xiaoxl/recipe_data huggingface dataset:
Grandma's No-Bake Cheesecake
Category: desserts
By Jennifer Horrace

This is a quick and easy cheesecake recipe created by my grandmother and handed down through 3 generations. Each has put their own special touch on it but the overall taste is the same. Blue Ribbon flavor for years of happy memories!

Ingredients:
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 cup sour cream
1 cup white sugar
1 tablespoon vanilla extract
1 (8 ounce) package cream cheese, cut into 6 pieces
1 (9 inch) graham cracker crust

Directions:
Mix whipped topping, sour cream, sugar, and vanilla extract together in a large bowl until blended. Place cream cheese pieces on a microwave-safe plate. Microwave at 30-second intervals until warm and soft, but not discolored, about 1 minute. Mix cream cheese into whipped topping mixture; beat with an electric bender on medium speed until light and fluffy, about 2 minutes. Pour into graham cracker crust, smoothing the top. Refrigerate cheesecake until set, 4 to 5 hours.

Prep time: 10 mins
Cook time: 1 min
Total time: 4 hrs 11 mins
Yields: 1 8-inch cake or 8 mini cakes

Calories: 470.6
Fat: 29 g
Saturated fat: 17.4 g
Carbohydrates: 49.4 g
Sugars: 40.1 g
Dietary fiber: 0.5 g
Protein: 4.1 g
Cholesterol: 43.4 mg
Sodium: 264.1 mg
Chicken Patties (Sandwich Maker)


Ingredients:
mashed potatoes, lemon juice, cheese, onion, lemon wedge, fresh parsley

Directions:
Pre-heat sandwich toaster., Combine all ingredients except lemon wedges and parsley., Spray each well with the non-stick spray., Distribute the potato mixture evenly into the four wells., Lower lid and cook for 5-7 minutes., Garnish with lemon wedges and parsley. Serve with salad.
Lemon Brussels Sprouts


Ingredients:
Brussels sprouts, butter, fresh lemon juice, parsley

Directions:
Bring a pot of water to a rolling boil and drop in the sprouts; cook for 6 minutes. Drain and plunge the sprouts into ice water to stop the cooking.  Drain again.
Melt butter in a skillet over medium heat, add sprouts, stirring to coat them evenly Cook over med-low heat for 5 minutes.
Raise heat and add remaining ingredients; toss and serve immediately.
Sesame Dipping Sauce
Category: side-dish
By ajt1120

This is an Asian-style dipping sauce for coconut shrimp.

Ingredients:
1 tablespoon olive oil
2 tablespoons minced garlic
4 ½ teaspoons red pepper flakes
2 tablespoons minced fresh ginger root
3 cups soy sauce
3 cups honey
1 cup orange juice
1 tablespoon sesame oil
½  lime, juiced
1 tablespoon sesame seeds

Directions:
Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 7 cups

Calories: 71.2
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 16.8 g
Sugars: 15.6 g
Dietary fiber: 0.3 g
Protein: 1 g
Sodium: 774 mg
Basic Hasselback Idaho® Potatoes
Category: side-dish
By Idaho® Potatoes

For just a little more effort than a plain baked potato, you can make these showy Hasselback potatoes. They are easy to make and encompass two favorite potato textures – edges that are crispy like your favorite French fries with a creamy center reminiscent of mashed. These basic Hasselback potatoes will make you look like a cooking whiz and using Idaho® Potatoes will prove that you clearly have discerning taste!

Ingredients:
4 large Idaho® Russet Potatoes
lemon juice
4 tablespoons butter or oil
fresh rosemary
1 large clove garlic, sliced
salt
pepper
fresh parsley, chopped, for garnish

Directions:
Preheat oven to 400 degrees F. Prepare a bowl of cold water with a squeeze of lemon juice in it. Slice off the bottom of each Idaho® Russet Potato lengthwise to make them steadier for cutting. Place potato between two chopsticks. Cut slits 1/4 apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes. Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic, and a sprinkle of salt and pepper. Let sit a few minutes to season the butter. Remove potatoes from water and dry thoroughly. Place on a baking sheet. Brush potatoes with some of the melted butter and bake for 1 hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter. Remove from the oven. Brush with remaining butter, sprinkle with salt, and garnish with chopped parsley. Serve right away.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 4 potatoes

Calories: 103.7
Fat: 11.5 g
Saturated fat: 7.3 g
Carbohydrates: 0.4 g
Protein: 0.2 g
Cholesterol: 30.5 mg
Sodium: 82 mg
Fig-Ricotta Cake
Category: desserts
By lutzflcat

Texture is moist and slightly dense, and taste is sweet, buttery, and rich.

Ingredients:
nonstick cooking spray
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 ½ cups whole-milk ricotta cheese
1 cup white sugar
¾ cup unsalted butter, softened
3 large eggs, at room temperature
1 ½ teaspoons almond extract
4  fresh figs, chopped into 1/2-inch pieces
1 tablespoon all-purpose flour
4  fresh fig slices
1 teaspoon confectioners' sugar, or as needed  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray. Whisk flour, baking powder, and salt together in a medium bowl. Set aside. Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more. Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes. Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 1 9-inch loaf cake

Calories: 372.5
Fat: 18.4 g
Saturated fat: 10.9 g
Carbohydrates: 45 g
Sugars: 27 g
Dietary fiber: 1.7 g
Protein: 8.2 g
Cholesterol: 103 mg
Sodium: 420.9 mg
Potatoes Au Gratin


Ingredients:
frozen hash brown potatoes, sharp cheddar cheese, sour cream, onion, salt, pepper, butter

Directions:
Place hash browns in a 13x9x2" greased baking dish.  Mix remaining.
ingredients, except bread crumbs and butter; pour over potatoes.  Cover.
with bread crumbs & top with melted butter.  Bake at 325* for 1 hour.
Serves 8 - 10.
Crunchy Peanut Butter and Chocolate Pie


Ingredients:
chocolate graham cracker crumbs, granulated sugar, butter, cream cheese, confectioners' sugar, chunky peanut butter, skim milk, vanilla extract, chocolate-covered peanuts

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, combine graham cracker crumbs, peanuts and sugar.
Add butter and egg white, stirring to combine.
Press crumb mixture in bottom and up sides of a 9-inch pie plate.
Bake for 8 minutes.
Remove from oven and cool completely.
In medium mixing bowl, beat cream cheese and confectioners' sugar at high speed with an electric mixer for approximately 6 minutes, or until light and fluffy.
Add peanut butter, milk and vanilla.
Beat until smooth and creamy.
Prepare dessert topping mix according to package directions.
Fold into peanut butter mixture.
Spoon mixture into cooled crust.
Refrigerate for 4 hours, or until set.
Garnish with chocolate-covered peanuts, if desired.
Broccoli Chicken Casserole I
Category: meat-and-poultry
By Tracy

A creamy chicken and broccoli bake.

Ingredients:
4  skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can  condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Yields: 4 servings

Calories: 426.8
Fat: 19 g
Saturated fat: 7.9 g
Carbohydrates: 23.1 g
Sugars: 4.7 g
Dietary fiber: 3.5 g
Protein: 40.2 g
Cholesterol: 99.4 mg
Sodium: 1031 mg
Shepherd's Pie English Style


Ingredients:
potatoes, salt, butter, half-and-half cream, sour cream, pepper, ground beef, tomatoes, mushrooms, parsley, tomato paste, Worcestershire sauce, frozen green peas

Directions:
Cook potatoes in salted water. Drain, let cool and remove skins.
Mash in large bowl with butter, Half & Half, sour cream, and season to taste with 1/2 tsps. each salt and pepper. Spur cream is optional but does add flavor to the potatoes. Set aside.
Saute beef until browned and crumbly. Season to taste with 1/2 tsps each of salt and pepper.
Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix.
Add peas and cook about 5 minutes.
Fold mixture into casserole dish.
Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.
Warm Goat Cheese Sandwiches
Category: world-cuisine
By Alesa

Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.

Ingredients:
1 (5 ounce) goat cheese, softened
½ cup basil pesto
¾ cup sun-dried tomatoes, softened and chopped
2  pita breads, cut in half

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet. Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 392.9
Fat: 25.5 g
Saturated fat: 11.2 g
Carbohydrates: 25.3 g
Sugars: 5.1 g
Dietary fiber: 2.8 g
Protein: 17.4 g
Cholesterol: 38 mg
Sodium: 793.7 mg
Banana Pudding Dessert


Ingredients:
vanilla instant pudding mix, cold water, sweetened condensed milk, firm bananas

Directions:
In a large bowl, combine pudding mix, water and milk; beat on low speed for 2 minutes.
Chill for 5 minutes.
Fold in the whipped topping.
In individual dessert dishes, layer wafers, pudding, bananas and more pudding.
Top each with a wafer.
Chill until serving.
Hachis Parmentier - French Provencale Style Shepherd's Pie


Ingredients:
mashed potatoes, butter, creme fraiche, sour cream, Dijon mustard, nutmeg, green olives, tomatoes, gruyere, swiss cheese, garlic powder, extra virgin olive oil, fresh parsley

Directions:
Preheat oven to 375°F.
Butter a large baking dish.
Spread the beef stew evenly in the bottom of the buttered dish.
Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
Spread mashed potatoes mixture evenly over the stew.
Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
Sprinkle with grated cheese and a pinch of garlic powder.
Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!
Udon Noodle Soup


Ingredients:
extra virgin olive oil, garlic cloves, fresh broccoli, carrot, onion, fresh udon noodles, soy sauce, salt

Directions:
In a small pan bring vegetable broth to a boil, lower heat and let it simmer. In the meanwhile get started on the below step.
Heat the olive oil in a medium saucepan over medium heat; add garlic and onion, saute until light brown. Add all the remaining vegetables, udon noodles and soy sauce. Season with the salt, and cook until tender, about 3-4 minutes. To this add the vegetable broth and let the it simmer for 5-6 minutes, check noodles for thorough cooking. Season with freshly ground pepper and additional salt, to taste.
Basic Spanish Flan


Ingredients:
granulated sugar, evaporated milk, eggs, vanilla extract, sugar, honey

Directions:
Lay out 6 flan molds or  8 oz. shallow dishes out in a row, or you may use a single 9" round tart pan or pie plate.
Now, place sugar in saucepan and place directly over medium heat on the stove top. Watch closely and constantly stir. The sugar will brown and turn to liquid. (Do not add water or other liquids.]Watch closely and  do not allow the sugar to scorch. Remove from heat and distribute the caramelized sugar equally across the bottom of the flan molds. The sugar will almost immediately harden, but once it is baked with the custard, it will liquefy and remain liquid.
In a mixing bowl combine evaporated milk, whole milk, eggs and vanilla and whisk together until the eggs are mixed well. While mixing you may add a few tablespoons of sugar or honey to sweeten to taste. Distribute the custard mixture in the flan molds.
Pour about an inch of water into a large roasting pan. Set on an oven rack and then place the molds in the roasting pan. (Do not allow water level to go over the side of your flan molds.] Carefully push in the rack and close the oven door.
Set oven to 350*F. Do not preheat. Bake for one hour. Test for doneness by inserting a knife. If it comes out clean, then the custard has fully cooked.
When done, remove individual flans from roasting pan and place on a rack to cool.
Flan can be served slightly warm or chilled in the refrigerator.
To serve, run a knife around the top of the flan where it is connected to the mold. Flip over the mold onto the serving plate and then jiggle the flan loose so that it falls in one piece onto the plate. The caramelized sugar will form a sauce over the flan. There will be hard sugar remaining in the bottom of the molds, do not attempt to scrape this out to add to the sauce. Serve  and enjoy!
Pineapple and Passionfruit Jam


Ingredients:
fresh pineapple, sugar, passion fruit pulp, cinnamon, ground nutmeg, allspice

Directions:
Juice the pineapples in a juicer and save the pulp.
Heat the pineapple pulp and the rest of the ingredients in a pot over medium heat until it comes to a boil
Mix well.
Switch it to low heat and allow the mixture to come to a slow rolling boil and leave it uncovered.
Keep watch and stir at regular intervals to avoid mixture from getting burnt.
Allow to cook for another 30 minutes or so, or until your desired consistency.
Store in glass jar and keep refrigerated.
Texas Christmas Cookies


Ingredients:
eggs, sugar, ground cinnamon, ground cloves, butter, margarine, raisins, dates, baking soda, hot water, flour

Directions:
Preheat oven 325F or 350°F Beat eggs well; Gradually add sugar, cinnamon, cloves, nuts, butter, raisins, dates, baking soda and flour, in order; Mix thoroughly.
Drop by teaspoons onto ungreased baking sheet.
Bake in slow oven: 12 minutes at 350F or 15 minutes at 325F for a softer cookie.
Roast Chicken With Lemon, Garlic & Thyme


Ingredients:
lemon, garlic cloves, red onion, thyme, olive oil, salt, pepper

Directions:
In a roasting pan or a stainless steel, oven-safe skillet, arrange around a gorgeous chicken leg quarter (at room temperature]: 4 wedges of lemon (unwaxed], unpeeled cloves of garlic (which will steam in their paper shells], slices of red onion (unpeeled as well, 'cause why bother?], and a few sprigs of thyme.
Drizzle the melange with olive oil and season with salt and pepper.
At 425 degrees Fahrenheit, roast the bird for 45 minutes—do not peek.
Remove from the oven, cover with foil, and let rest for ten minutes.
Scallop Gratin
Category: seafood
By Chef John

As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops. The only real way to screw this recipe up would be to use the wrong scallops. And by wrong, I mean any scallops that have been soaked in a preservative brine. These are easy to identify, as they're usually sitting in a pool of milky liquid. What you want are usually sold as wild 'day-boat,' 'diver,' or 'dry-pack' scallops. They are really expensive, and worth every penny. Serve with French bread for dipping.

Ingredients:
2 tablespoons melted butter, or as needed, divided
¼ cup creme fraiche
¼ cup white wine
1 teaspoon lemon zest
1 pinch cayenne pepper, or to taste
1 pinch kosher salt, or to taste
8  dry-pack sea scallops
2 tablespoons chopped fresh tarragon
2 tablespoons finely grated Parmesan cheese

Directions:
Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter. Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top. Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 353.6
Fat: 25.5 g
Saturated fat: 15.4 g
Carbohydrates: 2.6 g
Sugars: 1.4 g
Dietary fiber: 0.1 g
Protein: 23.8 g
Cholesterol: 122.5 mg
Sodium: 605.1 mg
Frappe Coffee


Ingredients:
instant coffee, hot water, water, milk, sugar

Directions:
In a blender or cocktail shaker, dissolve the coffee in the, hot water., Add the remaining ingredients and blend or, shake until very frothy., Pour into a cold glass and serve, immediately.
Fresh Corn Salad


Ingredients:
light sour cream, Worcestershire sauce, seasoning salt, fresh corn kernels, red bell pepper, green onion, garlic

Directions:
Combine first 3 ingredients in a large bowl, stirring with a whisk., Add corn and remaining ingredients, stirring to combine., Cover and refrigerate at least 2 hours before serving.
Yogurt Dill Sauce


Ingredients:
plain yogurt, dill, lemon, rind of, white pepper

Directions:
"Mix all together."
Eggless White Cake


Ingredients:
white flour, baking soda, salt, white sugar, corn syrup, water, lemon juice

Directions:
Preheat oven to 350 degrees F.
Combine dry ingredients.
Mix well& ensure there are no lumps.
Add the wet ingredients in order listed.
Stir until well mixed.
The mixture should be thick& heavy.
Spoon mixture into 2 well oiled& floured 9" baking pans.
Smooth the tops with a spatula as much as possible.
Bake for up to 30 minutes.
Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again.
Remove from oven& cool on wire racks for 10 minutes.
Carefully turn out onto a wire rack to cool completely.
Layer with jam& a lemon icing.
NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky.
Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.
Iranian Chicken With Turmeric, Saffron, and Lemon Juice


Ingredients:
chicken drumsticks, onion, turmeric, water, water, lemon juice

Directions:
Rough chop the onion and place in a large pot.
Add chicken on top.
Season with salt and pepper.
Add turmeric.
Add 1/2 cup of water.
Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
If you choose to use fresh lemon juice, squeeze your lemons now.
When the chicken is done, remove it from the pot and keep warm.
Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
Arrange your chicken in a platter and pour the sauce over the chicken.
Serve with Iranian polo (rice].
Humble Strawberry Rhubarb Crumble Pie


Ingredients:
rhubarb, strawberries, orange zest, sugar, dry tapioca, all-purpose flour, light brown sugar, salt, unsalted butter

Directions:
Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
Prepare pie crust and place in a 9-inch pie plate.
Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
Prepare topping: Mix flour, sugar, and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps.  Stir in almonds.
Spoon filling into pie shell and sprinkle evenly with topping.
Place pie on lined baking sheet and bake 15 minutes.
Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
Let cool on a wire rack for at least 20 minutes before serving.
Optional: you can top each slice with vanilla ice cream before serving.
Cold Roasted Moroccan Spiced Salmon
Category: world-cuisine
By Menealeous' Daughter

This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.

Ingredients:
¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

Directions:
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside. Line a baking sheet with foil, then spray with nonstick cooking spray.  Rinse the salmon with cold water and pat dry.  Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet.  Sprinkle the remaining spice mix evenly over the salmon.  Allow the salmon to come to room temperature, 30 to 40 minutes. Preheat oven to 425 degrees F (220 degrees C). Sprinkle the salmon with lime juice and roast in the oven for 12 minutes.  Remove from oven and allow to stand at room temperature for 15 minutes.  The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Prep time: 15 mins
Cook time: 12 mins
Total time: 1 hr 12 mins
Yields: 6 servings

Calories: 224.9
Fat: 9.8 g
Saturated fat: 1.5 g
Carbohydrates: 2.2 g
Sugars: 1.5 g
Dietary fiber: 0.3 g
Protein: 30.2 g
Cholesterol: 83.9 mg
Sodium: 260.6 mg