup
¼ cup heavy cream
4  eggs
1 teaspoon vanilla extract
1 ½ (8 ounce) packages cream cheese, softened
¼ cup white sugar
1  egg
½ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®). Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside. Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated. Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix. Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth. Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula. Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 45 mins
Yields: 1 tube cake

Calories: 476.9
Fat: 22.6 g
Saturated fat: 13.5 g
Carbohydrates: 62 g
Sugars: 35.3 g
Dietary fiber: 2.1 g
Protein: 8.2 g
Cholesterol: 128.2 mg
Sodium: 567.7 mg
Best Barbecue Sauce


Ingredients:
olive oil, red onion, garlic cloves, tomato puree, tomatoes, red wine vinegar, brown sugar, spicy brown mustard, fresh lemon juice, molasses, maple syrup, paprika, pepper, salt, chili powder, cinnamon, clove, allspice

Directions:
In a saucepan or large skillet heat oil.
Add onion and garlic and sauté 5 minutes or until translucent.
Add remaining sauce ingredients.
Bring to a boil; reduce heat and simmer uncovered 1 to 2 hours, stirring occasionally.
Process in a blender or food processor until smooth.
Chill in refrigerator until ready to use or up to 3 weeks.
Pecan Pie Muffins
Category: bread
By prissycat

It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.

Ingredients:
1 cup packed light brown sugar
½ cup all-purpose flour
1 cup chopped pecans
⅔ cup butter, softened
2  eggs, beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 18 mini muffins

Calories: 338.2
Fat: 23.5 g
Saturated fat: 9.7 g
Carbohydrates: 31.1 g
Sugars: 24.3 g
Dietary fiber: 1.4 g
Protein: 3.4 g
Cholesterol: 77.4 mg
Sodium: 119.3 mg
Chicken Taquitos


Ingredients:
mozzarella cheese, monterey jack pepper cheese, onion, green chilies, corn tortillas, sour cream, salsa

Directions:
In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them].  Drain on paper towel and serve with sour cream, salsa, or guacamole.
Serve 2 taquitos per person.
To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
To serve: Microwave to thaw and reheat.
Seafood Spanish Rice


Ingredients:
olive oil, chorizo sausage, onion, garlic cloves, red capsicum, long grain rice, paprika, saffron, diced tomatoes, lemon wedge

Directions:
Heat oil in pan over medium heat.
Add chorizo, onion and garlic.
Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.
Pour in stock and tomatoes, season with salt and pepper and stir well.
Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.
Uncover and stir in seafood  and cook for further 10 minutes until marinara cooked.
Remove from heat and stand for further 5 minutes before serving.
Serve with lemon wedge.
Chili Manicotti


Ingredients:
onions, garlic clove, water, egg, cottage cheese, cheddar cheese

Directions:
Preheat oven to 350 degrees. Cook manicotti shells as directed on package; drain.
Meanwhile, add oil to a large skillet and saute onion and garlic until tender. Stir in chili and water. Bring to a boil; reduce heat and simmer 2 minutes.
In a small bowl combine egg, cottage cheese and cheddar cheese. Stuff into manicotti shells.
Spoon half the chili sauce into the bottom of a greased casserole dish. Place manicotti on top and cover with remaining sauce. Cover and bake for 30 minutes. Sprinkle with additional cheddar cheese (or your preference] and bake another 5 minutes.
B's Cinnamon Sugar Italian Doughnut


Ingredients:
water, sugar, salt, olive oil, cornmeal, unbleached all-purpose flour, baking powder, bread machine yeast, olive oil, sugar, ground cinnamon

Directions:
Directions.
Add dough ingredients to machine bread pan in order as per 1. manufacturer's instructions.
Set to"dough" mode.
Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat with the cinnamon-sugar. Serve warm.
Blueberry Oatmeal Scones
Category: bread
By sarah

These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used.

Ingredients:
1 ½ cups rolled oats
½ cup whole wheat flour
½ cup all-purpose flour
⅓ cup white sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
6 tablespoons butter, cubed
¾ cup milk
1 cup fresh blueberries or frozen blueberries, thawed
½ cup pecans
2 tablespoons milk

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a baking sheet. Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk. Bake in preheated oven until lightly browned, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 295.3
Fat: 15.8 g
Saturated fat: 6.5 g
Carbohydrates: 35.1 g
Sugars: 11.9 g
Dietary fiber: 3.8 g
Protein: 5.6 g
Cholesterol: 25 mg
Sodium: 237.6 mg
Shredded Brussels Sprouts & Scallions (Gourmet)


Ingredients:
Brussels sprouts, unsalted butter, scallions, fresh lime juice

Directions:
Cut sprouts in half and slice thin lengthwise.
In a heavy skillet melt butter over moderately high heat until foam subsides and sauté sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes.
In a bowl toss vegetables with lime juice and salt and pepper to taste.
Mommy's Mac N Cheese


Ingredients:
macaroni noodles, water, cheese, milk, butter, salt, pepper

Directions:
Place noodles in pot with the water.  Turn stove on high heat. Bring to boil and boil for 6 minutes.
Turn off stove.  Drain and return noodles to pot.
Add the cheese, milk, butter, salt and pepper.
Return to stove on low heat. Stir until cheese is melted and it nice and thick.
Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,


Ingredients:
sweetened flaked coconut, all-purpose flour, sugar, salt, unsalted butter, vanilla extract

Directions:
Preheat oven to 350°F.
Lightly butter two 9-inch diameter tart pans with removeable bottoms.
Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
Add butter and vanilla and beat until well combined.
Divide dough between prepared tart pans and press to cover botooms. Refrigerate 15 minutes.
Bake shortbreads until golden brown, about 25 minutes. Cool 5 minutes.
Remove pan sides from shortbreads.  Cut each shortbread into 12 wedges. If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more.  Cool completely. (Can be made 1 week ahead. Store in airtight container at room temperature.].
Zucchini Casserole


Ingredients:
onion, zucchini, sour cream, cheese, herb seasoned stuffing mix, butter

Directions:
Cook onion and zucchini in boiling water for 5 minutes. Drain.
Combine soup, sour cream and shredded cheese. Add drained zucchini
Combine stuffing mix and melted butter. Spread half of the dressing mix over the bottom of casserole dish. Spoon on vegetables and cover with remaining stuffing.
Bake at 350 degrees for 30 minutes.
Easy Delicious Walnut Sugar Cookies


Ingredients:
butter, flour, granulated sugar, walnuts, powdered sugar

Directions:
Preheat oven to 350 degrees (F].
Mix together the granulated sugar, flour, and butter until well combined.
Add in the chopped walnuts, and mix in evenly.
Once it becomes a nice doughy mixture, divide it into 12 sections, and form them into medium thick circles.They will flatten out as they bake.
Lather each one with powdered sugar before sticking them on a baking pan.
Bake for about 10 minutes, or about when the edges of the cookies turn golden brown.
Take them out, and let it cool for a bit.
Eat and enjoy!
Chicken Breast With White Wine and Mushroom Cream Sauce


Ingredients:
chicken breasts, olive oil, salt, pepper, olive oil, button mushrooms, dry white wine

Directions:
Preheat oven 180C/350°F.
Heat a large non stick pan over medium heat.
Brush chicken with oil and rub in salt and pepper if desired.
Cook chicken for 1 minute, until golden on each side.
Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
"White wine and mushroom sauce".
Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
Add stock and wine and simmer for about 4 minutes.
Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
Pour the sauce over the chicken and enjoy!
Marinated Black-Eyed Pea Salad
Category: salad
By Julie Cleaves McLaughlin

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Ingredients:
1  yellow bell pepper, finely chopped
1  red bell pepper, finely chopped
½  onion, finely chopped
2  jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled

Directions:
Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

Prep time: 30 mins
Total time: 3 hrs 30 mins
Yields: 7 cups

Calories: 158.8
Fat: 6 g
Saturated fat: 1.2 g
Carbohydrates: 19.5 g
Sugars: 1.3 g
Dietary fiber: 4.5 g
Protein: 7.3 g
Cholesterol: 3.8 mg
Sodium: 606.1 mg
Fusilli Pasta Salad


Ingredients:
white wine, golden raisins, corkscrew macaroni, olive oil, lemon juice, fresh basil, shallots, green onion, Dijon mustard, salt, pepper, pine nuts

Directions:
In small saucepan, heat the wine over medium heat just till warm.  Add raisins and remove from heat.  Let stand 15-30 minutes to plump; drain reserving wine.  Set both aside.
Cook pasta according to package directions.  Drain, rinse under cold water; drain again.
In large serving bowl, toss together cooled, pasta, raisins and olives.
In jar, combine reserved wine, olive oil, lemon juice, basil, shallots, mustard, salt and pepper.  Cover and shake well to mix.  Pour over pasta, toss to coat.  Cover and chill salad for 3-24 hours.  Before serving add nuts and toss.
Garlic-Lime Pork Chops


Ingredients:
green onion, lime, garlic powder, adobo seasoning

Directions:
Rinse pork and place in dish to marinate. Stab pork with a fork till there are plenty holes. Cut the lime in half and squeeze both halves over the pork. Sprinkle salt & pepper and garlic powder over one side of pork. Cover and place in fridge for 20-30 minutes.
In a large skillet, heat vegetable oil and green onions over medium heat.
Place pork chops in skillet seasoned side down and sprinkle adobo and creole seasoning on top side of pork. (go heavy on the creole seasoning for a spicy kick].
Cover and cook for about 7 minutes.
Uncover and turn pork over. Cover and cook for 5 minutes.
Continue turning pork over every 5 minutes until pork is completely cooked.
Serve with rice.
Steamed Asparagus and Mushrooms With Danish Havarti Cheese


Ingredients:
asparagus, fresh mushrooms, havarti cheese, sea salt

Directions:
Fill steamer or steamer pot with water and bring to a boil., Wash and slice mushrooms and place into colander of steamer., Wash asparagus and snap off end of stalks., Place on top of mushrooms in the colander., Cover and steam until the asparagus is tender yet still a bit crisp., Remove from colander to warm plate and immediately sprinkle cheese over top., Sprinkle sea salt over top using your discretion., Serve hot.
Cod Baked With Cream and Bay Leaves


Ingredients:
cod fish fillets, onion, butter, bay leaves, salt, pepper

Directions:
"Melt 2 tbsps butter in a saute pan with a lid.  Add the onions and cook until they are soft, but not brown.  Add the cod and cook for a few minutes on each side. Season both sides with salt and pepper and add the cream to cover the fish. Cover the pan and simmer until fish is flakey, 5-10 minutes  Do not overcook the fish!  Remove the fish to a serving dish and bring the cooking liquid to a boil.  Boil, stirring until sightly thickened.  Wisk in the remaining tbsp of butter and serve the sauce over the fish."
Fresh Peach Martini


Ingredients:
"vodka"

Directions:
"Place all ingredients in blender and process until smooth."
Simple Roasted Edamame
Category: appetizers-and-snacks
By My Hot Southern Mess

A fun-to-eat and healthy snack.

Ingredients:
1 (12 ounce) package frozen edamame (soybeans) in their pods
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon sea salt
½ teaspoon ground black pepper

Directions:
Preheat oven to 375 degrees F (190 degrees C). Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet. Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 125.7
Fat: 8.4 g
Saturated fat: 1.1 g
Carbohydrates: 6.7 g
Dietary fiber: 2.4 g
Protein: 7.4 g
Sodium: 302.1 mg