xiaoxl/recipe_data huggingface dataset:
Chocolate Fruit Cup With Honey-Lemon Cream


Ingredients:
light cream cheese, Cool Whip Lite, confectioners' sugar, honey

Directions:
Melt chocolate in microwave on the defrost setting, or in double-boiler.
Melted chocolate needs to be deep enough to fully dip muffin papers into.
It's easiest to work with the muffin papers if you work with them in a stack of 10 or 15, this gives the outside paper strength so you can handle it.
Hold the stack of muffin papers at arms length to the cooking spray, and finely mist the outside of the outer paper with spray.
Dip muffin paper stack into chocolate all the way up to the edge.
Pull out of chocolate carefully using tongs or tweezers and place carefully on waxed paper.
Repeat for all 8 chocolate cups.
Refrigerate chocolate cups for 5 minutes, and repeat dipping, and then refrigerate for 5 more minutes.
If you can see any of the paper through the chocolate, you need to dip again, but two times is optimal --  you don't want it to be too thick.
When chocolate is hardened, carefully peel off paper.
Keep chocolate cups in refrigerator until you are ready to fill them.
Whip cream cheese till smooth.
Add Cool Whip, sugar, limoncello and honey to cream cheese and mix until combined and smooth.
Put whipped topping in a ziplock bag and cut the corner of the bag off.
Drop a couple pieces of fruit in the bottom of each cup, then squeeze the topping out over the fruit.
Top with more fruit.
Refrigerate until ready to serve.
Sweet Potato Brownies


Ingredients:
sweet potato, carrot, canola oil, vanilla extract, powdered sugar, flour, cocoa powder, baking powder, salt

Directions:
Preheat oven at 350°F.
Melt 1 1/2 cups of chips over double boiler so as not to scorch it.
In a mixing bowl whisk veg puré, oil, vanilla, creamer and the melted chocolate.
In a separate bowl sift together the sugar, flour, cocoa, baking powder and salt.
Combine in one bowl and add in 1/2 of unmelted chips.
Place in well oiled 8x8 pan.
Bake 26 minutes; placing in fridge or freezer to cool will help to slice it.
Make Ahead Lunch Wraps
Category: world-cuisine
By Melissa Pietrosanti

These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.

Ingredients:
2 cups uncooked brown rice
4 cups water
4 (15 ounce) cans black beans
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese

Directions:
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool. Place black beans and pinto beans into a colander or strainer, and rinse.  Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese. Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 16 wraps

Calories: 557.3
Fat: 16 g
Saturated fat: 6.7 g
Carbohydrates: 80.8 g
Sugars: 2 g
Dietary fiber: 13.6 g
Protein: 22.9 g
Cholesterol: 30.4 mg
Sodium: 1312.1 mg
German Stollen
Category: bread
By Marianne

A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.

Ingredients:
8 cups all-purpose flour
3 ounces compressed fresh yeast
1 pinch white sugar
1 tablespoon lukewarm milk
1 ½ cups milk
1 cup unsalted butter
2 tablespoons unsalted butter
1 cup white sugar
2  egg yolks
½ teaspoon salt
1 ¾ cups chopped blanched almonds
1 ¼ cups raisins
6 tablespoons candied lemon peel
6 tablespoons chopped candied orange peel
2 tablespoons melted butter
2 tablespoons confectioners' sugar

Directions:
Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes. Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted. Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour. Line a baking sheet with parchment paper. Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

Prep time: 30 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 24 servings

Calories: 395.5
Fat: 16.1 g
Saturated fat: 6.9 g
Carbohydrates: 56.8 g
Sugars: 17.7 g
Dietary fiber: 3.1 g
Protein: 8 g
Cholesterol: 43.8 mg
Sodium: 72.5 mg
Apricot Honey Syrup


Ingredients:
honey, sugar, water

Directions:
Soak the apricots in water overnight.
Drain off water. Purée apricots. Add honey and simple syrup. Store in refrigerator.
Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.
To make simple sugar syrup, combine sugar and water in a saucepan and bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.
Copycat Neely's BBQ Sauce


Ingredients:
ketchup, water, apple cider vinegar, light brown sugar, sugar, fresh ground black pepper, onion powder, ground mustard, lemon juice, Worcestershire sauce

Directions:
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer.
Cooked uncovered, stirring frequently, for 2 hours.
Pulled Pork in the Crock Pot


Ingredients:
paprika, garlic powder, brown sugar, dry mustard, coarse salt, pork, barbecue sauce

Directions:
Put dry rub on pork night before. Let sit in fridge all night.
Place the pork in a slow cooker; pour the root beer over the meat.
Cover and cook on low until well cooked. I turn the meat over half way through cooking because the top since it isn't submersed in the cooking liquid isn't as tender. It takes about 6-8 hours.
Drain meat well and shred. Place back in the crockpot or in a bowl stir in one bottle of barbecue sauce and serve on buns.
*****If you don't have rootbeer substitute water and fill till it covers the meat.
Swiss-Barley Mushroom Soup


Ingredients:
fresh mushrooms, onion, butter, all-purpose flour, water, quick-cooking barley, chicken bouillon cubes, milk, swiss cheese, Worcestershire sauce, dried parsley flakes, pepper

Directions:
In a 3-qt. saucepan, saute mushrooms and onion in butter until tender.   With a slotted spoon, transfer mushrooms and onion to a bowl; set aside.
Stir flour into pan drippings; cook over medium heat until lightly browned. Stir in water until smooth. Add barley; bring to a boil. Reduce heat; simmer, uncovered, stirring constantly, for 15 minutes or until barley is tender.
Add bouillon, milk, cheese, Worcestershire sauce, parsley and pepper; cook and stir until bouillon is dissolved and cheese is melted. Add the mushroom mixture; heat through.
Edamame-Bean Salad


Ingredients:
black beans, cannellini beans, corn, fresh dill, dried dill, lime juice, ground pepper, avocado

Directions:
Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.
Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish], add a few tablespoons of water, cook for 4 mins or as per directions.
Cut up red pepper into small cubes, set aside.
Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish].
Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.
Pour beans into dish with edamame and corn.
Add cut red pepper to dish.
Add fresh dill to taste (I cut up with scissors].
Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.
Season to taste with ground pepper.
Optional:  Add a chopped avocado for a richer-tasting dish.
Serve immediately or even better, chill before serving.
Mashed Potatoes


Ingredients:
potatoes, milk, sour cream, fresh garlic cloves, green onion, butter

Directions:
Peel potatoes and cook until tender.
Drain and place mixing bowl. (If mixer is not large enough, do in two batches.
Whip all ingredients until creamy.
Place in greased casserole and dollop with butter.
Bake at 350°F for about 30 - 60 minutes or until bubbly.
Optional ingredients: chives or paprika for top.
If making ahead: Prepare without baking and refrigerate. Take out early in the morning and let sit to reach room temperature before baking.
Tip for lighter version: this recipe works well using light or low fat cream cheese and sour cream. Also, spray Pam to grease the casserole.
White Bean Soup (Hot)


Ingredients:
olive oil, onion, garlic cloves, chipotle chile in adobo, great northern beans, great northern beans, low sodium chicken broth, water, 2% low-fat milk, lime juice, green chili powder, cumin, mozzarella-parmesan cheese blend

Directions:
Heat olive oil in a stew pot over medium heat.
Add onions and jalapeno peppers and cook for 5-8 minutes or until onions and pepper are tender.
Add garlic and chipotle pepper the last couple of minutes and cook.
Add chicken broth, water, milk, chicken,  mashed beans, whole beans, seasoning mix and lime juice.
Season with salt and pepper to taste.
Bring to a boil.
Reduce heat and simmer for 25 minutes.
If using the cheese add to soup just before serving.
*If you want your soup thicker, mix 1 tablespoon cornstarch with 1 tablespoon water.  Add to soup and cook another 5 minutes.
Slow-Cooker 3-Ingredient Italian Chicken


Ingredients:
boneless skinless chicken thighs, red bell pepper

Directions:
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Top chicken with bell pepper and pasta sauce.
Cover; cook on Low heat setting 4 to.
Serve over cooked pasta, I like rigatoni.
Chard Lentil Soup, Lebanese-Style
Category: soups-stews-and-chili
By Patricia.S

Easy to prepare super delicious vegetarian soup.

Ingredients:
8 cups water
1 cup large brown lentils, rinsed
4 cups thinly sliced Swiss chard
4 large potatoes, cut into cubes
1 cup freshly squeezed lemon juice
6 cloves garlic, crushed (or more to taste)
1 tablespoon salt, or to taste
½ cup olive oil

Directions:
Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes. Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes. Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 360.5
Fat: 14 g
Saturated fat: 2 g
Carbohydrates: 50.7 g
Sugars: 2.9 g
Dietary fiber: 11.8 g
Protein: 10.5 g
Sodium: 931 mg
Oma's Ginger Cookies
Category: desserts
By Abby Cobb

These little cookies are my grandmother's specialty. Perfect to keep in the freezer for later as well! I used to make these all the time with my grandmother, now I get a huge basket of them for every holiday and birthday! In my grandmother's instructions, it tells you to sift some of the ingredients. It makes for a nicer batter, but I don't own a sifter and it's not particularly necessary, I used a whisk or a fork to turn and fluff the dry ingredients before adding.

Ingredients:
1 ⅛ cups white sugar, divided, or as needed
¾ cup butter
4 tablespoons molasses
1  egg
2 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon, divided, or as needed
1 teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon ground nutmeg

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets. Beat 1 cup sugar, butter, molasses, and egg together in a mixing bowl using an electric mixer. Sift flour, baking soda, ginger, 1 teaspoon cinnamon, cloves, salt, and nutmeg together in a bowl. Beat into butter mixture until combined. Combine 1/8 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl. Roll cookie dough into 1-inch balls. Roll cookies in the sugar-cinnamon mixture to coat. Place on the prepared cookie sheet. Bake in the preheated oven until golden and edges are set, about 11 minutes. Remove from the oven and let cool at least 5 minutes before serving or storing.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 24 cookies

Calories: 138.7
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 20.1 g
Sugars: 11.3 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 22.1 mg
Sodium: 226.7 mg
Bobota (Islander Corn Bread)


Ingredients:
cornmeal, all-purpose flour, double-acting baking powder, baking soda, salt, sugar, honey, warm water, currants, sugar, water, fresh lemon juice, cinnamon, confectioners' sugar

Directions:
Combine sugar, water, lemon juice, and cinnamon in a medium-sized saucepan, and bring to a boil. Simmer for 20 minutes.
Remove from heat and add honey. Return syrup to low heat and simmer for 2 minutes. Remove from heat.
Preheat oven to 375*.
Sift all dry ingredients into a large bowl. Combine the honey, orange juice, warm water, and warm oil. Stir into dry mixture, beating until smooth.
Fold in orange peel and currants. Pour batter into a well-greased 7x7 by 2-inch pan and bake for 25 minutes, or until golden.
Leave in pan to cool, then pour warm Basic Sweet Syrup over it or sprinkle with confectioner's sugar. Cut into squares and serve immediately.
Note: Syrup can be stored in the refrigerator for 1 month. To use, bring to room temperature.
Crustless Quiche Muffins


Ingredients:
eggs, heavy cream, pecorino romano cheese, pepper, red onion, asparagus, bell pepper, fresh mushrooms, fresh spinach, bacon

Directions:
Preheat oven to 375 degrees.
Spray muffin tins w/ cooking spray.
Fry up the bacon (cooked crispy & crumbled].  You can use the bacon grease to sautee the vegetables.
Sautee onion and peppers, then add asparagus, then mushrooms and last of all the spinach.  All must be soft, but not overdone.
Beat eggs until fluffy and add the cream, garlic salt, pepper and Italian seasonings.
Add cheese and bacon; mix well with the eggs.
Add the sauteed vegges and mix well.
Pour into muffin tins (3/4 full or so].
Bake for 25-30 minutes, but do not over cook.
Slow Cooker Creamy Potato Soup
Category: soups-stews-and-chili
By ROZANRENEE

This is a very rich and creamy soup.  A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.

Ingredients:
6 slices bacon, cut into 1/2 inch pieces
1  onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper
½ cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk

Directions:
Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Prep time: 30 mins
Cook time: 6 hrs 30 mins
Total time: 7 hrs
Yields: 6 servings

Calories: 552.6
Fat: 19.3 g
Saturated fat: 10.3 g
Carbohydrates: 74.2 g
Sugars: 9.9 g
Dietary fiber: 7.4 g
Protein: 22 g
Cholesterol: 59.2 mg
Sodium: 1151.3 mg
Zuppa Toscana Soup  (Olive Garden Clone)


Ingredients:
bacon, onion white, russet potatoes, garlic cloves, olive oil, swiss chard, kale, half-and-half cream, water, salt, red pepper flakes, black pepper

Directions:
Bring chicken stock and water to a light boil and add potatoes.
In a skillet (preferably cast iron or enameled cast iron] cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something].
Sauté the onion in the bacon rendering until almost caramelized (golden color].
Remove and put in boiling stock.
In the same skillet add olive oil and cook Italian sausage (with casings removed].
Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat.
Add mixture to the stock.
By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper.
Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread].
Scott's Sweet Potato and Butternut Squash Mashers
Category: side-dish
By scottg

Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber.

Ingredients:
3  sweet potato, peeled and cubed
1  butternut squash- peeled, seeded and cubed
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup sugar free maple flavored syrup

Directions:
Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 144.9
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 35.6 g
Sugars: 7.1 g
Dietary fiber: 5.8 g
Protein: 2.9 g
Sodium: 53.1 mg
Scrambled Eggs with Mushrooms & Chives


Ingredients:
eggs, salt, pepper, olive oil, mushroom, butter

Directions:
In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
It is important not to overcook the mushrooms.
Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
If the heat is too high, the eggs will be rubbery.
Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
Gently work in the cream for 10 to 15 seconds.
Remove from heat and serve.
Mojito Fruit Salad
Category: salad
By Harht4God

Unique! Refreshing, minty salad with a sensational flavor! Big hit!

Ingredients:
1 cup cubed seeded watermelon
1 cup seedless grapes
1 cup cubed cantaloupe
1 cup hulled and quartered strawberries
1 cup peeled and quartered kiwi
1 cup fresh blueberries
3 sprigs fresh mint
2 teaspoons white sugar
3 tablespoons fresh lime juice

Directions:
Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; top with the blueberries. Stir the mint, sugar, and lime juice together in a bowl, crushing the mint with the back of a spoon while mixing to extract flavors; pour over the fruit mixture. Seal the bowl with lid and refrigerate at least 1 hour. Just before serving, gently flip the sealed bowl several times to coat the fruit with the dressing.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 83.3
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 20.7 g
Sugars: 15.8 g
Dietary fiber: 2.6 g
Protein: 1.3 g
Sodium: 6.6 mg
Toddler Chopped Salad for Toddlers Who Hate Salad


Ingredients:
romaine lettuce leaves, hard-boiled egg, roma tomato, avocado, scallion, bacon, blue cheese, pine nuts

Directions:
Throw all ingredients except the dressing on your cutting board and finely mince until all ingredients thoroughly mix and become sort of mushy and pasty.
Drizzle enough dressing on the minced salad to give it a nice sweetness.  Don't overdo it.
Plate it and serve.  YUM!
Strawberry, Banana, Rum Jello Shots


Ingredients:
strawberry-banana gelatin, boiling water, banana rum

Directions:
Dissolve jello in boiling water completely, stir in rum., Pour into 2 ounce shot glasses 3/4 of the way up., Chill till set and serve.
Chocolate Walnut Pie Bars


Ingredients:
all-purpose flour, butter, margarine, brown sugar, eggs, light corn syrup, granulated sugar, butter, margarine, vanilla extract, walnuts

Directions:
FOR CRUST: PREHEAT oven to 350°F.
Grease 13 x 9-inch baking pan.
BEAT flour, butter and brown sugar in small mixer bowl until crumbly.
Press onto bottom of prepared baking pan.
BAKE for 12 to 15 minutes or until lightly browned.
FOR FILLING: BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in large mixer bowl.
Stir in morsels and nuts; pour over hot crust.
BAKE at 350°F.
for 25 to 30 minutes or until set.
Mrs J's Sloppy Joe


Ingredients:
ground beef, onions, green peppers, barbecue sauce, Worcestershire sauce, mustard, sugar, vinegar, salt, catsup

Directions:
In a Dutch pot brown ground beef and drain out the fat., Add all the remaining ingredients., Simmer for 1 1/2 to 2 hours.
Kryssy's Power Nachos


Ingredients:
tortilla chips, corn tortilla chips, monterey jack cheese, monterey jack pepper cheese, sharp cheddar cheese, black beans, sour cream, salsa

Directions:
Mix tortilla chips together and pour into a shallow baking dish.
Top with cheeses, jalapenos and olives and bake in a 325 degree oven until cheese is melted.
Remove from oven and place onto a platter. Top with black beans, sour cream and guacamole. Serve with a side of salsa for dipping.
*** For black beans, you can used canned black beans, add seasoning (salt, pepper, and garlic] to taste and low boil until tender. Put these onto the nachos while they are still hot.
**** You can also top these nachos with chicken, steak or shrimp for an even heartier dish!
Lady Florence Bjelke-Petersen's Famous Pumpkin Scones - Australi


Ingredients:
butter, sugar, salt, egg, pumpkin, self-raising flour

Directions:
Beat together butter, sugar and salt with electric mixer., Add egg, then pumpkin and stir in the flour until just combined., Turn on to floured board and cut into squares., Place in tray on top shelf of very oven, 225-250c for 15-20 minutes.
Bobby's Goulash


Ingredients:
ground beef, yellow onions, garlic cloves, water, tomato sauce, diced tomatoes, soy sauce, bay leaves, seasoning salt, macaroni

Directions:
Cook the beef, drain.
Add onions and garlic. Saute for about 10 minutes.
Stir in everything else BUT the macaroni.
Heat to boiling, simmer 20 minutes.
Stir in macaroni, heat to boiling. Simmer 20 minutes.
Remove from heat and let sit for 30 minutes.
I'd be curious to see if the macaroni got overdone with these cooking/sitting times.  I think that I'd check it after that last 20 minute simmer.  Also, I'm not sure about the measurements for the alternative house seasoning.  That's what the magazine said, but I bet it will need more than 1/2 teaspoons of each.