xiaoxl/recipe_data huggingface dataset:
Pineapple Lemon Jam (With Pomona's Universal Pectin)


Ingredients:
lemons, dry white wine, water, water, sugar, butter

Directions:
Prepare Pectin:
Mix 3 teaspoons pectin (large envelope] with 3-cups sugar. Set aside.
Mix 1/2 teaspoons of the calcuim (sm. envelope] with 1/2 cup water. Set aside.
Scrub then peel the lemons.
Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
Remove the excess white pith from the peeled lemons.
Cut the peeled lemons in quarters. Slice out the white center membrane and discard.
Puree the peeled lemons in a food processor.
Into a heavy saucepan, measure 1 teaspoons butter, 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and 1-cup of wine (for a total of 6-cups].
If you are short of the 6-cups, just add more wine, pineapple or lemon.
To the fruit in the pan, add 3 teaspoons prepared calcium water. (The rest of the calcium water can be saved in a little jar for up to two months in the fridge].
Bring to a hard boil and boil for one minute.
Add the sugar/pectin mixture and stir vigorously for 2-minutes allowing pectin to dissolve.
NOTE: At this point you can add an additional one-cup sugar to give the jam a longer "opened jar" refrigerator shelf life.
Bring back to a boil and boil hard for one minute. Skim foam if necessary.
Ladle into seven, sterilized half-pint jelly jars, and process only 5-mins.
Oven Barbecued Chicken


Ingredients:
chicken legs, canola oil, ketchup, Worcestershire sauce, sugar, cider vinegar

Directions:
In a large nonstick skillet, brown chicken in oil. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. In a bowl, combine the ketchup, Worcestershire sauce, sugar, vinegar, steak sauce and hot pepper sauce; pour over chicken.
Bake, uncovered, at 350° for 55-60 minutes or until chicken juices run clear, basting every 15 minutes with sauce.
Amana Radish Relish


Ingredients:
radish, onion, whole allspice, whole cloves, mustard seeds, white vinegar, sugar, salt, water

Directions:
Combine radishes and onions.  Set aside.
Wrap allspice, cloves and mustard seeds in cheesecloth, and tie together.  Place in saucepan with remaining ingredients.
Bring to a boil, reduce heat and simmer, uncovered, 10 minutes.
Pour over vegetables and steep 15 minutes.
Pour into a clean pint jar and let cool slightly.
Cap and refrigerate.
Cajun Cabbage


Ingredients:
ground beef, green pepper, onion, garlic cloves, tomatoes and green chilies, tomato sauce, long grain rice, salt, dried basil, dried oregano, white pepper, black pepper, cayenne pepper, head of cabbage, colby cheese

Directions:
In a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain.
Stir in the tomatoes, tomato sauce, rice and seasonings.
Spread into an ungreased 13x9x2-inch baking dish.
Top with the cabbage and cheese.
Cover and bake at 350 degree for 65-75 minutes or until the rice is tender.
Blueberry Zucchini Muffins
Category: bread
By ekjk218

Moist and delicious muffins that are great for breakfast or snacks.

Ingredients:
1 ½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup olive oil
¼ cup milk
1  egg
1 ½ teaspoons vanilla extract
1 cup shredded zucchini
½ cup fresh blueberries
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 227.2
Fat: 13 g
Saturated fat: 1.7 g
Carbohydrates: 25.6 g
Sugars: 12.6 g
Dietary fiber: 1.2 g
Protein: 2.9 g
Cholesterol: 15.9 mg
Sodium: 212.2 mg
Red Cabbage Salad With Feta Cheese and Olives


Ingredients:
red cabbage, red capsicum, green capsicum, black olives, red onion, spring onion, feta cheese, cherry tomatoes, light olive oil, salt, garlic clove, prepared mustard

Directions:
Combine all salad ingredients together- one or two at a time- EXCEPT the Cherry Tomatoes and toss WELL.
Combine all DRESSING ingredients together in jar or bottle and shake well, and taste.
Drizzle dressing a little at a time over salad, and toss well to coat the salad evenly.
Add the halved Cherry Tomatos last.
Creamy Mushroom and Almond Pasta


Ingredients:
olive oil, garlic clove, button mushroom, sage leaves, medium-dry sherry, sea salt, black pepper, parmesan cheese

Directions:
Cook the pasta in salted water according to package directions (about 8 minutes].
While the pasta cooks, saute mushrooms in olive oil until lightly browned.
Add the sage leaves, almonds and garlic and cook about 2 minutes.
Add sherry, stock, cream, salt and pepper.
Cook 3-4 minutes until slightly thickened.
Add the cooked, drained pasta to the pan.  Mix together, cover with shredded Parmesan and serve.
Decadent Marble Cheesecake


Ingredients:
chocolate graham cracker, butter, cinnamon, cream cheese, sugar, eggs, vanilla

Directions:
Preheat oven to 350 degrees.
Grease the bottom and sides of a 8 X 3-inch springform pan.
For the crust, mix the chocolate graham cracker crumbs with the melted butter and cinnamon.
Press crust mixture into the bottom of the pan.
Bake crust only for 7 minutes in the oven. Remove promptly when finished.
While crust is baking, melt chocolate morsels in a double boiler.  Set aside.
With an electric mixer, beat the cream cheese until smooth and creamy.  Add the sugar, eggs and vanilla. Do not overmix.
Pour half of the filling into a separate mixing bowl. Add the chocolate into one of the bowls.
Alternately, pour and spread the plain and chocolate batters into the pan, swirling with a knife.  Repeat until both batters are used up.
Place the cake pan into a larger baking pan filled with hot water to come 1 1/2 inches up the sides of the cake pan.
Bake until top of the cake is golden, about 1 1/2 hours. It will rise during baking but will sink slightly later.
Let cool in pan on rack.
Cover and refrigerate for at least 3 hours.
To unmold, run a knife along sides of pan and then remove rim.
Ubiquitous Japanese Salad Dressing


Ingredients:
rice vinegar, lemon juice, lime juice, celery, gingerroot, onion, soy sauce, tomato paste, sugar, salt, pepper

Directions:
In a blender or food proessor, blend for 30 seconds.
If this dressing is too tart for your taste (it will water down with salad greens] add 1-2 T water to the dressing.
Sesame Oil Chicken Wings
Category: appetizers-and-snacks
By GAN55

From Singapore, I am sending you a Chinese dish made with chicken wings, filled with the aroma of sesame oil which makes it totally irresistible. If possible, cook in a clay pot. Also, sliced potatoes can be added to make a hearty meal. Serve with rice or bread if desired.

Ingredients:
2 pounds chicken wings
1 ¼ cups water
10 tablespoons dark soy sauce
5 tablespoons light soy sauce
1 clove crushed garlic
1  green onion, chopped
¼ cup sesame oil
1 dash sesame oil

Directions:
Cut the chicken wings into 3 separate portions. In a large skillet, combine the chicken, water, dark soy sauce, light soy sauce, garlic and green onion. Stir together and cook for 15 minutes over medium heat. Add the 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add dash of sesame oil. Remove from heat, let cool and serve.

Yields: 8 servings

Calories: 330.3
Fat: 25.1 g
Saturated fat: 6.1 g
Carbohydrates: 2.6 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 22.6 g
Cholesterol: 87.4 mg
Sodium: 1542.6 mg
Chicken Tetrazzini - a Lighter Guilt Free Recipe


Ingredients:
spaghetti, chicken breast, onion, garlic clove, butter, cornstarch, chicken broth, fat-free evaporated milk, fresh mushrooms, seasoning salt, parmesan cheese, paprika

Directions:
Cook spaghetti according to package directions; drain.
In a large pan (spray with cooking spray] cook chicken until juices run clear, insuring meat is cooked thoroughly. Remove chicken and put to the side.
In the same pan used to cook the chicken, saute onion and butter until tender.
Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low. Add the milk; cook and stir for 2-3 minutes.
Stir in spaghetti, chicken, mushrooms, and seasoned salt.
Transfer mixture to an 8-inch square baking dish coated with cooking spray.
Cover and bake at 350°F for 20 minutes.
Uncover; sprinkle with parmesan cheese and paprika.
Bake 5-10 minutes longer or until heated through.
Lasagna


Ingredients:
water, ricotta cheese, parmesan cheese, eggs, lean ground beef, mozzarella cheese

Directions:
Heat oven to 350 degrees.
Brown meat; drain.
Add spaghetti sauce and water; simmer about 10 minutes.
In medium bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese and eggs
Spread about 1/2 cup sauce on bottom of 13 x 9 inch baking dish.
Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce.
Spread one-half cheese filling over sauce.
Repeat layers of lasagne, sauce and cheese filling.
Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese.
Cover with foil and bake 45 minutes.
Remove foil; bake additional 15 minutes.
Let stand 10 minutes before cutting.
Garlic Spinach Soup
Category: soups-stews-and-chili
By miskyn

If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning.

Ingredients:
4 cups chicken broth
2 cloves garlic, minced
3 tablespoons grated fresh ginger root
1 cup chopped zucchini
2 cups cubed cooked chicken
1 (2 ounce) package cellophane noodles
4 cups fresh spinach

Directions:
Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more. Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 105.5
Fat: 3 g
Saturated fat: 0.7 g
Carbohydrates: 8.3 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 10.8 g
Cholesterol: 28.8 mg
Sodium: 516.2 mg
Grilled Cheese and Veggie Sandwich
Category: main-dish
By COURTNEYSUNSHINE

This is a delicious twist on the old grilled cheese standby! The recipe is very easy and tasty.

Ingredients:
1 ½ cups coleslaw mix
½ cup bean sprouts
8 thick slices (3/4 inch thick) sourdough bread
3 tablespoons margarine, softened
3 tablespoons honey mustard
6 ounces sliced Havarti cheese

Directions:
In a medium bowl, toss together the coleslaw mix and bean sprouts. Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out. In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

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

Calories: 506.8
Fat: 27.5 g
Saturated fat: 12.4 g
Carbohydrates: 49.5 g
Sugars: 5.9 g
Dietary fiber: 2.6 g
Protein: 18.5 g
Cholesterol: 55.5 mg
Sodium: 1008.2 mg
Inside out Carrot Cakes


Ingredients:
unsalted butter, all-purpose flour, baking soda, salt, cinnamon, ground ginger, ground cloves, nutmeg, ground black pepper, brown sugar, egg, sour cream, vanilla, carrots, unsweetened dried shredded coconut, cream cheese, powdered sugar, heavy cream, milk

Directions:
Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 teaspoons vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
.Drop 1-tbsp. circles of batter onto baking sheets about 1 inches apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 teaspoons vanilla.
5. Flip cakes over and spread about 1 1/2 tablespoons frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
ENJOY!
Creamy Seafood Cocktail Sauce


Ingredients:
mayonnaise, Dijon mustard, lemon juice, ketchup, Worcestershire sauce, Tabasco sauce

Directions:
Mix all ingredients in a bowl and chill., Serve as described in description above.
Traditional Christmas Pudding


Ingredients:
suet, self-raising flour, ground mixed spice, nutmeg, ground cinnamon, brown sugar, sultanas, raisins, currants, cooking apple, orange zest, lemon zest, eggs, stout beer, rum, brandy

Directions:
DAY 1 -- Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour, breadcrumbs, spices and sugar.  Mix these ingredients thoroughly after each addition.
Gradually mix in all the dried fruits, mixed peel, nuts, apple, and both zests, again, mixing thoroughly after each addition.
In a small bowl, beat the eggs, then add the stout and rum and beat together.  Pour this over the ingredients in the large bowl and begin to mix very thoroughly.  It was traditional to gather all the family around, especially the children, and invite everyone to have a really good stir and make a wish!
The mixture should have a fairly sloppy consistency - it should fall instantly from the spoon when tapped on the side of the bowl.  If you think it needs more liquid, add a spot more stout or rum. Cover the bowl and leave overnight in a cool place (not the fridge].
DAY 2 -- Pack the mixture into the lightly greased basin, cover it with a double sheet of greaseproof paper and a sheet of foil and tie it securely with string.  It's also a good idea to tie a piece of string across the top to make a handle.
Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours.  Do make sure you keep an eye on the water underneath and top of with boiling water from the kettle from time to time.
When the pudding is done steaming, let it get quite cold, then remove the steam papers and foil and replace with some fresh ones, again making a handle.
Store in a cool place until Christmas Day.
CHRISTMAS DAY -- Steam again in the same manner as above, again checking the water level, for 2 1/2 hours.
Serve warm with a whipped cream or rum sauce.
Oreo Blackout Cake


Ingredients:
butter, flour, baking powder, baking soda, butter, sugar, eggs, sour cream, vanilla, water, butter, powdered sugar, vanilla, milk, butter, powdered sugar, vanilla, milk

Directions:
Preheat oven to 350.
For the crust: Grease two 9" round cake pans and dust with cocoa.
Crush oreos and combine with butter.
Pat into one of the pans.
Bake 5 minutes.
Set both pans aside.
For the cake: Combine Oreo crumbs, flour, baking powder, and baking soda.
Set aside Cream butter and sugar.
Add egg yolks, sour cream, melted chocolate and vanilla.
Add the water and stir till blended.
Beat at medium speed for one minute.
Whip egg whites to soft peak.
Fold into batter by hand.
Divide batter into the two prepared pans (one has a cookie crust and one doesn't] Bake at 350 or until top springs back (15-25 minutes] The pan with the cookie bottom takes approximately 5 minutes longer.
Remove the cakes from the pans and refrigerate.
For the filling: Combine all ingredients and beat until of spreading consistency Place the cake layer with the cookie crust on a plate.
Spread filling, reserving some for garnish.
Top with the other cake.
For the frosting: Beat the frosting ingredients together until of spreading consistency Frost the cake.
For the garnish: Press additional crushed oreos on sides of cake.
Pipe reserved filling on top in little clouds Press a quarter Oreo (or a mini Oreo] into each puff.
Black Bottom Cream Cheese Cupcakes


Ingredients:
cream cheese, sugar, egg, salt, all-purpose flour, sugar, baking soda, salt, water, egg, vanilla, white vinegar, chocolate chips, sugar

Directions:
preheat oven 180 Celsius
make the filling: using a mixer beat the cream cheese + sugar + egg + salt until smooth . stir in the chocolate chips.
batter: whisk flour + sugar + cocoa + baking soda + salt.
- in a small bowl whisk water + egg + vegetable oil + vanilla + vinegar.
- beat the liquid ingredients into the dry ingredients until smooth.
spoon the batter into muffin cups ( i use foil cups --  but if u can't find them then use any cups] fill them halfway.
spoon a heaping tablespoon of the filling into the center of each cupcake.
sprinkle tops with chocolate chips and sugar.
bake in the upper third of the oven for 15 minute then switch to the lower third in the last 15 minute.
Award Winning Sea Food Chowder!


Ingredients:
bacon, butter, sweet onion, celery ribs, russet potato, flour, scallops, shrimp, lobster tails

Directions:
Place large pot on medium-low heat.  Add bacon and gently cook until it hits the crisp stage.
Meanwhile, parboil potato in lightly salted water for about four minutes.
Mix cream and potato soup together in a bowl.
Remove bacon, chop it finely or crumble it and set aside.
Add to the pot of bacon drippings, the butter, carrots, onion, and celery.  Cook stirring frequently until onions are translucent and vegetables are tender.  Add flour and cook for about a minute or until the flour starts to stick to the bottom of the pan.  Add chicken stock, 30 to 50 ml at a time, stirring constantly to make a smooth, creamy soup base.  Add more chicken stock than recommended if you find it a little too thick.
Turn up heat to medium and add the raw seafood.  Bring to a simmer and cook for three to five minutes, or until shrimp are pink and have curled into a tight "c".
When shrimp are pink, add potato soup mixture.  Gently stir.  Thin out soup with cream or milk if you find it too thick.  When it starts to simmer, remove from heat.
Serve with crumbled bacon pieces as a garnish and crusty bread as a side.
Buttermilk Chess Pie
Category: desserts
By Krystina

This simple buttermilk custard pie is an American classic.

Ingredients:
2 cups white sugar
2 tablespoons all-purpose flour
5  eggs
⅔ cup buttermilk
½ cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust. Bake in the preheated oven until filling is set, about 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 2 hrs 15 mins
Yields: 1 9-inch pie

Calories: 470.5
Fat: 22.3 g
Saturated fat: 10.2 g
Carbohydrates: 63 g
Sugars: 51.3 g
Dietary fiber: 0.9 g
Protein: 6.3 g
Cholesterol: 147.6 mg
Sodium: 263.9 mg
Almond Rice Casserole


Ingredients:
olive oil, celery, green onions, green bell pepper, fresh parsley, thyme, oregano, pepper, brown rice, vegetable broth

Directions:
Preheat oven to 350.
Heat oil in large skillet and cook celery, onions, pepper, mushrooms and parsley over med heat until onions are translucent, about 10 minutes.  Stir in remaining seasonings.
Add the uncooked rice and cook for several minutes, mixing well.  Transfer the ingredients to a lightly oiled 3-qt casserole.  If usng precooked rice, add it in this step.
Add broth and half of the alomds.  Stir until ingredients are well combined.
Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed.
Mango Madness


Ingredients:
"mango rum"

Directions:
Fill a glass with ice. Measure and pour rum and mango nectar over ice., Top with lemon lime soda and stir., Repeat as desired! lol.
Fast n' Easy Creole Chicken


Ingredients:
boneless skinless chicken breast, diced tomatoes, chili sauce, green bell pepper, celery, onion, garlic, fresh basil, dried basil, fresh parsley, dried parsley, red pepper flakes, salt

Directions:
Prepare deep skillet with non-stick cooking spray, if needed; preheat pan over high heat.
Cook chicken in skillet for 3 to 5 minutes until no longer pink, stirring occasionally.
Reduce heat, add tomatoes (with juice], chili sauce, bell pepper, celery, onion, garlic, basil, parsley, pepper flakes, and salt; bring to a boil.
Reduce heat and simmer, covered, for 10-12 minutes or until vegetables are tender.
Serve chicken creole over steamed rice.
Saffron Risotto


Ingredients:
saffron, butter, onion, arborio rice, parmesan cheese

Directions:
Bring the stock to a boil, then reduce to a low simmer.
Ladle a little stock into a small bowl.
Add the saffron threads or powder and leave to infuse.
Melt 4 tbsp of the butter in a large saucepan until foaming.
Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
Add the rice.
Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
Stir over low heat until the stock is absorbed.
Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
Gently stir in about two-thirds of the parmesan and the rest of the butter.
Heat through until the butter has melted, then taste for seasoning.
Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
Enjoy!
Potato Cheese Soup


Ingredients:
potatoes, carrot, celery, onion, vegetable broth, salt, milk, butter, all-purpose flour, dried parsley, ground black pepper, swiss cheese

Directions:
In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil.
Reduce heat; cover and simmer until potatoes are just tender.
Do not rinse: mash mixture slightly.
Stir in milk.
In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture.
Cook and stir over medium heat until thickened and bubbly.
Remove from heat: add cheese and stir until cheese is almost melted.
Let soup stand for 5 minutes.
Spinach Caprese Salad
Category: salad
By mcbeal

A greener version of the classic Caprese, this salad is just as delicious with the added nutrients of spinach!  The drizzle of olive oil and balsamic vinegar make a wonderful dressing for the spinach underneath.

Ingredients:
1 cup baby spinach leaves
1 large tomato, sliced 3/4 inch thick
1  ball of fresh mozzarella cheese, sliced
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar

Directions:
Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.

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

Calories: 415.2
Fat: 31.4 g
Saturated fat: 17.2 g
Carbohydrates: 9 g
Sugars: 7.2 g
Dietary fiber: 1.5 g
Protein: 21.6 g
Cholesterol: 89.2 mg
Sodium: 182.5 mg