xiaoxl/recipe_data huggingface dataset:
Chocolate Sea Salt Crostini
Category: appetizers-and-snacks
By Chef John

For this to work as a savory bite, the chocolate must be very dark, bittersweet, and world-class. Look for names that are hard to pronounce. Labels with percentage symbols are always a good sign (the higher the percent, the better).

Ingredients:
1  French baguette, cut into diagonal 1/2 inch slices
extra virgin olive oil
4 ounces high-quality dark chocolate, broken into 1-inch pieces
1 tablespoon flaked sea salt

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper or a silicone baking mat. Arrange baguette slices in a single layer on the baking sheet. Place under broiler until golden, 2 minutes. Turn each slice over and broil 2 minutes. Turn off broiler. Turn each slice over again; drizzle with olive oil. Push chocolate piece into the center of each slice and return baking sheet to oven for 2 more minutes. Remove from oven and lightly sprinkle each chocolate piece with sea salt.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 12 servings

Calories: 176.1
Fat: 8.3 g
Saturated fat: 2.7 g
Carbohydrates: 21.3 g
Sugars: 4.9 g
Dietary fiber: 1.4 g
Protein: 4 g
Cholesterol: 0.4 mg
Sodium: 624.6 mg
Cauliflower and Shrimp Salad


Ingredients:
cauliflower, cucumber, baby shrimp, cooked white rice, mayonnaise

Directions:
Mix all ingredients and chill.
Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
Sometimes you can add more mayo and that will make it last a bit longer.
Low-Fat Twice Baked Potato Casserole


Ingredients:
potatoes, coarse sea salt, fresh coarse ground black pepper, low-fat sour cream, 2% cheddar cheese, fresh parsley, flaked sea salt

Directions:
Poke holes in potatoes with fork and microwave on high 10 minutes (or according to your microwave's directions] until done.
et aside to cool.
Cook bacon until crisp, then chop into small pieces.
Preheat oven to 350G.
Peel potatoes & cut into cubes (about 1"].
Place bacon & potatoes in large mixing bowl.  Add coarse sea salt, sour cream, cheese, half & half, and parsley.  Using wooden spoon, gently toss to coat potatoes & mix ingredients evenly.
Spray 9x13" baking dish with non-stick cooking spray.
Place potato mixture in baking dish. Cover with foil & bake 2-30 minutes.
Sprinkle with flaked sea salt & serve.
Crostini With Fresh Mozzarella and Anchovy Sauce


Ingredients:
butter, anchovy fillets, milk, baguette, olive oil, mozzarella cheese

Directions:
Preheat broiler.
Combine butter, anchvies and milk in a small saucepan over low heat and cook, stirring for often for about 3 minutes or until anchovies dissolve, mashing with the back of a spoon. DO NOT BOIL.
Place bread slices on a cookie sheet.
Brush bread slices with oil and top with mozzarella slices.
Broil until cheese melts and bread is crisp (3 minutes]. BE CAREFUL IT COOKS FAST.
Transfer to a platter and drizzle sauce over crostini.
Seafood Stuffed Mushrooms
Category: appetizers-and-snacks
By Sydney Lara

A crab, shrimp and cream cheese filling nestled in mushrooms caps. They go together like the sea and the land, so hand them out at your next party!

Ingredients:
2 pounds fresh mushrooms, stems removed
2 (8 ounce) packages cream cheese, softened
2  green onions, chopped
¼ pound imitation crabmeat
¼ pound small shrimp - peeled and deveined
2 (1 ounce) packages green onion dip mix
1 dash garlic powder
salt and pepper to taste

Directions:
In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.

Prep time: 1 hr 30 mins
Total time: 1 hr 30 mins
Yields: 24

Calories: 89.7
Fat: 6.8 g
Saturated fat: 4.1 g
Carbohydrates: 4 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 4.1 g
Cholesterol: 28.7 mg
Sodium: 307.4 mg
Luscious Chicken Casserole
Category: meat-and-poultry
By mharbold

This delicious chicken casserole is a favorite of my family and friends. I think it's the combination of flavors in this dish that make it so spectacular. Great served over rice with a nice salad and some good bread.

Ingredients:
1 tablespoon vegetable oil
1 ½ pounds skinless, boneless chicken breast halves - cubed
1 cup light mayonnaise
1 (8 ounce) can water chestnuts, drained and chopped
1 (2 ounce) jar pimento peppers, drained and chopped
½ cup sliced almonds
1 ½ teaspoons celery seed
2 tablespoons lemon juice
garlic salt to taste
1 cup shredded Cheddar cheese
1 (2.8 ounce) can French-fried onion rings

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Heat the oil in a skillet over medium heat. Place chicken in skillet, and cook 10 minutes, or until juices run clear. Drain, and transfer to the prepared casserole dish. Mix with mayonnaise, water chestnuts, pimentos, almonds, celery seed, and lemon juice. Season with garlic salt to taste. Layer with cheese, and top with French-fried onion rings. Bake 30 minutes in the preheated oven, until cheese is melted and onion rings are lightly browned. If rings start to get too brown, put foil on casserole or lower oven rack. Watch carefully, or onion rings will burn.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 395.8
Fat: 23.5 g
Saturated fat: 8.2 g
Carbohydrates: 13.3 g
Sugars: 1.6 g
Dietary fiber: 2 g
Protein: 31.5 g
Cholesterol: 88.8 mg
Sodium: 469.6 mg
Pate a Choux


Ingredients:
water, butter, sugar, salt, bread flour, eggs

Directions:
Using a large pot, bring the Water, Butter, Sugar and Salt to a boil over high heat.
Chef's Note: It is important to cube the Butter into small pieces so that it melts completely before the Water comes to a full boil. If the Water boils too soon, there will be too much evaporation and the final dough will be too dry.
As soon as the Water reaches a boil, add the Bread Flour in a single addition. Using a wooden spoon, stir the mixture over medium-high heat until a homogeneous dough forms. Continue to actively stir the dough over the heat ("Dessecher"] until it forms a ball that easily pulls away from the side of the pot - approximately two to three minutes.
Chef's Note: When adding the dry ingredients, stir aggressively - the dough should form quickly. Cooking the dough mixture for a couple of minutes causes the starches in the Bread Flour to gelatinize and also dries the dough.
Transfer the dough to a mixer fitted with a paddle attachment and beat the dough on medium speed for several minutes, releasing heat and steam. While the dough cools, beat the Eggs and Egg Yolks together in a separate bowl and set aside.
Once the dough is no longer hot, add the Eggs in no fewer than six additions. After each addition, mix the dough until the Egg is completely incorporated. When all of the Eggs have been added, the dough should be slightly fluid (i.e. when a trench is drawn through the center of the dough, it should fill back in within a couple of seconds].
Chef's Note: It is important that the dough cools slightly before the Eggs are added or else the Eggs will cook. However, if the dough is too cold, the Eggs will not mix in well.
Form and bake the Pate a Choux according to the specific recipe. Most pastries made with Pate a Choux are baked in a high temperature oven (i.e. 400+ degrees Fahrenheit] for over 20 minutes.
Lemon-Coconut Cookies
Category: desserts
By SCENT4U

Crispy on the outside and chewy on the inside--a lemon-coconut snickerdoodle cookie.

Ingredients:
1 cup butter, softened
1 ½ cups sugar
2  eggs
1 tablespoon lemon juice
2 ½ cups flour
¾ cup dried unsweetened coconut
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon lemon zest
¼ teaspoon salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes. Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets. Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 48 cookies

Calories: 94.7
Fat: 5 g
Saturated fat: 3.3 g
Carbohydrates: 11.7 g
Sugars: 6.4 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Cholesterol: 17.9 mg
Sodium: 69.2 mg
Savory Hamburgers


Ingredients:
salt, pepper, red wine, onion, garlic clove, butter, lemon juice, parsley

Directions:
Season meat with salt and pepper., Combine wine, onion and garlic and cook until sauce is reduced to 2/3 cup., Add butter, lemon juice and parsley., Cool sauce, then blend into seasoned meat., Mixture will be moist., Shape into 8 patties., Grill over hot coals., Serve on buttered buns.
Keema Aloo (Ground Beef and Potatoes)
Category: world-cuisine
By The Meatetarian

If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe.  Inspired by my mom, who still makes this for me to this day.

Ingredients:
2 tablespoons extra-virgin olive oil
1  extra-large Spanish onion, chopped
2 tablespoons water  (Optional)
2 pounds lean ground beef
4 cloves garlic, minced
2 tablespoons grated fresh ginger root
1  serrano chile pepper, finely chopped
2 teaspoons chopped fresh cilantro
1 tablespoon ground coriander
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 (28 ounce) can diced tomatoes
3  potatoes, peeled and diced
1 cup frozen green peas
1 teaspoon garam masala

Directions:
Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits. Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes. Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 361.9
Fat: 17.7 g
Saturated fat: 6 g
Carbohydrates: 23.4 g
Sugars: 5 g
Dietary fiber: 4.4 g
Protein: 25.6 g
Cholesterol: 74.3 mg
Sodium: 687.1 mg
South Carolina She-Crab Soup
Category: soups-stews-and-chili
By SOWEN

This soup is a staple for all of us living on the South Carolina coast.  Here is my take on the soup that I think is outstanding!  Enjoy!

Ingredients:
5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

Directions:
Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes. Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 676.7
Fat: 57.7 g
Saturated fat: 35.6 g
Carbohydrates: 19.6 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 20.8 g
Cholesterol: 240.1 mg
Sodium: 485.4 mg
Blackberry-Raspberry Pie


Ingredients:
sugar, quick-cooking tapioca, cornstarch, frozen raspberries, frozen blackberries, butter

Directions:
In a large mixing bowl, combine sugar, tapioca and cornstarch.  Add berries and toss gently until coated.  Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
Transfer berry mixture to pastry-lined pie plate.  Dot filling with butter.  Place remaining pastry on filling.  Trim pastry and crimp as desired.
To prevent the crust from overbrowning, cover edge of pie with foil.  Bake at 375º for 50 minutes.  Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
Remove from oven and cook on a wire rack.
There will be lots of juice in this pie.
Emeril's Slow-Cooked Bam-B Q Baked Beans


Ingredients:
bacon, onion, garlic, fresh thyme, dried navy beans, coffee, barbecue sauce, barbecue sauce, dark brown sugar, creole mustard, brown mustard, molasses, black pepper, water, salt

Directions:
Preheat the oven to 300°F
In a heavy cast-iron Dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 4 to 6 minutes. Add the onion and cook, stirring, until it is softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme, and cook for 1 minute longer. Then add the beans, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce, and pepper, and stir to combine well. Add the water and salt, raise the heat, and bring to a boil. Cover the pot, transfer it to the oven, and bake for 2 hours, undisturbed.
Remove the pot from the oven, and stir the beans. Re-cover the pot and continue to bake until the beans are tender, about 1 hour longer.
When the beans are tender, remove the cover from the pot and continue baking until the liquid has reduced to a thick, saucelike consistency and the beans are thick and flavorful, 1 to 1 1/4 hours. Remove the pot from the oven, and remove the thyme sprigs. Adjust the seasoning if necessary, and serve the beans either hot or warm.
Caramel Apples


Ingredients:
apples, water

Directions:
From SpookMaster.com's Halloween Recipes
Wash and dry apples thoroughly. Remove stems and insert the wooden sticks into the stem hole until about half the stick is in the apple.
In a small saucepan, over low heat melt the caramels with the water, stirring completely. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
Store your caramel-covered apples in the refrigerator. Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. You can serve your caramel-covered apples on a large platter and use extra caramels as a garnish.
Make faces on your caramel apples with candy corn, and miniature marshmallows.
Makes 5 caramel apples.
Gravlax (Fresh Salmon Marinated in Dill)


Ingredients:
salmon fillets, coarse salt, salt, sugar, peppercorns, peppercorn, fresh dill, sweet mustard, country-style dijon mustard, white wine vinegar, sugar, Dijon mustard, fresh dill weed, dry dill weed

Directions:
For the sauce, mix the mustard, vinegar and sugar in a small bowl.
Gradually whisk in the oil.
Stir in the dill.
Refrigerate, tightly covered, up to three days.
Whisk again before using.
Serve slightly chilled.
Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
Wipe the flesh with a damp paper towel.
Combine the salt, sugar and peppercorns in a small bowl.
Rub the mixture onto the flesh side of both fillets.
Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other.
Place the salmon in a large plastic bag, press out the air and seal tightly.
Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food.
Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
Lift fillets from the bag and discard the bag and accumulated liquid.
Scrape the seasonings off the fish and pat dry.  (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.]
Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people].
Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down].
Begin slicing at the head end, making a 1/8-inch-thick slice.
At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
Using the knife, turn the slice over to the left as if turning the page of a book.
Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
Repeat with remaining fillet.
Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
NOTE:  You can keep gravlax in the refrigerator up to 10 days after curing, serving it anytime withing that span.  Wrap sliced or unsliced gravlax in plastic and store in the coldest part of your refrigerator.
Apple-Glazed Roast Chicken and Rice


Ingredients:
apple cider vinegar, apple pie spice, roasting chickens, tart baking apples, water, butter, fresh ground black pepper, green onions, sage leaf

Directions:
GLAZE:
In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
Heat; stir over medium heat.
Bring to boiling.
Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
Remove from heat.
Stir in apple pie spice.
Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.]
CHICKEN:
Preheat oven to 325°F
Skewer neck skin of chicken to back; tie legs to tail.
Twist wing tips under back.
Place chicken, breast side up, on a rack in roasting pan.
Sprinkle with salt.
Roast, uncovered, 1-1/4 hours.
Cut string.
Place apples around chicken.
RICE:
Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
Brush chicken and apples with some of one portion of glaze.
Sprinkle with pepper.
Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
Stir green onion into rice.
Transfer rice to platter; top with chicken and apples.
Cover with foil.
SAUCE:
Skim fat from juices in roasting pan; discard.
Pour remaining glaze portion into the roasting pan.
Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze].
Strain; season to taste with salt and pepper.
Transfer to gravy boat.
Garnish with sage. Makes 6 servings.
Cheesy Swiss-Stuffed Chicken


Ingredients:
reduced-fat swiss cheese, chicken cutlets, all-purpose flour, black pepper, unsalted butter, margarine, reduced-sodium chicken broth, dry white wine, reduced-sodium chicken broth, dried oregano

Directions:
Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.
On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.
In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook turning frequently, until golden, about 3 minutes.
Add broth, wine, and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate; remove string.
Super Quick Bean Side Dish


Ingredients:
white beans, olive oil, garlic cloves, salt, black pepper, parmesan cheese

Directions:
Rinse and drain the canned white beans. Set aside.
In a large nonstick frying pan put the oil and garlic.  Heat over medium heat until the garlic just starts to brown.
Add the beans and stir to blend.
Add the spinach and cook until just wilted.
Add the salt and pepper.
Turn off heat and sprinkle with the Parmesan cheese.
Note: A dash of thyme also tastes good in this recipe.  This recipe tastes best if made in advance so that the flavors can marry.
Applebee's Garlic Mashed Potatoes (Copycat)


Ingredients:
milk, heavy cream, butter, garlic

Directions:
Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
Roast in 400F degree preheated oven for approximately 45 minutes or until soft.
Unwrap and let cool until touchable.
Peel cloves and mash with potatoes when they are ready.
Wash and rinse potatoes under cold water.
It is not necessary to peel potatoes, unless you desire.
In large sauce pan (or pot], bring red potatoes to a slow boil for approximately 20 minutes.
Remove from heat and drain in colander.
In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
Keep warm.
Southern Fried Corn


Ingredients:
bacon, yellow onion, green pepper, all-purpose flour, salt, black pepper, evaporated milk

Directions:
Cut kernels off fresh corn.  Measure 3 cups corn.
In a 10-inch non-stick skillet, cook bacon over moderate heat until crisp.  Remove bacon, reserving drippings.  Drain the bacon on paper towels; set aside.
Add the corn, onion, and red pepper to reserved drippings.  Cook over moderate heat, stirring constantly, for 8 minutes or until the corn is tender and lightly browned.
Stir in the flour, salt, and black pepper.  Add the milk.  Cook, stirring constantly, until mixture starts to thicken.  Cook and stir for 2 minutes more or until thickened.  Sprinkle with the bacon pieces.
Lentil and Frankfurter Soup


Ingredients:
red lentils, yellow lentils, potatoes, onion, carrots, celery, garlic cloves, leek, rosemary

Directions:
Place the lentils in a large pan of boiling water and simmer for 5 minutes. Add the potatoes and cook for a further 10 minutes or until the potatoes are soft. Drain and return to the pan.
Chop 7 frankfurters and fry in 1tbsp oil with the onion, carrots, celery, garlic, leek and rosemary until all the vegetables are soft (about 5-10 minutes].
Add the mixture to the lentils then blend in a food processor, adding a few tablespoons of water to loosen the mixture.
Pour the soup back into the large pan and add 1-2 cups boiling water and simmer for a minute. Add more water depending on your preferred thickness.
Finely slice the remaining frankfurters and fry in 1tsp oil.
Serve the soup with the fried frankfurters on the top.
Salmon Croquettes
Category: appetizers-and-snacks
By JENLYNN57

Salmon croquettes are delicious and easy to fix.  Great for a quick dinner and even cold on salad the next day!

Ingredients:
1 (6 ounce) can salmon, drained and flaked
1  egg
¼ cup finely chopped celery
¼ cup sliced green onion
1 tablespoon chopped fresh dill weed
½ teaspoon garlic powder
⅓ cup wheat germ
3 tablespoons olive oil

Directions:
In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat. Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 434.6
Fat: 30.9 g
Saturated fat: 5.2 g
Carbohydrates: 12.2 g
Sugars: 0.9 g
Dietary fiber: 3.2 g
Protein: 27.9 g
Cholesterol: 130.4 mg
Sodium: 359.5 mg