lumicero/recipes-ing2inst huggingface dataset:
Title: Grandma's Whipped Cream Icing
Ingredients:
- 1 extra finely granulated sugar
- 3/4 evaporated milk
- 1/2 butter
- 1 maraschino cherry
- 1 1/2
- 1/3
- 1/4
Instructions:
1. Blend together first five ingredients until smooth and fluffy.
2. In small bowl, combine 1 cup frosting and about half of the cherries (chopped) and half of the almonds.
3. Use this frosting to frost the top of one 9" cake.
4. Place the other cake on top, frost with remaining frosting, and decorate with remaining cherries and almonds.
Title: Chocolate Frosted Icebox Cake
Ingredients:
- 20 graham crackers
- 2 milk
- 1 Jello Instant Vanilla Pudding Mix
- 1 3/4 Cool Whip Lite
- 3/4
Instructions:
1. Line a 13x9 inch pan with some of the graham crackers, breaking crackers if necessary.
2. Pour cold milk into bowl.
3. Add pudding mix.
4. With electric mixer at low speed, beat until well blended (1-2 minutes).
5. Let stand 5 minutes; then blend in whipped topping.
6. Spread half of the pudding mixture over crackers.
7. Add another layer of crakers.
8. Spread chocolate frostin carefully over crakers.
9. Chill for 3 hours.
Title: Chocolate Bananarollup
Ingredients:
- 4 bananas
- 8 cinnamon
- 1/2
Instructions:
1. Slice bananas into half crosswise then half each piece lengthwise.
2. Roll each piece in cinnamon.
3. Place one half of banana flat side up on a spring roll wrapper.
4. Arrange a layer of chocolate chips to the surface of banana.
5. Cover chocolate chips with other half and wrap as in a spring roll.
6. Repeat for the rest of bananas.
7. Heal oil in a pan and fry spring rolls till golden in color.
8. Drain oil in paper towel.
Title: Her Majesty's Frosting
Ingredients:
- 5 sugar
- 1 1/4 unsalted butter
- 1 1/2 pure vanilla extract
- 1 salt
- 1/2
- 1
Instructions:
1. Put some lemon juice on a paper towel and wipe down the bowl, the whisk attachment, and a wire whisk to remove any traces of grease.
2. Put about an inch of water in the bottom of a 2-4-quart pot, set over medium heat, and set the mixer bowl over the pot.
3. Pour the egg whites and sugar into the mixing bowl and whisk until sugar dissolves. Stir and check the temperature frequently until it reaches 160 degrees F (71 degrees C).
4. Turn off the heat and remove the bowl from the water bath. Set it into the mixer with the whisk attachment and whisk on low speed for about ten minutes, or until the bowl has reached room temperature and doesn't feel warm anymore.
5. When the bowl feels just a little warm, take the butter out of the refrigerator. It should still be cold when the meringue is ready for the next step. If your kitchen is hot, leave it in the refrigerator until it's needed.
6. Swap the whisk attachment out for the mixing blade and return the mixer to low speed. Cut off cubes of butter and gradually add them to the meringue, waiting until each one is incorporated before adding the next. Let the frosting mix on low for 3-5 minutes. If it doesn't thicken, chill it in the refrigerator for 10-15 minutes and mix on low until it becomes thick and fluffy, 5-15 minutes. When it thickens, it will likely go through a long stage where it looks curdled and ruined. Walk away and leave it alone for a while. Eventually, it will look smooth and fluffy!
7. While the frosting is mixing, combine the gin, vanilla, and salt. Stir to dissolve salt.
8. When the frosting turns fluffy, let it mix for a few minutes more, until it's really thick.
9. Leave the mixer on low and pour the gin mixture in a thin, slow stream. The frosting will probably look "broken." Turn the speed up one notch/setting until the frosting starts to come together again, then lower the speed to low and mix until it thickens back up.
10. Mix until the frosting is as thick as you want for spreading or piping. If you have extra, store refrigerated in an airtight container for up to a week or in the freezer for up to 8 weeks. Before reusing, allow frosting to come up to room temperature (leave out overnight for frozen frosting) and remix with the paddle attachment on low for 5 minutes.
Title: Orange & Raspberry Victoria Sponge
Ingredients:
- 225 butter
- 225 eggs
- 4 self raising flour
- 225 orange
- 250 butter
- 1 raspberries
- 250 butter
- 250 icing sugar
- 1/2 orange, juice of
- orange
Instructions:
1. Start with the cake. Turn the oven on to 180C/356°F Grease two 2 x 8in Victoria sandwich tins; line the bottom of both tins with grease proof paper and then lightly flour them.
2. Using a mixer, cream the butter and sugar.
3. Mix the eggs together in a separate bowl then pour them into your mixer.
4. Sieve in the flour.
5. Add the orange zest.
6. Split the mixture evenly between the two cake tins and then bake in the oven for around 25- 30 minutes until they are golden brown and feel slightly springy on top.
7. While they are baking make your jam and icing. For the jam put the raspberries, orange juice and heaped tablespoon of golden caster sugar into a small pan. Heat gently and allow to slowly break down and reduce into a jammy consistency, then leave to cool.
8. For the icing, mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange.
9. When the cakes are cool – spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve.
Title: Blueberry Dessert
Ingredients:
- 2 Bisquick baking mix
- 1/2 sugar
- 1/2 butter
- 2 margarine
- 16 eggs
- 1 frozen blueberries
- 1 Bisquick baking mix
- 1/4 sugar
- firm butter
- margarine
Instructions:
1. Heat oven to 400 degrees.
2. Mix 2 cups baking mix, 1/2 cup sugar, 1/2 cup butter and egg yolks until crumbly.
3. Press into ungreased rectangular pan, 13x9x2".
4. Bake 10 min.
5. Beat egg whites until stiff; fold in blueberries.
6. Spread over baked layer.
7. Mix remaining ingredients until crumbly; sprinkle over blueberry mixture. Bake until golden brown, about 20 min.
Title: Spiced Plums
Ingredients:
- 1 plum
- 375 water
- 125 honey
- 60 maple syrup
- 1 cinnamon stick
- 2 star anise
- 2
Instructions:
1. Preheat oven to 160C (320F).
2. Cut the plums in half and remove stone.
3. Place plums in large dish, in a flat layer, cut side down.
4. Put all other ingredients into a saucepan and bring to the boil.
5. Pour the syrup over the plums and cover tightly with a lid of foil.
6. Place the plums in the oven for 45 minutes to 1 hour or until tender.
7. Remove foil and leave to cool slightly.
8. Serve.
9. These reheat easily on top of the stove.
Title: Old World Chocolate Cake
Ingredients:
- 1 1/2 cake flour
- 1 1/4 sugar
- 1/3 instant coffee
- 1 baking soda
- 1/3 salt
- 3/4 vegetable shortening
- 2/3 buttermilk
- 1 vanilla extract
- 1 eggs
- 2 heavy whipping cream
- 1 vanilla extract
- 1 sugar
- 2
Instructions:
1. Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl.
2. Add the shortening, 2/3 c of the buttermilk and vanilla.
3. Beat with an electric mixer, set on medium speed, for 2 minutes.
4. Add remaining 1/3 c of buttermilk and eggs.
5. Beat, at medium speed, for 2 more minutes.
6. Pour batter into 2 greased 8-inch round cake pans.
7. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done.
8. Cool in pans on racks for 10 minutes.
9. Remove from pans; and completely cool.
10. Place one cake layer on serving palte.
11. Spread with Sweetened Whipped Cream.
12. Top with second cake layer.
13. Frost cake with remaining Sweetened Whipped Cream.
14. Refrigerate until serving time.
15. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters.
16. Place cream, sugar, and vanilla in chilled bowl.
17. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency.
18. DO NOT overbeat. (If you do, you will have butter.)
Title: Salted Caramel-Chocolate Fudge Cake
Ingredients:
- 1 boiling water
- 1 butter
- 3/4 brown sugar
- 1 1/2 white sugar
- 1/2 eggs
- 2 vanilla
- 1 all-purpose flour
- 1 3/4 baking soda
- 1 1/4 buttermilk
- 1 1/4 chocolate chips
- 1 dark brown sugar
- 1/2 light brown sugar
- 1/2 milk
- 2 vanilla
- 1 butter
- 2 icing sugar
- 2 sea salt
- 1/2
Instructions:
1. In a bowl whisk 1 cup boiling water 1 cup cocoa.
2. In a separate bowl 3/4 cup butter 1 ½ cups brown sugar ½ cup sugar.
3. Beat until fluffy add 2 eggs 1 t vanilla.
4. Beat in cocoa mixture and add 1 3/4 cup flour 1 1/4 t baking soda 1 1/4 cup buttermilk.
5. Beat and pour in 2 8" cake pans greased and line the bottom with parchment paper.
6. Bake 25-30 minutes Cool 10 minutes then remove from pan.
7. FROSTING Melt 1 cup chocolate chips, cool, set aside.
8. In a bowl, stir ½ cup dark brown sugar ½ cup light brown sugar 2 T milk 1 T vanilla, let stand.
9. In a separate bowl beat until fluffy 2 cups butter.
10. Add Brown sugar mixture and chocolate, gradually beat in 2 cups icing sugar.
11. Beat till fluffy 3 minutes.
12. Put cake together with 1 cup frosting spreading frosting on sides and top of the cakes.
13. Sprinkle with ½ t coarse sea salt.
Title: White Bean Cake
Ingredients:
- 3/4 flour
- 1/2 cake flour
- 1/2 sugar
- 2 water
- 1/2 flour
- 1 1/2
- 3/4
- 1000
Instructions:
1. Sift together flours.
2. Stir in oil and water.
3. Add sugar.
4. Form into round circles and flatten.
5. then fill with red bean paste in the center.
6. Bake at 400 for 15 min until golden.
Title: Thyme and Lemon Savoury Shortbread
Ingredients:
- 210 flour
- 1/4 salt
- 1 lemon zest
- 1 1/2 fresh thyme
- 120 unsalted butter
- 1 egg
- 2 coarse sea salt
- 1
Instructions:
1. Stir together the flour, salt, lemon zest and thyme.
2. Rub in the butter with your fingertips to form a breadcrumb-like consistency.
3. Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
4. Knead a couple of times then wrap and place in the fridge for half an hour.
5. Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
6. Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
7. Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.
Title: Rum Cake With a Butter Rum Glaze
Ingredients:
- 1/2 pecans
- 1 vanilla instant pudding mix
- 1/4 sour cream
- 1/2 Bacardi dark rum
- 1/2 water
- 1/3 eggs
- 1/4 pure vanilla extract
- 3 unsalted butter
- 2 light brown sugar
- 4 Bacardi dark rum
- 1/2
- 3
Instructions:
1. Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
2. Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
3. Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
4. Pour batter into prepared cake pan and smooth the top with a spatula.
5. Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
6. While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
7. Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
8. Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
9. Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.
Title: Apple Toffee Pudding
Ingredients:
- 140 flour
- 100 white sugar
- 15 baking powder
- 200 milk
- 1 egg
- 85 butter
- 300 apples
- 140 dark brown sugar
- 250 boiling water
- 1 salt
Instructions:
1. Heat the oven to 180C, 365F, gas mark 4.
2. Grease a 3 pint shallow (2-3 inches) ovenproof dish.
3. Mix flour, white sugar, salt and baking powder in a large bowl.
4. Beat egg and mix with milk and melted butter.
5. Stir into the dry ingredients until smooth.
6. Peel, quarter and core the apples, cut each quarter into 2 – 3 thick slices.
7. Lay the apples on the bottom of the dish and pour the batter over the top.
8. Add boiling water to the brown sugar, stir well and pour evenly over the pudding.
9. Bake for about 40 mins until the pudding is golden brown and springy to the touch.
Title: Colonel Sanders' Lemon Sponge Pie
Ingredients:
- 1 flour
- 3 butter
- 3 milk
- 1 1/4 sugar
- 1 1/4 salt
- 4 fresh lemon juice
- 1 lemons, rind of
- 1/3
- 2
- 4
Instructions:
1. Temper butter.
2. Cream butter and sugar thoroughly.
3. Add remaining ingredients except egg whites.
4. Fold in stiffly beaten egg whites.
5. Pour into unbaked pie crust and bake slowly in oven at 350 degrees for 15 minutes.
6. Reduce oven to 300 degrees F, until tests done - about 45 minutes.
Title: Cream Cheese Cut out Cookies + Tips You Will Use Forever Promise
Ingredients:
- 1 butter
- 8 margarine
- 1 1/2 cream cheese
- 1 granulated sugar
- 1/2 vanilla
- 1 egg
- 3 1/2 all-purpose flour
- 1 baking powder
Instructions:
1. Place butter and cream cheese in large mixing bowl. Mix with electric mixer until blended.
2. Add sugar and extracts. Mix till blended.
3. Add egg and mix until blended.
4. Place flour and baking powder in a medium bowl and blend with a whisk.
5. Add flour mixture to creamed mixture and mix on low speed until just blended.
6. **NOTES**.
7. This is the place where your normally divide your dough and wrap in plastic wrap and chill. This dough requires 1 1/2 hours to chill. I have had great success with rolling out dough between two sheets of paper to the thickness I want for my cookies--cover dough with another sheet of paper and place on cookie sheet or pizza pan and place in freezer for 20 minutes or chill in refrigerator for recommended chilling time.
8. When ready to cut out. I get out one portion of rolled dough at a time--place on counter and then gently remove top sheet of wax paper and then gently place back on top -- then I flip the waxed paper with dough inside and then gently remove top sheet of paper and discard.
9. Then I can cut out cookies in desired shapes.
10. These cookies can then be placed on cookie sheet ready to bake.
11. VERY IMPORTANT. I forgot to mention when rolling dough, be sure to check under-side and make sure you do not have wrinkles, by removing wax paper and then replacing it before flipping, this will ease removing cookies after they have been cut.
12. This is especially helpful with any rolled dough. Also helps when grandchildren like to help cut out cookies. We can just do one sheet at a time -- no more rolling for them.we can just get down to business of cutting, baking, decorating and then eating, their favorite part.
13. After placing on baking sheets, sprinkle with decorating sugar if desired. Unless planning on frosting when cooled.
14. Bake at 375° on ungreased sheet for 9-12 minutes.
15. Remove immediately to wire rack to cool. Sometimes we "paint" edges of cooled cookies with clean paint brush, reserved for this purpose only, and paint light corn syrup on edges of cookies and roll in colored sugar, sprinkles, chocolate jimmies, coconut, toasted if prefered.use your imagination.
16. I have found that you can also use food coloring and buy a blank stamp pad, reserved for just that color and use rubber stamps and stamp directly on cookie.this of course is edible. We sometimes stamp and roll edges.
Title: Mini Linzer Cookies from Barefoot Conessa (Ina Garten)
Ingredients:
- 3/4 unsalted butter
- 1 granulated sugar
- 1 pure vanilla extract
- 3 1/2 flour
- 1/4 salt
- 3/4 confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
4. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
Title: Chocolate Snowball Cookies - Christmas
Ingredients:
- 1 confectioners' sugar
- 1 vanilla
- 1/2 butter
- 3 butter
- 1/4 evaporated milk
- 1 vanilla
- 2 confectioners' sugar
- 1/2 flour
- 1 3/4 walnuts
- 1
Instructions:
1. Preheat oven to 325.
2. Mix 1 cup confectionary sugar and 1 teaspoon vanilla. Set aside.
3. Cream butter until fluffy.
4. Beat in evaporated milk and vanilla.
5. Add dry ingredients and nuts. Mix well.
6. Shape into 1" balls.
7. Bake for 15-20 minutes.
8. Roll immediately in vanilla and confectionary sugar mixture.
9. Let cool.
Title: Ginger Cookies
Ingredients:
- 3/4 butter
- 1/2 brown sugar
- 1 egg
- 5/8 molasses
- 1/2 clove
- 2 ginger
- 1/2 nutmeg
- 1 cinnamon
- 1/4 salt
- 3 flour
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees. In a large bowl combine butter, brown sugar, egg and molasses.
2. Stir in dry ingredients except powdered sugar and mix completely. Cover bowl and refrigerate for 2-3 hours.
3. Remove cookie dough from frig and take small portions of the dough about 1/4 cup to 1/2 cup and roll out to 1/4-1/2 inch thick. Use powdered sugar instead of flour to roll out cookie dough. It won't toughen cookies as flour does if too much is used.
4. Cut out with assorted cookie cutters and place on a foil lined cookie sheet sprayed with non-stick cooking spray. Bake for 8-12 minutes, depending on size of cookie.
5. To make decorator frosting combine meringue powder, powdered sugar, water, vanilla and almond extract in mixing bowl (the recipe doesn't list the ingredient amounts for this frosting).
Title: Red Velvet Whoopie Pies
Ingredients:
- 2 flour
- 2 baking soda
- 1/2 salt
- 1/4 butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 buttermilk
- 1/2 butter
- 1 cream cheese
- 1/4 marshmallow creme
- 4
- 7
Instructions:
1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
2. To make the whoopie pies, combine flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
3. In a large mixing bowl, beat butter on medium or high for 30 seconds. Add brown sugar and beat until light and fluffy. Add in egg and vanilla and mix well. Alternately add buttermilk and flour mixture, beating after each addition just until combined. Stir in food coloring.
4. Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch space between rounds.
5. Bake until tops are set, 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies. Cool completely on baking sheets on rack and then remove cookies from baking sheets.
6. To make the filling, in a medium mixing bowl beat the butter and cream cheese until smooth. Fold in the jar of marshmallow creme.
7. Spread the filling on the flat side of half of the cookies and top with the remaining cookies, flat side down. Store refrigerated in an airtight container.
Title: Orange Jello Fluff
Ingredients:
- 1 nonfat sour cream
- 1 sugar-free orange gelatin
- 1 mandarin oranges in light syrup
- 1
Instructions:
1. Stir everything but the orange segments together until well mixed.
2. Gently fold in the orange segments.
3. Serve chilled.
Title: Another Cupcakes Recipe
Ingredients:
- 1 unsalted butter
- 1 3/4 granulated sugar
- 4 eggs
- 2 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/8 salt
- 1 2% low-fat milk
- 1 vanilla
Instructions:
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine.
5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
6. Bake for 22-25 minutes until a cake tester comes out clean.
Title: Quince Roses
Ingredients:
- 3 3/4 all-purpose flour
- 1/2 cold water
- 1/3 olive oil
- 1/3 ground cardamom
- 1/4 sugar
- 1/2 quinces
- 6 sugar
- 1/3 water
- 1/2 sugar
- 4
Instructions:
1. In a food processor, mix all the ingredients for the crust together and pulse until the dough comes together. If necessary add 1 or 2 tablespoon water.
2. Take the dough out of the mixer and knead a couple of times, wrap in plastic and refrigerate for 30 minutes.
3. Roll out the dough on a floured surface or better on a silicone baking mat and cut out 8 shapes for your molds (10-12 cm) or as desired.
4. Peel the quinces and cut the pulp in thin slices (the easiest way is tagentially to the core).
5. Put them in a heavy saucepan with the sugar and the water.
6. Cook, covered at low heat until the fruit becomes slightly soft, it takes about 10 minutes.
7. Let cool until lukewarm.
8. Starting from the outside, lay the slices of the quinces overlapping the edges slightly onto the dough in the moulds and form the roses.
9. Sprinkle each rose with ½ teaspoon of sugar.
10. Bake 45 Minutes at 170°C (heat and timing are basing it on convection oven).
Title: All Natural Chocolate Chunk & Almond Butter Whoopie Pies
Ingredients:
- 1 water
- 1/3 eggs
- 2 dark chocolate
- 1/4 powdered sugar
- 8 heavy cream
- 2 vanilla
- 1 honey
- 1/2 unsalted butter
- 1 xanthan gum
- 1/4
- 1/2
- 2
Instructions:
1. Preheat oven to 350.
2. Line 4-15x10 1/2 inch jelly roll pans with Reynolds Wrap Foil. Grease each foil-lined pan with ½ Tbsp unsalted butter, softened.
3. Beat cake mix, water, eggs, and grapeseed oil. Stir in dark chocolate chunks. Batter will be thick.
4. Drop by slightly rounded tablespoons onto prepared pans, 12 per pan, approximately 1 ½ " apart. Bake 8-10 minutes or until toothpick inserted in the middle comes out clean. Let cool 2 minutes on baking pan then transfer to wire racks to cool completely.
5. Meanwhile, whip up the filling by beating together the powdered sugar, ground almonds, heavy cream, vanilla, honey, unsalted butter, and xanthan gum.
6. Drop 3 tablespoons of filling in the center of 24 of the cooled, chocolate cakes. Carefully top those cakes with the remaining 24 cakes, pressing lightly to spread filling. Wrap individual pies in Reynolds Clear Plastic Wrap and refrigerate until ready to eat!