xiaoxl/recipe_data huggingface dataset:
Laugenbrotchen (Pretzel Rolls)


Ingredients:
plain flour, salt, butter, milk, water, water, salt, bicarbonate of soda, coarse salt

Directions:
Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour].
Form into 14 bread rolls/pretzels/croissants.  Place on baking paper well spaced, and allow to rise again (about 20-40 minutes].
Mix the water, salt and bicarb in a stainless steel pan and bring to the boil.  Take it off the heat.
Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper.
Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.
Pumpkin Wheat Multigrain Bread (Abm & Vegan)


Ingredients:
water, pumpkin puree, honey, olive oil, ground flax seeds, sea salt, whole wheat flour, vital wheat gluten, active dry yeast, sunflower seeds

Directions:
Put the ingredients into your bread machine according to manufacturer's instructions, set to 2-lb capacity, and do a dough cycle.
When it completes, mold into the shape of a loaf and place onto a piece of parchment paper on top of a cookie sheet. If it's not malleable enough at first, dust your hands with some flour and knead on a lightly-floured surface until you can mold it into loaves.
Bake at 350F for 35-40 minutes or until browned and sound "hollow" when tapped. (Book says that if necessary, cover the loaf lightly with foil during the last few minutes of baking time to prevent overbrowning.].
Brush lightly with olive or flaxseed oil after removing from the oven.
T-Bird


Ingredients:
Amaretto, maraschino cherry

Directions:
Pour all ingredients into a shaker filled with ice. Shake., Strain into an ice-filled highball glass., Garnish with an orange slice and a maraschino cherry if desired., Serve with a straw.
Japanese Banana Rice Pudding
Category: world-cuisine
By Cynthia

Yummy Japanese dessert and comfort food, good served cold or hot. Japanese desserts are not too sweet, more like European-style.

Ingredients:
2  bananas
1 tablespoon white sugar
1 cup milk
1 cup cooked short-grain white rice
2  egg yolks
3 tablespoons white sugar
2 tablespoons butter, melted
1 pinch salt
½ cup whipped cream

Directions:
Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it. Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat. Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes. Stir whipped cream into rice pudding until well blended. Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

Prep time: 10 mins
Cook time: 24 mins
Total time: 49 mins
Yields: 2 cups

Calories: 287.2
Fat: 11.2 g
Saturated fat: 6.4 g
Carbohydrates: 43.2 g
Sugars: 24.3 g
Dietary fiber: 1.9 g
Protein: 5.4 g
Cholesterol: 128.3 mg
Sodium: 119.5 mg
Curry Deviled Eggs With Cilantro


Ingredients:
hard-boiled eggs, mayonnaise, curry powder, mustard, salt, pepper, green onion, cilantro

Directions:
Cut the eggs in half lengthwise and remove the yolks.
Smash the yolks with a fork and combine them with the rest of the ingredients Fill the egg whites with the curry mixture.
Mom's Macaroni & Cheese


Ingredients:
elbow macaroni, American cheese, milk, butter, margarine

Directions:
Cook macaroni until ala dente.
Melt cheese and milk to make a cheese sauce, I do this in the microwave at 50% power.  Save 6 slices of cheese for top of casserole.
Mix the macaroni and cheese and put into a 4 quart casserole that has been sprayed with a nonstick cooking spray.
Put the 6 slices of cheese on top of casserole and then top with bread crumbs and put pats of butter on top of that.
Bake in preheated 350 degree oven for 45 minutes or until browned and bubbly.
Steel-Cut Oatmeal
Category: breakfast-and-brunch
By rblakley

Delicious and hearty breakfast.

Ingredients:
3 ½ cups water
1 dash salt
1 cup steel-cut oats
½ cup milk
½ cup cashews
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
2 tablespoons flaked coconut
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch white sugar, or to taste  (Optional)

Directions:
Bring water and salt to a boil in a saucepan. Stir oats into boiling water. Cook oats until thick and soft, 20 to 30 minutes. Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently. Sprinkle sugar over the oats to serve.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 307.8
Fat: 12 g
Saturated fat: 3.1 g
Carbohydrates: 41.8 g
Sugars: 8.4 g
Dietary fiber: 5.7 g
Protein: 10.5 g
Cholesterol: 2.4 mg
Sodium: 232.8 mg
Peruvian Chupe De Camarones (Peruvian Shrimp Chowder)


Ingredients:
shrimp, water, olive oil, red onion, garlic clove, peas, long-grain white rice, russet potato, salt, queso fresco, evaporated milk, fresh oregano, eggs

Directions:
NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well.
Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.
While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste] and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded]. Measure out the liquid and add enough water to make 4 cups.
Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more]. Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink].
Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead].
When eggs are cooked, soup is finished.
Southwestern Chicken and Bean Soup (Crock Pot)


Ingredients:
black beans, kidney beans, diced tomatoes, whole kernel corn, chicken breasts, tomato sauce, chicken broth, onion, green bell pepper, chili pepper, garlic cloves, ground cayenne pepper, ground cumin, chili powder, dried parsley, fresh lime juice, fresh ground black pepper, monterey jack cheese, monterey jack pepper cheese, sour cream, tortillas

Directions:
Drain and rinse the beans and place in a 6 quart crock pot.
Add the chicken, corn, and tomatoes with their juices to the beans.
Add the remainder of the ingredients and stir.
Cover and cook on low for 6 hours or more.
We like this better the second day, and really don't think it can be overcooked!
Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.
Quick Cajun Beans and Rice


Ingredients:
pinto beans, chicken broth, onions, bay leaves, dried thyme, garlic powder, dried oregano, cayenne pepper, black pepper, liquid smoke

Directions:
Throw all of this into a Dutch oven or stock pot.
Bring to a boil.
Reduce heat and simmer until it smells so good you can't stand it! (At least one hour.].
Serve over hot cooked rice. I prefer medium grain rice for texture.
Bread Machine Bagel Bread


Ingredients:
milk, water, egg, bread flour, sugar, salt, active dry yeast

Directions:
Put all ingredients in the bread machine pan in the order recommended by the maker.
Select the basic white bread cycle, and press start.
When done, remove bread from pan and cool for one hour on a metal rack.
Paximathakia Portokaliou - Greek - Orange Sesame Biscotti


Ingredients:
sesame seeds, olive oil, olive oil, lemon juice, lemon peel, sugar, ground cinnamon, baking powder, baking soda, water, all-purpose flour

Directions:
Tips:.   You do not have to use the most expensive olive oil, just use a good one.
To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle.
Make sure to cool  the biscotti completely before storing.  The biscotti may be stored in airtight plastic containers (not refrigerated] for several months or frozen for longer because they contain no butter or eggs.
Biscotti Dough:
Dissolve the baking soda in the orange juice.
In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.].
In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder.
Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon.
Knead with hands in the bowl until the dough holds together then turn out on a floured surface. Knead well for 10 minutes, adding more flour as needed, until the dough is smooth and soft. (The dough will be softer and oilier than other cookie doughs.].
Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
Preheat oven to 390°F (200°C].
For each loaf:
Knead the dough until dense (holding together tightly], forming it into a loaf shape.
Pinch the seam together, and form it into a loaf that is approximately 14 inches long and 1/2 to 3/4 inch high.  Place the seam side down.
Using a floured knife (not serrated], slice the loaf almost all the way through into 1/2 to 3/4" slices.
Place the loaves on a lightly oiled (or non-stick] cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C] 3 - 4 inches above the bottom of the oven.
When ready the bottom should be golden and the top should be just starting to brown.
Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.
Preheat the oven to 200°-210°F (around 100°C].
When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C] for 1 1/2 to 2 hours until dry.
Joe's CoonAss Red Beans & Rice


Ingredients:
dried kidney beans, olive oil, onion, green bell pepper, garlic, water, bay leaves, cayenne pepper, dried thyme, dried sage, dried parsley, andouille sausage, long grain white rice

Directions:
Rinse beans, and then soak in a large pot of water overnight.
Combine onion, bell pepper, and garlic in bottom of crock pot.
Rinse beans, and transfer to crock pot with 6 cups water. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning.
Add sliced sausage into beans, and stir.
Set crock pot for 8 hours slow cook time.
Serve over cooked rice.
Custom Blend Beef Patty Melt With Pimento Cheese


Ingredients:
Spanish onions, sharp cheddar cheese, mayonnaise, pimientos, garlic clove

Directions:
Blend together the sirloin and short ribs and sprinkle with salt and pepper. Loosely form the meat into 4 equal 4-ounce patties about 1/2-inch thick. I like to shape my patties into either squares or circles depending on the shape of my bread. That way every bite will have burger in it! Create a small well in the center of each beef patty, using your thumb (this will help your burger cook evenly].
Heat 2 tablespoons of the oil in a small saute pan over medium heat. Cook the onions, sprinkling with salt and stirring occasionally, until caramelized, brown and soft, 25 to30 minutes.
Season beef patties generously with salt and pepper. Heat a large cast-iron skillet or griddle pan over high heat and add 1 to 2 tablespoons of the oil. Cook the burgers well-side up (the burger well collects the juices while cooking, letting your burger marinate] until browned on each side, 3 to 4 minutes per side. Transfer to a plate.
Spread the Homemade Pimiento Cheese on the non-buttered side of each slice of bread. Top half of the bread slices with a pile of onions, then add the burger patties and top with the remaining bread slices.
Place the sandwiches back on the griddle and toast until the bread is golden brown and the cheese is beginning to melt, 2 minutes per side.
Homemade Pimento Cheese:
Blend the Cheddar, mayonnaise, onions, pimientos, garlic and hot sauce in a food processor until well combined. Transfer the pimento cheese to a glass jar or bowl and refrigerate until firm, at least 1 hour.
Cassava Cake
Category: world-cuisine
By lola

This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.

Ingredients:
2 cups grated, peeled yucca
2  eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish. Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 1 cake

Calories: 328.9
Fat: 15.5 g
Saturated fat: 11.5 g
Carbohydrates: 41.6 g
Sugars: 25.5 g
Dietary fiber: 1.2 g
Protein: 8 g
Cholesterol: 60.4 mg
Sodium: 110.7 mg
Baked Eggs in Toast Cups With Melty Cheese


Ingredients:
eggs, butter, cheese, bacon, green onion

Directions:
Preheat oven to 375°F.
Butter each slice of bread.
Squeeze into the ramekin or muffin tin, buttered side down. Press bread against sides of dish to push crust above the rim and make enough room for the egg.
Because the bread doesn’t always go where you want it to without tearing, you may find yourself with some pretty big holes.
Don’t worry aboutt it.  Just patch it with a buttered piece torn from another piece of bread.
Top with 1-2 Tablespoons chopped bacon, if using.
Break one egg into each ramekin and grind fresh pepper over the eggs.
And don't skimp on the black pepper! You will regret it!
Sprinkle evenly with about 1 additional Tablespoon shredded cheese and any other desired seasonings.
Bake 15 to 25 minutes, till cheese is browned and eggs are cooked to desired consistency.
If you prefer runny yolks, pull the eggs from the oven closer to 15 minutes.
If you prefer medium yolks remove at about 20 minutes.
If you like yolks that are firm all the way through, cook closer to the 25 minute mark.
Remove toast cups from the dishes and serve. (These can also be served in the ramekins if they were cooked in them, but can pose a burning hazard for small hands.  Use your discretion.].
Serve hot, warm, or room temperature. Use hot sauce as desired.
Vegan Seitan Noodle Bowl


Ingredients:
seitan, carrots, broccoli, tamari

Directions:
Heat the oil in a large pan over medium heat.  Add the seitan and saute until it begins to brown.  Add the carrots and broccoli and cook until they begin to soften.  Next, add the sauces and bring to a simmer.
In another pot, cook the soba noodles according to package directions.
When the vegetables are al dente, take off heat.  Scoop some of the noodles into a bowl and top with the vegetables.  Spoon some of the sauce over the top and serve.
Skinny Cocktails: 'green Tea Tremmer'


Ingredients:
sugar, lemon juice

Directions:
Mix ingredients over ice., serve in chilled martini glasses.
Corn Fritters


Ingredients:
flour, baking powder, salt, egg, milk, butter, corn

Directions:
Mix the dry ingredients, gradually adding the milk and well beaten egg., Beat thoroughly and then add the melted butter and corn., Drop by spoonfuls into hot deep fat and fry until well browned., Drain on brown paper.
Tex-Mex Tuna Casserole


Ingredients:
spiral shaped pasta, sour cream, milk, Rotel tomatoes & chilies, corn, colby-monterey jack cheese, tuna, corn tortilla chips

Directions:
Preheat oven to 350 degrees F.
Cook and drain the pasta according to package instructions.
In large bowl, combine cream of mushroom soup, sour cream and milk; stir in Rotel, corn, 1 Cup cheese, tuna and cooked pasta.
Salt and Pepper to taste.
Turn into greased 3-quart baking dish.
Top with remaining 1/2 Cup cheese and crumbled tortilla chips.
Bake 30 minutes or until bubbling.
Zesty Veggie Pizza


Ingredients:
ricotta cheese, red bell pepper, yellow bell pepper, red onion, zucchini, olive oil, mozzarella cheese

Directions:
Prepare Marinade Mix as directed on package. Mix ricotta cheese and 1 tablespoon of the marinade in small bowl. Refrigerate until ready to use. Place vegetables in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove vegetables from marinade, reserving marinade.
Grill vegetables over medium-high heat 2 to 4 minutes per side or until tender-crisp, brushing with reserved marinade halfway through grilling. Cut into bite-size pieces.
Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
Layer crust with ricotta cheese mixture, 1/2 of the mozzarella cheese, grilled vegetables and remaining mozzarella cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.] Slide pizza onto baking sheet. Slice and serve immediately.
Tuna Curry in a Hurry
Category: seafood
By sal

A fast and easy tuna dish with a creamy curry sauce. Serve over rice pilaf.

Ingredients:
2 tablespoons butter
1 clove garlic, minced
⅓ cup chopped onion
⅓ cup chopped green bell pepper
1 (5 ounce) can tuna, drained and flaked
1 cup sour cream
1 teaspoon curry powder

Directions:
Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft. Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 222.5
Fat: 18.2 g
Saturated fat: 11.2 g
Carbohydrates: 5.2 g
Sugars: 1.1 g
Dietary fiber: 0.5 g
Protein: 10.3 g
Cholesterol: 50 mg
Sodium: 88.1 mg
Cool 'n Creamy Coffee Freeze


Ingredients:
milk, Cool Whip Topping, vanilla flavor instant pudding and pie filling mix, instant coffee

Directions:
POUR milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add frozen whipped topping, dry pudding mix and coffee; cover.
BLEND on high speed until smooth.
POUR into glasses. Serve immediately.
Mexican Quesadilla Casserole
Category: world-cuisine
By Melissa mieske

This is so easy and yummy!

Ingredients:
cooking spray
1 pound ground beef
½ cup chopped onion
1 (15 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with lime juice and cilantro (such as RO*TEL®)
1 (8.75 ounce) can whole kernel sweet corn, drained
1 (4.5 ounce) can chopped green chiles, drained
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon red pepper flakes
6  flour tortillas
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes. Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively. Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 493.4
Fat: 21.2 g
Saturated fat: 9.8 g
Carbohydrates: 50.1 g
Sugars: 6.9 g
Dietary fiber: 7.8 g
Protein: 26.6 g
Cholesterol: 65.1 mg
Sodium: 1423.4 mg
Apple Butter-Peanut Butter Cookies


Ingredients:
apple butter, vanilla, non-fat powdered milk, whole wheat flour, salt, cinnamon, raisins

Directions:
Prepare cookie sheet with oil., Preheat oven to 350., In a large bowl, beat apple butter, peanut butter, and vanilla., Set aside., Stir together in a medium bowl powdered milk, flour, salt, cinnamon and raisins., Add dry ingredients to apple butter mixture and mix well., Drop by teaspoon onto prepared cookie sheet., Flatten with fork dipped in ice water, making a criss-cross pattern on top., Bake at 350 for 10 minutes Cool., Refrigerate until well chilled., Serve cold., These freeze well.
Monkey Bread


Ingredients:
sugar, cinnamon, oleo, brown sugar, cinnamon, pecans

Directions:
Mixture:
Heat ingredients and stir in pan till boiling.
Biscuits:
Cut each biscuit into 4 pieces and shake in bag with sugar and cinnamon.
Arrange in a bundt pan that has been well buttered (I use butter spray].
Pour dissolved mixture over top evenly.
Bake at 350° for 35 to 40 minutes.
Be careful when you take it out of the oven,if you try to snitch some.
IT IS VERY HOT!
Hoisin-Glazed Salmon
Category: world-cuisine
By Lisa Arlotti

A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!

Ingredients:
⅓ cup reduced-sodium soy sauce
¼ cup hoisin sauce
1 tablespoon chili garlic sauce
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger root
1 clove garlic, pressed
2 tablespoons olive oil
6 (6 ounce) skinless, boneless salmon fillets

Directions:
Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets. Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 382
Fat: 23.1 g
Saturated fat: 4.4 g
Carbohydrates: 6.9 g
Sugars: 3.3 g
Dietary fiber: 0.5 g
Protein: 34.6 g
Cholesterol: 99.4 mg
Sodium: 848.3 mg