xiaoxl/recipe_data huggingface dataset:
Chocolate-Covered Strawberry Hearts


Ingredients:
bittersweet chocolate, white chocolate

Directions:
In a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir. Repeat until the mixture is smooth. Stir in the remaining chocolate until melted. Transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.
Pipe 12 small (2-inch] heart outlines onto a wax paper-lined cookie sheet. Refrigerate until set, about 5 minutes. Fold the strawberries into the remaining bittersweet chocolate. Divide among the heart outlines and carefully spread to fill in the hearts.
Repeat the melting technique above with the white chocolate. Pipe decorations onto the hearts. Let stand until set.
Tip: The hearts can be refrigerated in an airtight container for up to 1 week.
Best ever Pie Crust


Ingredients:
all-purpose flour, salt, egg, white vinegar

Directions:
With pastry blender combine flour, salt& Crisco until mixture resembles course meal.
In small bowel mix egg, vinegar& milk.
Add to flour mixture and mix only until dough holds together in a ball.
Refrigerate 1 hour.
Roll out on floured wax paper or pastry cloth.
Turn onto lightly greased pie plate.
Trim to a 1 inch overhang and flute edge.
To bake, punch all over with fork and bake at 400 for 11 minutes or until lightly golden brown.
*Freezeswell.
Fried Tofu Lentil Bites
Category: appetizers-and-snacks
By VeggieCravings

Loaded with fresh leafy green spinach, these protein-packed vegan fried tofu lentil bites are scrumptiously healthy and addictive!

Ingredients:
½ cup green lentils
7 ounces soft tofu, drained and cut into cubes
1 cup fresh spinach leaves, thinly sliced
1 teaspoon white sugar
½ teaspoon salt
ground black pepper to taste
¾ cup all-purpose flour
vegetable oil for frying
1 cup sunflower seed oil
½ cup unsweetened soy milk
2 teaspoons apple cider vinegar
sea salt to taste

Directions:
Place lentils into a large container and cover with several inches of cool water; soak for 2 hours. Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined. Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.

Prep time: 20 mins
Cook time: 4 mins
Total time: 2 hrs 24 mins
Yields: 4 servings

Calories: 724.9
Fat: 68.6 g
Saturated fat: 7.2 g
Carbohydrates: 22.2 g
Sugars: 2.6 g
Dietary fiber: 1.2 g
Protein: 7.6 g
Sodium: 396.2 mg
Lapin a La Cocotte - French Rabbit Stew


Ingredients:
rabbit, bacon, onions, garlic cloves, flour, beef broth, red wine, dried thyme, dried parsley, bay leaves

Directions:
In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc].
In the bacon drippings, cook the onion and garlic until transparent. A.
dd the rabbit pieces and saute over medium heat until rabbit is golden.
Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.
Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed]. Serve with mashed potatoes or buttered egg noodles.
Raspberry Muffins


Ingredients:
brown sugar, flour, butter, cinnamon, flour, whole wheat flour, baking powder, cinnamon, salt, sugar, brown sugar, milk, butter, egg, fresh raspberries, frozen raspberries

Directions:
For streusel:  Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
For Muffins:  Preheat oven to 400º.
Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
Fold in the raspberries being careful not to break up the berries too much.
Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.
Lemon Rosemary Salmon
Category: main-dish
By CHEDDAR97005

This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad.

Ingredients:
1  lemon, thinly sliced
4 sprigs fresh rosemary
2  salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 256.7
Fat: 18 g
Saturated fat: 3.2 g
Carbohydrates: 6.1 g
Dietary fiber: 2.7 g
Protein: 20.5 g
Cholesterol: 56.4 mg
Sodium: 1016.7 mg
Banana Pound Cake With Caramel Glaze
Category: desserts
By Swanee Speed

Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!

Ingredients:
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup butter
½ cup vegetable shortening
2 cups brown sugar
1 cup white sugar
4  ripe bananas, mashed
5  eggs
2 teaspoons vanilla extract
½ cup milk
1 cup chopped pecans
½ cup butter
¼ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
¼ cup heavy cream

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan. Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg.  Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 4 hrs
Yields: 1 10-inch cake

Calories: 625.4
Fat: 36.5 g
Saturated fat: 16.5 g
Carbohydrates: 70.8 g
Sugars: 45.6 g
Dietary fiber: 2.3 g
Protein: 6.7 g
Cholesterol: 125.2 mg
Sodium: 406.2 mg
Danish Butter Cookies


Ingredients:
flour, baking powder, butter, sugar, salt, eggs, lemon, zest of, sugar, water, sugar

Directions:
Sift flour with baking powder, add chopped butter, sugar, vanilla sugar, pinch of salt, eggs and grated lemon peel. Mix to combine and knead into the dough.
Wrap the dough with plastic wrap and let it sit for 30 minutes in the refrigerator.
On a working desktop or a silicone mat sprinkled with sugar roll out with a rolling pin 5 mm thick dough. Brush with water and sprinkle with sugar. With a palm of your hand lightly press sugar into the dough. Cut into desired shapes with a cookie cutter.
Place cookies onto a baking sheet lined with parchment paper or a silicone baking sheet. Bake 10 - 12 minutes at 180 ° C. They are done when the ends become slightly golden.
Cool and put in a tightly closed metal container. They will keep for several weeks.
Egg Nog


Ingredients:
Egg Beaters egg substitute, sugar, milk, half-and-half, vanilla, salt, nutmeg

Directions:
Mix all ingredients until frothy., Cover and chill., Best if made a little in advance and refrigerated.
Green Goddess-Chive Salad Dressing


Ingredients:
low-fat mayonnaise, low-fat sour cream, fresh chives, garlic, white wine vinegar, fresh tarragon, sugar, Worcestershire sauce, buttermilk, salt, pepper

Directions:
Combine the first 8 ingredients in a blender or processor; blend until smooth.
If the dressing is too thick add in a litle buttermilk to thin then season with salt and pepper to taste.
Refrigerate for a minumum of 4 hours before using.
Tropical Turkey Salad


Ingredients:
turkey tenderloins, turkey breast, mayonnaise, sour cream, mango, red onion, pineapple, banana, lime, garlic, fresh cilantro, brown sugar, salt, pepper, salt, cayenne pepper

Directions:
Mix all ingredients together in a bowl., Place scoop on salad greens or use as filling between your favorite bread.
Baked Turkey and Cranberry Sliders
Category: main-dish
By Ana Maria

These are a take on the popular baked ham and Swiss sliders with a holiday twist. They also taste great with leftover roasted turkey and French fried onions.

Ingredients:
cooking spray
½ stick butter, melted
1 ½ tablespoons Dijon mustard, or more to taste
1 tablespoon dried minced onion
1 ½ teaspoons Worcestershire sauce
1 (12 count) package Hawaiian bread rolls, split
1 tablespoon mayonnaise, or to taste
½ (14 ounce) can jellied cranberry sauce
½ pound cooked honey-roasted turkey, shaved
6 slices Havarti cheese, cut into halves
1 cup arugula  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray. Whisk melted butter with Dijon mustard, dried onion, and Worcestershire in a small bowl. Place the bottom halves of the rolls into the prepared pan. Spread mayonnaise and additional Dijon mustard to taste along the rolls. Spread cranberry sauce. Add turkey and 1/2 slice of cheese to each. Top with arugula and top halves of the rolls. Spread melted butter mixture evenly over tops. Cover the pan tightly with aluminum foil. Bake in the preheated oven for 15 minutes. Remove from the oven, uncover, and continue to bake until cheese is melted, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 sliders

Calories: 434
Fat: 11.3 g
Saturated fat: 10.4 g
Carbohydrates: 49.2 g
Sugars: 6.4 g
Dietary fiber: 2.2 g
Protein: 22.7 g
Cholesterol: 82.7 mg
Sodium: 438.8 mg
Low Fat Yogurt Mashed Potatoes


Ingredients:
potatoes, low-fat plain yogurt, plain fat-free yogurt, onion, dried parsley, fresh parsley

Directions:
Boil the potatoes in water till tender.
Mince the onions finely.
Peel them when hot.
Mash the potatoes with a ricer/fork.
Let them cool a bit.
Add the salt and pepper, onions, then add the yogurt and the parsley.
OREO BROWNIE TRUFFLE


Ingredients:
"vanilla ice cream"

Directions:
In a small glass, place the first layer of brownie.
Add the scoops of ice cream over it, wait for a little while till the ice cream softens so you could set it up into the form of 2nd layer.
And now fill the 3rd layer with crushed oreo biscuits, and you are done.
Chorizo & Quinoa Stuffed Poblano Peppers With Adobo Chile  T


Ingredients:
diced tomatoes, garlic cloves, chipotle pepper, sugar, chorizo sausage, chili powder, oregano, ground cumin, olive oil, yellow onion, tomatoes, monterey jack cheese, sour cream, avocado

Directions:
Tomato sauce:
Put diced tomatoes, garlic, and chipotle peppers into a food processor or blender and blend until relatively smooth.  Pour sauce into a medium saucepan, add sugar, and bring to bubbling and then simmer on medium-low while you prepare the rest of the recipe (about 15-20 minutes].  Stir occasionally.
Filling:
Brown chorizo sausage in a large saute pan or skillet with 1 t chili powder, oregano, and cumin.  Remove and set aside.
Pour olive oil into the same pan over medium-high heat and add onion/bell pepper.  Saute about 5 minutes, until soft.  Add diced tomato and cook for about 2-3 more minutes.  Stir in quinoa, chorizo, tomato and remaining teaspoon of chili powder .  Mix well.
Heat oven to 400 degrees.  Spread half of the tomato sauce in a large casserole dish.  Stuff the peppers with the chorizo/quinoa mixture and arrange them in the casserole dish.  Ladle the remaining sauce over the peppers and sprinkle with the cheese.  Bake covered for 30 minutes.  Then uncover and bake another 5-10 minutes.
Garnish with sour cream, diced avocado, and serve with refried black beans and tortilla chips or tortillas.
Cauliflower Cheese With Ham Hock


Ingredients:
smoked ham hock, whole cloves, bay leaves, cauliflower, butter, flour, bay leaves, Dijon mustard, parmesan cheese, salt, fresh ground black pepper

Directions:
Place the ham hock, cloves, bay leaves and peppercorns in a large saucepan and cover with cold water and bring to the boil over medium heat and then reduce the heat to low and simmer (adding extra water to keep the ham hock covered] for about 3 hours, or until tender and the meat starts to fall frm the bone.
Allow the ham hock to cool before shredding the meat and then place the shredded meat evenly along the bottom of a buttered casserole dish.
Preheat oven to 180°C.
Cut your cauliflower into florets and place in a steamer and cook for 4 to 5 minutes and then place the cauliflower over the ham in the casserole dish.
Melt the butter in a saucepan, add the onion and cook until soft and then stir in the flour and allow to cook for a few minutes before adding the cream and bay leaves and stir continuously while the sauce thickens.
When the sauce is ready, turn off the heat and remove the bay leaves and stir in the mustard and tasty cheese (or cheddar] and season to taste with salt and pepper.
Pour over the cauliflower and sprinkle with the parmesan and bake for 30 minutes or until golden brown on top, serve it hot.
Onion Casserole


Ingredients:
butter, blue cheese, Roquefort cheese, evaporated milk, eggs, butter, paprika

Directions:
Preheat oven to 375°F.
Layer onions on the bottom of a microwave and oven safe casserole.
Cover with plastic wrap and microwave on High 3-5 minutes or until onions just start to soften.
Remove plastic wrap and stir in 1 tbsp of butter.
Layer the bread cubes over the onions and the cheese over the bread cubes.
Combine the milk, eggs, salt, pepper and hot sauce and mix well.
Pour the egg mixture over the cheese, dot with butter and sprinkle with paprika.
Bake for 40 minutes.
Beef-Tomato Soup


Ingredients:
onion, green pepper, potatoes, carrots, beef broth, water, paprika, sugar, cayenne pepper, bay leaves, crushed tomatoes, tomato paste

Directions:
In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
Add in the next 10 ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
Stir in the crushed tomatoes and the tomato paste.
Cover and simmer for another 25-30 mins longer, or until the meat is tender.
Discard the bay leaves before serving.
Garnish soup bowls with a couple of tablespoons of sour cream if desired.
Shrimp Etouffee


Ingredients:
butter, all-purpose flour, green onion, onion, green bell pepper, celery, garlic cloves, bay leaf, dried thyme, dried basil, tomato sauce, dry white wine, water, Worcestershire sauce, white pepper, Tabasco sauce, lemon zest, fresh lemon juice, parsley, fresh shrimp, cooked rice

Directions:
In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.
Increase heat to high and add tomato sauce, wine, clam juice, water, worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.
Easy Cheesy Enchiladas


Ingredients:
corn tortillas, onion

Directions:
Heat oil in small skillet; fry tortillas in hot oil on for 1-2 seconds on each side to soften; drain tortillas on absorbent paper.
Fill each tortilla with 3 Tablespoons cheese and 1 teaspoon chopped onion; roll tightly and place enchiladas seam side down in 9x13" baking pan that has been lightly sprayed with no-stick cooking spray.
Pour sauce evenly over enchiladas and top with remaining onions, cheese, and olives.
Bake at 350° for 20 minutes until cheese is melted and bubbly.
Bacon-Broccoli Cheese Ball


Ingredients:
Philadelphia Cream Cheese, cheddar cheese, pepper, broccoli floret, bacon

Directions:
1. In a bowl, beat cream cheese, cheddar cheese and pepper until blended. Stir in broccoli. Shape into a ball and roll in bacon. Cover and refrigerate.
2. Remove from the refrigerator 15 minutes before serving. Serve with crackers.
My Note:   I used 3/4 teaspoons fresh ground garlic pepper instead and also as others had suggested added the bacon to the cheese ball, then rolled it in parsley before serving.
I like to grate cheddar cheese because it mixes into the cream cheese better. I also just mix the bacon pieces into the ball, that way every one gets bacon with their cheese.
I made this as one on my appetizers for a large group. it was very good. Most cheese balls are rolled in nuts preventing allergy sufferers from having some. This was great because these people could actually enjoy this appetizer. I would recommend it to others.
I served this with 2 other appetizers so it didn't get all eaten but it was over half gone. I did steam the broccoli first just because I prefer the flavor of cooked to raw. I also added some Mrs. Dash garlic and herb seasoning and paprika just to add a little spice.
Hot and Sour Soup


Ingredients:
bean thread noodles, low sodium chicken broth, boneless lean pork, carrot, soft tofu, distilled white vinegar, soy sauce, sugar, white pepper, cornstarch, water, egg, green onions

Directions:
Pour enough warm water over the dried mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes.
While mushrooms are soaking, pour enough warm water over the noodles in a separate bowl to cover completely. Soak until softened, about 10 minutes. Drain thoroughly then cut into 4" sections.
Drain the mushrooms. Cut off and discard stems of shitake mushrooms. Thinly slice the mushrooms.
Bring the chicken stock to a boil in a large sauce pan/pot. Stir in the mushrooms, pork, and carrots. Simmer for 2 minutes.
Stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, sugar, and pepper. Simmer until heated through, about 2 minutes. Pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute. Slowly pour in the egg, stirring the soup in a circular motion to create egg flowers.
BBQ Bacon-Wrapped Meatloaf
Category: main-dish
By comfortablefood.com

This meatloaf is very moist and flavorful, and super easy and quick to make.

Ingredients:
5 slices bacon
1  onion, chopped
2 cloves garlic, finely chopped, or more to taste
1 pound lean ground beef
½ cup barbeque sauce
½ cup soft bread crumbs
2  eggs, beaten
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon chili powder  (Optional)
3 tablespoons barbeque sauce

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish. Place bacon in a large skillet and cook over medium-high heat until edges just start to curl, 1 to 2 minutes per side. Drain the bacon slices on paper towels. Reserve about 1 tablespoon bacon drippings in the skillet. Cook and stir onion and garlic in the bacon drippings until onion is softened, 6 to 7 minutes. Remove from heat and cool. Mix cooled onion and garlic, ground beef, 1/2 cup barbeque sauce, bread crumbs, eggs, Worcestershire sauce, Dijon mustard, oregano, and chili powder together with your hands in a large bowl. Form beef mixture into a log-shaped meatloaf; place in the prepared baking dish. Wrap partially-cooked bacon slices around the meatloaf, tucking the ends of bacon underneath the loaf. Bake in the preheated oven for 35 minutes. Brush bacon-wrapped meatloaf with 3 tablespoons barbeque sauce. Continue baking until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 1 meatloaf

Calories: 433.7
Fat: 24.1 g
Saturated fat: 8.9 g
Carbohydrates: 26.1 g
Sugars: 14.5 g
Dietary fiber: 1.7 g
Protein: 26.6 g
Cholesterol: 173.7 mg
Sodium: 945.6 mg
Crunchy Asian Salad


Ingredients:
cabbage, lettuce, carrot, diced tomato, avocado, chicken, sesame seeds, extra virgin olive oil, low sodium soy sauce, garlic cloves, honey, brown sugar, ginger

Directions:
Combine all dressing ingredients in blender, add 2 tbs water and process until smooth.
Combine all salad ingredient except fish or chicken. Toss with dressing to taste. Top with fish or chicken.
Makes a single serving as entire meal or 3-4 servings as side salad.
Tame Kimchi


Ingredients:
red onion, carrots, napa cabbage, kosher salt, sea salt, garlic, fresh ginger, hot chili sauce, sugar, rice vinegar, canola oil

Directions:
In large bowl, combine the red onion, carrots, cabbage, and salt. Add just  enough water to cover the vegetables.
Let them sit at room temperature  overnight.  The next day, drain the vegetables.
Add the remaining ingredients,  and toss well.
Chill the salad for at least 1 hour before serving.
It will keep  in a sealed container in the refrigerator for up to 7 days.
Variation: This kimchi doesn't undergo a fermenting process, as real kimchi  does.
If you'd like to ferment this kimchi, omit the oil, and put the mixture  into a large sterilized jar.
Let the kimchi stand at room temperature for 2-4  days, opening the jar once a day to let out the gases that build up.
Store the  kimchi in the refrigerator after this period.
It will keep for several weeks.
Citrus & Spice Marcona Almonds


Ingredients:
salt, ground cumin, orange, paprika

Directions:
Preheat oven to 350°F
Line a large baking sheet with parchment.
Whisk together egg white, orange juice, zest, salt, cumin, and paprika in a bowl, then add almonds and toss to coat.
Spread almonds evenly on baking sheet for 10 minutes. Remove from oven and mix the nuts around, return to oven for another 10 minutes or until golden.
Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool].
Loosen nuts from parchment with a spatula and transfer to a bowl.
Note: These almonds can be made several days in advance and kept in an airtight container at room temperature.
Artichoke Pizza


Ingredients:
black olives, marinated artichokes, mozzarella cheese, tomato sauce

Directions:
Heat up your oven as hot as it gets.
Prepare pizza crusts - you can use ready made or use your favourite dough recipe.
Spread tomato sauce evenly to the both pizzas. Add the grated cheese - yes, the cheese goes under the toppings.
Spread the mushrooms, artichokes and olives on the pizza.
Bake in the oven for about 10 minutes or longer, depending on how hot your oven is. Pizza is done when the crust is golden.