xiaoxl/recipe_data huggingface dataset:
Classic Crisco Pie Crust


Ingredients:
salt, cold water, salt, cold water, salt, cold water

Directions:
BLEND flour and salt in medium mixing bowl.
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s] into 1/2-inch thick round disk(s].
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
ROLL dough (larger ball of dough for double crust pie] from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper] into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
Two Methods for Pre-baking Pie Crusts (Cream Pies]:
Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times] to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times] to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown.
Solar Cooked Pinto Beans


Ingredients:
onion, bay leaf, garlic cloves, fresh ground black pepper, salt, pinto beans, water, Mexican oregano, dried oregano

Directions:
Combine all ingredients in a solar cooking pot & place in your solar cooker.
Solar cook until beans are fully cooked (about 4-5 hours].
Adjust seasoning to your taste.
Serve over rice.
Chicken Cacciatore (Hcg Friendly P2)


Ingredients:
chicken breasts, chicken broth, salt, black pepper, onion, garlic cloves, chicken broth, tomatoes, capers, oregano leaves, basil leaves

Directions:
In a large heavy saute pan, heat the 3 tablespoons of Chicken broth over a medium-high flame.  Add the chicken pieces (if doing the HCG diet, be sure there are 6 pieces weighing only 3.5 oz each] to the pan and saute just until brown, about 5 minutes per side.  Add more broth as it evaporates, if needed.  If all the chicken does not fit in the pan, saute in 2 batches or more.
Transfer the chicken to a plate and set aside.  Add the onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
Season with salt and pepper.  Add the remaining broth and simmer until reduced by half, about 3 minutes.
Add the tomatoes with their juice, capers, oregano and about half of the basil.  Return the chicken pieces to the pan and turn them to coat in the sauce.  Bring the sauce to a simmer.  Continue simmering over low-medium heat until the chicken is just cooked through.
Using tongs, transfer the chicken to a platter.  If necessary, boil the sauce until it thickens slightly, about 3 minutes.  Spoon off any excess fat from atop the sauce.
Spoon the sauce over the chicken, then sprinkle with the remaining basil and serve.
Rice Pilaf With Lamb


Ingredients:
ground lamb, basmati rice, onion, red bell pepper, low sodium chicken broth, pine nuts, butter, salt, frozen baby peas, hot water, saffron, bay leaf, dried thyme, dried rosemary

Directions:
Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
Preheat oven to 350°F.
Melt butter in roaster over medium high heat.
Add onions,bell pepper & salt & sweat (not brown] for a few minutes.
Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking].
When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
Serve onto a warm platter or plates.
Instant Pot® Potato-Leek Soup
Category: soups-stews-and-chili
By thedailygourmet

This is a basic Americanized version of potato-leek soup. If you want it “fully loaded,” add some shredded cheese, chopped cooked bacon, and chives

Ingredients:
1 tablespoon butter
¼ cup chopped leeks, white part only
½ teaspoon salt
3 large russet potatoes, peeled and cubed
2 cups chicken broth
1 cup fat free half-and-half
1 tablespoon seasoned salt blend (such as Savory Spice® Capitol Hill Seasoning)

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes. Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth. Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 servings

Calories: 387.5
Fat: 5.8 g
Saturated fat: 3.2 g
Carbohydrates: 74.7 g
Sugars: 8.1 g
Dietary fiber: 8.4 g
Protein: 10.6 g
Cholesterol: 18.3 mg
Sodium: 2249.3 mg
Moroccan Meat Cigars
Category: appetizers-and-snacks
By r1v

This goes great with hummus on the side!

Ingredients:
1 teaspoon olive oil
½ pound lean ground beef
½ cup canned crushed tomatoes, drained
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
⅛ teaspoon paprika
⅛ teaspoon ground allspice
1 (16 ounce) package phyllo dough
cooking oil spray

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes. Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet. Bake in preheated oven until lightly browned, about 25 minutes.

Yields: 24 cigars

Calories: 459.7
Fat: 14.9 g
Saturated fat: 4.5 g
Carbohydrates: 60.4 g
Sugars: 0.9 g
Dietary fiber: 2.6 g
Protein: 19 g
Cholesterol: 37 mg
Sodium: 620 mg
Student's Salad Dressing


Ingredients:
white wine vinegar, olive oil, salt, sugar, water

Directions:
Whisk together all elements in a small, airtight container with a lid. Cover and refrigerate until ready to use.
This dressing can be refrigerated for up to 1 week.
Quinoa Salad


Ingredients:
quinoa, water, lime juice, salt, corn, scallion, red bell pepper, red onions

Directions:
Bring water to a boil. Cook quinoa.
In a bowl, combine all the other ingredients. When quinoa has cooled fold into dressing and vegetables.
Serve at room temperature or cold.
Oven Chicken and Dumpling Casserole


Ingredients:
onion, celery, butter, garlic cloves, all-purpose flour, sugar, dried basil, salt, ground black pepper, chicken broth, frozen green peas, biscuit mix, dried basil, milk

Directions:
Pre-heat oven to 350 degrees.
In large saucepan, saute onions and celery in butter until tender, add garlic and cook 1 minute.
Stir in flour, sugar, salt, pepper and basil.
Gradually add broth, bring to boil, cook and stir until thickened.
Reduce heat, and add peas / vegetables, and cook for 5 minutes (this time will depend on what veggies you're using], stirring constantly.
Stir in chicken, and pour into greased 13x9" baking dish.
For dumplings:
In bowl, mix together baking mix and basil. Stir in milk, until moistened.
Drop by tablesoonfuls into 12 mounds over chicken mixture.
Bake uncovered, in pre-heated oven for 30 minutes. Cover and bake additional 10 minutes or until toothpick inserted into dumpling comes out clean.
Beer Battered Chicken


Ingredients:
flour, salt, beer, parsley, green onions, chicken drumsticks

Directions:
Combine flour and salt in a bowl, whisk in beer., Let stand 30 minutes., Stir in parsley and onion., Salt and pepper chicken., In large skillet, heat 2 inches of the oil., Dip chicken in batter and fry until done and golden brown.
Broccoli and Cauliflower with Pine Nuts and Raisins


Ingredients:
broccoli florets, cauliflower florets, garlic, raisins, pine nuts, bacon, olive oil

Directions:
Cook broccoli and cauliflower just until tender (about 5-7 minutes after it comes to a rolling boil], and drain.
Meanwhile soak raisins in very hot water to plump them up a bit.
Heat oil over medium high heat, and sauteé garlic just until slightly golden, then add pine nuts and sauteé another minute.
Pour garlic/pine nut oil over broccoli and cauliflower and toss with drained raisins and bacon.
Salt and pepper to taste.
Nutella® Cheesecake
Category: desserts
By LAURABEATTY

This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.

Ingredients:
2 (8 ounce) packages cream cheese, room temperature
½ cup white sugar
1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella®
¼ teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

Directions:
In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 1 9-inch cheesecake

Calories: 626.6
Fat: 40.2 g
Saturated fat: 15.3 g
Carbohydrates: 61.4 g
Sugars: 49 g
Dietary fiber: 0.4 g
Protein: 8.4 g
Cholesterol: 61.6 mg
Sodium: 380.4 mg
Spaghetti Carbonara II
Category: main-dish
By SABRINATEE

A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.

Ingredients:
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1  onion, chopped
1 clove garlic, minced
¼ cup dry white wine
4  eggs
½ cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Directions:
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.  Quickly add 1/2 cup Parmesan cheese, and toss again.  Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately  with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 444.1
Fat: 21.1 g
Saturated fat: 6.7 g
Carbohydrates: 44.7 g
Sugars: 2.4 g
Dietary fiber: 2.1 g
Protein: 16.4 g
Cholesterol: 117.5 mg
Sodium: 368.8 mg
Chocolate Amaretti Cake


Ingredients:
bittersweet chocolate, amaretti cookies, unsalted butter, sugar, eggs

Directions:
Preheat the oven to 350 degrees F.
Spray a 9-inch springform pan the nonstick spray.
Refrigerate.
Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
Combine the almonds and cookies in processor.
Pulse until the almonds and cookies are finely ground.
Transfer the nut mixture to a medium bowl.
Add the butter and sugar to the processor and blend until creamy and smooth.
Add the grated orange peel and pulse briefly, until incorporated.
Add the eggs 1 at a time.
Blend until the eggs are incorporated.
Clean the sides of the mixing bowl and blend again.
Add the nut mixture and melted chocolate.
Pulse until blended.
Clean the sides of the bowl.
Blend again.
Pour the batter into the prepared pan.
Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes.
Cool the cake in the pan for 15 minutes.
Transfer the cake to a platter.
Sift the cocoa powder over and serve.
Down-Home Thanksgiving Turkey Gravy


Ingredients:
onion powder, black pepper, turkey broth, bacon, all-purpose flour

Directions:
In a medium to large pot, cook the bacon till golden, remove and drain on paper towels, reserving the drippings in the skillet.
On a low heat, using a whisk, whisk a small amount of flour into the drippings, then add in 4 oz of Turkey stock. Repeat whisking in flour and then stock, until the consistency of the gravy is the desired thickness, using up most of the flour and stock.
Remove a fresh-roasted Turkey from its roasting pan, and pour the Pan Juices into the gravy pot. Stir and add in the onion powder and black pepper. Keep stirring on a low heat.
Spiced Pumpkin Fudge


Ingredients:
sugar, butter, evaporated milk, canned pumpkin, pumpkin pie spice, marshmallow creme, vanilla

Directions:
In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to a boil, stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes.
emove from heat and stir in butterscotch morsels.
Add marshmallow cream, nuts and vanilla, mixing until well blended.
Quickly pour into a greased 13x9 baking pan, spreading until even.
Let cool at room temperature and cut into squares.
Wrap tightly and store in refrigerator.
Banana Split Dessert


Ingredients:
butter, margarine, graham cracker crumbs, eggs, powdered sugar, butter, margarine, vanilla, bananas, Cool Whip, pecans, cherries

Directions:
Combine MELTED butter and Graham Crackers.
Pat in bottom of 13 x 9 x 2 pan.
Beat eggs on high speed 4 minutes (critical of time].
Add powdered sugar, softened butter and vanilla and beat 5 minutes more on high.
Spread over crumbs evenly.
Chill for 30 minutes in refrigerator.
Spread pineapples over cream mixture.
Arrange bananas over the pineapples.
Cover with Cool Whip.
Sprinkle with nuts and then place a few cherries.
Cover, refrigerate 6 hours or overnight.
Passover Carrot Walnut Torte


Ingredients:
eggs, sugar, carrot, ground walnuts, vanilla, salt

Directions:
Set oven rack at middle of oven; preheat oven to 350 degrees F.
Grease a 9 inch springform pan and dust with matzo cake meal.
In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating.  Beat until very thick.
Add carrots, nuts, vanilla and ¾ cup matzo cake meal.  Beat until combined well.
In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
Stir ½ cup of the beaten egg whites into the carrot mixture.  Fold in remaining egg whites gently but thoroughly.
Pour into pan.  Bake about 40 to 45 minutes or until cake tester comes out clean.
Let cool in pan on a wire rack.  Run a knife around edge of pan; remove side of pan.
Milo Soya Milk Shake


Ingredients:
soya milk, low-fat plain yogurt

Directions:
Put all the ingredients in the blender., Blend until well mixed., Pour the mixture in a glass., Dust some milo powder on the top and serve cold.
Rich Dark Fruitcake
Category: desserts
By Carol

This is my mother's very old recipe, at least 60 years old.  My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake.  This is a very long recipe, but well worth the trouble.  You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.

Ingredients:
6 cups golden raisins
3 cups dried currants
1 ½ cups pitted dates
6 cups raisins
1 pound candied mixed citrus peel
½ pound candied cherries
2 cups almonds
2 cups butter
3 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12  egg yolks
½ cup molasses
12  egg whites
½ cup grape juice
½ cup strong brewed coffee

Directions:
Wash and dry the raisins and the currants.  Wash, dry, pit, and chop the dates.  Chop the raisins and the citrus peel.  Slice the cherries.  Blanch the almonds, and slice them lengthwise.  Combine fruits and nuts in large bowl. Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper.  Grease again.   Preheat oven to 275 degrees F (135 degrees C). Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper.  Remove 1 cup  of this flour mixture, and combine with fruit and nuts.  Mix until fruit is well coated. Cream the butter until fluffy.  Add extracts.  Gradually add sugar, mixing until creamy.  Beat egg yolks until light and lemon-colored, and beat into the butter mixture.  Stir in the molasses, and beat together well.  Add half of the remaining flour mixture, and blend thoroughly. Beat egg whites until stiff but not dry; fold into batter.  Stir in lightly the remaining flour mixture alternately with grape juice and coffee.  Add floured fruit and nuts, blending in until fruit is well distributed. Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly.  Bake in center of oven.  Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours.  Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

Prep time: 1 hr
Cook time: 4 hrs 30 mins
Total time: 6 hrs
Yields: 1 - 3 tiered wedding cake

Calories: 451.3
Fat: 14.5 g
Saturated fat: 6.7 g
Carbohydrates: 79.6 g
Sugars: 39.7 g
Dietary fiber: 4.1 g
Protein: 6.2 g
Cholesterol: 85.9 mg
Sodium: 176.8 mg
Bread Machine Challah for Shabbat and Festivals
Category: bread
By Tzipporah Hoffmitz

A perfect recipe for arthritic hands that can't knead dough easily anymore!  Recipe is written for a bread machine that makes 1.5 pound (700 gram) loaves.  NOTE:  Do NOT bake this dough in the machine.  Use only the dough/pasta setting. There is too much fully-risen dough for the machine to accommodate.

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
1 ½ teaspoons salt
2 tablespoons white sugar
¼ cup pareve margarine
1  egg
3 cups bread flour
2 ¼ teaspoons bread machine yeast
1  egg
1 tablespoon water
⅛ teaspoon vanilla extract

Directions:
Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine. When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour. Preheat  oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote). Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 3 hrs 50 mins
Yields: 1 loaf

Calories: 215.2
Fat: 6.2 g
Saturated fat: 1.2 g
Carbohydrates: 32.8 g
Sugars: 2.8 g
Dietary fiber: 1.2 g
Protein: 6.6 g
Cholesterol: 37.2 mg
Sodium: 417.4 mg
Swordfish a la Siciliana
Category: world-cuisine
By Dan

Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

Ingredients:
3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
½ pound ripe tomatoes, diced
10  green olives, pitted and minced
2 ounces pine nuts
¼ cup capers
2 pounds swordfish steaks
salt and pepper to taste

Directions:
Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 6 servings

Calories: 389.3
Fat: 23.1 g
Saturated fat: 4.1 g
Carbohydrates: 13.3 g
Sugars: 2.3 g
Dietary fiber: 1.6 g
Protein: 32.9 g
Cholesterol: 58.3 mg
Sodium: 453.5 mg