anandhuvasudev/southindiandish huggingface dataset:
Ingredients: yellow bell pepper (capsicum),salt,coriander (dhania) leaves,black pepper powder,cloves garlic ground paste,mozzarella cheese,virgin olive oil,jalapenos,onion,chicken,sweet corn

Minced Meat & Corn Stuffed Bell Peppers Recipe, 1 tablespoon Pickled Jalapenos,1 teaspoon Black pepper powder,1 tablespoon Extra Virgin Olive Oil,1 cup Chicken - minced,Salt - for seasoning,2 Yellow Bell Pepper (Capsicum),1/2 cup Mozzarella cheese,2 tablespoons Sweet corn - mashed,8 cloves Garlic - ground to paste,1/2 cup Onion - sliced,1 tablespoon Coriander (Dhania) Leaves - chopped, 55, Continental, To begin Minced Meat & Corn Stuffed Bell Peppers Recipe, wash the bell peppers cut thin slice from stem of both bell peppers to remove top of pepper to help the stuffing fit within.
Clean seeds from bell peppers along with the top.
Mash the corn and mince the meat by pulsing it in the food processor.Preheat the oven on 400 F.In a frying pan heat olive oil, add garlic paste and fry until light brown.
Add onion and saute until translucent.Add minced chicken and mix it nicely, add jalapeno peppers, mashed corn, salt and pepper.
Cook until the chicken is done.Stuff in chicken mixture on both the bell peppers, top with mozzarella cheese and chopped coriander leaves/cilantro.On a baking sheet spray oil or brush with oil.
Place bell peppers one next to another, baked it uncovered for 30 - 35 minutes or until bell peppers is tender.
Serve Minced Meat & Corn Stuffed Bell Peppers Recipe as an appetizer along with Delicious Herbed Hasselback Potatoes Recipe and a Pomegranate Mint Cocktail Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/stuffed_bell_peppers_with_minced_meat_and_spinach.JPG, 11
Ingredients: tomato,salt,cumin powder (jeera),cinnamon powder (dalchini),brinjal (baingan eggsplant),cloves garlic,virgin olive oil,sugar,onion,lemon,black pepper powder,potato (aloo),masoor dal,kala chana (brown chickpeas),dried oregano

Greek Style Vegan Moussaka Recipe, 1 teaspoon Sugar,1/2 teaspoon Cumin powder (Jeera),3 Potatoes (Aloo),1 cup Homemade tomato puree,Salt - to taste,1/4 cup Masoor Dal (Whole) - soaked and boiled,5 cloves Garlic,2 Onions - finely chopped,2 cloves Garlic - chopped,Dried oregano - for seasoning,1 Lemon juice,1 teaspoon Extra Virgin Olive Oil,1 Brinjal (Baingan / Eggplant) - thinly sliced,1/2 cup Kala Chana (Brown Chickpeas) - soaked and boiled,1/2 teaspoon Cinnamon Powder (Dalchini),Black pepper powder - for seasoning, 85, Greek, To make the Lentil gravyWe begin making the Vegan Moussaka Recipe by soaking the lentils overnight and boiling them separately in a pressure cooker, cook the chickpeas for about 6 whistles and simmer in low heat for about 20 minutes.But for Masoor dal cook it in the pressure cooker for about 4 whistles and simmer for just 5 minutes and switch off the flame.Heat a flat pan with oil, add garlic and onions and sauté till it is golden brown, Next sprinkle the cinnamon powder, nutmeg powder and salt.
Cook till it for 5 more minutes.Then keep some separately to add for the Moussaka layer.
In the remaining onion, add the tomato puree, add few drops of lemon juice, sugar, thyme and add in the cooked lentils, cook till the raw smell of the tomato goes away.
Season it well with salt.Keep checking the gravy as it might get burnt easily so you can add ½ cup of water if it is needed.To make the roast Aubergine                         Next is to cut the eggplant into very thin roundels, sprinkle some salt and keep it aside for 10 minutes, then heat a pan with some oil and toast the eggplant on both the sides till it is golden brown.
Keep them aside.To make the garlic potato toppingBoil the potatoes with skin peeled in a pressure cooker for 4 whistles till it is little firm.
Then grate the potatoes and keep it in a small bowl.Add chopped garlic, salt and some olive oil and toss it evenly till it is coated.To assemblePre-heat the oven to 180 degree Celsius for 10 minutes, in the meantime grease a casserole, add the lentil gravy first.Next ,add the caramelized onions that was kept aside on top.
Layer it with the roasted aborigine roundels and top it up with the grated potato.Place it in the oven and cook it for 10 more minutes till the potato has changed the color to light brown.Serve the Greek Style Vegan Moussaka Recipe as a one pot dish recipe for a Sunday lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/Nov-18/Greek_Style_Vegan_Moussaka_Recipe-1.jpg, 15
Ingredients: tomato,rosemary,basil leaves,cloves garlic,del monte black olives,virgin olive oil,parsley leaves,onion,dry white wine,button mushrooms,chicken breasts

Delicious Italian Chicken Cacciatore Recipe with Mushrooms & Olives - (Poultry & Vegetable Hunter's Stew), 1 cup Dry white wine,1 tablespoon Extra Virgin Olive Oil,5 sprig Parsley leaves - chopped,1/4 cup Del Monte Black Olives,1 sprig Rosemary,1 Onion - finely chopped,1 sprig Basil leaves,300 grams Button mushrooms - halved,4 Chicken breasts,2 cups Homemade tomato puree,3 cloves Garlic - finely chopped, 55, Italian Recipes, To begin making the Italian Chicken Cacciatore Recipe, first prep all the ingredients, including removing skin from the chicken, making the tomato puree and chopping the remaining ingredients.
Once done, heat oil in a heavy bottomed pan on medium heat .add the garlic and the herbs and saute for a few minutes until the onions have become soft.
Place the chicken breasts on top of the roasted onion and garlic, and sprinkle salt and pepper over it.Fry the chicken breast in the pan over medium heat.
until it starts browning on both sides.
This will also caramelize the onion, which will add great flavors to the Cacciatore.
Once the chicken is well roasted, remove from the pan and keep it on a platter.In the same pan, turn the heat to high and add the wine and bring it to a brisk boil and allow it to reduce a little.
Stir in the tomato puree and the mushrooms.
Allow the tomato sauce to thicken a bit.
This process will take 4 to 5 minutes.Once the tomato sauce has thickened, add the roasted chicken, olives and check the salt and pepper and adjust to suit your taste.
Simmer the chicken in the herbed tomato sauce for about 20 to 25 minutes until the chicken is well coated with the tomato and herbs and also the chicken is cooked through.
Once one, turn off the heat and stir in the chopped parsley leaves and stir.Serve the Italian Chicken Cacciatore along with a bowl of fresh steamed rice or Whole Wheat Rosemary Focaccia Bread Recipe for a wholesome high protein dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Main_Course/Delicious_Italian_Chicken_Cacciatore_Recipe_Mushrooms_and_Olives-1.jpg, 11
Ingredients: salt,green beans (french beans),ginger,corn flour,spring onion greens,rice noodles (flat),sesame (gingelly) oil,water,carrot,spring onion (bulb greens),dark soy sauce,white vinegar,garlic,black pepper powder,cabbage (patta gobi muttaikose)

Vegetable Manchow Soup Recipe, 1/2 cup Spring Onion (Bulb & Greens) - finely chopped,Salt - to taste,Spring Onion Greens - for garnish,2 tablespoon Black pepper powder,2 tablespoon Sesame (Gingelly) Oil,1/2 cup Water - + extra,15 Green beans (French Beans) - finely chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,2 tablespoon Ginger - finely chopped,4 Carrots (Gajjar) - finely chopped,2 tablespoon Garlic - finely chopped,2 teaspoon White vinegar,1 cup Rice Noodles (Flat) - fried,2 tablespoon Dark soy sauce,2 tablespoon Corn flour, 40, Indo Chinese, To begin making the Vegetable Manchow Soup, place a wok on the heat and warm some oil in it.
Add ginger, garlic and onions when the oil is hot and saute them nicely until the onions turns pink and soft.Once the onions have softened add all the finely chopped vegetables along with salt and pepper and cook them together on a high heat for about 3 to 4 minutes till the vegetables soften a little.
At this stage, add in the soy sauce and vinegar and toss well.
Also add water as required and bring the entire mix to a boil.Dissolve the cornflour in a bowl along with a little water, making sure no lumps are present.
Add the cornflour mix to the soup, stirring constantly.
Allow the soup to simmer for another 3 to 5 minutes.Meanwhile, cook noodles in water as per packet instructions, drain them and set aside to cool.
Once cooled, fry them in some hot oil until crisp.
Remove from oil and drain it on paper towel and set aside.Check the soup for seasoning, adjust spice and salt levels and turn off the heat.Serve the hot Vegetable Manchow Soup in individual bowls garnished with fried noodles and green spring onions.Serve the hot Vegetable Manchow Soup in individual bowls garnished with fried noodles and green spring onions as a wholesome weeknight dinner along with Chinese Vegetable Fried Rice., https://www.archanaskitchen.com/images/archanaskitchen/World_Asian/Vegetable_Manchow_Soup.jpg, 15
Ingredients: black cardamom (badi elaichi),salt,mustard oil,asafoetida (hing),rice,red chilli powder,curd,onion,cumin seeds (jeera),cinnamon stick (dalchini),cardamom powder (elaichi),coriander powder,potato (aloo),turmeric powder,cloves (laung),garam masala powder

Himachali Style Pahari Aloo Palda Recipe - Potatoes In Yogurt Gravy, 1 Onion - sliced,1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),2 Potatoes (Aloo) - peeled and cut into chunks,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,2 teaspoons Rice,1 Black cardamom (Badi Elaichi),3 Cloves (Laung),Mustard oil - for cooking,2 Cardamom Powder (Elaichi),1 pinch Asafoetida (hing), 35, Himachal, To begin making the Himachali Style Pahari Aloo Palda Recipe, we will first grind the raw rice, peeled cardamom pods into a smooth powder.
Add this to the curd and whisk well and keep it aside.Heat a kadai with oil, add cumin seeds, black cardamom, cloves and cinnamon stick and allow the aroma to be released for 10 seconds.Add the sliced onions and saute till it softens, add the potatoes and saute till they get cooked.You can add some water, salt and close it wi th the lid and cook so that the potatoes get cooked faster.Add the spice powders including turmeric powder, coriander powder, red chilli powder, garam masala powder into the kadai and saute them well till the raw smell goes away.
This will take 3 to 4 minutes.Add whisked curd mixture slowly, keeping the heat to low.
Mix well, add salt and stir until it thickens little.
 Let it cook for 2 more minutes and switch off the heat.Serve the Himachali Style Pahari Aloo Palda Recipe along with Peshawari Naan Recipe and Kelyachi Bhaji Recipe to enjoy your mid day lunch.
You can also serve a Indian salad such as Kachumber Salad or Satvik Carrot Salad with this meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Himachali_Style_Pahari_Aloo_Palda_Recipe_Potatoes_in_Yogurt_Gravy.jpg, 16
Ingredients: baking powder,milk,flour (maida),vanilla,caster sugar,cocoa powder,eggs,butter

Chocolate Marble Cake Recipe Using Preethi Electric Pressure Cooker, 3/4 cup Caster Sugar,1-1/2 teaspoons Baking powder,1/4 cup Milk,1 teaspoon Vanilla Extract,3 Whole Eggs,1 cup Butter,2 cup All Purpose Flour (Maida),2 tablespoons Cocoa Powder, 40, Continental, To begin making the Chocolate Marble Cake recipe, we will first begin by prepping all the ingredients and keep them ready.In a large mixing bowl or the bowl of the stand mixer; whisk the butter and sugar until light and fluffy.
Gradually add in one egg at a time and beat until fluffy.
Add in the milk, the vanilla extract and the flour a little at a time until well combined.
Pour in half the cake batter into the prepared tin.
Add the cocoa powder into the other half of the marble cake batter and mix well.
Pour this chocolate cake batter into the white cake batter.With the help of skewer, create a marbling effect on the batter, by swirling it around.
Cover the cake pan with an aluminium foil tightly, so moisture from the pressure cooker does not seep into the cake.Fill the electric pressure cooker with 1 cup of water.
Place the trivet inside the pressure cooker.
Place this cake pan into the pressure cooker.Turn on the electric pressure cooker.
Choose manual mode and adjust the program setting to Cake.
Turn the vent nozzle into the pressure mode and allow the cake to bake until the pressure cooker comes into keep warm mode.Allow the pressure to release naturally from the electric pressure cooker and wait for the pressure indicator to settle down.Once done, open the electric pressure cooker and remove the marble cake and serve hot.Serve the delicious Chocolate Marble Cake along with breakfast or as a tea time snack with a cup of coffee., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Classic_Chocolate_Marble_Cake_Made_in_a_electric_Pressure_Cooker-10_1600.jpg, 8
Ingredients: palm fruit,condensed milk,milk,badam (almond),cardamom powder (elaichi),cashews,rose

Nungu Payasam Recipe - Ice Apple/ Tender Palm Fruit Payasam, 10 Palm Fruit - peeled and chopped,10 Whole cashews,1/4 cup Condensed Milk,1 teaspoon Cardamom Powder (Elaichi),Rose Petals - as required,10 Badam (Almond) - soaked and peeled,1 liter Milk, 90, South Indian Recipes, To begin making the Nungu Payasam recipe, firsty chop half of the palm fruit/nungu in small pieces and refrigerate them for an hour.Soak cashews and almonds for about an hour in warm water and grind to a smooth paste using a mixer grinder.Add milk in a saucepan and let it boil.
Once it comes to boil, add cashew almond paste into it and mix everything properly.
Boil the milk for 5 minutes, add the condensed milk and boil on low heat for about 10 minutes.
After 10 minutes, turn off the heat and allow it to cool till it reaches room temperature.Add the chopped nongu and cardamom powder into add to the milk mixture.
Refrigerate the Nungu Payasam recipe for a couple of hours and serve chilled.Before serving the Nungu Payasam garnish with rose petals and serve chilled.Serve Nungu Payasam as a dessert after your simple South Indian meal of Keerai Sambar, Chow Chow Thoran, Steamed Rice, Elai Vadam and Masala Chaas., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/nungu_payasam_recipe_ice_apple_payasam-1.jpg, 7
Ingredients: salt,ginger,mustard seeds,poha (flattened rice),asafoetida (hing),black urad dal (split),curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),lemon,peanuts (moongphali),turmeric powder,green chillies,sunflower oil

Aval Upma Recipe - South Indian Style Poha, 1 sprig Curry leaves - roughly torn,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Lemon juice,1 teaspoon Mustard seeds,1 teaspoon Black Urad Dal (Split),2 Green Chillies - finely chopped,1 Onion - finely chopped,2 cups Poha (Flattened rice),1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Roasted Peanuts (Moongphali),4 sprig Coriander (Dhania) Leaves - finely chopped,1 inch Ginger - finely chopped, 30, South Indian Recipes, To begin making Aval Upma Recipe, place the poha in a sieve and rinse it under running cold water.
The texture of the aval should be such that it is neither hard nor completely soft.Once you've washed the poha, let the water drain from it and keep it aside.In a heavy bottomed pan, heat oil on medium heat, add asafoetida, mustard seeds, cumin seeds and split urad dal.
Allow the seeds to crackle and saute till the urad dal turns golden brown in color.
Once it is done, add roughly torn curry leaves, finely chopped onion, green chillies,  ginger and saute for a couple of minutes, until the onions are soft and translucent.
Once the onions are soft and translucent, add turmeric powder, drained poha, sprinkle some water and salt to taste.
Stir well to combine and allow the aval to become warm.
Cover and cook for about two to three minutes and then turn off the heat.Garnish with roasted peanuts, finely chopped coriander leaves and finish Aval Upma with freshly squeezed lemon juice.
Serve the Aval Upma Recipe with Masala Chai and Fruit Bowl for a delicious breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Aval_Upma_Recipe_.jpg, 15
Ingredients: cashew nuts,salt,rice,coconut,cardamom (elaichi) podsseeds,ghee,onion,cinnamon stick (dalchini),cumin seeds (jeera),green moong dal,cloves (laung)

Shahjahani Khichdi Recipe - Spiked Green Moong Dal Khichdi, 1 cup Green Moong Dal (Whole),Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,3 tablespoons Ghee,1 Onion - chopped,1/2 cup Fresh coconut - freshly grated,1 cup Rice,10 Cashew nuts,4 Cloves (Laung), 60, Mughlai, To begin making the Shahjahani Khichdi Recipe we will soak the green moong dal and rice in water for 30 minutes in 4-1/2 cups of water and keep it aside.
Heat a pressure cooker with ghee, add cumin seeds, cinnamon stick, cardamom pods and cloves and stir fry till they splutter.Add onions and saute till they turn translucent.Once the onions lightly lightly browned, add the rice and green moong along with the water into the pressure cooker.
Sprinkle enough salt and give it a stir, cover and cook the Shahjahani Khichdi for around 5 to 6 whistles and turn off the heat.
Allow the pressure to release naturally from the Shahjahani Khichdi.Meanwhile heat a saucepan, add a tablespoon of ghee and toast the cashew nuts till they turn lightly golden brown.
Stir in the cumin seeds and allow it to crackle.Once done turn off the heat.Once the pressure is released from the Shahjahani Khichdi, open the lid and mix it up with some grated coconut & toasted cashew nuts tadka.
Transfer the Shahjahani Khichdi to a serving bowl and serve hot.Serve the Shahjahani Khichdi Recipe along with crispy Aam Papad , Kela Anar Raita Recipe for a wholesome lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Shahjahani_Khichdi_Recipe_Green_Moong_Dal_Rice.jpg, 11
Ingredients: salt,mustard oil,mustard seeds,red chilli powder,poppy seeds,bhindi (lady fingerokra),potato (aloo),turmeric powder

Aloo Bhindi Recipe Flavored With Mustard And Poppy Seeds, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Red Chilli powder,3 Potatoes (Aloo) - cut into 1 inch wedges,300 grams Bhindi (Lady Finger/Okra) - cut into 1 inch pieces,1 teaspoon Mustard seeds,1 teaspoons Poppy seeds,Mustard oil - for cooking, 60, Bengali Recipes, To begin making the Aloo Bhindi Recipe first prep all the vegetables and keep aside.Make a powder of the mustard and poppy seeds and keep aside.We will roast the aloo and bhindi separately and then finally mix it all together.Heat a teaspoon of oil in a Heavy Bottomed Pan, add the potatoes, sprinkle some salt and stir fry on medium heat until the potatoes are half way cooked.
Keep the pan covered in the cooking process so the steam helps it cook faster.
Once the potatoes/ aloo are half way cooked, stir in the turmeric powder and chili powder and saute for a few minutes.
Cook the potatoes until completely done.
Once done, transfer to a bowl and keep aside.In the same pan, heat another teaspoon of oil.
Add the bhini, sprinkle salt and cook until soft and tender.
Cover and keep the lid of the pan slightly ajar.
Keeping the lid slightly ajar helps the steam circulate in the pan, plus prevents the bhindi from getting sticky.Once the bhindi is cooked, add the poppy and mustard seed powder, the roasted potatoes and any more salt to taste.
Stir fry the Aloo Bhindi sabzi for another 4 to 5 minutes until all the flavors are incorporated.Once done, turn off the heat and keep aside.Serve the Aloo Bhindi Recipe along with Cholar Dal Recipe (Bengali Style Chana Dal) and Bengali Luchi Recipe  for a cozy sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Bengali_Style_Aloo_Bhindi_Spiced_with_Mustard_and_Poppy_Seeds_Recipe-3.jpg, 8
Ingredients: assam tea leaves,black cardamom (badi elaichi),cardamom (elaichi) podsseeds,milk,black peppercorns,water,sugar,cinnamon stick (dalchini),cloves (laung),star anise

Iranian Tea Recipe, 1 cup Chilled water,1/2 teaspoon Whole Black Peppercorns,1 inch Cinnamon Stick (Dalchini),1 cup Milk,2 Cardamom (Elaichi) Pods/Seeds,3 tablespoon Assam tea leaves,2 tablespoon Sugar - (adjust),5 Cloves (Laung),1 Black cardamom (Badi Elaichi),2 tablespoon Fresh cream,1 Star anise, 20, Middle Eastern, To prepare Irani Chai Recipe, in a Saucepan, add water, and all the spices (star anise, cardamoms, cinnamon, cloves, and pepper).
Allow this to boil for 5 minutes.Add milk and cream and simmer for another 5 minutes.
As you leave it for a long time, you get a stronger decoration.Then add in your tea leaves and keep it in the simmer for another 3 minutes.
Just before serving strain it over a tea cup.
And add sugar and dissolve according to your taste.
Irani Chai recipe is ready to be served with Fruitcake cookies, Jeera biscuits or Khara biscuit on the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Kirubakaran/irani-chai-recipe-1.jpg, 10
Ingredients: salt,wheat flour,ginger,ghee rotis,drumstick leaves (moringamurungai keerai),ragi flour (finger millet nagli),black pepper powder,green chillies

Drumstick Leaves Ragi Roti Recipe - Moringa Millet Flat Bread, Salt - to taste,1 inch Ginger - grated,100 grams Drumstick Leaves (Moringa/Murungai Keerai) - finely chopped,2 cups Ragi Flour (Finger Millet/ Nagli),1/2 teaspoon Black pepper powder,2 Green Chillies - finely chopped,Ghee - for smearing rotis,1 cup Whole Wheat Flour, 50, Karnataka, To begin making the Drumstick Leaves Ragi Roti Recipe, combine all the ingredients like the ragi flour, whole wheat flour, green chillies, ginger, drumstick leaves, black pepper powder and salt in a large mixing bowl.Add little water at a time and knead the Drumstick Leaves Ragi Roti dough for about 3 to 4 minutes until soft and smooth.
Cover the Ragi Roti dough and allow it to rest for about 10 minutes.The next step is to cook the Drumstick Leaves Ragi Roti, make sure you have set the table out to serve your family and friends; as this Ragi Roti has to be served hot from the stove to plate.Preheat and grease a skillet with oil.Place a portion of the Drumstick Leaves Ragi Roti on the surface, dust it with flour and roll to make a roti.
Once you have rolled it out, place it on the preheated tawa.Add ghee or oil along the sides of the Drumstick Leaves Ragi Roti and cook on both sides on a medium heat until the roti is cooked and lightly crisp.Once done, remove from heat and serve the hot Drumstick Leaves Ragi Roti.
Proceed the same way with the remaining dough portions.Serve the Drumstick Leaves Ragi Roti Recipe, along with Mango Chutney and Homemade Yogurt for a wholesome Breakfast or serve with Dal Kabila or  Bharwa Karela Makhani for a diabetic friendly meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Ragi_Roti_Paratha_Recipe_Mangalore_Karnataka_Cuisine_Breakfast-13.jpg, 8