xiaoxl/recipe_data huggingface dataset:
Smoked Beef Brisket With Sauerkraut and Dumplings


Ingredients:
butter, onion, beef brisket, sauerkraut, flour, baking powder, salt, butter, milk

Directions:
Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour.
Prepare smoker for a 2 hour smoke with cherry and maple woods.
Smoke Brisket for 2 hours.
Melt butter in a large pan and brown onion slices.
Add brisket and sauerkraut.
Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is tender.
To prepare dumplings, sift together the flour, baking powder and salt.
Using a pastry blender or two knives cut in the butter.
Quickly stir in enough milk to make a soft dough.
On a floured surface, roll dough 1/2 inch thick.
Cut into 12 squares.
Put the squares on top of the simmering beef and kraut.
Cover tightly and simmer 20 minutes without removing the cover.
Serve immediately.
Fresh Asparagus With Lemon-Herb Sauce


Ingredients:
chicken broth, asparagus spears, olive oil, green onions, shallot, sugar, garlic, Dijon mustard, fresh lemon juice, dried thyme, lemon peel, salt, lemon pepper, green onion

Directions:
Bring the chicken broth to a boil in a large pot.
Add in the asparagus; cook until just crisp-tender (about 4 minutes].
Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth].
Drain the asparagus and pat very dry with paper towels.
Heat 3 tablespoons oil in a skillet over medium heat.
Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes].
Add in garlic; saute 2 minutes.
Add in the reserved 1 cup broth, 1 tablespoons oil, Dijon mustard, lemon juice, thyme and lemon peel; simmer until slightly thickened and the liquid is reduced to about 1-1/4 cups (about 5 minutes].
Season with salt and pepper.
Cool to room temperature.
Arrange the asparagus on a platter.
Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.
Mile High Toasted Meringue


Ingredients:
baking powder, sugar

Directions:
Beat egg whites with baking powder until stiff.
Add sugar and blend well.
Cover pie with mixture, making sure to seal the filling to edge of crust or pie will weep.  Brown in oven about 15 minutes.
Lazy Fig Ice Cream


Ingredients:
milk, sugar, figs, vanilla, heavy cream, walnuts

Directions:
I do this all in a blender, but you can use a mixing bowl after step 2.Combine milk and sugar. Blend until sugar is dissolved.
Add the figs (I don't bother to peel the outer skin off, just make sure to remove any hard stems before use] and pulse until they are coarsely chopped (this is why I like the blender] - how much you pulse will depend on your preference. I like little chunks of fig in my ice cream, but you can also blend until they are smooth.
Add the vanilla and the cream - MIX THESE IN WITH A SPATULA IF YOU ARE USING A BLENDER. If you actually use the blender at this point, you run the risk of turning it into thick cream.
Pour the mixture into your ice cream maker and follow manufacturer's instructions.
A few minutes before it's done, add the walnuts and dark chocolate coated ginger.
Freeze in a freezer safe container until it sets up. This will also ripen the flavors. Enjoy!
Autumn Sweet Potato Shepherd's Pie
Category: meat-and-poultry
By Angela Sackett  Superhotmama

I've been making variations of this shepherd's pie recipe for over 10 years, and it's still a requested favorite!

Ingredients:
1 tablespoon olive oil
2 pounds ground turkey
1 cup chopped onion
1 cup chopped green bell pepper
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon ground ancho chile powder
½ teaspoon ground cinnamon
1 (15 ounce) can diced tomatoes
1 cup canned pumpkin
4 cups mashed, seasoned sweet potatoes
1 teaspoon smoked paprika

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika. Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 451.9
Fat: 14.3 g
Saturated fat: 3.4 g
Carbohydrates: 48.1 g
Sugars: 12.5 g
Dietary fiber: 5.5 g
Protein: 34.6 g
Cholesterol: 111.7 mg
Sodium: 765.6 mg
Polynesian Salad


Ingredients:
cooked rice, shrimp, celery, green onion, curry powder, soy sauce, celery seed, salt, vinegar, sugar

Directions:
In a large bowl, mix peas, rice, shrimp, celery and green onion., Mix all the dressing ingredients together and mix well., When ready to serve pour over salad and add chow mein noodles., toss lightly., Both can be prepared day before.
Breakfast Wraps


Ingredients:
flour tortillas, tomato tortilla, egg, bacon, lettuce, tomatoes, onion, cheddar cheese, ketchup, sour cream

Directions:
Cook Bacon.
Set aside.
Shred Lettuce, grate cheese, chop onions& tomatoes.
Spread ketchup in middle of wrap in a line (about 1 inch from edges].
Fry egg& place in middle of wrap.
Top with cheddar cheese, lettuce, bacon, onions, tomatoes.
Spread sour cream in a line, sprinkle with salt& pepper, wrap& enjoy!
Tuna With Roasted Peppers and Pine Nuts


Ingredients:
red bell pepper, pine nuts, extra virgin olive oil, onion, tomatoes, tuna in olive oil

Directions:
Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer the pepper to a bowl, cover the bowl tightly with plastic wrap and let cool. When the pepper is cool enough to handle, discard the charred skin, seeds and stem. Cut the pepper into 1/2-inch pieces.
In a large skillet, toast the pine nuts over moderate heat, shaking the skillet a few times, until the nuts are golden brown and fragrant, about 2 minutes. Transfer the pine nuts to a plate.
Add the olive oil and diced onion to the skillet and cook over moderate heat until the onion is softened, about 5 minutes. Add the red pepper pieces and the chopped tomato and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer the vegetable mixture to a large serving bowl and let cool to room temperature.
Add the tuna and toasted pine nuts to the vegetable mixture in the bowl and gently toss to combine. Season with salt and pepper and serve.
Frozen JELLO Pops


Ingredients:
boiling water, gelatin, sugar, water

Directions:
Stir boiling water into gelatin and sugar in medium bowl at 2 minutes until completely dissolved.
Stir in cold water.
Pour into pops molds or plastic or paper cups.
Freeze about 2 hours or until almost firm.
Insert wooden spoon or stick or plastic spoon into each for handle.
Freeze 8 hours or overnight until firm.
Press firmly on bottom of mold to release pop.
Store leftover pops in freezer.
Healthier Apple Crisp for Two
Category: desserts
By Kim

When it's just my husband and I--and we're craving a nice, warm, comforting dessert--this apple crisp fits the bill every time! It's relatively easy to make, is on the healthier side, and tastes great, too!

Ingredients:
2 small tart apples, cored and thinly sliced
2 tablespoons pure maple syrup
½ teaspoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 pinch salt
2 tablespoons rolled oats
2 tablespoons whole wheat flour
1 tablespoon pure maple syrup
¼ teaspoon ground cinnamon
1 pinch salt
1 tablespoon unsalted butter, softened

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-oz ramekins and place them on a baking sheet. Combine apples, maple syrup, lemon juice, vanilla extract, cinnamon, nutmeg, allspice, and salt for the filling in a bowl; toss until thoroughly mixed. Divide mixture between the prepared ramekins. Combine oats, flour, maple syrup, cinnamon, and salt for the topping in a bowl; mix until thoroughly combined. Cut in softened butter until mixture resembles coarse crumbs. Sprinkle crumb topping evenly on top of the filling in the ramekins. Place baking sheet with ramekins into the preheated oven and bake until apples are tender and the topping is slightly browned, 25 to 30 minutes. Cool for 10 to 15 minutes before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 2 8-ounce apple crisps

Calories: 236
Fat: 6.6 g
Saturated fat: 3.8 g
Carbohydrates: 44.8 g
Sugars: 29.2 g
Dietary fiber: 4.5 g
Protein: 2.1 g
Cholesterol: 15.3 mg
Sodium: 160.6 mg
Spicy Beef Kebabs


Ingredients:
boneless beef sirloin, garlic cloves, ground turmeric, ground cumin, kosher salt, fresh ground black pepper, red wine vinegar, olive oil

Directions:
Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl.
Set aside.
In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar.
With the processor running drizzle in the olive oil.
Pour the marinade over the meat and toss to coat.
Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
Preheat the grill to medium-high heat.
Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat.
Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium].
Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
Lemon Sangria


Ingredients:
white wine, lemons, orange, apple, cognac, sugar, green grapes

Directions:
In a large pitcher, combine all ingredients except for the ice, club soda and green grapes.
Chill overnight, before serving, add ice cubes and club soda, stir lightly.
Pour into tall glasses and garnish with the green grapes if desired.
Enjoy!
Kidney Bean Chili With Green Pepper


Ingredients:
plum tomatoes, chili powder, pepper, onions, green peppers, mushrooms

Directions:
Put all ingredients in a large covered skillet or pot (at least 5 quarts]. Bring to a boil, stirring frequently to prevent sticking or burning on the bottom.
Reduce heat and simmer 30 to 40 minutes, stirring occasionally, until the vegetables are soft and the chili has thickened.
Teo's Punch


Ingredients:
"cranberry juice concentrate"

Directions:
"Combine first 4 ingredients; stir until blended. Add soda just before serving. Serve over ice."
Italian-Style Braised Chard


Ingredients:
chard leaves, onion, garlic cloves, mushrooms, diced tomatoes, dried parsley, basil, dry sherry, water

Directions:
Chop chard and set aside. I like to cut it into crosswise strips then cut the strips into 2 inch pieces.
Prepare onion, garlic and mushrooms and set aside. They may be put in the same bowl since they will be added at the same time.
Chop olives and mix with tomatoes beans, parsley, Italian seasoning and basil. Set aside.
Coat large covered frying pan or dutch oven (at least 5 quarts] with oil. Add onion, garlic and mushrooms and sauté over medium heat until soft, adding small amounts of sherry or water if needed to prevent sticking.
Add rest of sherry and as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Continue to add the chard until all of it is in the pan.
Cook until chard is wilted but still bright green, about 2 minutes.
Stir in tomato, olive, bean mixture and heat through, stirring frequently.
Chili Con Carne in a Flash


Ingredients:
lean ground beef, onion, chili powder, garlic clove, red kidney beans, water, vinegar, cooked rice

Directions:
In medium skillet over medium heat, cook beef, onion, chili powder, and garlic until onion is tender and beef is thoroughly cooked and no pink remains, stirring to break up meat.  Drain off fat.
Stir in beans, soup, water, and vinegar.  Heat to boiling. Reduce heat to low.  Simmer 10 minutes, stirring occasionally.
Serve over rice, if desired.
Cheese and Potato Soup


Ingredients:
butter, potatoes, chicken broth, heavy cream, sharp cheddar cheese, dried dill weed, ground black pepper, salt, ground cayenne pepper

Directions:
In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
Zippy Dippy Chicken Strips to Bake or Fry


Ingredients:
boneless skinless chicken breasts, buttermilk, hot chili sauce, cornstarch, eggs, water, corn, flax seeds, barbecue sauce, hot chili sauce, honey, fresh ginger, garlic cloves, rice vinegar

Directions:
Lightly flatten the chicken breasts to even thickness.  Cut each into  4 strips.   In a bowl combine the buttermilk and hot chili sauce.  Place the chicken strips into buttermilk mixture; cover with plastic wrap and refrigerate 1 hour.
When ready to cook the chicken breasts, measure out the cornstarch and place in shallow dish.  Beat eggs in a shallow dish with a couple of tablespoons water until thoroughly combined; set aside.  Place the cornflake crumbs in a third shallow dish, stir in ground nuts and coconut.
Remove chicken strips from buttermilk allowing excess milk to drain off.  Dip each strip into cornstarch and then dip in egg.  Roll each piece of chicken in crumb mixture, pressing down lightly to ensure even coating.  As the chicken strips are coated, place on a baking rack and allow to stand for 15 to 20 minutes.
For Frying:  In a heavy skillet over medium high heat, warm the oil.  When oil is sizzling hot add in the chicken strips a few at a time.   Shallow fry turning once, until golden brown and crispy, about 3 minutes per side.  Place the cooked chicken on a clean baking rack and allow to stand in a warm oven until ready to serve.   Repeat process until all of the chicken is cooked, adding oil as necessary.
To Bake:  Preheat oven to 400 degrees.  Spray a baking rack with non-stick cooking spray.  Place the coated chicken strips on rack, spay with cooking oil and place in preheated oven.  Cook 10 minutes, turn strips and cook and additional 6 to 10 minutes or until crispy and cooked through.
For the sauce:  Put all ingredients in a small saucepan and warm over low heat.  Serve and enjoy!
Goop (Amped up Party Mix!)


Ingredients:
Worcestershire sauce, butter, cashews

Directions:
Pre-heat oven to 250.
Melt butter, Worcestershire Sauce, and garlic salt in microwave safe dish for 2 minutes, stopping to stir after 1 minute.
Pour cereals into large roasting pan or large, deep baking pan.
Drizzle half of butter mixture onto cereal and mix.
Add pretzels and nuts to the cereal.
Drizzle remaining butter mixture over cereal, pretzels, and nuts and stir well.
Place pan in oven for 1 hour and 30 minutes, making sure to STIR EVERY 15 MINUTES!
Spelt Bread (No Dairy) for the Bread Machine - Abm


Ingredients:
water, egg, lemon juice, olive oil, honey, molasses, sea salt, bread machine yeast

Directions:
Add ingredients to machine's mixing pan in the order listed.
Use 2 lb loaf setting, for whole wheat.  Altho, I find the basic setting on mine works well with the light spelt.  My machine also comes close to burning the bottom so I set the browning to light.  You know your settings best.
Let the loaf rest on a cooling rack for 15 minutes before slicing.
White Chocolate, Cherry and Pecan Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, granulated sugar, brown sugar, vanilla, egg, white chocolate chips, pecans, dried cherries

Directions:
Preheat oven to 375 degrees., Combine flour, baking soda and salt in small bowl., Beat butter, sugars and vanilla in a large mixer bowl until creamy., Add in the egg, beating well., Gradually beat in flour mixture., Stir in chips, pecans and cherries., Drop by VERY rounded tablespoons on ungreased cookie sheets., Bake for 8-10 minutes or until lightly golden., Remove to a plate to cool., To keep chewy, do not cool on a wire rack.
Traditional Mexican Red Rice


Ingredients:
whole tomatoes, garlic cloves, white rice, peas, corn, carrot, serrano chilies, fresh cilantro stems, sea salt

Directions:
Put the tomatoes, onion, and garlic in a blender and process until smooth. Set aside.
In a saucepan over medium-high heat, heat the oil. When hot, add the rice and stir until it just starts to change color, about 1 minute. Do not allow it to brown. Add the tomato mixture,and stir gently to blen. Add 2 cups hot water, the peas, corn, carrot, chiles, cilantro, and 1 1/2 teaspoons sea salt. Bring to a boil, shaking the pan to mix the ingredients. Reduce the heat to low Taste the broth and add more sea salt if needed, then cover and cook for about 10 minutes.
Uncover and stir carefully so that all of th eroth is mixed in (most will have been absorbed]. recover and cook until all the broth is absorbed, about 10 minutes longer. Remove from the heat and let stand, covered, for 10 minutes. Before serving, remove the cilantro and chiles and fluff the rice with a fork.
Black Cherry Cider


Ingredients:
cinnamon sticks, allspice berry, whole cloves, cherry juice, apple cider, sugar

Directions:
Tie the cinnamon, allspice, and cloves in a cheesecloth bag and place in a medium saucepan.
Pour in the juice and cider, then add the sugar and dried cherries.
Bring to a boil over medium heat, then lower the heat and simmer for 5 minutes.
Discard the spice bag and pour the cider into 4 mugs, spooning a few plumped cherries into each.
Serve with spoons for the fruit.
Simple Baked Beans
Category: side-dish
By Brandi

This baked bean recipe uses canned beans instead of the dry type so it is quick and easy to prepare.

Ingredients:
2 (16 ounce) cans baked beans with pork
¼ cup molasses
¼ cup chopped onions
4 tablespoons brown sugar
1 tablespoon prepared mustard
2 tablespoons ketchup
2 slices bacon, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix baked beans with pork, molasses, onions, brown sugar and ketchup together and put in a  greased casserole dish.  Top with bacon, cover and bake for 3 hours or until thick.

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

Calories: 176.1
Fat: 3.9 g
Saturated fat: 1.3 g
Carbohydrates: 31.7 g
Sugars: 18.4 g
Dietary fiber: 3.9 g
Protein: 5.6 g
Cholesterol: 10.1 mg
Sodium: 401.5 mg
Rainbow Pasta Salad


Ingredients:
tri-color spiral pasta, carrots, red onion, green bell pepper, celery ribs, sweetened condensed milk, white vinegar, mayonnaise, sugar, salt, black pepper

Directions:
"Cook pasta according to package directions. Rinse under cold water and drain; place in a large bowl. Add carrots, onion, green pepper and celery. In another bowl combine remaining ingredients. Pour over pasta mixture, toss to coat. Cover; refrigerate 8 hours or overnight."
Waikiki Beach Chicken and Pineapple


Ingredients:
boneless skinless chicken breasts, flour, pineapple chunks in juice, cider vinegar, soy sauce, sugar, ginger, chicken bouillon cube, cold water, cornstarch, green pepper, cooked rice

Directions:
Preheat oven to 400°F and spray a 9x13 baking pan or dish with cooking spray.
Set aside.
Trim any visible fat from chicken breasts and dry thoroughly with paper towels.
Coat chicken with flour, shaking off any excess.
Place chicken in prepared dish and place in oven while preparing sauce.
Drain juice from pineapple into a medium saucepan and set pineapple chunks aside.
Add the vinegar, sugar, soy sauce, ginger, and bouillon cube to saucepan.
Combine cornstarch and water and blend until smooth.
Add to saucepan and bring to boil over medium-high heat, whisking slowly to dissolve sugar.
Boil for two minutes, whisking vigorously.
The sauce should thicken and turn clear after boiling for about 1 minute or so.
Pour sauce over chicken and lower oven temperature to 350°F.
Bake for 20 minutes.
Meanwhile, remove stem and seeds from green pepper and remove white veins.
Slice into rings and set aside.
Distribute pineapple chunks and pepper rings evenly over chicken and bake 20 more minutes.
To serve, place about 2/3 cup rice on plate and top with a chicken breast.
Top with plenty of the pineapple and pepper rings and drizzle a generous amount of the sauce over all.
Serve at once.
NOTE: Be sure to use Heinz apple cider vinegar, not a store brand in the sauce.
Using any other brand will make the sauce foam up and boil over in addition to having a poor flavor.
7-Layer Lentil Dip


Ingredients:
lentils, water, olive oil, cilantro, sour cream, chunky salsa, lettuce, fresh tomato, green onions

Directions:
In large saucepan bring water to a rolling boil and add lentils.  Reduce heat to simmer for approximately 45 minutes or until lentils are softened.  Drain water off lentils, return to stove, add olive oil and stir.  Add taco seasoning and stir together until well mixed.
Place lentil mixture in a food processor and process until smooth, approximately 15-20 seconds.
Using a 3-4 quart casserole, or similar dish or deep platter, layer remaining ingredients in order.  Top with olives, tomatoes and green onion.
Time to serve up with tortilla or pita chips.
Pecan Tassies


Ingredients:
cream cheese, unsalted butter, unsalted butter, all-purpose flour, granulated sugar, brown sugar, vanilla extract, egg, pecans

Directions:
Preheat oven to 350 degrees F.
In small bowl, with mixer at high speed, beat cream cheese with 1/2 cup butter until creamy.
Reduce speed to low, add flour and granulated sugar and beat until well mixed.
Cover and refrigerate 30 minutes.
In medium bowl mix brown sugar, vanilla, salt, egg, pecans and remaining 1 tablespoon or butter until filling is blended.
With floured hands, divide dough into 24 equal pieces (dough will be very soft].
With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of twenty-four 1 3/4" by 3/4 to 1" ungreased miniature muffin-pan cups.
I make hundreds of these cookies every Christmas so I use a wooden tart tamper to form the shells.
Spoon a heaping pecan filling into each cup.
Bake 30 minutes or until filling is set and edges of crust are golden.
With tip of knife, gently loosen tassies from muffin-pan cups and place on wire rack to cool completely.
Store tassies in tightly covered container up to 1 week.
Homemade Sloppy Joes
Category: main-dish
By Chef John

Despite the name of this iconic retro dish, the secret to a great sloppy joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns.

Ingredients:
1 ½ pounds extra lean ground beef
½  onion, diced
2 cloves garlic, minced
1  green pepper, diced
1 cup water
¾ cup ketchup
1 dash Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 ½ teaspoons salt, or to taste
½ teaspoon ground black pepper
1 cup water
1 pinch cayenne pepper to taste

Directions:
Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes. Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet. Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes. Season with salt , black pepper, and cayenne pepper to taste.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 250.6
Fat: 11.9 g
Saturated fat: 4.7 g
Carbohydrates: 14.4 g
Sugars: 12.1 g
Dietary fiber: 0.7 g
Protein: 21.5 g
Cholesterol: 68.5 mg
Sodium: 1001.5 mg