xiaoxl/recipe_data huggingface dataset:
Roasted Corn, Smoked Paprika and Lime Salad


Ingredients:
corn kernels, extra virgin olive oil, fresh lime juice, garlic cloves, red onion, red bell pepper, sea salt, fresh ground pepper, fresh cilantro

Directions:
Preheat oven to 400°F.
Mix all ingredients, except cilantro, together in a large bowl.
Spread ingredients onto a large cookie sheet in a thin layer.
Roast for 10 to 12 minutes.  If you are using frozen corn you will need to increase your roasting time by about 5 minutes.
Remove from oven and let cool.
Mix in the cilantro and adjust seasonings, if required.
Pollo Bucco Alla Milanese


Ingredients:
chicken thighs, olive oil, flour, garlic clove, dry white wine, bay leaf, allspice, cinnamon, garlic, fresh parsley, fresh lemon juice

Directions:
Coat the chicken thighs in flour and season with salt and pepper., Heat the olive oil in a stove-proof casserole on the stove., Brown the chicken until golden all over., Add the garlic clove, bay leaf, spices and white wine., Cover and cook in medium oven until tender, about an hour., Remove from the oven., Stir together the parsley, garlic and lemon., Toss the chicken thighs in the mixture., Serve immediately with risotto.
Zucchini Brownies


Ingredients:
flour, sugar, salt, baking soda, vanilla, zucchini

Directions:
Combine the flour, sugar, salt, baking soda, and cocoa in a bowl.
Add the vanilla, oil, and zucchini and mix well.
Bake in an ungreased 9 x 13 inches pan at 350 degrees fahrenheit for 30 minutes.
NOTE: You can substitute the sugar for splenda or add a 1/2 cup of chopped nuts if you wish.
Roasted Cornish Game Hen With Mustard Glaze


Ingredients:
olive oil, dijon-style mustard, mustard seeds, dried rosemary, garlic clove, dry white wine, chicken broth

Directions:
Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn].
Transfer the hen to a platter and keep it warm.
To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
Serve and enjoy!
Creamy Baked Penne and Chicken With Mushrooms  (Oamc)


Ingredients:
salt, penne, olive oil, cremini mushrooms, onion, dried porcini mushrooms, garlic cloves, thyme, unbleached all-purpose flour, low sodium chicken broth, dry white wine, heavy cream, chicken breasts, ground black pepper, parsley, bay leaves, peas, lemon juice

Directions:
Bring 4 quarts of water to a boil in a dutch oven over high heat.  Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes.  Drain and toss with 1 tbsp oil.  Set aside.
Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering.  Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt (VARIATION: No mushrooms.  Add the artichokes, onion, and 1 tsp salt and cook until artichokes are lightly browned.  Proceed to next step].  Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues.  Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes.
Stir in the garlic and thyme (VARIATION: no thyme, add lemon zest] and cook until fragrant, about 30 seconds.  Stir in flour and cook, stirring constantly, until golden, about 1 minute.  Slowly whisk in the broth, wine, and cream.
Add the chicken breasts (VARIATION: and add bay leaves], partially cover, and bring to a simmer.  Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
Remove the pot from the heat (VARIATION: and discard bay leaves].  Remove the chicken and set aside to cool; keep the sauce covered.  When the chicken is cool enough to handle, shred it into bite-sized pieces.  Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined (VARIATION: also stir in peas and lemon juice].  Season with salt and pepper to taste.  Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese.
TO STORE:  Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month.  (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.].
TO SERVE IF REFRIGERATED:  Adjust an oven rack to the middle position and heat the oven to 400 degrees.  Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray (or use non-stick foil].  Bake until the sauce is bubbling around the edges, 30 to 40 minutes.  Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer.  Sprinkle with the parsley before serving.
TO SERVE RIGHT AWAY:  Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes.  Sprinkle with the parsley before serving.
BAKE HALF, FREEZE HALF:  Divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions (above].  To serve, follow directions above, reducing cooking time by 5 to 10 minutes.
Sour Cream Topping for Cheesecakes


Ingredients:
sour cream, granulated sugar, vanilla extract

Directions:
Mix sourcream, sugar and vanilla., Spread mixture over top of the freshly baked cheesecake., Return to oven for 10 minutes.
Lazy Weekend Breakfast Casserole
Category: breakfast-and-brunch
By PixieFreak

Easy egg and cheese breakfast casserole, fluffy, and a little bit crispy around the edges. Mix it up with your favorite omelet ingredients. Great for a lazy weekend morning.

Ingredients:
cooking spray
5 large eggs, beaten
2 cups shredded sharp Cheddar cheese
1 cup small-curd cottage cheese
¼ cup all-purpose flour
4 tablespoons salted butter, melted
½ teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon hot sauce  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees. Coat an 8-inch square baking pan with cooking spray. Combine eggs, Cheddar cheese, cottage cheese, flour, butter, baking powder, and salt in a large bowl. Stir to mix well. Pour into the prepared baking dish. Bake in the preheated oven until golden brown and a knife inserted into the center comes out clean, about 25 minutes. Let cool for 5 minutes. Top with hot sauce before serving.

Prep time: 5 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 8-inch casserole

Calories: 556.4
Fat: 43.3 g
Saturated fat: 25.4 g
Carbohydrates: 9 g
Sugars: 1 g
Dietary fiber: 0.2 g
Protein: 33 g
Cholesterol: 343.9 mg
Sodium: 963 mg
STRAWBERRY CAKE


Ingredients:
salted butter, sugar, sour cream, eggs, all-purpose flour, baking powder, baking soda, salt, strawberries, butter, shortening, powdered sugar, strawberries, vanilla extract

Directions:
MAKE THE CAKE:
Grease three 8 inch round cake pans and preheat oven to 350 degrees.
Beat the butter and sugar until light and fluffy about 5 minutes.
Add sour cream and mix until well combined.
Add eggs in two batches and mix until well combined each time.
Combine dry ingredients in separate bowl.
Add in half of the dry ingredients and mix until well combined. Do not overmix.
Add in strawberry puree and strawberry extract and mix until well combined. Do not overmix.
Add in the other half of the dry ingredients and mix until well combined. Do not overmix.
Optional:  Add drops of pink food coloring to batter until you reach the desired color.
Divide batter into the three greased cake pans and bake for 25-30 minutes until toothpick comes out clean.
Cool 10 minutes on rack and remove from pans and cool completely on rack.
MAKE THE FROSTING:
Beat the sugar and shortening together until smooth.
Add 6 cups of powdered sugar 2 cups at a time and mix until smooth.
Add strawberry puree and extract and mix well.
Add other 6 cups of powdered sugar 2 cups at a time and mix until smooth.
Add pink coloring until desired color is reached.
ASSEMBLE THE CAKE:
Spread 2 T of strawberry jam on the top of 2 of the cake layers (these will be the bottom 2 layers of the cake.
Spread 1 cup of strawberry frosting on top of one of those layers.
Put the other layer, with strawberry preserves on it, on top of that layer and spread that one with 1 cup of strawberry frosting.
Place the last layer (no strawberry preserves on this one] on the very top and spread with 1 cup of strawberry frosting.
Use the remaining frosting (and there will be a lot] to frost the sides and top of the cake and decorations.
I suggest you crumb coat the cake and put it in the freezer for 15 minutes and then frost the cake so the sides and top are smooth or any other way you desire. Decorate with shells or flowers or dots by using piping tips.
Oriental Bulgur Rice Salad


Ingredients:
bulgur, boiling water, cooked long-grain rice, celery, carrot, green pepper, dried cranberries, fresh parsley, rice vinegar, olive oil, onion, water, honey, garlic, salt, ground mustard, Chinese five spice powder, pepper, greens

Directions:
Place bulgur in a bowl.
Stir in boiling water.
Cover and let stand 30 minutes or until most of the liquid is absorbed.
Drain and squeeze dry.
In a bowl combine the rice, celery, carrot, green pepper, cranberries, and bulgur.
In a jar with a tight-fitting lid, combine the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings; SHAKE WELL.
Pour over rice mixture; toss gently to coat.
Arrange greens on salad plates.
Top with rice mixture; sprinkle with almonds.
Sugo di Pomodoro (Authentic Italian Tomato Sauce)
Category: side-dish
By SilviaG

This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.

Ingredients:
2 tablespoons extra-virgin olive oil
1  onion, chopped
4 cloves garlic, halved
2 (14 ounce) cans passata (crushed tomatoes)
¼ cup fresh basil, torn in half
salt to taste

Directions:
Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 152
Fat: 7.4 g
Saturated fat: 1.1 g
Carbohydrates: 20.8 g
Sugars: 2.4 g
Dietary fiber: 4.8 g
Protein: 4.2 g
Sodium: 303.6 mg
Berry Energizer Bites


Ingredients:
coconut flakes, flax seed meal, wheat germ, rolled oats, sunflower seeds, sea salt

Directions:
In a small skillet over medium heat, toast coconut flakes until golden. Remove from the heat and let cool.
Place flaxseed in a spice grinder and process until ground.
In a large bowl, combine oats, toasted coconut, flaxseed meal, wheat germ, peanut butter, agave nectar, goji berries, blueberries, pumpkin seeds, sunflower seeds, chia seeds and sea salt; stir well. Transfer to the refrigerator for 30 minutes to chill.
When ready to roll, wet hands lightly so the mixture doesn't stick and form ball to about 1 1/2-inch diameter.
Johnny Marzetti Updated


Ingredients:
olive oil, sweet onion, garlic cloves, baby portabella mushrooms, tomato sauce, sharp cheddar cheese, bow tie pasta

Directions:
Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties] into the pot, cook 8 to 10 minutes, until al dente, and drain.
Preheat oven to 350 degrees Fahrenheit.
Lightly grease 14 x 11 1/2 x 2 1/4-inch baking dish (or two 8x8-inch pans] and set aside.
Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
Add onion and garlic. Stir-fry until limp, about 3 minutes.
Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
Off heat, mix in tomato sauce and all but 1 cup cheese.
Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
Scatter remaining 1 cup cheese on top.
Bake, uncovered, until browned and bubbling,  35-40 minutes, and serve.
"carrot Patch" Chocolate Cake


Ingredients:
eggs, water, canola oil, chocolate chips, marshmallows

Directions:
Preheat oven to 350.
In a large mixing bowl, combine the cake mix, eggs, water and oil. Blend with hand mixer until batter is smooth.
Stir in chocolate chips.
Spray a 9x13" cake pan with non-stick cooking spray and pour the batter into the pan.
Bake according to package directions (usually 30-35 minutes for a 9x13 cake].
While cake is baking, place the white baking chips into a small saucepan and begin stirring them over Medium-Low heat on the stove (or follow the instructions on the bag].
When they are almost melted, add a few drops of orange gel food coloring to the mixture. Continue stirring until all candy is melted and it is all orange.
NOTE: I tried this before with liquid food coloring and the candy coating hardened immediately. I did not have this problem with gel coloring. If you can find orange candy melts, you can use them and skip this step.
Skewer the marshmallows with toothpicks and roll them around in the melted candy until they are covered. You only need to do the top and sides.
Allow excess chocolate to drip off and poke the toothpicks into a piece of thick styrofoam (or through the top of a shoe box like I did]. You can also remove the toothpicks and place them on a parchment paper lined cookie sheet.
Place in fridge until the candy is set (about 10 minutes].
By this point, the cake should be about done baking. Remove from oven and allow to cool while you finish the marshmallow carrots.
Remove the marshmallows from the fridge and use a tooth pick to poke 3 small holes very close to each other in the middle of the top of each marshmallow.
Using the toothpick, push 1 piece of edible Easter grass into each hole to create the carrot tops. Set aside until cake is cool enough to add the icing.
When cake is cool, icing it with the can of frosting (or your favorite recipe].
Remove the marshmallows from toothpicks and gently press them down into the frosting until you feel the cake "give" a little. I made 3 rows with 4 "carrots" in each row.
Sprinkle the Oreo crumbs over the chocolate frosting to create the look of dirt. Dust crumbs off of the carrot tops if any land there while sprinkling.
You are finished!
Nothin' Sweet About These Spicy Refrigerator Pickles
Category: side-dish
By Buckwheat Queen

A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!

Ingredients:
1 ¼ cups water
1 ¼ cups white vinegar
2 ½ teaspoons pickling salt
1 teaspoon whole Tellicherry peppercorns
1 teaspoon yellow mustard seeds
½ teaspoon brown mustard seeds
½ teaspoon white sugar
¼ teaspoon crushed red pepper flakes, or more to taste
6  pickling cucumbers
¼ small white onion, sliced
8 sprigs fresh dill
1 clove garlic, slightly crushed

Directions:
Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes. Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 day
Yields: 12 servings

Calories: 25.9
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 5.8 g
Sugars: 2.6 g
Dietary fiber: 0.9 g
Protein: 1.1 g
Sodium: 488.3 mg
Greek Orzo Salad


Ingredients:
orzo pasta, cucumber, feta cheese, kalamata olive, onion, of fresh mint, lemon juice, Dijon mustard, olive oil, fresh oregano, garlic clove

Directions:
Cook pasta according to directions in water with tea bags. This would be a good time to prep the rest of the ingredients.
Rinse with cool water.
Add remaining ingredients and toss.
In a separate bowl, whisk together lemon juice asnd Dijon mustard.
Add oil in a slow stream, whisking constantly until emulsified.
Add remaining ingredients.
Toss citronette with orzo salad.
Refrigerate at least 4 hours or overnight.
Rosemary Turkey Meatloaf
Category: meat-and-poultry
By MICKQ

This is a delicious alternative to the usual meatloaf.

Ingredients:
1 ½ pounds ground turkey
2 cups dry bread crumbs
1  onion, chopped
1  egg, beaten
1 cup milk
½ cup balsamic vinegar
1 clove garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 ½ tablespoons chopped fresh rosemary
1 cup canned tomato sauce
¾ cup brown sugar
1 tablespoon Dijon mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and milk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the prepared pan. Blend together the tomato sauce, brown sugar and mustard; pour evenly over the top of the loaf. Bake for 1 hour in the preheated oven, or until juices run clear when pricked with a knife.

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

Calories: 362.1
Fat: 9.8 g
Saturated fat: 2.8 g
Carbohydrates: 47.1 g
Sugars: 27.2 g
Dietary fiber: 2 g
Protein: 20.9 g
Cholesterol: 92.9 mg
Sodium: 807.3 mg
Armenian Kufta


Ingredients:
ground lamb, beef, onion, parsley, salt, black pepper, ground lamb, beef, onion, parsley, salt, black pepper, broth, chicken

Directions:
For the outside shell, mix 1-1/2 lbs.  ground lamb, bulghur, onion, salt, pepper and parsley together with 1 cup of water.  Knead until it becomes cohesive and dough like.
Set aside and brown 1 lb lamb with large chopped onion until meat is cooked.  Add parsley, salt and pepper and cool.
In the meantime, roll outside shell mixture into balls the size of a small egg. Use a bowl of ice water to keep mixture from sticking to your hands.  Shape into cups by inserting your thumb into ball and rotating in your opposite hand until you form a thin shell.  Keep wetting your hands in the ice water to keep shell from cracking.
Fill shell with cooked meat mixture, about 1 tablespoon, close shell, wetting hands with ice water, and seal opening.
Set aside on a sheet pan, continue to roll balls.  Place tray in refrigerator to chill.
Boil 2 quarts of broth, add pasta and vegetables.  Add meatballs and cook them 10 minutes or until they rise to the top.
Sometimes served with yogurt on the side.
Delux Mac and Cheese With Shrimp and Crab


Ingredients:
macaroni, butter, flour, milk, paprika, cayenne pepper, salt, white pepper, fresh basil, parmesan cheese

Directions:
In a pot of salted water, cook macaroni until tender, about 8 - 10 minutes.
Preheat oven to 350.  Lightly butter an 8 x 8 baking dish and set aside.
In a large sauce pot, add the butter over medium heat.  Add the flour and cook, stirring for 2 minutes.  Using a whisk, slowly add the milk and cook until it thickens.
Remove the sauce from heat and mix in the cream, paprika, cayenne, salt and pepper.  Add 3/4 of the cheese.  When the macaroni is cooked, drain it well.  Add to it, the shrimp, crab and basil and gently add the white sauce.  Spoon macaroni mixture into the prepared baking dish.
Top with the remaining chedar and parmesan cheese.
Bake for 25 - 30 minutes or until the top is lightly golden.
.
Kasha Kabbage Rolls


Ingredients:
cabbage, onion, dried kasha, water, tomatoes, tomatoes, tomato paste, brown sugar, vinegar, oranges, salt, basil, fresh ground black pepper

Directions:
If you have the time, freeze the cabbage head for two days.
FOR THE KABBAGE:
Thaw it overnight in a colander in the sink. The leaves will come apart easily and be pliable. Otherwise, cook whole head of cabbage in boiling water about 5 minutes to soften the leaves. Drain and set aside.
Sauté onion in oil in a heavy 2- to 3-quart pot. Add the kasha and turn it in the oil to coat all the grains. Add salt, pepper, and water. Bring to a boil, reduce heat, and cover.
Simmer 15 to 20 minutes, beginning to check at 15 minutes. When only a small amount of water remains in the bottom of the pot, remove from heat. Let sit a few minutes until the kasha absorbs the water. Stir to fluff and to separate the grains.
Preheat oven to 350°F.
Separate the cabbage leaves. On each leaf, place 2 or 3 heaping tablespoons of kasha. Fold one edge of the leaf over the filling, tuck in the sides, and roll.
Cut up any leftover cabbage and place in an oiled baking dish or casserole. Place rolls seam side down on top. Pour in sauce almost to cover. Cover with foil or lid and bake about 2 hours, or until cabbage is tender.
Uncover for the last 45 minutes to allow the sauce to thicken. Baste occasionally and adjust seasoning according to your taste.
SAUCE:
Drain some of the liquid from the tomatoes into a heavy 3 quart pot. Stir in the tomato paste and stir until smooth.
Add remaining contents of tomato cans. Mash the tomatoes with a potato masher to break them up. Stir in the rest of the ingredients.
Simmer about 10 minutes. Stir and add to baking pan as called for in above recipe.
Bon Appetit!
Air Fryer Crispy Fish Tacos with Slaw
Category: main-dish
By Soup Loving Nicole

Unlike most fish taco recipes, the slaw in this recipe is air-fried instead of raw creating a caramelized version which leaves the fish to be the crispy star of the show.

Ingredients:
nonstick cooking spray
4 cups cabbage slaw mix
1 tablespoon chopped fresh jalapeno pepper
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ cup all-purpose flour
¼ cup yellow cornmeal
2 tablespoons taco seasoning mix
1 pound cod fillets, cut into bite-sized pieces
8 (6 inch) corn tortillas

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray. Combine cabbage slaw, jalapeno pepper, lime juice, olive oil, vinegar, salt, pepper, and cayenne pepper in a large bowl. Mix until evenly combined and set aside. Mix together flour, cornmeal, and   in a separate bowl. Add fish pieces and toss until evenly coated, discarding any remaining seasoning mix. Place in the prepared air fryer basket and mist lightly with cooking spray. Cook fish in the preheated air fryer for 5 minutes. Shake the basket, and cook until fish is crispy and flakes easily with a fork, about 5 minutes more. Remove to a paper towel-lined plate. Place cabbage slaw mixture into the air fryer basket. Cook until cabbage is caramelized, about 8 minutes, stirring halfway through the cooking time. Spoon cabbage onto tortillas and top with fish.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 tacos

Calories: 369.7
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 48.3 g
Sugars: 1.5 g
Dietary fiber: 5 g
Protein: 25.7 g
Cholesterol: 47.2 mg
Sodium: 739.9 mg