xiaoxl/recipe_data huggingface dataset:
TIRAMISU


Ingredients:
boiling water, espresso coffee, granulated sugar, marsala wine, mascarpone cheese, ladyfingers

Directions:
In a medium bowl, combine boiling water with instant espresso coffee; stir until coffee granules are completely dissolved. Add Tia Maria and quickly stir; set aside.
In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of Marsalawine; continue whisking until smoother. Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick. Remove from heat to cool completely and transfer to a large mixing bowl.
Add mascarpone and mix until well combined. Once nice and smooth, add whipped cream and fold gently (don’t deflate whipped cream] until nicely blended.
To assemble Tiramisu, dip lady fingers in the espresso mixture for a few seconds – don’t let them sit too long otherwise they will soak up and get soggy. Place them next to each other in a 10 X 10-inch baking dish until bottom is filled. Scoop half the mascarpone mixture and using an angled spatula, smooth it out. Repeat with another layer of lady fingers followed with cheese mixture. Before spooning the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread cheese mixture evenly.
Cover with plastic wrap or foil and transfer to the refrigerator for 8 to 48 hours. When time to serve, place a piece on a serving plate and dust with 1 teaspoons cocoa powder using a small sieve.
Keep My Kids Healthy Smoothie


Ingredients:
frozen strawberries, banana, nonfat yogurt, oranges, juice of

Directions:
I squeeze fresh orange juice for this recipe., Combine all ingredients in a blender., Blend on high for about 1 minute., Pour into a tall glass and serve with a straw.
Fantastic Chicken Curry


Ingredients:
flour, salt, black pepper, skinless chicken breasts, onion, green bell pepper, garlic, mild curry powder, potatoes, fat-free chicken broth, mango chutney, fresh cilantro

Directions:
Mix flour, salt and pepper together on a shallow plate; dredge chicken in flour and shake off excess.
Heat oil in a large skillet and add chicken, browning on both sides (add more oil if necessary]; remove to a plate.
Add the onion, bell pepper, and garlic to the pan and cook until onion is tender, about 5 minutes.
Add curry powder, coating onions, etc; then add potatoes, broth, chutney, to the skillet.
Bring it all to a boil, add the chicken, then reduce heat, cover, and simmer cooking until chicken is cooked through and potatoes are tender, about 20-22 minutes.
Garnish with cilantro, and serve with rice, if desired.
Potato Gruyere Puffs


Ingredients:
potatoes, nutmeg, flour, butter, gruyere

Directions:
Cook the potatoes in boiling salted water until soft; drain.
Mash and season with salt, pepper and nutmeg.
Mix in the flour.
Form into little dumplings using two soup spoons dipped into melted butter before forming each dumpling.
Place the puffs into a baking dish.
Pour the cream over and sprinkle with cheese.
Bake for 10 minutes on the middle rack of a preheated 450°F.
Shrimp Dip Delight


Ingredients:
raw shrimp, cream cheese, green onion, celery, lemon juice, Italian parsley, salt, cayenne pepper, mayonnaise

Directions:
Bring large pot of salted water to boil and add shrimp.
Boil shrimp for approximately 5 minutes or until done (do not overcook].
In large bowl blend cream cheese with onions, celery, lemon juice, parsley, salt, cayenne pepper and mayonnaise.
Gently fold in shrimp.
Cover and refrigerate for at least 8 hours or overnight.
Stuffed Peppers


Ingredients:
cooked rice, bell peppers, ground beef, tomato sauce, spinach, basil, oregano, fresh ground pepper, cooking onion, garlic clove

Directions:
Pre-heat oven to 350.
Place the Ground Beef in frying pan to brown.
Dice the Onion and Garlic and place in frying pan with Beef.
Add Spices.
Cut of the tops of the Peppers remove cores.
Dice whatever you can salvage from the tops and add to the pan.
Chop spinach roughly and add to pan.
Once Beef is browned completely add rice to pan.
Pour Jar of Tomato Sauce into pan, reserving about 1/4 for on top of the peppers.
Stuff the peppers and place in Baking dish.
Pour remainder of Tomato Sauce on top and place in oven.
Bake for 30 minutes.
Date & Walnut Scones


Ingredients:
self raising flour, table salt, caster sugar, dates, walnuts, lemon, milk, eggs, plain flour, milk

Directions:
Prehaeat fan forced oven to 180c.
Sift the flour, salt and sugar into a bowl. Add the dates, walnuts and lemon zest & mix lightly. Make a well in the centre of the mixture and set bowl aside.
Whisk the milk, cream and the eggs in a seperate small bowl and pour  the milk mixture into the flour mixture.
Using your fingertips, gently draw the flour mixture into the milk mixture to form a soft dough. (Do not overwork the dough or scones will be too tough].
Tip the dough onto a clean, floured work surface and gently form into a ball. Press dough lightly using fingertips ~ just to flatten dough.
Gently roll out the dough until 2-3cm thick then using a 5-6cm scone cutter cut the dough into rounds. Place rounds on a non stick baking tray and brush each round with a little milk.
Bake scones for 20 minutes or until golden.
Serve warm with favourite topping.
Banana Cake


Ingredients:
butter, caster sugar, eggs, bananas, vanilla essence, self-rising flour, hot water

Directions:
Pre-heat oven to 180 Celsius.
Grease and/or line 20cm round cake tin.
Cream butter and sugar.
Add eggs and mashed banana and vanilla essence, beat well.
Stir in hot water.
Add S.R. flour and mix thoroughly. You end up with a sticky, thick mixture.
Bake for 25-35 minutes. (I usually turn the oven off at about 30 mins, then leave cake in cooling oven for 5-10 mins].
Check with a wooden skewer through the centre of the cake. When it comes out clean, cake is done.
Peanut Butter Banana Breakfast


Ingredients:
banana, peanut butter

Directions:
Pop the bread into the toaster.
Fry the banana in a pan on med-hi heat until it's a mushy paste, about five minutes.
When the toast is done, spread peanut butter on one piece, the banana mush on the other, stick together and enjoy!
Olive Garden Italian Wedding Soup


Ingredients:
ground beef, ground pork, egg, parmesan cheese, onion, ground nutmeg, olive oil, garlic cloves, onion, flour, fresh spinach, orzo pasta, salt, crushed red pepper flakes

Directions:
In a mixing bowl, combine the bread crumbs, cheese, nutmeg and 1/4 cup onion. Add the egg and ground meats and blend well with your hands. Shape into little meatballs, about 3/4 inch to one inch in diameter.
Brown them in a little hot oil until they are well colored on all sides. Drain on a paper towel.
In the bottom of a large soup kettle or dutch oven, heat 2 tbsp of olive oil and saute the garlic and the onion slowly until they begin to disintegrate. Do not let them brown or burn. You may need to add a tsp of stock as they cook.
Sprinkle the flour over the onion mixture and stir continuously as you make the roux. Stir until the flour turns a light brown. Pour the boiling beef stock into the kettle and bring to a boil, stirring to blend well.
Add the pasta and the spinach and simmer until the pasta is tender. Adjust the seasonings. Return the meatballs to the soup and heat through. Serve hot.
Healthy Oatmeal Breakfast Cookies


Ingredients:
rolled oats, nonfat plain yogurt, vanilla yogurt, egg, applesauce, light brown sugar, honey, cinnamon, nutmeg, salt, whole wheat flour, white flour, baking powder, baking soda, crushed pineapple, carrots, raisins

Directions:
Preheat oven to 400., In a bowl, combine oats and yogurt and set aside., In a large bowl beat eggs, sugar, honey and applesauce., Add flours, wheat bran, baking powder and baking soda. Mix until combined., Add oatmeal and yogurt mixture and beat gently., Fold in carrots, raisins and pineapple., On a parchment paper lined cookie sheet, scoop 1/4 cup of batter and flatten., Bake at 400 for 25-30 mins until lightly browned., Cool on wire rack.
Baked Eggplant Casserole


Ingredients:
eggplants, onion, green pepper, butter, flour, sugar, salt, oregano, black pepper, eggs, tomatoes, sharp cheddar cheese

Directions:
Cook eggplant, covered, in salted water, until just tender., Drain well., In saucepan, cook onions and green pepper with butter until just tender., Blend in flour. Stir in soup and seasonings., Heat and stir until bubbly., Remove from heat., Stir about half the mixture into beaten eggs., Return to saucepan., Fold in tomatoes, cheese and eggplant., Bake in buttered casserole at 350 degrees for 35 minutes.
Light Version Chocolate Cinnamon Mayo Cake


Ingredients:
flour, whole wheat pastry flour, sugar substitute, baking soda, baking powder, cinnamon, salt, water, powdered sugar, butter, margarine, low-fat cream cheese, vanilla, brewed coffee

Directions:
Pre-heat oven to 350., Mix all ingredients in order given., Pour into a greased and floured 13x9x2 pan., Bake 30-35 minutes or until pick inserted in center comes out clean., Let cool in pan placed on wire rack., Cream sugar, cocoa, butter and cream cheese until smooth., Add vanilla and coffee and whip until well blended., Add more margarine & cream cheese if necessary to get spreadable consistency., Leave cake in pan and spread frosting over top.
Chicken Breast Stuffed with Spinach Blue Cheese and Bacon
Category: meat-and-poultry
By Judy

This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste.  My family liked it hope you do to.

Ingredients:
8 slices bacon
4  skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
⅛ teaspoon ground black pepper
¼ teaspoon salt
2 tablespoons olive oil

Directions:
Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks.  Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 444.2
Fat: 27.4 g
Saturated fat: 10.6 g
Carbohydrates: 7.1 g
Sugars: 0.6 g
Dietary fiber: 2.2 g
Protein: 41.6 g
Cholesterol: 112.8 mg
Sodium: 1154.3 mg
Ole! Mexican Beef Pie


Ingredients:
canola oil, light olive oil, potato, yellow onion, green bell pepper, red bell pepper, black beans, kernel corn, green onion top, cilantro leaves, garlic cloves, all-purpose flour, lime juice, ground cumin, ground coriander, dried Mexican oregano, cracked pepper, roast beef, colby-monterey jack cheese, egg, water, lime juice, table salt, colby-monterey jack cheese, black olives

Directions:
PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray and set aside; CUT potato, onion, bell peppers and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay]; SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk roast beef.
HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell peppers; COOK until softened; STIR in the black beans, corn, green onion, cilantro and garlic; COOK for 1 minute longer.
SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed] and freshly cracked black pepper; REMOVE from heat; FOLD in the drained roast beef and 2/3 cup of the cheese (don't over-stir!].
POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
BAKE dish on baking sheet for 15 minutes (keep oven ON]; REMOVE tray with pie; SPLASH with 8-12 dashes red hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!].
BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
SERVE with desired garnishes and condiments (I like sour cream and salsa].
SNAP your fingers and shout,"OLE!".
Green Tomato Pie


Ingredients:
sugar, flour, lemon, rind of, ground allspice, salt, green tomatoes, lemon juice, butter

Directions:
line a pie pan with pie dough or use a ready-made crust.
Mix the sugar, flour, lemon rind, allspice and salt together.
Sprinkle just a little of this at the bottom of the pie shell.
Arrange the tomato slices, a layer at a time as you cover each layer with the sugar mixture, lemon juice and a dot of butter on each slice.
Keep layering until you reach the top of the pie tin.
Cover with latticed top and bake at 350 degrees for 45 minutes.
Vicki's Mexicana Breakfast


Ingredients:
flour tortilla, swiss cheese, eggs, salsa, black pepper

Directions:
Fry eggs to your liking.  Sprinkle black pepper to taste.
Lay flour tortilla on dinner plate.
Place cheese on top of tortilla, covering as much of the tortilla as possible (I tear up the slices to make them fit].
Heat about 35-40 seconds in microwave, enough to melt the cheese.
Slide cooked eggs on top of the cheese.
Spoon your favorite salsa over the eggs and spread to cover.
Heat another 15 second in the microwave, unless you like the salsa cold.
Eat!
Roasted Spaghetti Squash
Category: side-dish
By clare

Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.

Ingredients:
1 (2 pound) spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, or as needed
½ teaspoon salt
2 tablespoons grated Parmesan cheese

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil. Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 141.8
Fat: 8.8 g
Saturated fat: 1.6 g
Carbohydrates: 15.8 g
Protein: 2.4 g
Cholesterol: 2.2 mg
Sodium: 367.5 mg
Apple Casserole


Ingredients:
apples, flour, cinnamon, salt, baking soda, egg, pecans

Directions:
Mix all the ingredients together and put in a 9 x 13 inch greased pan., Top with pecans., Bake at 350 degrees Fahrenheit for 30 minutes.
Anne of Green Gables Chocolate Goblin's Food Cake


Ingredients:
all-purpose flour, baking soda, baking powder, salt, sugar, milk, butter, eggs, pure vanilla extract

Directions:
Preheat oven to 350 degrees.
Grease and flour 2 9-inch round cake pans.
In a small saucepan boil a little water--about 1 cup.
Set a samll mixing bowl over the boiling water and add the chocolate.
Turn the heat to low and melt the chocolate.
Remove the bowl and let it cool.
Measure the sifted flour, soda, baking powder, salt, and sugar to a large mixing bowl.
Mix dry ingredients together.
Add chocolate, milk, and melted butter to the flour mixture.
Mix together then beat for 1 minute with electric mixer.
Add eggs and vanilla to the cake batter and mix another 3 minutes with the mixer constantly scraping down the sides with an rubber spatula.
pour cake batter into prepared pans, dividing evenly.
Bake for 30 to 35 minutes.
Test cake with a toothpick.
when the cake layers are done remove from the oven and let cool in the pans for 10 minutes.
Remove from pans onto a cooling rack and let cool completely before frosting.
Frost with Chocolate Fudge frosting.
Vegan Collard Greens


Ingredients:
bouillon cubes, garlic clove, tomatoes, white vinegar, water, extra virgin olive oil, salt

Directions:
Cut the stem off and devein each of the leaves then coarsely chop and rinse them thoroughly; set aside for now. Heat the oil in a pan. Chop the onion and add it to the pan along with the crushed garlic and cook until the onions are translucent. Add the greens to the pan just until the begin to wilt. In a separate container (I used a glass measuring cup] add the broth cubes along with two cups of hot water; hot enough to dissolve the cubes then whisk until dissolved. Place the greens mixture, along with the broth, and remaining ingredients in a crock pot on high for 3-4 hours.
If you don't have a crockpot this can easily be done on the stove using any pot as long as it stays covered for the duration of the cooking period. Season with salt as desired and enjoy.
*Note: the vinegar states 1 tbsp - 1/4 cup, this is just based on personal preference. I would start with 1 tbsp and add more if you feel like it isn't enough. The vegan bouillon cubes I used were Not Chick'n by Edward & Sons. They were purchased at Sprouts for relatively cheap, under $3, but there is also a brand called Imagine that makes a vegetarian No Chicken Broth in liquid form which I'm sure would work just fine. You would use 2 cups of that broth rather than dissolving the cubes into 2 cups of water.
Shrimp and Feta Quesdillas #Ragu


Ingredients:
shrimp, salt, red pepper flakes, black pepper, olive oil, of fresh mint, golden raisins, capers, pine nuts, feta cheese, corn tortillas

Directions:
Add olive oil to a skillet on medium high heat. Sautee shrimp with salt, pepper, and red pepper flakes for 2-3 minutes until shrimp starts turning pink.
Add Ragu roasted garlic pasta sauce, mint, golden raisins, and capers to shrimp and simmer 2-3 minutes. Turn heat off.
Place shrimp mixture on a corn tortilla. Divide feta cheese into 4 sections, and add 1 section on top of shrimp mixture. Top with 1/4 of thepine nuts and cover with another corn tortilla. Repeat until 4 quesadillas are assembled.
Heat a nonstick skillet to medium high heat. Cook each quesadilla 3-5 minutes per side until browned slightly. Enjoy!
Khumbi Aur Besan Kibhaji


Ingredients:
white mushrooms, garlic, salt, chili powder, lemon juice, besan flour, water

Directions:
Wash mushrooms and cut them in quarters., Heat the oil on a medium heatand add the garlic., Allow the garlic to turn slightly brown and add the mushrooms., Stir and and cook for 2 minutes., Add the salt, chilli and coriander stir and cook for 1 minute., Add the lemon juice and mix well., Sprinkle the flour over the mushroom mixture, stir and mix immediately., cook for a few seconds then add water mix well till you have a nice sauce.
Chef John's Miso-Glazed Barramundi
Category: seafood
By Chef John

This miso-glazed recipe features Barramundi, a mild, flaky, white-fleshed fish that you'll probably be seeing more and more due to its reputation as a sustainable, eco-friendly seafood. It's showing up in grocery store frozen seafood cases, and chances are you'll run across some soon. If you do, buy it and make this recipe.

Ingredients:
2 tablespoons yellow miso paste
2 tablespoons seasoned rice vinegar
1 tablespoon brown sugar
1 tablespoon soy sauce
2 (5 ounce) barramundi (Asian sea bass) fillets
1 teaspoon vegetable oil

Directions:
Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth. Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish. Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 226.3
Fat: 5.9 g
Saturated fat: 1.1 g
Carbohydrates: 13.3 g
Sugars: 11.7 g
Dietary fiber: 0.4 g
Protein: 28.5 g
Cholesterol: 58.6 mg
Sodium: 1585.9 mg
Fried Bananas  (Bananas Fritas)


Ingredients:
bananas, butter, rum, sugar, cinnamon

Directions:
Peel the bananas, making sure the are riped but firm.
Cut the in half length-wise and place in pan with butter and cook for 2-3 minutes, carefully adding in your rum.
Remove from heat place  on serving plates and sprinkle with the sugar and cinimon over top.
Carrot-Zucchini Cake
Category: fruits-and-vegetables
By Lori O'Neill Harpel

Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.

Ingredients:
1 cup white sugar
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups vegetable oil
4  eggs
1 cup grated carrot
1 cup grated zucchini
½ cup honey
1 (16 ounce) package confectioners' sugar
1 cup crushed pineapple, well drained
1 (8 ounce) package cream cheese, softened
½ cup chopped walnuts
¼ cup butter, softened
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans. Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl. Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes. Divide batter evenly among prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes. Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 3-layer cake

Calories: 740.4
Fat: 42.8 g
Saturated fat: 11.7 g
Carbohydrates: 86.7 g
Sugars: 68.8 g
Dietary fiber: 2.6 g
Protein: 7.1 g
Cholesterol: 92.7 mg
Sodium: 413.8 mg
Maple Salmon
Category: main-dish
By STARFLOWER

This is the best and most delicious salmon recipe, and very easy to prepare. I love maple in everything and put this together one night. My husband totally loved it; he did not like salmon that much until he had this.

Ingredients:
¼ cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
1 pound salmon

Directions:
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 264.8
Fat: 12.4 g
Saturated fat: 2.5 g
Carbohydrates: 14.1 g
Sugars: 11.9 g
Dietary fiber: 0.1 g
Protein: 23.2 g
Cholesterol: 67 mg
Sodium: 633.1 mg