xiaoxl/recipe_data huggingface dataset:
Chicken or Turkey Tetrazzini Deluxe


Ingredients:
linguine, butter, fresh mushrooms, onion, green bell pepper, chicken broth, sharp cheddar cheese, frozen green peas, cooking sherry, Worcestershire sauce, salt, ground black pepper, parmesan cheese, paprika

Directions:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Preheat oven to 375 degrees F.
Melt butter in a large saucepan over medium heat.
Add mushrooms, onion and bell pepper and saute until tender.
Stir in cream of mushroom soup, chicken broth and cook, stirring, until heated through.
Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken.
Mix well and transfer mixture to a lightly greased 11x14 inch baking dish.
Sprinkle with Parmesan cheese and paprika.
Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Chocolate Mousse Dessert


Ingredients:
instant chocolate pudding mix, 2% low-fat milk, Cool Whip, Cool Whip, pecans

Directions:
Using a mixer, combine the pudding, milk, and Cool Whip until smooth.
Spoon into 4 medium glasses.
Top with Cool Whip, mini chocolate chips, and pecans.
Chill for 1 hour.
For a special occasion or romantic dinner, use wine glasses and top with strawberries.
Blackjack Brisket
Category: main-dish
By LVANDERHIDER

This is a special recipe bar-b-que brisket that is slow cooked in the oven. Enjoy, this can be cooked outdoors on pit if preferred.

Ingredients:
10 pounds untrimmed beef brisket
1 (12 fluid ounce) can beer  (Optional)
1 large onion, quartered
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon pepper
2 (18 ounce) bottles hickory smoke flavored barbeque sauce
1 cup blackstrap molasses
2 tablespoons liquid smoke flavoring

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil. Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.

Prep time: 30 mins
Cook time: 8 hrs
Total time: 8 hrs 30 mins
Yields: 16 servings

Calories: 650
Fat: 41 g
Saturated fat: 15.6 g
Carbohydrates: 37.4 g
Sugars: 25.6 g
Dietary fiber: 0.7 g
Protein: 29.4 g
Cholesterol: 116.6 mg
Sodium: 1229.4 mg
Danish Roast Beef


Ingredients:
garlic cloves, peppercorn, kosher salt

Directions:
Rub roast with garlic; press pepper and salt into surface. Place meat on center of buttered foil. Wrap roast. Place on rack in roasting pan. Roast in preheated 375ºF over for 45 minutes for rare or 1 hour for medium rare. Remove foil. Pour meat drippings into a small saucepan. Replace roast on rack. Roast for 10 to 15 minutes at 400ºF (until browned]. Boil drippings until reduced to a shiny glaze. Pour glaze over roast before serving. Let roast stand for 20 minutes for easier slicing.
NOTES : Cook time leaves roast extremely rare. We prefer ours medium - medium well so I cook ours a lot longer.  I also then make a slurry of flour, water, salt and pepper and add to the drippings to make a gravy.
Nana's Cranberry Salad


Ingredients:
fresh cranberries, sugar, fruit flavored gelatin, water, red apple, navel orange, red seedless grapes, celery, walnuts

Directions:
Chop the cranberries in a food processor. Place the cranberries in a bowl, add sugar and set aside in the fridge.
Dissolve gelatin into boiled water.  Once dissoved, add ice and stir until melted.
Pour gelatin into a 13x9 glass pan and set in the fridge until almost set (20-30 minutes].
While the gelatin is setting, chop all other ingredients:
Quarter apple & remove seeds, but leave on the skin. Chop in food processor and place in a mixing bowl.
Peel the orange, leaving on about 1/2 of the peel. Quarter and chop. Place in the bowl.
Cut seedless grapes in halves or quarters, depending on their size. Place in the bowl.
Quarter the celery and add the walnuts to processor for chopping. Place in the bowl.
Once you have completed chopping, the gelatin should be set. Take the 13x9 pan out of the fridge, stir in the cranberry mixture & the other chopped ingredients.
Spread everything out evenly & return to fridge.  Allow gelatin to finish setting (about another 20-30 minutes].
NOTE: If gelatin gets solid before your ingredients are ready, you can still make it.  It will mix okay and set up again.
Chicken Salsa Wraps


Ingredients:
flour tortillas, chicken breasts, red onion, green bell pepper, mild salsa, honey, garlic clove, cumin, ground black pepper, olive oil, light sour cream

Directions:
Pre heat the oven at 175°C.
Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
Heat the olive oil in a baking pan.
Place the mix into the pan and cover with foil.
Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
Warm the tortilla wraps.
Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.
BLT & Cheese Salad


Ingredients:
iceberg lettuce, fat-free mayonnaise, Dijon mustard, skim milk, ground black pepper, tomatoes, bacon, cheddar cheese

Directions:
Wash, Spin dry and Tear Lettuce into pieces., In a bowl combine mayonnaise, mustard, and milk and whisk until creamy., Add pepper to  mixture., Coat lettuce and toss well., Add tomatoes, bacon, cheese, and croutons ., Toss again., Enjoy :].
Fried Corn Paula Deen Style


Ingredients:
butter, fresh corn kernels, salt, sugar, fresh basil

Directions:
In a medium skillet melt butter over medium heat.
Add corn, salt and sugar; cook, stirring occasionally, 12 to 15 minutes or until the edges of corn are lightly browned.
Stir in basil.
Serve corn immediately.
Duck à L'orange


Ingredients:
ducks, sugar, vinegar, oranges, Cointreau liqueur, Grand Marnier, butter, celery, onion, salt, white pepper

Directions:
Heat oven to 400 deg F/200 deg Celsius.
Prick the duck breasts, put ducks into 2 oven bags, put in an oven tin, and roast in the preheated oven for 1 hour.
During that time, boil sugar and vinegar together in small heavy-bottomed pot until it's like toffee.
Also grate the rind from the oranges, avoiding the white pith, and then juice the oranges. Quantity is not all-important.
VERY carefully pour in the cup of broth or stock -- it wil sizzle and bubble, so stand back a little.
Add the orange juice, rind and the brandy. (Rum will do in a pinch if you really have none of the liquors mentioned, but other hard liquors are not the same in this case as brandy or an orange liqueur].
Stir the sauce mixture with a whisk over very low heat until the "toffee" has melted into the juice and booze.
Take the ducks from the oven, cut open the bags, and remove the ducks carefully to a suitable container. What you do with the fat is your decision  -- !
Carve off the four breast pieces neatly, and cut off the legs in 4 whole sections. Do not divide up.
Arrange the breasts and legs neatly in an oven dish, ladle over the sauce, and return the dish to the still-hot oven for about 20 minutes more, or until duck is tender. (We will not bother with underdone breasts in this recipe]. DO NOT BASTE.
Don't clean the small pot: you'll need it again.
(If your oven is as hot as mine, turn the heat down to 350 deg F/180 deg C for this last part of the roasting].
Now fry the flaked almonds in the melted butter until pale brown -- keep a watch, they burn quickly.
Take the duck from the oven, transfer the pieces to a heated serving platter, sprinkle with salt, and scatter over the almonds. Keep warm, uncovered.
Return the sauce in the oven dish to the small pot, add the chopped celery and onion, and simmer only until celery softens. Taste for seasoning, using some salt and pepper.
Pour the sauce into a gravy boat, or if a lot has cooked away, ladle around duck on platter. (Not on the duck -- it will lose its crispness].
Surround duck with thinly-sliced orange slices, if you want.
Serve with basmati rice or South African Yellow Rice, and a green vegetable such as young green beans.
Pie Crust Mushroom Soup


Ingredients:
onion, garlic clove, plain flour, thyme leaves, sherry wine, fat-free evaporated milk, puff pastry, eggs, nonfat milk

Directions:
Preheat the oven to 200°C Peel and roughly chop mushrooms, including the stems.
In a non-stick heavy-based pan, add some liquid and cook the onion until they're soft. Add the garlic and cook for 1 minute after. Add the mushrooms and cook until soft. Sprinkle the flour over the top and stir for a minute.
Stir in the stock, add thyme and bring to the boil. Reduce the heat to simmer, covered, for 10 minutes. Allow to cool before lightly processing the mix with a stick. I like mine with a lot of texture so do it to your own taste.
Stir in the sherry and the evaporated milk.
Pour mix into 4 ovenproof bowls or individual serving casserole dishes/ramekins. Use small deep dishes in any case so the pastry doesn’t flop into the soup.
Cut rounds of pastry slightly larger then the bowl tops (or do this first tracing bowl tops]and cover each bowl with the pastry.
Seal the edges and give each pastry top a light brush with the egg or the no fat milk.
Bake for 15 minutes until golden and puffed.
Serve steaming hot.
T. G. I. Friday's French Onion Soup


Ingredients:
butter, margarine, onions, beef broth, water, cooking sherry, Worcestershire sauce, black pepper, dried thyme, crouton, mozzarella cheese

Directions:
Melt butter in saucepan over low heat. Add onions and cook 20 minutes, stirring occasionally.
Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot.
Increase heat and bring to boil, then reduce heat. Cover and simmer for 5 minutes.
Divide into bowls.
Top with croutons, then mozzarella. -Broil until cheese melts and begins to brown.
Grilled Steak & Chicken Kabobs


Ingredients:
dry sherry, soy sauce, garlic cloves, green onions, fresh ginger, chicken, red bell pepper, yellow bell pepper, green bell pepper

Directions:
Combine sherry, soy sauce, oil, garlic, green onion, and ginger in a 1 gallon zipper bag.
Squish to combine.
Add meat, peppers, and onion.
Refrigerate at least 1 hour, overnight is better.
Soak bamboo skewers, or use metal ones.
Preheat grill to medium high heat.
Alternate skewering meat and veggies until all ingredients are used up.
Place kabobs on grill, turning every two minutes to desired doneness.
FYI - the peppers and onions will remain crisp tender.  If you leave the kabobs on until the veggies are soft, your meat will be way overdone!  If you prefer softer grilled veggies, make separate kabobs for meat and veggies so the veggies can cook longer.
Also, if you want your beef medium rare, make separate kabobs for the beef and the chicken.  Be creative!
Spicy Creole Chili
Category: trusted-brands-recipes-and-tips
By Hunt's

Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili.

Ingredients:
1 tablespoon Pure Wesson® Vegetable Oil
1 pound ground chicken
12 ounces andouille sausage, cut into 1/2-inch slices
2 teaspoons chili powder, divided
2 cups chopped white onion
1 ½ cups chopped green bell pepper
1 tablespoon finely chopped garlic
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 (28 ounce) can Hunt's® Crushed Tomatoes
1 (15 ounce) can black beans, drained, rinsed
1 (10 ounce) can Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
1 teaspoon Sour cream and chopped parsley

Directions:
Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside. Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant. Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.

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

Calories: 339.7
Fat: 16.2 g
Saturated fat: 5 g
Carbohydrates: 24.6 g
Sugars: 3.3 g
Dietary fiber: 7.9 g
Protein: 23.8 g
Cholesterol: 59.2 mg
Sodium: 1253.8 mg
Mom's Buttermilk Pancakes
Category: breakfast-and-brunch
By Cinnken

These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.

Ingredients:
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1  egg
1 ⅛ cups buttermilk
2 tablespoons butter, melted

Directions:
Preheat and lightly grease a large skillet or electric griddle. Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy. Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 6-inch pancakes

Calories: 210.1
Fat: 7.9 g
Saturated fat: 4.5 g
Carbohydrates: 27.2 g
Sugars: 3.5 g
Dietary fiber: 0.8 g
Protein: 7.1 g
Cholesterol: 64.5 mg
Sodium: 1027.4 mg
Chocolate Covered Malt Ball Fudge Slice


Ingredients:
self raising flour, cocoa powder, eggs, sugar, low-fat vanilla yogurt, icing sugar

Directions:
Preheat the oven to 180°C.
Coat a lamington tin with cooking spray.
Sift the flour and cocoa powder into a large bowl.
Stir in the chocolate covered malt balls (Maltesers].
Combine the eggs, sugar, oil and yogurt and fold into the flour mixture.
Spread into the prepared tin and bake for 30 minutes or until firm to touch.
Cool in the pan.
Cut into 16 pieces.
Dust with icing sugar or cocoa.
Air Fryer French Toast
Category: uncategorized
By Yoly

An easy recipe that is simple and tasty. Whichever flavor you make, this French toast is crispy on the outside and tender on the inside.

Ingredients:
2 large eggs
⅓ cup milk
1 tablespoon salted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 slices day-old bread
cooking spray
1 teaspoon confectioners' sugar, or to taste

Directions:
Mix eggs, milk, butter, vanilla extract, and cinnamon together in a bowl. Line an air fryer basket with parchment paper and spray with nonstick cooking spray. Dip each slice of bread into the milk mixture and place in the basket. Make sure they are not touching; work in batches if necessary. Preheat the air fryer to 370 degrees F (190 degrees C). Add basket and air fry   for 4 to 6 minutes; flip and cook for 2 to 3 minutes more. Sprinkle with confectioners' sugar.

Yields: 4 slices

Calories: 144.8
Fat: 6.6 g
Saturated fat: 3 g
Carbohydrates: 15 g
Sugars: 3 g
Dietary fiber: 0.9 g
Protein: 5.8 g
Cholesterol: 102.3 mg
Sodium: 234.2 mg
Portuguese Piri Piri Chicken


Ingredients:
fresh lemon rind, lemon juice, garlic, olive oil, salt, chicken pieces

Directions:
In large glass bowl, combine all ingredients except chicken; mix well.
Add chicken, turning to coat.
Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.
Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.
Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.
Firecracker Burgers With Cooling Lime Sauce


Ingredients:
ground beef, curry powder, salt, mayonnaise, plain yogurt, fresh lime juice, lime zest, salt

Directions:
Combine the ground beef, curry powder, jerk seasoning, and 1 tsp salt in a large bowl. Mix lightly but thoroughly.
Shape into 4 (3/4-inch] thick patties.
Heat grill to medium.
Place patties on the grill and grill 13-15 min, uncovered for medium doneness. Turning two to three times.
Meanwhile, combine the mayonnaise, yogurt, lime juice, lime zest, and 1/4 tsp salt in a small bowl.
Spread sauce on cut sides of rolls.
Place a burger on bottom half of each roll; top evenly with the mixed greens.
Top with the other half of the rolls and serve.
Roast Garlic Balsamic Vinaigrette


Ingredients:
garlic oil, kosher salt, black pepper, Dijon mustard, sugar

Directions:
In a small sauce pan, mix the balsamic and the sugar.  Heat on low and reduce by half.
Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
Cover and start blending on low.
If your blender lid has the small cap, remove it and slowly pour in the oil.
Once all the oil is poured in, put the small cap back on and blend on high for about a minute.
Egg Salad I
Category: salad
By Margret

This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.

Ingredients:
8  eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
½  red onion, minced
salt and pepper to taste

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.

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

Calories: 183.4
Fat: 12.8 g
Saturated fat: 3.5 g
Carbohydrates: 4.2 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 12.9 g
Cholesterol: 373.3 mg
Sodium: 348.4 mg
Redneck Girl Carnitas Tacos


Ingredients:
sweetened condensed milk, cinnamon sticks, cumin seed, kosher salt, peppercorn, garlic, corn tortillas, pork, tomatoes, red onion, cilantro, lime, sour cream, cheese, salsa

Directions:
The Meat - Carnitas:
Place all of the ingredients in "The Meat" section into a large pot.   Add enough water to cover the meat.   Cover with a lid and bring to a boil on high heat.    Lower heat to a simmer and cook until meat is falling apart.
Drain and discard any remaining garlic, cinnamon, peppercorns, and fat.  Shred the pork and set aside.
You can use the meat for tacos or anything else that takes shredded pork.   This recipe makes a lot of food!
The Tacos:
Make as many as you like! The ingredients are sized for 2 tacos and not exact by any means, so multiply and mix up as necessary.
Place warm carnitas meat into a warmed fresh corn tortilla and add toppings.
The key here is a nice fresh warn corn tortilla, warm carnitas, and fresh cold toppings in the tomato, onion, pepper, cilantro, and sour cream.
Enjoy!
Tomato Salad


Ingredients:
tomatoes, sweet onions, celery ribs, red wine vinegar, lite olive oil, honey, ground cloves, cilantro

Directions:
Combine the tomatoes, onions, peppers & celery in a bowl., Whisk the vinegar, honey & cloves slowly while drizzling in the the olive oil., Season with hot sauce, salt & pepper., Mix into the salad and let it rest in the fridge for at least 4 hours., Let it stand at room temp for about 20 minutes before serving., Drain salad and sprinkle with cilantro.
Chimichurri Roasted Potatoes
Category: side-dish
By JennCrippen

These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.

Ingredients:
2 pounds red potatoes, cut into 1 1/2-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
½ bunch Italian parsley, chopped
½ bunch fresh basil, chopped
4 medium garlic cloves, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar

Directions:
Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper. Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes. Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly. Bake in the preheated oven until browned on the bottom and edges, about 35 minutes. Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking. Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 290.8
Fat: 14 g
Saturated fat: 2 g
Carbohydrates: 38.7 g
Sugars: 2.4 g
Dietary fiber: 4.3 g
Protein: 5 g
Sodium: 58.3 mg
Sweet Chicken Bacon Wraps


Ingredients:
boneless skinless chicken breasts, bacon, brown sugar, chili powder, cayenne

Directions:
Cut chicken breasts into 1-inch cubes.
Cut each bacon slice into thirds.
Wrap each chicken cube with bacon and secure with a toothpick.
Stir together, brown sugar, chili powder and cayenne.
Dredge wrapped chicken in mixture.
Grease cookie sheet with a little olive oil.
Place chicken wrap and bake 350 dgerees F for 35 minutes or until bacon is crisp.
Chocolate Butterscotch Pie


Ingredients:
walnuts, butter, brown sugar, flour, cornstarch, salt, milk, butter, vanilla

Directions:
Combine crumbs, walnuts, and butter., Press into a pie pan and bake 8- 10 minutes at 350°F., Combine sugar, cornstarch, flour and salt in a saucepan., Add milk, syrup and yolk., Cook, stirring constantly until mixture comes to a boil., Remove from heat., Stir in 2 tbsp butter and the vanilla., Pour into pie shell and cover with plastic wrap directly on filling., Cool and serve with whipped cream.
Spiced Gundruk (Spicy Fermented Vegetables)


Ingredients:
daikon radish, napa cabbage, carrot, green onions, garlic, ginger, hot chili powder, paprika, asafoetida powder, sugar, water, coarse salt

Directions:
In a large mixing bowl, combine nappa cabbage, daikon radish and carrot slices.
Add three tablespoons of salt; mix thoroughly.
Cover and let rest in a warm place for at least six hours.
Drain and rinse vegetables in a colander.
Return rinsed vegetables to the mixing bowl, and add chopped green onions, garlic, ginger, hot chili powder, paprika, asafetida, sugar, salt as required and water.
Toss well to combine vegetables with the spices.
Put the mixture into a large sterilized jar, gradually pressing down each layer as it is spooned in.
Cap the jar tightly and store in warm place for at least three days for fermentation.
Once the fermentation process is complete to your liking, refrigerate.
Serve with steamed rice.
Homemade Ketchup


Ingredients:
tomato paste, white sugar, cold water, allspice, onion powder, ground cinnamon, clove, cayenne, sea salt, white wine vinegar

Directions:
Whisk all ingredients together in a bowl., Enjoy!