xiaoxl/recipe_data huggingface dataset:
Vegetables Marinated in a Garlic Dressing


Ingredients:
cauliflower florets, cherry tomatoes, yellow bell pepper, pitted ripe olives, extra virgin olive oil, white wine vinegar, Dijon mustard, garlic cloves, sugar, salt, dried basil, fresh ground black pepper, broccoli florets

Directions:
Blanch cauliflower and broccoli by bring water to a boil in a pot and then add in both vegs. Leave in 1 minute, then remove to a bowl of ice cold water to stop the cooking process. Drain well.
In a medium glass bowl(or stainless steel], combine cauliflower, tomatoes, pepper slices, and olives.
In a jar with tight fitting lid, combine oil, vinegar, mustard, garlic, sugar if using,salt, basil, and black pepper.
Cover tightly and shakke until well mixed. pour over vegetable mixture; cover tightly and refrigerate several hours or overnight.
Cover and refrigerate broccoli separately.
Just before serving, add broccoli to marinated vegetables and toss to combine well. Enjoy!
Simple Fruit Pizza
Category: desserts
By laheist

This is a great dessert that is easy and delicious. You can use whatever fruits you like.

Ingredients:
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
½ teaspoon vanilla extract
1 pint fresh strawberries, sliced
1 pint fresh blueberries
2  bananas, sliced
2  kiwis, peeled and sliced
½ cup orange marmalade
2 tablespoons water

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12-inch pizza pan. Press cookie dough into pizza pan; prick holes in dough with a fork. Bake in preheated oven until golden, 10 to 15 minutes. Allow cookie crust to cool. Beat cream cheese, sugar, and vanilla extract until smooth; spread over cooled crust. Arrange strawberries, blueberries, bananas, and kiwi decoratively over cream cheese mixture. Mix orange marmalade and water in a small bowl; spoon mixture over fruit. Chill for 1 hour before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs
Yields: 1 12-inch pizza

Calories: 424.2
Fat: 18.6 g
Saturated fat: 7.6 g
Carbohydrates: 62.8 g
Sugars: 36.5 g
Dietary fiber: 3 g
Protein: 4.8 g
Cholesterol: 39.3 mg
Sodium: 289.4 mg
Fried Eggplant (Aubergine)


Ingredients:
eggplant, eggs, parmesan cheese, dried parsley, garlic powder

Directions:
Preheat oil in pan on medium till a splash of water sizzles on it.
Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
Skake it up well.
Lightly beat eggs in a bowl.
Dip eggplant slices in egg and add to bag about 3-4 at a time.
Shake them up good.
Place battered slices in hot oil.
flip after 2 minutes.
Remove when browned on both sides, about 4 minutes total.
Continue until all slices are done.
I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted].
Butternut Squash and Roasted-Garlic Bisque


Ingredients:
garlic, olive oil, butter, onions, celery, carrot, chicken broth, fresh sage

Directions:
Preheat oven to 350°F
Rub cut surfaces of garlic with oil.
Put halves back together to reassemble heads.
Wrap each tightly in foil; bake until tender, about 40 minutes.
Cool garlic in foil.
Melt butter in heavy large pot over medium heat.
Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes.
Add squash, broth and 2 tablespoons sage.
Bring to boil.
Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
Meanwhile, unwrap garlic.
Squeeze from skin into small bowl.
Discard skin.
Mash garlic with fork until smooth.
Stir garlic into soup.
Working in batches, purée soup in blender until smooth.
Return to pot.
(Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.]
Stir in 1/2 cup cream.
Season to taste with salt and pepper.
Transfer soup to tureen.
Drizzle with remaining 1 tablespoon cream.
Sprinkle with remaining 1 tablespoon sage.
Lasagna for One


Ingredients:
wonton wrappers, Italian-style tomato sauce, kidney beans, onion, carrot, garlic clove, ricotta cheese, milk, salt, basil, thyme

Directions:
Rinse the beans in cold water until the water runs clear and free of bubbles.
Using a small saucepan, heat the oil over a medium heat until it begins to ripple.
Add the onion, carrot, chili and beans to the pan and fry gently until the onion is clear, then grate the garlic into the mixture.
Cook for ten seconds then stir in the tomato sauce and simmer while preparing the cheese sauce.
Whisk the cheese with the milk, salt and chopped herbs.
Mash the tomato based sauce to break up the beans spread a layer of the  sauce over the base of a heat-proof and microwave safe dish.
Place a wonton wrapper over the sauce and spread a layer of cheese sauce over the wonton wrapper.
Continue layering the sauces and wrappers, finishing with the cheese sauce.
Microwave the lasagne on high for two minutes then place it under a hot griller (broiler] to brown the top.
Eat it!
Delicious Ham and Potato Soup


Ingredients:
potatoes, celery, onion, cooked ham, water, chicken bouillon granules, salt, pepper, butter, all-purpose flour, milk

Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
My Note:  We don't care for cooked celery so I use a little celery seed . I use this recipe as a base also, with many variations , such as --  no meat at all , italian sausage & extra onion, (my favorite], diced chicken breast & (presteamed] broccoli (my grandkids' favorite !]and coming soon .garlic, chicken breast, baby carrots, frozen corn,green beans and coarsely chopped onion. Making the white sauce separately really added the right creaminess to the potato/ham & veggie mixture. I used a can of chicken broth for part of the liquid, as I didn't have any bullion. Also threw in some shredded carrots I had on hand, plus 1/2 cup shredded cheese to the white sauce after it had thickened. Also, (to disguise the carrots], added a sprinkle of cheese to each bowl upon serving. Very creamy and tasty. Maybe a possibly of adding corn next time.
Avocado-Mango Salsa
Category: appetizers-and-snacks
By julie

This salsa is quick and easy to make, plus it's delicious! Once you taste it, you won't be able to stop eating it!

Ingredients:
1  mango - peeled, seeded and diced
1  red bell pepper, seeded and diced
¾ cup chopped red onion
1 tablespoon white sugar
1 tablespoon olive oil
2 tablespoons white wine vinegar
1  avocado - peeled, pitted, and diced
1 teaspoon salt

Directions:
Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.

Prep time: 30 mins
Total time: 30 mins
Yields: 3 cups

Calories: 59.3
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 7 g
Sugars: 4.5 g
Dietary fiber: 1.8 g
Protein: 0.6 g
Sodium: 196.4 mg
Bruschetta


Ingredients:
roma tomatoes, garlic cloves, red onion, fresh basil, olive oil, parmesan cheese

Directions:
Blanch the tomatoes in a pan of boiling water just enough so the skin can be easily peeled off.
Chop up very finely the red onion, and garlic.
Chop up finely the fresh basil.
Peel the tomatoes and chop up into chunks.
In a bowl place a splash of olive oil, the tomatoes, the garlic, onion and basil.  Mix through gently.
Cover with gladwrap and place in the fridge for up to an hour, this allows the flavours to come together.
Lightly toast the Italian bread.
Brush the bread with olive oil and place the bruschetta mix on top of each slice.
Add the shaved parmesan on top.
Serve immediately.
Sunday Afternoon Slow-Cooked Spare Ribs
Category: meat-and-poultry
By cookingatlongbeachisland

I reviewed all the recipes for spare ribs and then borrowed ideas from many of them to come up with a blend that we tasted and loved. Great accompaniment to Sunday afternoon football games on TV.

Ingredients:
8  meaty pork loin spareribs
1 tablespoon light olive oil
1 (14 ounce) can beef broth
½ cup ketchup
¼ cup brown sugar
¼ cup lemon juice
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
½ teaspoon crushed red pepper flakes
1 tablespoon seafood seasoning (such as Old Bay®)
¼ cup dried minced onion
½ teaspoon ground nutmeg
salt and black pepper to taste

Directions:
Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce. Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

Prep time: 10 mins
Cook time: 4 hrs 15 mins
Total time: 4 hrs 25 mins
Yields: 8 servings

Calories: 322.5
Fat: 20.9 g
Saturated fat: 7.3 g
Carbohydrates: 14.2 g
Sugars: 11.5 g
Dietary fiber: 0.5 g
Protein: 19.4 g
Cholesterol: 75.2 mg
Sodium: 860.5 mg
Quick and Easy Vodka Sauce


Ingredients:
vodka, sour cream, parmesan cheese, salt, pepper

Directions:
In large, heavy skillet, simmer the marinara sauce and vodka, over low heat, stirring often, for 20 minutes.
Stir in sour cream and continue to simmer, on low heat, until the sauce is heated through.
Remove from heat and add the parmesan, salt and pepper.
Smoky Pork, Bacon and White Bean Chili


Ingredients:
bacon, onion, chili powder, diced fire-roasted tomatoes, water, white kidney beans, white beans, salt, sour cream, scallions

Directions:
Cook bacon in a large saucepan or small stockpot over medium heat, stirring occasionally, until crisp, 8 - 10 min., then transfer bacon to a paper towel-lined plate; set aside.
Add onion to bacon fat and cook 2 min., stirring occasionally. Increase heat to medium-high and add pork. Cook 6 - 8 min., stirring occasionally, until onions are crisp-tender. Stir in chili powder, paprika, tomatoes and their juices, and water. Bring to boil, reduce to a simmer and cook 35 - 45 min., stirring occasionally, until pork is tender.
Stir in beans and 2/3 of the bacon. Cook 10 min until heated through, stirring occasionally. Salt to taste. Serve garnished with remaining bacon, sour cream and scallions.
*Can substitute pork shoulder.
Canadian Salmon Salad


Ingredients:
salmon, hard-boiled eggs, cheddar cheese, tomatoes, macaroni, sweet pickle juice, celery, mayonnaise

Directions:
Mix all ingredients together well and chill till ready to serve., Nice served over lettuce leaves. Enjoy!
Body Nourishing Comfort Soup


Ingredients:
carrots, sweet potatoes, red onion, mushrooms, celery, chopped tomatoes

Directions:
Chop all the vegetables, add a drop of olive oil to the pot and add in the diced onion, add the mushrooms in next.
Let these sautee for a few moments. (In the meantime boil the kettle].
Then add in all the vegetables, use enough hot water so that its covering the vegetables. Then add canned tomoatoes, simmer all vegetable until soft.
Dissolve the vegetable stock cube in a little boiling water in a glass jug and add to the pot.
When the veggies are soft, allow to cool.
Depending on how you like your soup, you can blend the entire pot of veg once cooled OR you can take about 1/3 of the vegetable away blend 2/3 then add back the more solid 1/3. All depending on your taste.
Add a little salt and pepper if required.
Serve with Bread.
Enjoy!
Jessie's Taco Salad


Ingredients:
ground beef, onion, lettuce, black olives

Directions:
Brown the ground beef with onions.
Drain excess fat/oil from the pan leaving appx. 2 tablespoons.
Add taco seasoning and mix well with remaining oil.
Set aside to cool if you desire.
Open Doritos enough to release air and crunch them up.
Start adding remaining ingredients into a large mixing bowl. (I use one with
a lid for storage].
I usually add lettuce, then black olives, then cheese, and then Doritos.
After meat has cooled (your preference], add meat to mix.
Stir well.
Add Catalina Dressing and Taco Sauce and stir well.
Serve immediately or refrigerate for later.  ENJOY!
Old Fashioned Mac and Cheese
Category: main-dish
By JAYDE175

This is a classic recipe for macaroni and cheese. The kids will love this!

Ingredients:
2 cups uncooked elbow macaroni
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
¼  onion, minced
salt and pepper to taste
¼ pound processed cheese food
¼ pound shredded Cheddar cheese
¼ pound shredded Swiss cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare the elbow macaroni according to package directions. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside. When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste. Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 to 8 servings

Calories: 401
Fat: 23.3 g
Saturated fat: 14.6 g
Carbohydrates: 29.1 g
Sugars: 4.6 g
Dietary fiber: 1.1 g
Protein: 18.5 g
Cholesterol: 70 mg
Sodium: 450.2 mg
After-Dinner Chocolate Salami ( to Serve With Coffee)


Ingredients:
chocolate, butter, honey, hazelnuts, amaretti

Directions:
Place butter, chocolate and honey in a large microwavable bowl and microwave on medium for 3-4 minutes, then stir th mixture until smooth.
Stir the ground almonds, dried apricots, chopped nuts and 3/4 of teh amaretti into the chocolate mixture.
Leave to cool then chill 1-2 hours until the mixture is firm enough to hold its shape.
Place the mixture along a lenght of greaseproof paper, then wrap paper around it and shape like a log measuring about 25cm (10 inches] in lenght.
Chill the roll for 30 minutes.
Sprinkle the remaining amaretti on another greaseproof paper and use your hands to roll it over the amaretti crumbs so that is is coated evenly.
Wrap tightly with foil, twisting the ends to seal it. Chill 4 hours or overnight.
To serve, unwrap and slice into thin rounds with a sharp knife.
Serve with after dinner coffee.
keep in the fridge for 1-2 weeks or freeze for up to 1 months.
Soy and Garlic Marinated Chicken
Category: meat-and-poultry
By CANDIELIPS

This is the easiest marinade I have ever used, and one of the most popular with my family. This recipe also works well with any cut of chicken--thighs, legs, etc.

Ingredients:
4 cloves garlic, minced
½ cup soy sauce
4  skinless, boneless chicken breasts

Directions:
In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour. Preheat an outdoor grill for medium high heat and lightly oil the grate. Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

Yields: 4 servings

Calories: 151.8
Fat: 2.8 g
Saturated fat: 0.8 g
Carbohydrates: 3.4 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 26.7 g
Cholesterol: 67.2 mg
Sodium: 1862.8 mg
Strawberry Splendor Pizza Recipe


Ingredients:
butter, flour, pecans, fat free cream cheese, powdered sugar, vanilla, light non-dairy whipped topping, fresh strawberries

Directions:
Heat oven to 350 degrees.
Coat a pizza pan with nonstick cooking spray.
Line with parchment paper.
Combine butter, flour, and pecans in medium bowl.
Press mixture over bottom of pan.
Bake in oven for 10-15 minutes. Let cool.
To make filling, beat together cream cheese, powdered sugar in a large bowl with a mixer.
Beat until well blended and fluffy--about 2 minutes.
Beat in vanilla.
Fold in whipped topping. Spread over cooled crust.
To garnish, place each strawberry, cut side down on top of filling to cover pie.
Brush strawberries with the melted jelly.
Venezuelan Arroz Con Leche


Ingredients:
white rice, water, milk, cinnamon sticks, lemon, zest of, sugar, salt, ground cinnamon

Directions:
Cook the rice in one cup of water.
Boil 7 minutes, until the rice gets softer and the water is almost absorbed.
Add the milk, cinnamon sticks, lemon peel.
Gently simmer using med-low heat for 10 minutes.
Remove cinnamon sticks.
Add sugar and salt and cook for about 20 minutes stirring frequently, until pudding is creamy and the rice soft.
Remove from heat and refrigerate 'til cold.
To serve, spoon into serving bowls and sprinkle with cinnamon.
Carrots and Mushrooms Saute


Ingredients:
carrots, olive oil, garlic clove, fresh mushrooms, sugar, dried thyme, salt, black pepper

Directions:
Place carrots in a medium saucepan.  Add water to cover by one inch.  Bring to a boil.  Partially cover and boil until tender crisp, about 5-8 minutes.  Drain.
Heat olive oil in a large skillet over medium low heat.  Add garlic and mushrooms and saute, stirring occasionally, until mushroom liquid evaporates, about 6 minutes.
Add carrots, sugar, thyme, salt and pepper, cover and cook over low heat 15 minutes. Uncover, remove garlic; discard. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 2-5 minutes.
Mexican Bean Salad
Category: salad
By Karen Castle

A colorful, spicy, and refreshing bean and corn salad.

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1  green bell pepper, chopped
1  red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1  red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Directions:
In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper.  Season to taste with hot sauce and chili powder. Pour olive oil dressing over vegetables; mix well.  Chill thoroughly, and serve cold.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 334
Fat: 14.8 g
Saturated fat: 2 g
Carbohydrates: 41.7 g
Sugars: 6.2 g
Dietary fiber: 10.5 g
Protein: 11.2 g
Sodium: 1158.8 mg
Pastrami Reuben Sandwich


Ingredients:
onion, sauerkraut, caraway seed, ketchup, mayonnaise, swiss cheese

Directions:
Heat oil in a skillet.
Add in onion; saute over medium heat until tender (about 7-8 minutes].
Add in sauerkraut and caraway seeds; cover and cook over medium heat (stirring occasionally until sauerkraut is tender and lightly browned, about 20 minutes].
Meanwhile in a bowl combine ketchup, mayo and relish (start with 2 tablespoons relish and add in more until you achieve the flavor you like].
Split the bread rolls (careful not to cut all the way through].
Place pastrami down the center, dividing evenly between buns.
Top with sauerkraut/onion mixture, then the sauce, then top with cheese.
Wrap in foil (leave top open].
broil about 8 inches from heat.
Heat through and until cheese has melted (about 3 minutes].
Serve.
Mixed Seafood Curry
Category: seafood
By MICHELLE0011

Mixed seafood, Indian-style curry.

Ingredients:
2 tablespoons vegetable oil
1 medium onion, halved and sliced
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 (14 ounce) can light coconut milk
3 tablespoons lime juice
1 tablespoon curry paste, or more to taste
1 tablespoon brown sugar
12  medium shrimp, peeled (tails left on) and deveined
12  sea scallops, halved
6 ounces asparagus, cut into 2-inch pieces
2 tablespoons chopped cilantro
salt to taste

Directions:
Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic in hot oil until onion starts to soften, 2 to 3 minutes. Stir coconut milk, lime juice, curry paste, and brown sugar into onion mixture, bring to a simmer and cook until slightly reduced, about 5 minutes. Stir shrimp, scallops, asparagus, cilantro, and salt into onion mixture; cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 165.6
Fat: 10.9 g
Saturated fat: 4.3 g
Carbohydrates: 7.8 g
Sugars: 3.8 g
Dietary fiber: 1 g
Protein: 8.9 g
Cholesterol: 30.6 mg
Sodium: 237.5 mg
Oatmeal Pancakes With Peanut Butter Spread


Ingredients:
all-purpose flour, quick-cooking oats, buttermilk, milk, sugar, baking powder, baking soda, salt, egg, maple syrup, peanut butter

Directions:
Beat all ingredients except Peanut Butter Spread with hand beater until smooth.
For thinner pancakes, stir in 2 to 4 tablespoons additional milk.
Grease heated griddle if necessary.
To test griddle, sprinkle with a few drops of water.  If bubbles skitter around, heat is just right.
Pour scant 1/4 cup batter onto hot griddle for each pancake.
Cook until puffed and dry around edges.
Turn and cook other side until golden brown.
Serve with spread.
For spread:  Mix syrup and peanut butter until well blended.
Easy Skillet Cornbread


Ingredients:
cornmeal, egg, milk, sugar

Directions:
Heat oven to 425°F.
Grease the inside of your 8-inch cast iron skillet and place it in the oven.
In a medium or large bowl, beat your egg and add milk and oil.
Stir in sugar, then cornmeal, just until moistened.
The batter should be lumpy- do not overmix.
Carefully remove your skillet from the oven and pour in the batter.
Return to oven.
Bake for 20-30 minutes.
The top of your cornbread should be golden-brown and a toothpick inserted in the center will come out clean when the bread is done.
Serve warm.
Grape Juice Cocktail


Ingredients:
ginger ale, lemon slice

Directions:
Chill all the ingredients., Mix together the grape juice and the gingerale., Top with ice cubes and lemon slices., Serve immediately.
Pound Cookies


Ingredients:
vegetable shortening, sugar, vanilla, egg, flour, sugar, cinnamon

Directions:
Pre-heat oven to 375 degrees.
Mix all ingredients together, starting with the shortening and adding each one in order. You can do this by hand or with a heavy-duty mixer.
Roll dough into 1 1/2 inch balls.
Place on ungreased cookie sheet.
Press with bottom of a small glass dipped in flour.
Bake 20 minutes.
When cookies are cool, dip in sugar-cinnamon mixture.