xiaoxl/recipe_data huggingface dataset:
Roast Lamb French Style


Ingredients:
butter, olive oil, onions, leg of lamb, garlic cloves, potato, parsley

Directions:
Heat the butter and oil in a frying pan; add the onions and cook over a gentle heat until softened and just starting to colour.
Place the potatoes in the bottom of a roasting pan, spoon the cooked onions over them; season with salt and pepper.
Make small incisions all over the lamb and insert the garlic slices; place the lamb on a rack over the onions and potatoes. Season the leg well salt and pepper.
Pour the stock over the potatoes and roast in a hot oven (200c] for the first 20 minutes, then lower the temperature to moderated (180c] and cook a further hour. This will give you medium cooked lamb, if you like your lamb a little better done, cook for a further 40 minutes.
Carve the lamb in thick slices, lay it over the potatoes and onions, sprinkle with parsley and serve it in the dish it was cooked in Yum.
Jason Takes Manhattan


Ingredients:
"aquavit"

Directions:
Infuse Rye and Aquavit with 15 grams of loose leaf Rooibos tea per 1 liter for 8 hours then strain.
Build ingredients in mixing glass and stir with Kold Draft ice, then strain into Nick and Nora glass.
Garnish with slit cherry on glass with a miniature knife or machete through it.
Beetroot Relish (2)


Ingredients:
beetroot, onions, sugar, salt, allspice, apple cider vinegar, plain flour

Directions:
Peel beetroot and chop roughly. Process both beetroot and onions in batches until very finely chopped.
Combine the beetroot and onion mixture with the sugar, salt, allspice and 1 1/2 cups of the vinegar in a large saucepan, bring mixture to boil, boil, uncovered, for 30 minutes.
Blend flour with the remaining vinegar and add to the beetroot mixture, stir over medium heat until the mixture boils and thickens.
Pour into hot sterilized jars and seal when cold.
Blueberry Oatmeal Bread


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, skim milk, vanilla, lemon, rind of, eggs, blueberries

Directions:
Heat oven to 350 degrees.  Grease bottom only of 9x5 inch loaf pan.
Lightly spoon flour into measuring cup; level off.  In large bowl, combine flour, rolled oats, sugar, baking powder, baking soda and salt; mix well.
In small bowl, combine milk, oil, vanilla, lemon peel and eggs; blend well.  Add to dry ingredients; stir just until dry ingredients are moistened.
Gently fold in blueberries.  Pour into greased pan.
Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.
Mexican Chicken


Ingredients:
boneless skinless chicken breasts, lime, garlic cloves, whole green chilies, jalapeno jack cheese, salsa, avocado

Directions:
Heat oven to 400°F.
Rinse and pat chicken dry.
Flatten all chicken breasts to even thickness.
Crush Doritos to a very fine texture,(I use a meat tenderizer and a plasic bag], place in shallow dish.
Mix together egg white, garlic, and juice from the lime.
Dip chicken into egg mixture and then coat with Doritos.
Place in baking dish, cook for 20 - 25 minutes.
Remove from oven, place chile strips on chicken, cover with cheese.
Bake until cheese is melted - about 5 minutes.
Remove and serve - garnish with Salsa and Avacado.
Baked Eggs W/Spinach and Tomatoes


Ingredients:
olive oil, garlic clove, diced tomatoes, spinach, eggs

Directions:
Heat oven to 400 degrees. Heat the oil in  medium skillet over medium-high heat.
Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
Bake until the whites are set,20-22 minutes.
Divide among individual plates. Add dollops of the cream cheese, if desired.
Chicken Thigh and Dumpling Stew
Category: soups-stews-and-chili
By averyfern

Chicken thighs produce the tastiest shredded/chopped chicken to use in recipes like this. A perfect version of a good ol' comfort food recipe. Goes well with fresh green beans.

Ingredients:
3 tablespoons butter
2 pounds chicken thighs
8 slices bacon
2 stalks celery, chopped
3  carrots, chopped
1  red onion, finely chopped
3 cloves garlic, finely chopped
1 (14 ounce) can vegetable broth
½ teaspoon paprika
½ cup heavy cream
1 (26 ounce) can condensed cream of chicken soup
1 cup water
1 (8.75 ounce) can sweet corn, drained
ground black pepper to taste
1 (10 ounce) can buttermilk biscuits

Directions:
In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside. Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings. Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then  stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper. Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 532.7
Fat: 31.7 g
Saturated fat: 12.3 g
Carbohydrates: 33.4 g
Sugars: 6.5 g
Dietary fiber: 2.2 g
Protein: 28.8 g
Cholesterol: 118 mg
Sodium: 1473 mg
Orzo-Corn Salad in Tomato Shells


Ingredients:
orzo pasta, lemon zest, kernel corn, swiss cheese, monterey jack cheese, green onions, celery, lemon juice, olive oil, canola oil, salt, tomatoes, lettuce

Directions:
Bring a large saucepan of unsalted water to a boil.  Add the orzo and lemon zest and cook for about 8 minutes or until the orzo is tender but still firm to the bite.  Drain well and rinse in cold water to stop the cooking.  Drain well and discard the lemon zest.
In a large bowl, combine the orzo, corn, cheese, green onions, celery, apple juice, lemon juice, oil, salt and red pepper sauce.
Trim the bottoms of the tomatoes so they stand upright.  Cut off the tops and remove the cores.  Dice the tomato trimmings and add them to the corn salad.  Scoop out the tomato pulp and discard.  Invert the tomatoes onto a plate lined with paper toweling and let drain.
Fill the hollow of each tomato with about 1/2 cup of the corn mixture.  To serve, line your platter (or individual salad plates] with a bit of lettuce place a tomato in the center and use the leftover corn salad to made a ring around the base of the tomato.
Serve cold or at room temperature.
Creamy Tomato Soup With Pesto


Ingredients:
diced tomatoes, tomato paste, onion, sugar, all-purpose flour, butter, celery, garlic, basil, cilantro, pine nuts, pecans, extra virgin olive oil, garlic, nutmeg, parmesan cheese

Directions:
Heat the milk over moderate heat in a medium pot.
Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery into a food processor and grind until smooth.
Pour mixture into milk and raise heat to bring soup to a boil.
Reduce heat and then simmer 15 minutes.
While soup cooks, make pesto, if not using storebought.
Fill the food processor with watercress, loosely packed.
Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor.
Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
Transfer watercress paste to a bowl.
Stir in the remaining oil and the cheese.
Taste pesto sauce and adjust seasonings.
Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.
Almond Chicken With Savory Plum Sauce


Ingredients:
egg, cornstarch, soy sauce, garlic clove, chicken breast halves, parsley, romaine lettuce, sugar snap pea, plums, soy sauce, cornstarch, sugar, fresh ginger, garlic clove

Directions:
Preheat oven 375 deg.
Combine first four ingredients in plastic bag.  Add chicken strips and marinate for 15 minutes.
Place almonds and parsley on waxed paper. Dip chicken strips into mixture to coat.  Place chicken strips on a sprayed jelly roll pan and bake at 375 deg. for 16-20 minutes.
Plum sauce:
Cut in half, remove seed and chop.  Puree plums in a blender
Place puree into a sauce pan and add soy, cornstarch, sugar, ginger and garlic.  Bring to a simmer and let simmer until thick about 10-15 minutes.
Or you may place in a 1 quart glass container, combine all ingredients and microwave on high uncovered for 8 minutes.  Stirring every 3 minutes or until thick and clear.
Serve chicken strips with lettuce, sugar snap peas and sauce.
Southern Peach Shortcake
Category: desserts
By Bibi

My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close!  Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Ingredients:
2 tablespoons cold, unsalted butter
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold, unsalted butter
⅔ cup milk
8  ripe peaches, peeled and pitted
3 teaspoons freshly squeezed lemon juice, divided
½ cup white sugar, divided

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter. Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together. Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half.  Gently roll each half into a 9-inch circle. Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven. Bake in the preheated oven until top is lightly browned, 22 to 25 minutes. While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice. Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up. Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up. Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 8 servings

Calories: 337.6
Fat: 15.1 g
Saturated fat: 9.4 g
Carbohydrates: 47 g
Sugars: 22.7 g
Dietary fiber: 0.9 g
Protein: 4.1 g
Cholesterol: 39.8 mg
Sodium: 286.1 mg
Upside-Down Apple Pecan Pie
Category: desserts
By TJ4GOD721

This is by far the best apple pie I've ever had, and anyone who likes apple pie who has tried it agrees, this is a wonderful variation of an all-American favorite. Enjoy with a scoop of vanilla ice cream.

Ingredients:
1 cup chopped pecans
½ cup firmly packed brown sugar
⅓ cup margarine, melted
1  pastry for a 9 inch double crust pie
6 cups Granny Smith apples - peeled, cored and sliced
¼ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture. In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape. Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender. Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs 20 mins
Yields: 1 - 9 inch deep dish pie

Calories: 522.5
Fat: 33.2 g
Saturated fat: 6 g
Carbohydrates: 55.7 g
Sugars: 30 g
Dietary fiber: 5 g
Protein: 4.7 g
Sodium: 326.2 mg
Pork & Cheddar Torta


Ingredients:
center-cut pork chops, lime, juice of, water, chicken broth, jalapeno chiles, tomatoes, lettuce, cilantro, onion, mayonnaise, black pepper

Directions:
Pan-fry pork chops until nicely browned.
Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
Refrigerate until cooled.
To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
Sprinkle liberally with black pepper.
Salt Cured Maple Salmon


Ingredients:
salmon, table salt, granulated sugar, oranges, black pepper, real maple syrup

Directions:
Mix all dry ingredients together in a mixing bowl until completely combined.
Coat salmon in cure, and reserve 40 per cent of mixture.
Lay salmon skin side down on a baking sheet with half of remaining cure underneath.
Mix in maple syrup to remaining cure and coat exposed salmon in wet cure.
Wrap tightly in cellophane and leave in refrigerator for three days.
Flip salmon once every 24 hours for best results.
Once salmon is cured, rinse cure off well and slice salmon thinly and on a slight bias.
Root Vegetable Risotto With Carrot Butter


Ingredients:
carrots, cornstarch, butter, olive oil, celeriac, parsnips, salsify, shallots, butter, parmigiano-reggiano cheese, fresh chives, fresh parsley, olive oil, mushrooms, herbs, olive oil, carrots, celery ribs, garlic, onions, leek, ketchup, whole black peppercorn

Directions:
For the carrot butter:
Juice the carrots using a juicer (you should have 4 cups/1liter]. If you don't have a juicer you can use store-bought carrot juice.
Bring the carrot juice to a simmer in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml], about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer or whisk to incorporate it. Season with salt and pepper.
For the risotto:
Heat the vegetable stock in a saucepan.
In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente, about 25 minutes. Stir in the butter, Parmigiano-Reggiano, chives and parsley. Season with salt and pepper. Keep warm.
Preheat the oven to 400 degrees F (200 degrees C].
For the mushrooms:
Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast the mushrooms for 5 minutes.
To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle with carrot butter and garnish with micro herbs.
Vegetable Stock:
Heat the oil in a large stockpot over medium heat. Lower the heat and add the carrots, celery, garlic, onions, parsley roots and leeks. Cook until the vegetables are slightly colored, about 5 minutes. Stir in the ketchup, peppercorns, celery leaves and parsley leaves. Add enough water to cover. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes (it's important not to cook it for too long]. Strain, cool and refrigerate until ready to use.
Onion Soup


Ingredients:
Spanish onions, butter, flour, vinegar

Directions:
Melt the butter in a pan.
Add the onions and cook till translucent (15mins].
Add the flour stir into the onions and cook for a few minutes.
Add the hot stock and bring back to the boil.
Once boiled add the bread and cook the soup for 15 more minutes, stir frequently.
Beat the egg yolks with the vinegar, mix some of the soup with them, then stir the mixture into the rest of the soup, and mix well.
Simmer for a few more minutes.
French Onion Soup


Ingredients:
butter, fresh thyme, garlic cloves, sugar, red wine, all-purpose flour, salt

Directions:
Cut onions to 1/4inch slices.
Melt butter in large pot and add onions, season with salt, cook on Medium heat.
After 20-30 minutes when onion have shrunk by about half add garlic, thyme, sugar and bay leaves.
Cook for another 45min-1hr, only stir occasionally, until onion are caramelized and DARK brown.
Add wine and scrap the bottom of the pot for stuck bits.
Let cook for 3-5 minutes.
Add flour and cook for 2 minutes.
Add stock and let cook for 10min-1hr.
Add Salt as needed.
Clams in Oyster Sauce
Category: world-cuisine
By lola

Clams, such as Manila or baby clams, taste great cooked in oyster sauce, and make a great Filipino appetizer.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
1 (2 inch) piece fresh ginger, peeled and grated
2 tablespoons oyster sauce
½ cup water
2 ¼ pounds clams in shell, scrubbed

Directions:
Heat the oil in a large pot with a lid over medium heat. Cook the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the ginger to the mixture and cook another 2 minutes. Stir the oyster sauce into the mixture; cover and cook another 2 minutes. Pour the water into the mixture, cover, and cook another 2 minutes. Add the clams; cover and cook until the majority of the clams have opened, about 5 minutes. Discard any clams which do not open. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 120.2
Fat: 7.4 g
Saturated fat: 1 g
Carbohydrates: 5.3 g
Sugars: 2 g
Dietary fiber: 0.6 g
Protein: 8.1 g
Cholesterol: 19.9 mg
Sodium: 90.7 mg
Sweet Potato Pancakes


Ingredients:
sweet potatoes, water, water, salt, onion, fresh parsley, unbleached white flour, eggs, dried cranberries, Crisco shortening, canola oil

Directions:
Put sweet potatoes & 1 cup of water in a large skillet over medium heat, then cover & steam for 10 minutes or until potatoes start to soften. Transfer the potatoes to a plate & set aside.
In a large mixing bowl, combine red potatoes with the salt & 2 cups of water & let stand for 20 minutes before rinsing, draining & pressing dry.
To the red potatoes, add the sweet potatoes, onions, parsley, flour, eggs, cranberries & Crisco, mixing well.
Heat half of the oil in the skillet over medium-low heat. When it is hot, add 1/2-cup measures of the potato mixture to the skillet, pressing down to flatten, & cook 3 to 5 minutes or until the bottoms are brown. Turn the pancakes over & brown the other side.
Transfer the cooked pancakes to a paper towle-lined plate & repeat the previous step with the remaining potato mixture.
Serve hot & crisp.
Hawaii Stuffed Chicken Breasts


Ingredients:
hot water, margarine, Stove Top stuffing mix, green pepper, boneless skinless chicken breasts, brown sugar, vinegar, ginger

Directions:
"Heat oven to 400@. Mix hot water & margarine in a bowl, stir in stuffing mix, pepper and 1/2 of the pineapple & 1/2 of the juice. Spoon mix evenly on the chicken; roll tightly, secure with toothpicks. Place in 9x9 casserole with remaining stuffing in center of dish. Mix remaining pineapple, juice, sugar, vinegar & ginger. Spoon over chicken. Bake 30 minutes or until totally cooked."
Battered Fried Clams


Ingredients:
milk, butter, salt, all-purpose flour, clam

Directions:
In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing] Fold the beaten egg white into the milk mixture.
In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
Serve with tartar sauce.
Rich Vegetable Chowder
Category: soups-stews-and-chili
By Sherrbie

This is very rich and easily doubled.

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon dried basil
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 cup chicken broth
1 cup cubed potato
½ cup chopped carrot
¼ cup sliced green onions
1 cup half-and-half
¾ cup frozen corn, thawed

Directions:
Melt butter in a saucepan over medium heat; stir flour, basil, pepper, and salt into butter and pour in chicken broth. Cook and stir broth mixture until thickened and boiling, 5 to 7 minutes. Stir potato, carrot, and green onions into broth mixture; bring to a boil. Reduce heat and simmer until potatoes are mostly tender, 10 to 15 minutes. Stir half-and-half and corn into broth mixture; cook and stir until chowder is heated through, about 5 more minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 servings

Calories: 280.2
Fat: 17.4 g
Saturated fat: 10.7 g
Carbohydrates: 27.9 g
Sugars: 3.2 g
Dietary fiber: 3.2 g
Protein: 5.7 g
Cholesterol: 50.2 mg
Sodium: 205.8 mg
Layered Dip
Category: appetizers-and-snacks
By BARBARA VINSON

Cocktail sauce makes this a different tasting dip.  People are amazed when they find out the 'secret ingredient'. Serve with crackers or tortilla chips.

Ingredients:
1 (8 ounce) package cream cheese, softened
3 tablespoons milk
1 cup cocktail sauce
1  avocado - peeled, pitted and diced
1  tomato, chopped
1  green bell pepper, chopped
1 bunch green onions, chopped
1 (2 ounce) can black olives, drained and chopped
1 (8 ounce) package shredded Cheddar cheese

Directions:
In a small bowl, mix the cream cheese and milk until smooth. Spread onto a large, round serving dish. Layer with cocktail sauce. Top with avocado. Layer with tomato, green bell pepper, green onions and black olives. Sprinkle with cheese. Chill in the refrigerator 1 hour, or until firm.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 4 cups

Calories: 77.1
Fat: 6 g
Saturated fat: 3.2 g
Carbohydrates: 3.6 g
Sugars: 1.7 g
Dietary fiber: 0.9 g
Protein: 2.8 g
Cholesterol: 15.2 mg
Sodium: 188.2 mg