xiaoxl/recipe_data huggingface dataset:
Rotisserie Lemon-Rosemary Chicken


Ingredients:
chicken, fresh lemon juice, lemon, zest of, garlic cloves, fresh rosemary leaf, salt, fresh ground black pepper, olive oil

Directions:
Wash chicken inside and out under cold water and pat dry.
Remove any excess fat from the skin and put chicken in a 2-gallon zip top bag.
Mix marinade ingredients and pour over chicken.
Marinate in refrigerator about 8 hours.
Remove chicken from marinade and drain.
Load chicken onto spit rod assembly. Truss according to manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking.
Roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175 degrees, about 20 minutes per pound.
Remove chicken from spit, cover loosely with foil and let rest for about 10 minutes before carving.
Puppy Chow/ Muddy Buddy


Ingredients:
creamy peanut butter, butter, powdered sugar

Directions:
Measure out the 9 cups of Chex cereal into a large bowl, set aside.
In a grocery bag, or large plastic bag, measure out 2 cups of powdered sugar and set aside.
In a large saucepan, measure out the butter, peanut butter, and chocolate chips.
Melt the chocolate chips, peanut butter, and butter together in the saucepan over low heat. Don't turn the heat on the stove up too high, or you will burn it. It should take a few minutes to completely melt this mixture.
Pour this melted chocolate mixture over the 9 cups Chex in the large bowl. Stir it all together, making sure that all the pieces of Chex are covered in the melted chocolate.
Pour this chocolate Chex mixture into the plastic bag with powdered sugar in it. Tie the bag and throw the bag around until all the Chex pieces are coated in a layer of powdered sugar.  If you want to add more powdered sugar to your preference, you can. I usually add about 1 and half more cups.
Open the bag and pour out into a bowl to enjoy! Perfect for parties or to just snack on!
Reef Juice


Ingredients:
rum, vodka, fresh lime juice

Directions:
Pour all the ingredients into an ice-filled shaker., Shake vigorously., Strain into a highball filled with ice., Garnish with a wedge of pineapple.
Gluten-Free Vegan Chow Mein


Ingredients:
tamari soy sauce, garlic cloves, pure maple syrup, tapioca starch, extra virgin olive oil, extra firm tofu, napa cabbage, carrots, zucchini, bean sprouts, green onions, sesame seeds

Directions:
In a small bowl whisk together tamari sauce, ginger, garlic, sesame oil, maple syrup and tapioca starch. Set aside.
Cook noodles per package directions, drain and refresh under cold running water. Set aside.
Heat a wok over medium heat, add 1 tablespoon of olive oil. Add the tofu and stir-fry for 4 - 5 minutes until crispy. Reduce heat to low and add 1/3 of the sauce. Stir to coat the tofu, then transfer to a plate and set aside.
Add remaining olive oil to the wok and heat over medium heat. Add cabbage, carrots and zucchini and stir-fry for 5 minutes. Add noodles and remaining sauce and cook until heated through. Add tofu and bean sprouts and stir fry over low heat for 2 more minutes.
To serve, top with green onions and sesame seeds.
Teriyaki Salmon Portions


Ingredients:
salmon, ginger, black pepper, chili sauce, leeks, spring onions

Directions:
Marinade the salmon in the teriyaki, sesame oil, ginger and pepper for an hour or so.
Place the chopped leeks on some foil, adding the salmon on top.  roll the prawns in  the sweet chilli sauce - place them on top of the salmon and pour the remaining chilli sauce over the top.   Seal the parcels up gently and not too tight.
Place in the oven at 180c for approx 15 minutes.
Serve with stuffed or jacket potatoes salads and crusty bread.
Pumpkin Dutch Apple Pie


Ingredients:
apples, granulated sugar, all-purpose flour, lemon juice, ground cinnamon, pumpkin puree, evaporated milk, granulated sugar, eggs, butter, margarine, ground cinnamon, salt, ground nutmeg, all-purpose flour, walnuts, granulated sugar, butter

Directions:
FOR APPLE LAYER:
Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
FOR PUMPKIN LAYER:
Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
FOR CRUMB TOPPING:
Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.
Sweet Crispy Pork (Muu Grop Warn)


Ingredients:
pork, palm sugar, fish sauce, oyster sauce, shallots, coriander leaves, salt, garlic cloves, star anise

Directions:
Steam pork until well cooked. This will take 30-60 minutes depending on your steamer and the cut of meat so check for an internal temperature of 70C (155F] with a meat thermometer and remove at that temperature.
Allow to rest 10-15 minutes at room temperature and then place in refrigerator a while to cool.
While pork is cooling you can make the paste by adding all the paste ingredients one by one to a mortar and pestle and pounding until smooth. Set to one side.
Mix fish sauce and oyster sauce in a small and then mix in the palm sugar until dissolved if using soft palm sugar, or otherwise just break solid palm sugar into a few pieces because it will dissolve later in the wok.
Cut pork into cubes of around 1cm (1/2"].
Deep fry the pork over moderate heat until nice and golden, remove and drain.
Add a little of the left-over oil from deep frying to a wok over moderate heat and stir fry until golden in colour and fragant.
Add sauce / sugar mix to wok and lightly stir once or twice until it has become sticky.
Reduce heat, add pork and simmer a few minutes until coated. The meat will become tough if you leave it too long.
Serve sprinkled with deep-fried shallots and coriander leaves.
Chicken Pasta


Ingredients:
angel hair pasta, soy sauce, vinegar, garlic, boneless chicken breast, salt, black pepper, sesame seeds, soy sauce

Directions:
Cook and drain pasta according to package and set aside.
Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.
Sprinkle both sides of chicken with salt and pepper.
In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.
Remove from heat and set aside.
In same skillet, heat peanut oil over medium heat.
Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning].
Add chicken, cook, stirring, until no longer pink, about 6 minutes.
In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.
Toss well.
Sprinkle with reserved sesame seeds.
Mom's Simple Granola


Ingredients:
old fashioned oats, coconut, brown sugar, cinnamon, nutmeg, salt, honey, vanilla extract, chocolate chips, dried cranberries, raisins

Directions:
Preheat oven to 350°F.
Mix first seven ingredients in a large bowl. Set aside.
In a glass measuring cup or bowl, microwave honey, oil and vanilla extract for one minute.
Pour honey mixture over dry ingredients.
Stir until mixture is well coated.
Spread into a lightly grease cookie sheet.
Bake for 8 minutes.
Stir granola and spread out again.
Bake an additional 6-7 minutes.
Cool completely.
Break up granola and add desired "extras" (chocolate, dried fruit].
Enjoy!
Petit Pain Au Chocolat


Ingredients:
frozen puff pastry, chocolate chips, egg, butter, powdered sugar, hot water

Directions:
Preheat oven to 350ºF. Grease 2 baking sheets.
Unfold 1 pastry sheet on a lightly floured surface. Roll out to make a 10" square.
Cut into 4 squares. Place 2 Tbs. of chocolate chips in center of each square.
Brush edges lightly with beaten egg and fold to form a triangle. Press the edges to seal.
Place on prepared baking sheets about 2 inches apart. Repeat with remaining pastry sheet.
Brush tops of each pastry with beaten egg.
Bake for 15-17 minute or until puffed and golden. Cool on baking sheets for 2 min; remove to wire racks to cool completely.
Melt the semisweet chocolate and butter in small, microwave safe bowl on HIGH for 30 seconds; stir. If necessary, microwave an additional 10-15 seconds, stirring just until melted.
Stir in powdered sugar. Add water, stirring until icing is smooth, adding additional water if necessary.
Drizzle icing over pastries.
Honey Beef and Broccoli Stir Fry


Ingredients:
fresh broccoli florets, onion, garlic, cornstarch, low sodium soy sauce, cooking sherry, honey, crushed red pepper flakes

Directions:
Cut onion and beef into thin strips (beef should be bite size].
Add two tbl oil to hot pan or wok.
When oil is hot and swirly, add garlic and onions.  Cook two minutes or until onion is lightly browned.
Add florets and cook two minutes.
Add sirloin and stir fry until cooked through.  Don't overcook or florets will be mushy!
Meanwhile, Combine sherry, cornstarch and soy.
Turn heat off and drizzle honey all over stir fry.  Add soy mixture and stir.
Stir in red pepper.
Chicken Gabriella


Ingredients:
whole chicken, onions, fresh rosemary, fresh sage leaves, olive oil, dry white wine, lemon

Directions:
Put the chicken pieces in a 12-inch skillet (preferably nonstick] with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.
Butterscotch Bombshell


Ingredients:
"dark Creme de Cacao"

Directions:
"Shake vigorously with ice. Strain into chilled martini glass. Garnish with butterscotch biscuit."
Delicious Baked Cheese Grits


Ingredients:
yellow corn grits, butter, fresh garlic, cheddar cheese, eggs, milk, half-and-half cream

Directions:
"Set oven to 350 degrees Butter an 8-inch square baking pan Prepare the grits according to package directions Add in butter, salt, pepper, garlic and cheese Mix until the butter and cheese are melted In a small bowl, beat the eggs with the milk; add to the grits, mix well Transfer the mixture into a prepared baking dish Bake for 1 hour, or until the mixture sets Serve immediately."
Buttermilk Oatmeal Pancakes
Category: breakfast-and-brunch
By Shannon McLane

Delicious pancakes that are a great way to start the day!

Ingredients:
2 cups buttermilk
1 ½ cups rolled oats
½ cup all-purpose flour
½ cup cornmeal
2 teaspoons baking powder
1 ½ teaspoons white sugar
½ teaspoon baking soda
½ teaspoon salt
2  eggs, beaten
¼ cup vegetable oil

Directions:
Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

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

Calories: 448.1
Fat: 19.6 g
Saturated fat: 4 g
Carbohydrates: 54.4 g
Sugars: 8.3 g
Dietary fiber: 4.2 g
Protein: 14.1 g
Cholesterol: 97.9 mg
Sodium: 858.8 mg
Homemade Spaghetti Sauce
Category: side-dish
By Cathy

Homemade Italian spaghetti sauce from an Italian family.  The longer you cook it the better it tastes.

Ingredients:
1  chopped onion
5 cloves garlic, chopped
2 teaspoons olive oil
2 (28 ounce) cans peeled ground tomatoes in paste
1 (6 ounce) can Italian-style tomato paste
7 cups water
3 tablespoons Italian seasoning
2 tablespoons dried basil
1 teaspoon white sugar
½ cup red wine
1 pinch crushed red pepper

Directions:
In large saucepan over medium heat, saute onion and garlic in olive oil until soft.  Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper.  Reduce heat to low and simmer 3 hours, stirring occasionally.  Serve.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 6 servings

Calories: 123.5
Fat: 2.4 g
Saturated fat: 0.3 g
Carbohydrates: 19.6 g
Sugars: 9.3 g
Dietary fiber: 6.1 g
Protein: 5.8 g
Sodium: 659.1 mg
Macadamia Nut Bobotie


Ingredients:
salted butter, onions, garlic cloves, garlic, carrots, curry powder, ground coriander, turmeric, ground cinnamon, lemon juice, cider vinegar, chickpeas, dried garbanzo beans, buttermilk, eggs, salt

Directions:
Preheat oven to 180°C.
Sauté the onions in the oil/butter mixture.
Cover with a greaseproof paper circle as well as a lid.
Cook very slowly for about 20 minutes.
Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes.
Add all the spices and seasoning ingredients.
Turn up the temperature and stir-fry the nuts and chickpeas.
Soak the bread in the stock, mash it with a fork and add to the mixture.
Place mixture into an oven-proof dish.
Beat the topping ingredients together and pour over bobotie.
Bake at 180°C for 30 minutes until set and golden brown.
Brain Dip


Ingredients:
cauliflower, radishes

Directions:
Cut florets from the top of the cauliflower until you have a cauliflower bowl.
Remove greens from bottom.
Cut stems from radishes, leaving the roots but removing the skin.
Using toothpicks and food coloring, draw an eyeball on the flat part of the radish (the roots will look like optic nerves].
Fill cauliflower with dip, garnish with radish eyes.
Egg Custard Pie III
Category: desserts
By Pat

I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.

Ingredients:
3  eggs
1 cup white sugar
¼ cup butter, melted
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 recipe pastry for a 9 inch single crust pie

Directions:
Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside. Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg.  Add beaten eggs, and blend well.  Pour filling into partially baked pie shell. Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean.  Do not overcook.

Yields: 1 - 9 inch pie

Calories: 313.1
Fat: 15.8 g
Saturated fat: 6.5 g
Carbohydrates: 38.5 g
Sugars: 26.7 g
Dietary fiber: 0.9 g
Protein: 5 g
Cholesterol: 87.4 mg
Sodium: 196.6 mg
Soft Onion Sandwich Rolls
Category: bread
By claudygirl

This is it!  I've been through many recipes to come up with this one.  Great for BBQ beef sandwiches.  If you prefer plain rolls, omit onion ingredients.

Ingredients:
¾ cup lukewarm milk
5 tablespoons lukewarm water
3 tablespoons butter, softened
1 ½ teaspoons salt
3 tablespoons white sugar
1 teaspoon onion powder
3 tablespoons dried minced onion
¼ cup instant potato flakes
3 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1  egg white
1 tablespoon water
¼ cup dried minced onion

Directions:
Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start. When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes. Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

Prep time: 3 hrs
Cook time: 20 mins
Total time: 3 hrs 20 mins
Yields: 8 buns

Calories: 259.9
Fat: 5.3 g
Saturated fat: 3.1 g
Carbohydrates: 45.9 g
Sugars: 7.2 g
Dietary fiber: 1.8 g
Protein: 6.9 g
Cholesterol: 13.3 mg
Sodium: 487.1 mg
Omeleta Horiatiki


Ingredients:
eggs, black olives, feta cheese, onion

Directions:
Heat 1-2 tablespoons of oil in a frying pan and sauté the onions for 5 minutes or until they are semi see-through, and set aside.
Add the olives, red peppers and feta cheese to the onions and cook for another 5 minutes.
Beat 3 eggs in a bowl then add half of the onion, olive, and cheese mixture.
In a separate frying pan, heat 2 tablespoons pour in the omelet mixture and fry the omelet on both sides until done, make the second omelet and serve hot.
Tender Flank Steak Taste of Home


Ingredients:
reduced sodium soy sauce, lemon juice, honey, garlic cloves, beef flank steak

Directions:
In a large resealable plastic bag, combine the soy sauce, lemon juice, honey and garlic; add steak.
Seal bag and turn to coat; refrigerate for 6-8 hours.
Drain and discard marinade.
Broil 4-6 inches from the heat or grill over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°].
Thinly slice steak across the grain.
Leek, Carrot and Mushroom Creamy Bake (Vegan)


Ingredients:
leeks, carrots, minced garlic cloves, olive oil, flour, margarine, vegetable bouillon cubes, boiling water, fresh tarragon, fresh parsley, mustard powder

Directions:
Fry the leeks and carrots in a frying pan the olive oil on a moderate heat until they begin to soften.
Add the garlic and mushroom  cook for a further 5 minutes.  Remove the veg mix from the pan.
Add the margarine and flour to the frying pan and heat gently stirring into a pasta, cook until golden brown about 5 minutes.
Add the boiling water to the bouillon cubes and stir well, add this stock to the flour and margarine gradually whisking in between. When all incorporated and thickened, take of heat and add soya cream and herbs mustard and season with salt and pepper.
Mix this with the vegetables and put in an oven proof dish, place in oven gas mark 6 for 40 minutes.   Add dumplings if you want on the top and cook for a further 20 minutes.
Red Pepper Puree


Ingredients:
red bell peppers, salt, extra virgin olive oil

Directions:
Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days] or the freezer (up to a month].
Vegetable Tempura


Ingredients:
water, flour, salt, eggplant, zucchini, onion, sweet potato

Directions:
Mix the salt, flour, and water together until smooth and no lumps. (Use cold because it helps the batter/veggies absorb less oil].
Place in freezer.
Prepare vegetables by peeling and slicing.
Pour the oil into a pan and heat over medium heat.
When oil is hot, dip veggies in batter then oil.
Fry until lightly browned.
Do small amounts at a time. It will be less messy and much easier to manage.
Sausage With Kraut and Apples


Ingredients:
Polish sausage, sauerkraut, tart apples, brown sugar, pepper

Directions:
Place 1/2 of sauerkraut in bottom of pressure cooker.
Cut sausage into 3 inch pieces and layer over kraut.
Layer wedged apples over sausage.
Sprinkle brown sugar over top of apples and sausage.
Sprinkle pepper to taste over top.
Layer remaining sauerkraut on top.
Pour apple juice over the top.
Seal Pressure Cooker XL, set Soup/Stew to 12 minutes of cook time and press start.  Release steam at end of cook time, stir, and serve.
This is a forgiving recipe.  Don't have rope sausage? Use links.  Can't find refrigerated kraut? Use canned.  Don't have tart apples. Use sweeter apples and cut some of the sugar.  Substitute water for apple juice, but know that it won't taste quite the same.  If you reduce the recipe, I recommend keeping 1 cup of apple juice in order to allow for enough liquid in your pressure cooker.
Fake-Out "chi'kn" Nuggets


Ingredients:
extra firm tofu, soymilk, mustard, onion powder, garlic powder, dried parsley, salt, black pepper, nutritional yeast

Directions:
Whisk together the soymilk, mustard, nutritional yeast and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl.
Coat each piece of tofu with soymilk and mustard mixture first, then coat with bread crumbs. Fry in oil until golden brown, serve with ketchup, barbeque sauce or other dipping sauce and.
Rainbow Veggie Cheese Lovers


Ingredients:
zucchini, onion, tomatoes, queso fresco, garlic, butter, cilantro

Directions:
"Heat the butter in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini, squash and saute just until it begins to soften, about 5 minutes. Mix in the tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini and squash are tender but not mushy and the juices have evaporated. Sprinkle with Queso Fresco crumbles over zucchini/squash at a low simmer. Cover and cook the cheese until just tender, about a few minutes. Sprinkle with cilantro to serve."
Vegan Cream of Spinach Soup


Ingredients:
fresh spinach, zucchini, red onion, scallions, green onion, flat leaf parsley, celery, vegetable broth, roasted garlic, raw cashews, fresh lemon juice, sea salt

Directions:
Place the garlic whole in the oven on about 400 for about 30 minutes until soft and roasted.
In a saucepan saute onions and scallions with a pinch of celtic sea salt to bring out the sweetness until translucent.
Add in spinach, celery, zucchini and parsley and cook for about 5 minutes.
Add in stock and squeeze in roasted garlic pulp and bring to the boil.
Simmer for about 20 minutes until the veggies are cooked through.
Allow to cool slightly and then puree in the blender with the cashews and
return to the stove to warm and serve.
Serve sprinkled with parsley and a grain ball. YUM!
Triple 'P' Salad


Ingredients:
cooked pasta, pickle, mayonnaise, dill weed, cheese

Directions:
Mix mayo and Catalina dressing first, then add dill.
Add sauce to noodles, mix thoroughly, then add the rest and mix till all is well coated.
Hawaiian Cole Slaw
Category: salad
By Momof2andPup

This is excellent served with pulled pork. Its a nice mix of sweet, tangy, and crunchy.

Ingredients:
1 (8.5 ounce) package coleslaw mix
1 (15 ounce) can crushed pineapple, drained
½ cup finely chopped onion
½ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon dried cilantro
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Mix coleslaw mix, pineapple, and onion together in a bowl. Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 86.4
Fat: 5.9 g
Saturated fat: 0.9 g
Carbohydrates: 8.4 g
Sugars: 5.8 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Cholesterol: 3.8 mg
Sodium: 116.4 mg