xiaoxl/recipe_data huggingface dataset:
Grilled Standing Rib Roast


Ingredients:
character(0]

Directions:
USE INDIRECT METHOD.
Choose a Rib roast to your liking.
Loosen feather bones and tie securely.
Rub the roast with salt and pepper.
Place roast fat side up, in center of cooking grate directly over drip pan.
An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C] medium.
Fiesta Chicken Casserole


Ingredients:
chicken, green chilies, Rotel Tomatoes, chicken broth, cheese

Directions:
Cut chicken in small pieces.
(I use boneless chicken breast] Mix everthing EXCEPT DORITOS AND BROTH.
Mash chips in bag. You add the cheese to the chicken and soups.  The
In 9x13 dish; Layer Doritos, chicken/soup mixt. ,Doritos, chicken/soup, etc.
chicken broth you pour over the casserole just before you put in into the oven.
BAKE 375F degrees for 30 MINUTES.
Easy Pan-Fried Tilapia
Category: seafood
By RhondaR

Easy pan-fried tilapia, lightly breaded and quickly fried in an equal amount of butter and olive oil. Then topped with a wine sauce and garnished with capers.

Ingredients:
4 (4 ounce) fillets tilapia fillets, or more to taste
1 pinch Cajun seasoning, or to taste
salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
2 tablespoons salted butter
2 tablespoons olive oil
½ cup chopped onion
¼ cup white cooking wine, or more as needed
¼ cup capers

Directions:
Dry tilapia fillets and cut each in half. Season each fillet with Cajun seasoning, salt, and pepper. Dredge in flour to coat, shaking off excess. Melt butter and oil in a large heavy skillet over medium-high heat. Pan-fry fish quickly, working in batches if needed, until edges appear white, 3 to 4 minutes. Flip and continue to cook until easily flaked with a fork, 3 to 4 minutes more. Remove to a plate and keep warm. Heat the same pan over medium-high heat. Saute onion until soft, about 5 minutes. Pour white wine into the pan, reduce heat, and let simmer until reduced by about half, 5 to 7 minutes. Drizzle sauce over fish before serving and garnish with capers.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 fillets

Calories: 274
Fat: 14.2 g
Saturated fat: 4.9 g
Carbohydrates: 8.8 g
Sugars: 1.1 g
Dietary fiber: 0.8 g
Protein: 24.3 g
Cholesterol: 56.3 mg
Sodium: 425.7 mg
Divine Dumpling & Potato Stew Duo #RSC


Ingredients:
ground pork, yellow onion, black pepper, frozen corn, fresh spinach

Directions:
Put mashed potatoes into the crock pot., Cook onions until they are translucent add to crock pot., Brown pork and add to crock pot., Add yogurt, Hidden Valley Original Ranch Dip Mix, and pepper to crock pot., Mix ingredients together., Cook on high for 3 hours., Add corn, peas, spinach, and pizza dough pieces., Continue to cook on high for 2 hours or until pizza dough is thoroughly cooked.
Artichokes
Category: side-dish
By Shai

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Ingredients:
2  whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Directions:
Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 133.4
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 7.1 g
Sugars: 0.5 g
Dietary fiber: 4.5 g
Protein: 1.8 g
Cholesterol: 30.5 mg
Sodium: 113 mg
Smoked Salmon Dill Eggs Benedict
Category: breakfast-and-brunch
By Chef John

Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good.

Ingredients:
¼ cup butter, softened
2 tablespoons fresh dill
1 teaspoon lemon zest
1 pinch cayenne pepper
salt and ground black pepper to taste
1 teaspoon white vinegar
1 pinch salt
4  eggs
2  English muffins, split and toasted
4 ounces sliced smoked salmon
1 pinch cayenne pepper
salt and ground black pepper to taste
4 small fresh dill sprigs

Directions:
Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside. Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate. Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

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

Calories: 527.6
Fat: 35.3 g
Saturated fat: 18 g
Carbohydrates: 27 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 26.3 g
Cholesterol: 399.6 mg
Sodium: 1297.7 mg
Fruit Salad... Yummy Yummy!


Ingredients:
low-fat vanilla yogurt, Cool Whip Free, apple, strawberries, bananas, grapes, low-fat granola

Directions:
Mix cool whip and vanilla yogurt., Dice up fruits into bite size peices., Top with granola if you like.
Pumpkin Breakfast Bread


Ingredients:
butter, brown sugar, egg, vanilla, evaporated milk, pudding mix, flour, pumpkin, cinnamon, nutmeg, salt, baking powder, baking soda, brown sugar, pecans, cinnamon, nutmeg

Directions:
First up, cream together your butter and brown sugar.
Add in your egg, vanilla, and evaporated milk.
Mix well and then add in your pudding mix and flour.
Finally, you'll add in your pumpkin, cinnamon, nutmeg, salt, baking powder, and baking soda.
Mix up your streusel ingredients; the brown sugar, pecans, cinnamon, and nutmeg.
Pour about half the batter into a 9x11 pan. Sprinkle half your streusel mixture over the batter. Pour the rest of your batter in the pan and sprinkle the rest of the streusel mixture over the top.
Pop it in the oven at 350 for 45-50 minutes. And let me tell ya, be flexible with the time! This is a really moist bread so it's imperative that it's cooked all the way through. If you need an extra five minutes, by all means take it. Just make sure that toothpick comes out clean!
Yo-Naise (Light Mayonnaise)


Ingredients:
nonfat plain yogurt, mayonnaise

Directions:
"Mix together ingredients and use in your favorite recipes."
Applesauce Raisin Cookies


Ingredients:
butter, brown sugar, egg, applesauce, Bisquick, flour, allspice, raisins

Directions:
preheat oven to 350f, grease cookie sheets., cream butter with sugar and egg., stir in everything else., drop spoonfulls onto the cookie sheets with room for them to expand., bake 12 min or until light brown.
M & M Crunchy Refrigerator Treat


Ingredients:
"peanut butter"

Directions:
In a metal sauce pan on low heat --
Melt the Crisco and peanut butter.
Add the M&M's.
Using a metal spoon, crunch and stir M&M's until chocolate melts.
Add corn flakes and remove from heat.
Mix well; let stand to cool.
Drop by your choice of measuring spoon on wax paper-lined cookie sheet.
Chill until firmly set.
Chocolate Pancakes


Ingredients:
flour, milk, baking powder, salt, sugar, margarine, eggs, butter, vanilla, powdered sugar

Directions:
Mix dry ingredients in a medium bowl., Add everything else and stir until mixed., Pour onto hot sprayed pan., Cook like normal pancakes., These freeze wll and heat in the microwave for a quick breakfast., Icing:., Mix well. Spread on hot pancakes.
Dried Fruit Fruitcake


Ingredients:
granulated sugar, water, brandy, dates, golden raisins, dried cherries, dried cranberries, unsalted butter, all-purpose flour, ground cinnamon, ground nutmeg, salt, baking soda, eggs

Directions:
In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.
Chocolate Chip Banana Nut Muffins
Category: bread
By HappyMama

Moist, delicious, and at least quasi-healthful. I was very pleased with how they turned out.

Ingredients:
1 tablespoon butter for greasing, or as needed  (Optional)
¾ cup white sugar
¼ cup vegetable oil
¼ cup mayonnaise
2  eggs
3  bananas, mashed
1 ¼ cups all-purpose flour
½ cup quick cooking oats
¼ cup ground flax
¼ cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup miniature semisweet chocolate chips
¾ cup walnuts, chopped

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Grease 12 muffin cups with butter or line with paper muffin liners. Stir sugar, oil, mayonnaise, and eggs together until creamy and light yellow. Mix in bananas until incorporated. Stir flour, oats, flax, wheat germ, baking soda, baking powder, and salt into banana mixture until smooth. Mix in chocolate chips and walnuts. Spoon batter into prepared pans. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 349
Fat: 19.7 g
Saturated fat: 4.7 g
Carbohydrates: 41.5 g
Sugars: 22.4 g
Dietary fiber: 3.6 g
Protein: 5.7 g
Cholesterol: 31.6 mg
Sodium: 385.5 mg
Black Bean and Corn Relish


Ingredients:
white corn, black beans, scallions, orange bell pepper, lime, juice of, fresh cilantro, cumin, adobo seasoning, salt, chili powder, fresh black pepper

Directions:
Toss all the ingredients in bowl., Add lime juice., Add spices to taste., Chill and serve!
Quick Ham & Macaroni Casserole


Ingredients:
frozen broccoli, ham

Directions:
Follow directions on Macaroni and cheese Box., Add Broccoli to boiling Macaroni when timer is the same as Broccoli cook time., Drain., Add cheese mix to noodles& broccoli., Then add ham and soup., Heat through and serve.
Low Carb Tuna Melt


Ingredients:
tuna in water, mayonnaise, salt, pepper, tomatoes, white mushroom, cheddar cheese, canola oil, butter, walnuts, pecans, herbs, bacon, chicken

Directions:
Mix the can of tuna with mayonnaise, salt and pepper and any other herbs or seasonings you`d like to add, walnuts taste good in it too- Be creative and have fun with it.
Put tuna mixture aside.
Cut a slice of your tomato and set aside.
Over medium- low heat, sauté the sliced mushrooms in olive oil until slightly crisp- I sometimes add left over chicken or a slice or 2 of bacon to the sauté for variety.
Once the mushrooms are sautéed arrange them into a tidy little circle and place the tuna and mayo mixture very carefully onto the center of the mushroom platform- If you haven`t realized by now-- the mushrooms replace your bread.
Then place the tomato slice on top of the tuna and mayo, top it all off with cheese, reduce heat slightly, and cover for 1 minute or until the cheese is melted.
Carefully, with the aid of a flexible spatula, slide the tuna melt onto your plate- or a leaf of lettuce on your plate and enjoy.
Only 3 and a half carbs for the whole meal-- and it`s filling.
You can use other types of cheese and mushrooms or even more tomato, but take the carbs into account- some cheeses are higher than others and the same for veggies too.
Chocolate Chunk Cookies With Pecans Dried Apricots


Ingredients:
all-purpose flour, baking soda, baking powder, salt, unsalted butter, granulated sugar, light brown sugar, eggs, bittersweet chocolate, apricot, pecans

Directions:
Preheat oven to 375°F.
In a bowl whisk together, flour, baking soda, baking powder and salt.
In another bowl with an electric mixer beat together butter and sugars until light and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in flour mixture until just combined.
Chop chocolate into 1/2 inch pieces and stir into batter with apricots and pecans.  Working in batches drop dough in heaping tablespoons about 2 inches apart onto ungreased baking sheets.  Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking about 12 minutes total or until golden.  Cool on cookie sheets on racks for 5 minutes and then transfer with a spatula to racks to cool completely.
Keep in airtight container at room temperature for about 5 days.
White and Dark Chocolate Spiral Cheesecake


Ingredients:
butter, sugar, eggs, white chocolate chips, cornflour

Directions:
Preheat the oven to 200 degrees Celsius.
To make the base:.
Mix the cookie crumbs with the melted butter and pat into the bottom of a 26 cm diameter springform pan.
Place in the oven to "set" for about 7 minutes.
Remove and set aside to cool.
To make the filling base:.
Beat all the ingredients together until well blended.
Pour half into a large, 4 cup measure cup, pour the other half into another 4 cup measuring cup.  Alternatively, you can use jugs, pitchers, whatever is available, as long as it has a handle and a spout.
Melt the white chocolate chips together with the cream and stir to blend.
Add the cornflour and stir again.
Add this mixture into one of the cheese filling jugs.  Stir to blend.
Melt the dark chocolate chips together with the cream and stir to blend.
Add this mixture into the other of the cheese filling jugs.  Stir to blend.
Okay, here comes the fun part --
Carefully pour a portion of the white chocolate filling into the middle of the crust.
Now carefully (I mean CAREFULLY] pour a portion of the dark chocolate filling into the middle of the white filling.
Now CAREFULLY pour some of the white chocolate filling into the dark chocolate filling.
Now CAREFULLY pour some of the dark chocolate filling --  okay you get the picture?.
Keep this up until you have a series of concentric circles.  Again, I cannot mention it enough, do this carefully so you don't mess up the circles.
Very carefully transfer this to the oven.
Bake at 200 degrees C for 10 minutes.
Turn the oven down to 120 degrees C and bake for a further 60 minutes.
Turn the oven off and let the cheesecake hang out in the cooling oven for another 2 hours.
Transfer to the refrigerator and let it hang out there for another 24 hours.
When you cut slices you will have the most gorgeous white and dark "zebra-ed" portions.
Roasted Cauliflower


Ingredients:
cauliflower, garlic cloves, lemon, olive oil, fresh parmesan cheese, paprika

Directions:
Preheat oven to 400°F.
Cut cauliflower into florets and put in a single layer in an oven-proof baking dish.
Add garlic.
Squeeze a lemon over caulifower and drizzle each piece with olive oil.
Sprinkle with salt and pepper.
If the oven hasn't reached 400F yet, set aside, until it has.
Place casserole dish in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown.
Test with a fork for desired doneness.
Remove from oven and sprinkle generously with shredded Parmesan and paprika for color.
Frangelico's Chocolate Risotto


Ingredients:
bittersweet chocolate chips, heavy whipping cream, unsalted butter, fine sugar, creme fraiche, risotto rice, sweet dessert wine

Directions:
Place chocolate, 1/2 cup cream, 1-tablespoon butter, Frangiclo and sugar in a double boiler or bain-marie. Stir chocolate until completely melted and hold warm.
In a large saute pan add butter and risotto. Saute 3-4 minutes adding  wine in small amounts until all wine has been absorbed.
Add warm cream 1/2 cup at a time until cream has been absorbed. Cook risotto until tender about 20-25 minutes and remove from heat.
Combine creme fraiche, warm chocolate and stir. Fold chocolate into risotto.
Pour Chocolate Risotto into custard cups and chill for 1 hour.
Garnish with sliced almonds and fresh mint leaves.
Chef's Note: Nebbia wine (Orange Muscat] came from the Half Moon Bay Winery, Half Moon Bay, Ca.
Blueberry banana nut muffins


Ingredients:
all-purpose flour, sugar, quick oats, whole wheat flour, baking powder, salt, cinnamon, nutmeg, milk, eggs, butter, vanilla, bananas, frozen blueberries, walnuts

Directions:
Combine dry ingredients in learge mixing bowl.
Mash banana in medium bowl, then add wet ingredients and whisk until smooth.
Add wet ingredients to dry ingredients, and stir just until combined.
Batter should be lumpy.
Fold in walnuts and blueberries.
Bake for 15-18 minutes or until a toothpick inserted into center of muffin comes out clean in a 350 degree oven.
Serve immediately.
Note: because of the low fat content of theses muffins, they don't tend to keep well.
Green Beans Caesar


Ingredients:
frozen green beans, butter, green onion, celery, garlic cloves, dried parsley, basil, rosemary, olive oil, parmesan cheese, garlic clove

Directions:
in skillet  heat oil for topping
add garlic
add bread cubes  fry until golden
take out
dust with grated cheese
add onion and celery and butter
add garlic
add herbs
add green beans that  you have thawed in microwave ( they said boil until tender  then drain well ]
top with  croutons.
3 Step Taco Salad


Ingredients:
lean ground beef, water, nonfat sour cream, salsa, iceberg lettuce, baked corn tortilla chips, fresh tomatoes, reduced-fat sharp cheddar cheese, black beans

Directions:
Cook the beef in large skillet over medium-high heat until browned, stirring to crumble.
Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
Combine sour cream and salsa in a small bowl.
Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl.
Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with remaining ½ cup of cheese. Serve immediately.
Moo Shu Chicken (Diabetic Friendly)


Ingredients:
tamari, garlic clove, ginger, Chinese five spice powder, chicken thigh, celery, garlic cloves, ginger, shiitake mushrooms, spring onion, cabbage, bean sprouts, tamari

Directions:
FINELY slice chicken into slices.
COMBINE first five ingredients; making sure ginger and garlic are finely dice; Pour over chicken in bowl; marinate minimally 30 minutes.
Finely slice celery. finely dice garlic. finely dice spring onion and prepare mushrooms (see note in intro]; Prepare cabbage.
Heat pan, add oil, drain chicken from marinade and saute about 4 minutes until brown; remove from pan.
Add celery, garlic and ginger for 1 minute.
Add vegetable to pan in this order: mushrooms, onions, cabbage, bean sprouts; saute EACH for 1 minute before adding the next vegetable.
Add chicken back to pan and add tamari; toss to combine.
ENJOY.
NOTE: Can top with chilli (optional] and can serve them in prepared wraps with hoisin sauce; NOTE Wraps and hoisin sauce not recommended for diabetics and anyone with a sugar related health problem due to sugar content unless making from scratch with no sugar.
Bermuda Chicken (Caribbean)


Ingredients:
boneless chicken breast halves, olive oil, shallots, scallion, parsley, thyme, rosemary

Directions:
Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thick.
Heat 1 teaspoons oil in a heavy nonstick skillet over medium low heat. Saute‚ shallot 1-2 minutes or until softened. Transfer shallot to a bowl and set aside.
Stir next 4 ingredients and salt and pepper to taste into bowl with shallot. Add 1/2 teaspoons oil and egg yolk and lightly toss.
Heat remaining oil in same skillet over medium high heat. Saute‚ chicken 3 minutes per side. Turn on broiler. Place chicken breasts on an ovenproof platter. Press a portion of crumb mixture onto one side of each chicken breast until breadcrumb mixture is 1/4 inch thick. Place chicken on broiler pan, crumb side up, and broil 1 minute or until golden. Serve crumb side up.
Rhubarb Cake I
Category: desserts
By Barb Oke

Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Ingredients:
½ cup butter
1 ½ cups white sugar
1  egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
¼ cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

Directions:
In a large bowl, cream together butter or margarine and sugar.  Beat in egg and vanilla. In another bowl, sift together 2 cups flour, soda, and salt.  Add sifted ingredients alternately with buttermilk to creamed mixture. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Yields: 1 - 9 x 13 inch cake

Calories: 244.5
Fat: 8.2 g
Saturated fat: 5 g
Carbohydrates: 41.1 g
Sugars: 29.4 g
Dietary fiber: 0.8 g
Protein: 2.5 g
Cholesterol: 31.2 mg
Sodium: 179.2 mg
ChoriQueso
Category: appetizers-and-snacks
By HONEYBEEZ

YUMMY. I am from a border town in Texas, this is really simple. I can't think of any other way they serve cheese in Mexican restaurants. This is also good with avocado, salsa, and fajitas.

Ingredients:
2 tablespoons corn oil
8 ounces chorizo sausage
8 ounces sliced mozzarella cheese
1 (12 ounce) package corn tortillas

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top. Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 16 servings

Calories: 161.5
Fat: 10 g
Saturated fat: 3.8 g
Carbohydrates: 10 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 8.1 g
Cholesterol: 21.5 mg
Sodium: 272.3 mg
Uncle Mike's Vinegar Pepper Sauce
Category: side-dish
By JIMBOSKI

This is a North Carolina-style BBQ sauce that I have used for years. It's great on any meat. Lots of vinegar - that's the North Carolina way! Be careful though, this one's spicy.

Ingredients:
1 ½ cups cider vinegar
10 tablespoons ketchup
½ teaspoon cayenne pepper, or to taste
1 pinch red pepper flakes
1 tablespoon white sugar
½ cup water
1 pinch salt and black pepper to taste

Directions:
In a small saucepan over medium heat, stir together the vinegar, ketchup, cayenne pepper, red pepper flakes, sugar, and water. Simmer for 15 minutes, or until all the sugar dissolves. Season to taste with salt and pepper. Remove from heat, and let cool. Use to baste your favorite meat while grilling.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 3 cups

Calories: 5.7
Carbohydrates: 1.1 g
Sugars: 1 g
Protein: 0.1 g
Sodium: 35.2 mg