xiaoxl/recipe_data huggingface dataset:
Zippy Shepherd's Pie
Category: main-dish
By LAURA BELA

Gather the family round with this quick and easy shepherd's pie recipe. The meat mixture can be made ahead and frozen. You can also substitute instant potatoes for the real thing if you're in a hurry. I especially love to use white cheddar in this recipe!

Ingredients:
1 pound potatoes, peeled and chopped
1 tablespoon canola oil
1 pound ground beef
1 large onion, finely chopped
1  red bell pepper, finely chopped
2 cloves garlic, finely chopped
1 (14 ounce) can beef broth
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon mild curry powder
1 tablespoon cornstarch
2  tomatoes, coarsely chopped
1 (16 ounce) package frozen mixed peas and carrots
¼ cup milk
1 tablespoon butter
1 cup shredded extra-sharp Cheddar cheese
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan. While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish. Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese. Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 493.4
Fat: 31.3 g
Saturated fat: 13.2 g
Carbohydrates: 31.8 g
Sugars: 5.6 g
Dietary fiber: 5.6 g
Protein: 23.7 g
Cholesterol: 90.1 mg
Sodium: 1093.5 mg
Easy Baked Pork Chops With Gravy and Rice


Ingredients:
10-minute Success rice, flour, pepper, water

Directions:
Preheat oven to 375°F.
Pour vegetable oil into pan about 1/4-1/2 inch deep, and place on medium high heated burner.
Season pork chops with garlic salt and pepper.
Cover pork chops on both sides with FLOUR.
When oil is hot, brown pork chops on both sides.
Place pork chops in baking dish, and cover with water (the amount of water decides how much gravy you will have, so you decide. I suggest about 1 1/2 inches deep in an 8x11 1/2 inch pan]. Place pan in oven and bake at 375°F for about 25 minutes or until pork chops are no longer pink inside.
Take pork chops out of the oven and pour the brown gravy mix into water.
Return pork chops to the over and bake for an additional 10 minutes.
Now is the time to make the rice.
Prepare according to package directions.
Take pork chops out of the oven and serve with gravy over rice.
ENJOY!
Microwave English Muffin Loaf


Ingredients:
all-purpose flour, sugar, salt, baking soda, fast rise yeast, milk, water, cornmeal

Directions:
Set aside 1 cup flour.
In a large plastic pitcher or glass bowl, combine remaining flour, sugar, salt, soda and yeast.
Measure water and milk together in glass measure, and heat in microwave until warm, approximately 110 - 120 degrees F.
Add  liquids to flour in bowl.  Beat well.  Stir in reserved flour to make a stiff batter.
Prepare a glass loaf pan:  grease generously and sprinkle with cornmeal.  Spoon batter into the pan, sprinkle top with cornmeal.  Cover with waxed paper.
Cook in the microwave 1 minute at 50% power, then rest 10 minutes.
Repeat twice more.
Bake in microwave 6 ½ minutes at 100% power.  Rest 5 minutes in pan.
Remove from pan to rack, cool completely.
Slice and toast, and serve with butter and jam.
Paula Deen's Coconut Macaroons


Ingredients:
salt, sweetened condensed milk, cream of tartar

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, combine coconut, almond extract, and salt.
Mix in condensed milk to form a thick paste.
Fold in egg whites with cream of tartar. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart.
Bake for about 8 minutes or until edges are lightly browned.
Purple Sweet Potato Whole Wheat Bun
Category: bread
By pichakucha

This bread is super soft and also packed with nutrients. My whole family can't stop eating it.

Ingredients:
2 ¼ cups bread flour
1 ½ cups cooked and mashed purple sweet potatoes
¾ cup whole wheat flour
¾ cup cake flour
2  eggs
6 tablespoons brown sugar
⅓ cup water, or more as needed
5 ½ tablespoons butter, melted
2 tablespoons milk powder
2 ½ teaspoons instant dry yeast
½ teaspoon salt

Directions:
Mix bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt together in a bowl until dough holds together, adding more water if dough is too dry. Transfer dough to a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm place and let sit until doubled in size, about 1 hour. Punch dough down and cut into 16 pieces, rolling them into balls. Place dough balls on oiled baking sheets, cover, and let rise until doubled in size, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Remove cover from dough. Bake in the preheated oven until golden brown on top, 12 to 15 minutes.

Prep time: 20 mins
Cook time: 12 mins
Total time: 2 hrs 12 mins
Yields: 16 servings

Calories: 199.8
Fat: 5.1 g
Saturated fat: 2.8 g
Carbohydrates: 33.1 g
Sugars: 7.1 g
Dietary fiber: 2 g
Protein: 5.7 g
Cholesterol: 33.7 mg
Sodium: 128.3 mg
Jim's Pineapple Upside Down Drink


Ingredients:
"vanilla vodka"

Directions:
Mix in a shaker with ice and serve., May garnish with pineapple spear and cherry.
Basic Banana Chocolate Chip Muffins


Ingredients:
all-purpose flour, sugar, baking soda, salt, bananas, egg, vanilla extract, chocolate chips

Directions:
In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Stir in chocolate chips.  Fill greased or paper-lined muffin cups half full.
Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Roasted Endives With Mushrooms


Ingredients:
olive oil, white button mushrooms, shallots, parmesan cheese, fresh Italian parsley, Belgian endive, olive oil, lemon

Directions:
In a skillet, heat the olive and truffle oil over medium-high heat. Fry the mushrooms and shallots.
Season with salt and pepper. Set aside.
With the rack in the highest position, preheat the broiler.
Remove the outer leaves and the base of the endives. Cut the endives in half lengthwise.
Arrange the endive (cut side down] on a baking sheet. Brush with half the olive oil. Roast the endives for about 8 minutes. Turn the endives over halfway through baking and baste with the remaining oil. Season with salt and pepper.
Stuff the roasted endive with the mushroom filling. Sprinkle with the cheese. Broil in the oven. Garnish with chopped parsley and serve with lemon wedges.
HOT PORK PAN SAUSAGE


Ingredients:
ground pork, ground sage, dried thyme leaves, crushed red pepper flakes, brown sugar, mayonnaise, black pepper, fish sauce, dried marjoram

Directions:
In large mixing bowl add all ingredients except meat and mix well.  Add meat and combine with seasoning mixture by kneading, folding and turning like bread dough.  Mix until meat is uniformally seasoned but do not overwork or it will start to emulsify.
Cover and chill in refrigerator several hours or overnight.
Divide meat into desired portions (a 1/4 cup dry measure makes 2 oz by weight of this meat mixture] and form into patties ( a 2 1/2" cookie cutter ring forms a nice 2 oz patty].
Put the patties on a parchment lined cookie sheet and freeze.
When frozen transfer the patties to freezer bags and store in freezer until ready to use.
To cook thaw and pan fry until done.
Spaghetti Lyonnaise Au Gratin


Ingredients:
salt water, spaghetti, onions, cornflour, nutmeg, pepper, cold water, evaporated milk, cheese, rolled oats, parsley, chives

Directions:
Bring the water to the boil and drop in the spaghetti. After 5 minutes add the onion and continue cooking until the spaghetti is just soft.
Blend the cornflour, nutmeg and pepper with the water, then the milk, in a bowl. Add this to the spaghetti and boil for a further minute.
Pour into an oven proof dish, and top with the cheese and oats. Grill until the cheese is melted and the top is nicely browned.
BASIC WHITE BREAD 1 1/2 LB LOAF


Ingredients:
warm water, white sugar, bread machine yeast, white bread flour, salt, butter

Directions:
1. Place the water into the bread machine pan.
2. Add sugar and oil to water and stir to dissolve sugar. Add yeast to the water and stir to dissolve.
3. Allow the yeast to foam for 10 minutes.
4. Mix together flour and salt and add to bread machine pan.
5. Select the dough cycle and press start and allow to complete full cycle including first rise.
6. Always check your dough mid way through the kneading cycle and adjust with either water or flour for proper consistency. The dough will sometimes have to be adjusted due to humidity, temperature, and variations in flour.
7. Spray an 8 ½” x 4 ½” bread pan with cooking spray.
When dough cycle is complete transfer dough to lightly floured surface and gently deflate.
Knead 6 or 8 times, turning 90 degrees each time.
Shape the dough into an 8" log.
Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with parchment paper or lightly greased plastic wrap, and allow the bread to rise for 45 to 60 minutes or until ripe.  Dough is ready to bake when your index finger pressed into the dough up to first joint leaves a mark that rebounds slowly. It will rise pretty high using a 4 1/2" x 8 1/2" pan.  Towards the end of the rise, preheat your oven to 350°F.
Brush with half the melted butter.  Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow], or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf].
Remove the bread from the oven.  Brush with remaining melted butter. Remove from pan and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.
Thighs on Rice
Category: meat-and-poultry
By Carol B.

This is a VERY simple, quick and tasty recipe, and a special treat for all of you thigh lovers out there in 'Chickenland'! (Note: Small thighs work better for this recipe. Sometimes I parboil the chicken, then remove my two cups of water from the pot).

Ingredients:
2 cubes  chicken bouillon
1 tablespoon water
1 cup uncooked white rice
¼ cup butter
1  onion, chopped
2 cups water
6  chicken thighs
1 teaspoon Italian-style seasoning

Directions:
Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon in 1 tablespoon water. In a medium bowl combine the rice, butter/margarine, onion and 2 cups water. Mix well and pour mixture into a 9x13 inch baking dish. Place thighs on top of rice mixture and season to taste. Bake in the preheated oven for 35 to 45 minutes (depends on the size of the thighs).

Yields: 6 servings

Calories: 394.4
Fat: 22.3 g
Saturated fat: 9 g
Carbohydrates: 28 g
Sugars: 1 g
Dietary fiber: 0.9 g
Protein: 18.9 g
Cholesterol: 99.5 mg
Sodium: 513.5 mg
High Protein No Guilt Skinny Cheesecake


Ingredients:
low fat cottage cheese, eggs, low-fat sour cream, Splenda granular, sugar substitute, lemon, juice and rind of, vanilla extract

Directions:
Preheat oven to 375 deg F.
Put the cottage cheese, eggs, sour cream, whey powder, splenda, lemon rind an juice, and vanilla extract in a blender, and blend until very smooth.
Pour mixed into a sprayed pie pan.
Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack.
Bake for 30-40 minutes. Cook, then chill well before serving.
Dark Chocolate Mint Gelato


Ingredients:
fresh mint leaves, granulated sugar, cornstarch

Directions:
Bring 2 cups of milk to a simmer.
Add mint and simmer a few minutes.
Then, turn off heat and let steep for 30 minutes.
In another bowl, whisk remaining cup milk with sugar, cocoa powder and cornstarch.
Strain mint out of the warm milk and bring back to a simmer.
Add the cocoa mixture slowly, whisking to incorporate.
Cook until edges bubble and then a minute longer until mixture is slightly thickened.
Strain through a fine wire mesh strainer.
Cover with plastic and let sit cool in the fridge overnight or put over a bowl of ice to cool.
Once cooled, freeze according to your ice cream maker’s instructions.
Rich Low Fat Chocolate Cake (Kosher-Dairy)


Ingredients:
margarine, sugar, eggs, prepared chocolate pudding, self rising flour

Directions:
Preheat oven to 390 degrees F. (180 C].
Grease baking pan with a little bit of the margarine.
Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.
Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding --  and so on, until all mixes up nicely to a homogeneous mixture.
Pure into greased baking pan (square or round] and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.
When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.
To decorate, I use chocolate syrup, usually Hershey's (w/0g fat]- and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.
Enjoy!
*** You may substitute the dairy pudding with soy pudding to make this cake Pareve.
20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!
Fruity Carrot Salad


Ingredients:
carrots, fresh pineapple chunks, dried cranberries, ground ginger, sugar, Splenda sugar substitute

Directions:
Combine all ingredients and mix well., Refrigerate 1-2 hours before serving.
Southern-Style Chocolate Gravy
Category: side-dish
By April Yeager

Oh yes, you can have chocolate for breakfast! Excellent served on top of hot flaky biscuits or homemade drop biscuits. Everyone will be cheering for more.

Ingredients:
¼ cup cocoa
3 tablespoons all-purpose flour
¾ cup white sugar
2 cups milk
1 tablespoon butter, softened
2 teaspoons vanilla

Directions:
Whisk the cocoa, flour, and sugar together in a bowl until there are no lumps. Pour the milk into the mixture and whisk until well incorporated. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until its consistency is similar to gravy, 7 to 10 minutes. Remove from heat and stir the butter and vanilla into the mixture until the butter is melted. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 cups

Calories: 90.5
Fat: 2 g
Saturated fat: 1.3 g
Carbohydrates: 17 g
Sugars: 14.5 g
Dietary fiber: 0.6 g
Protein: 1.9 g
Cholesterol: 5.8 mg
Sodium: 24 mg
Peppermint Cookies


Ingredients:
brown sugar, sugar, milk, vanilla extract, egg, salt, baking soda

Directions:
HEAT oven to 350ºF.
BEAT shortening, brown sugar, sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in 1/2 cup crushed candy. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet.
BAKE 8 to 10 minutes or until lightly browned. Immediately sprinkle each cookie with about 1/4 teaspoon crushed candy. Cool 2 minutes. Remove to rack to cool completely.
To have enough crushed candy for this recipe, use 9 medium candy canes or 36 peppermint hard candies.
Fish in Ginger Sauce


Ingredients:
soy sauce, sugar, garlic powder, fresh ginger, water, green onions

Directions:
Fillets should be wet.
In a small bowl mix the first six ingredients.
Heat skillet over medium high heat.
Add vegetable oil to skillet.
Put breading in one gallon sealable plastic bag.
Add the fillets to the bag and shake to coat them thoroughly.
Put the breaded fillets onto clean plate.
Add fillets to hot oil and cook until slightly brown, about 1-2 minutes.
Turn over fillets and brown on other side for another minute.
Turn heat down to medium.
Pour in the soy sauce mixture.
Turn fish over one last time.
Cover pan and let it simmer about 3-4 minutes more (see note].
Transfer fillets to serving platter and pour sauce from skillet over top.
Sprinkle the chopped green onions over the top.
Parmesan-Roasted Cauliflower & Zuchinni Slices


Ingredients:
cauliflower, red onion, olive oil, adobo seasoning, parmesan cheese

Directions:
Preheat oven to 375°F. Cut cauliflower into florets & cut florets into this slices.
Pour oil into small bowl. Line a baking sheet with parchment paper, and spread out the cauliflower so each piece lies flat.
Roast cauliflower for 20 minutes. Meanwhile, cut onion into quarters and then into thin slices.
Cut zuchinni in half lengthwise, then cut each long half into 2 shorter halves. Cut each short quarter into slices similar to french fries.
Remove cauliflower from oven. Add the onions & zuchinni. Brush all veggies with oil, making sure to coat both sides of each piece. Sprinkle with parmesan and Adobo.
Roast for about 12 minutes, then turning veggies once. Roast for another 12 minutes.
Veggies are done when they begin to move past tender to crispy. Do a taste test and decide if they're done or if you want them crispier. If done. Remove from oven & serve, otherwise follow last step below.
Turn oven up to 400 and remove pan from oven. Fold parchment in from outside, gathering corners & edges in the middle so you can pick it up like a bag holding the veggies, and gently shake to mix contents. Replace on baking sheet, ensure all veggies are laying individually, and continue baking in 5 minute increments, until you've reached your desired crispiness preference.
Burrito Ultimo


Ingredients:
ground beef, ground turkey, garlic cloves, chili powder, cumin, long-grain rice, beef broth, chili powder, garlic powder, salt, flour tortillas, sour cream, tomatoes, cheese, salsa, Green Salsa, Jalisco Style

Directions:
Saute diced onions over medium-high heat until soft, add meat.
Cook meat until nearly done, add minced garlic and turn down the heat to medium-low.
When all the meat is cooked add half of the can of jalapenos including all of the reserved liquid. (Keep meat warm while you finish the rice and beans.].
Cook rice according instructions on the bag except where it calls for water add broth instead.
Heat up the beans on the stove or in the microwave. (If you are using the stove add some water to the beans so they do not dry and stick to the bottom of the pan, heat over medium heat for about 5 minutes] Place hot beans into a serving bowl, cover and keep warm.
Wrap all tortillas tightly in between two sheets of aluminum foil, place in oven and turn oven on to 350°F
Once tortillas are warm (about 10 minutes] the rice should also be done.
Add spices into the rice and mix gently together.
Place a little meat, beans, rice and your choice of toppings into each tortilla.
Fold bottom edge up and then both sides. Enjoy!
Sesame Asparagus


Ingredients:
asparagus spear, rice vinegar, sesame seeds, sugar, soy sauce

Directions:
In a small bowl or measuring cup, combine oil, vinegar, sesame seeds,.
sugar and soy sauce; mix well.
Pour dressing over cooked asparagus.
Toss lightly.
Serve immediately.
Mixed Green Salad With Parmesan Pepper Dressing


Ingredients:
fresh mushrooms, cucumber, cherry tomatoes, parmesan cheese, sour cream, buttermilk, mayonnaise, garlic clove, Dijon mustard, fresh lemon juice, ground black pepper, olive oil, butter, dried thyme, dried basil, ground black pepper

Directions:
For dressing, in medium bowl, whisk together cheese, sour cream, buttermilk, mayonnaise, garlic, mustard, lemon juice and pepper.
Cover, and chill.
For croutons, preheat oven to 400 degrees.
In small bowl, whisk together oil, butter, garlic salt, thyme, basil and pepper.
Place bread cubes on a rimmed baking sheet; drizzle with oil mixture, tossing gently to coat.
Bake for 20 minutes, stirring occasionally.
Note: leftover croutons can be frozen in a zip-top bag for another meal.
For salad, in large bowl, combine salad greens, mushrooms, cucumbers and tomatoes.
Drizzle with half of dressing, tossing gently to coat.
Serve salad with remaining dressing and top with spiced croutons just before serving.
Broccoli Ritz Casserole


Ingredients:
broccoli, fresh mushrooms, cheddar cheese, sliced water chestnuts, butter, margarine

Directions:
Preheat oven to 350 degrees., Cook broccoli to beginning tender, drain and place in 9x13 pan., Place sliced mushrooms over broccoli., Place water chestnuts over sliced mushrooms., Sprinkle cheese over vegetables., Melt margarine/butter., Smash crackers and mix with melted margarine/butter., Place cracker mixture over vegetables and cheese., Bake 45 minutes - 1 hour.
Smoky Salmon Spread
Category: appetizers-and-snacks
By Sue Cowen

Good and easy.  Serve with assorted crackers.

Ingredients:
1 (7 ounce) can salmon
1 (4 ounce) package cream cheese, softened
1 drop liquid smoke flavoring, or to taste
1 ½ tablespoons chopped green onion
1 teaspoon prepared horseradish
¼ cup chopped fresh parsley  (Optional)

Directions:
Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid.  In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 1 3/4 cups

Calories: 105.6
Fat: 7.8 g
Saturated fat: 4 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 7.8 g
Cholesterol: 30.1 mg
Sodium: 152.2 mg
Chicken Kale Soup


Ingredients:
chicken breasts, kale, shallot, garlic clove, carrots, celery, chicken broth

Directions:
sautee shallot and garlic in pan.
add carrots and continue to sautee.
add chicken.
add celery.
add chicken broth, cook for 10 minutes.
add kale (cut up, destemmed].
" Trini" Burgers


Ingredients:
lean ground beef, Worcestershire sauce, fresh thyme, ground cumin, cayenne pepper, onion, cheddar cheese, salt, white pepper, mayonnaise, bibb lettuce, tomatoes, papaya

Directions:
In a 5-quart stainless steel bowl, gently but thoroughly combine the ground beef with the Worcestershire sauce, thyme, cumin, and cayenne pepper.
Gently form the ground beef mixture into eight 4-ounce, 3/4-inch-thick patties.
Use a metal spoon to make a small indentation in the center of 4 of the beef patties.
Combine the onions and cheddar.
Divide this mixture into 4 equal portions and place a portion in each indentation.
Top with another patty and gently form into a burger, making sure to seal all open edges.
Season the burgers with salt and white pepper.
Cover the burgers with plastic wrap and refrigerate until needed.
Grill the burgers over a medium wood or charcoal fire.
Cook to the desired doneness: about 5-6 minutes on each side for rare, 6-7 minutes on each side for medium, and 9-10 minutes on each side for well-done.
(This burger may also be cooked on a well-seasoned flat griddle or in a large nonstick saute pan over medium-high heat. Cook for about the same amount of time as listed for grilling.] Remove the burgers from the grill.
Toast the buns, cut side down, on the grill or griddle or in a nonstick saute pan until golden brown, about 1 minute.
Spread 1/2 tablespoons.
mayonnaise onto each burger bun half.
Place 1 of the lettuce leaves on the bottom half of each bun, then top each with a burger, 2 of the tomato slices, 2 of the papaya slices, and the top half of the bun.
Serve immediately accompanied by"Trini Tropical Fruit Salad".