xiaoxl/recipe_data huggingface dataset:
Wiener Schnitzel (Veal)


Ingredients:
flour, egg, extra virgin olive oil, butter, nutmeg, lemon

Directions:
Cover work surface with a sheet of waxed paper.
Arrange cutlets with a few inches between them on paper.
Over the cutlets, top with a second sheet of waxed paper.
Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
If they are already 1/4 inch, then you don't have to pound them.
Heat a large skillet over medium heat.  Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
Place flour in 1 tin and season with salt and pepper.
In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
I use crushed corn flakes that are sold in a box in the supermarket already crushed.
Dredge the veal completely in flour.
Then coat the veal evenly with egg on both sides.
Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.
Instant Pot® Bacon-Ranch Chicken Thighs
Category: meat-and-poultry
By My Hot Southern Mess

An easy one-pot keto dinner with chicken thighs and a creamy ranch cheese sauce with bacon and spinach. Serve over cauliflower rice or mash, topped with Cheddar cheese and additional bacon if desired.

Ingredients:
4 slices bacon, cut into 1-inch pieces
1 ½ pounds boneless, skinless chicken thighs
salt and freshly ground black pepper to taste
1 cup chicken broth
1 (8 ounce) package cream cheese, cut into pieces
1 tablespoon dry ranch dressing mix
2 cups frozen chopped spinach, thawed and drained

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon once pot is hot and cook to desired crispiness, about 5 minutes. Remove bacon and drain on paper towel lined plate. Add chicken thighs to pot and season with salt and pepper. Cook in bacon grease until each side is browned, about 2 minutes per side. Remove from pot and set aside. Pour in chicken broth and deglaze pot, scraping up all the browned bits. Stir in cream cheese and dry ranch dressing mix; cook until cream cheese has melted, about 3 minutes. Cancel Saute mode. Return bacon to pot and stir to combine. Add chicken thighs and turn until they are covered with cream cheese sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and keep warm. Select Saute function. Add drained spinach to pot and cook until warmed. Return chicken and turn until well covered with sauce and cook for 1 minute until warmed through.

Prep time: 5 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 358.5
Fat: 27.3 g
Saturated fat: 12.2 g
Carbohydrates: 4 g
Sugars: 0.6 g
Dietary fiber: 1.5 g
Protein: 24.3 g
Cholesterol: 112.5 mg
Sodium: 632.1 mg
The Best Tiramisu


Ingredients:
ladyfingers, mascarpone cheese, eggs, sugar, Amaretto, cocoa powder

Directions:
Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
Beat egg whites until stiff peaks form; set aside.
Beat egg yolks and sugar together until creamy and golden yellow.
Add mascarpone and whip until fully incorporated.
Fold in beaten egg whites, and set mixture aside.
Get out your 13 x 9 glass dish (or serving dish of your choice].
Pour coffee and amaretto into another dish to dunk the cookies.
VERY, VERY QUICKLY dunk enough cookies (one at a time] to line the bottom of the serving dish.
The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
Repeat the cookie step, then spread on the remaining mascarpone mixture.
Refrigerate for several hours to allow everything to set and to let the flavours develop.
Dust with cocoa.  (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.]
Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.
Peanut Butter Cookie Oatmeal


Ingredients:
peanut butter, old fashioned oats, water, raisins, vanilla extract, cinnamon, brown sugar

Directions:
Place the peanut butter, and oats in a big cereal bowl, add the water.
Place in the microwave (be sure that the bowl is big enough to allow for boil up]. Cook of high for 4-5 minutes Check the first time you make it at 2 mins to be sure you have enough water to please you.
When done remove and stir in the remaining 4 ingredients.
Enjoy.
Shrimp Alfredo Broccoli Bake
Category: seafood
By DBatesBakery

This recipe gives Alfredo a seafood twist with all the simplicity of a quick casserole!

Ingredients:
1 (8 ounce) package angel hair pasta
1  serving cooking spray
1 pound raw peeled and deveined shrimp, slightly thawed if frozen
2 cups chopped broccoli
1 ½ cups Alfredo sauce
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray. Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat. Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour   over shrimp and broccoli; cover sauce with Parmesan cheese. Bake in the preheated oven until cheese is slightly browned, about 20 minutes.

Prep time: 10 mins
Cook time: 37 mins
Total time: 47 mins
Yields: 4 servings

Calories: 577.1
Fat: 32.6 g
Saturated fat: 12.5 g
Carbohydrates: 39 g
Sugars: 4.9 g
Dietary fiber: 3.2 g
Protein: 34.2 g
Cholesterol: 218.9 mg
Sodium: 1381.4 mg
Pork Medallions With Lemon and Capers


Ingredients:
fresh coarse ground black pepper, butter, fresh lemon juice, capers, lemon, chives, green onion top

Directions:
Preparation:.
Press pepper onto both sides of pork pieces.
Heat 1 tablespoon butter in heavy large skillet over medium heat.
Season pork with salt and pepper.
Cook until just cooked through, about 4 minutes per side.
Transfer to plates and keep warm.
Add stock and lemon juice to skillet.
Boil until reduced to 1/2 cup, about 7 minutes.
Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.
Microwave Peanut Brittle Candy


Ingredients:
unsalted peanuts, granulated sugar, light corn syrup, salt, real butter, real vanilla extract, baking soda

Directions:
Remember all microwaves vary so you may need to adjust your time by 15 seconds. If the first batch comes out to soft then you know you didnt cook it long enough. After you make the first batch it gets really easy and fast to make.
In a large microwave safe bowl stir peanuts, sugar, syrup and salt together. Be sure to mix them well. (rubber spatula works really well].
Microwave for 3 minutes 45 seconds to 4 minutes.
Stir  with a metal spoon so it doesnt stick. Stir it quickly so it doesnt have time to cool.
Microwave 3 1/2 to 4 more minutes.
Stir in butter.
Microwave 2 more minutes.
Stir in vanilla and dont panic when it steams and turns brown.that is what you want.
Add baking soda and stir quickly until is gets light and foamy.
Immediately pour onto a lightly buttered baking sheet and spread to about 1/4 inch thick.
Cool.
break into pieces and store in an airtight container.
Chicken Penne Pasta With Bacon, Mushrooms, Scallions and Parmesa


Ingredients:
chicken breasts, lemon pepper, penne pasta, bacon, green onions, milk, butter, all-purpose flour, parmesan cheese

Directions:
Make a marinade with Vinaigrette, Cajun seasoning and lemon pepper.  Marinate chicken breasts in this in plastic zipper bag for 2-3 hours.
Saute your mushrooms in a small skillet with a touch of olive oil and salt and pepper.  Set aside.
Crisp bacon in small skillet, set aside to drain on paper towel.
Preheat grill pan (or cast iron skillet] to medium high and sear chicken for 3 minutes per side, or until nicely brown.  Place in 350 degree oven to finish cooking, maybe 15 minutes.
While they cook prepare your cream sauce:
Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper.
Cook pasta according to package directions and drain.
Slice chicken and put all ingredients together on a plate.  Enjoy!
Panch Phoron (Indian Spice/Seed Mixture)


Ingredients:
black mustard seeds, nigella seeds, cumin seeds, fenugreek seeds, fennel seeds

Directions:
"Combine. Yer done. Just don't forget to grind coarsely before use!"
Knedliky - Czech Dumpling with Sauerkraut (Zeli)
Category: main-dish
By none

This was my grandmothers recipe and it has remained a family favorite... It should be served with roast pork, sauerkraut and a nice glass of beer. A very traditional way to eat the leftover dumplings the next day for breakfast or brunch is to chop them up into cubes, pan fry in a little butter; then add eggs and milk, and cook as if you are making scrambled eggs. It's great.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
3  eggs, beaten
1 ½ cups milk, or as needed
4 cups dry white bread cubes
4 slices bacon, sliced into small strips
1 (16 ounce) jar sauerkraut - rinsed and drained
salt and pepper to taste
1 teaspoon caraway seeds
2 teaspoons cold water
1 teaspoon cornstarch

Directions:
In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear. Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends. Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes. Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat. Slice the dumpling loaf.  Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 345.1
Fat: 10.2 g
Saturated fat: 3.5 g
Carbohydrates: 50.2 g
Sugars: 4.4 g
Dietary fiber: 3.3 g
Protein: 12.2 g
Cholesterol: 82.9 mg
Sodium: 1004.5 mg
Pumpkin - Gingerbread Loaf


Ingredients:
margarine, sugar, eggs, flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, clove, water, canned pumpkin

Directions:
Cream together margarine, sugar, and eggs.
Combine all dry ingredients and add to creamed mixture alternately with water and pumpkin.
Beat well.
Pour into 3 well greased loaf pans.
Bake at 350 degrees for 55-60 minute or until toothpick comes out clean.
Orange Glazed Spiral Ham


Ingredients:
spiral cut ham, water, dark brown sugar, orange marmalade, Dijon mustard, orange

Directions:
Heat oven to 375.
Place ham, cut side down, on a rack in large roasting pan. Pour 2 cups of water into roasting pan. Cover ham with aluminum foil.
Heat at 375 for 1 hour 30 minutes.
While ham is heating, whisk together brown sugar, orange juice, marmalade and mustard. Set aside.
Remove foil and brush ham liberally with about 3/4 cup of the orange glaze. Heat uncovered for 30 minutes or until ham is nicely colored and internal temperature registers 140 on an instant read thermometer.
Let ham stand 10 minutes before slicing. To slice, cut around center bone with a knife, freeing as many slices as you wish. Cut along the natural seams of the ham to remove slices separated from the bone. Serve with remaining glaze on the side. Garnish with orange slices, if desired.
Wilted Arugula and Portobello Mushrooms
Category: side-dish
By JUMAHA

Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.

Ingredients:
1 tablespoon olive oil
½ small onion, chopped
2 cloves garlic, minced
⅛ teaspoon crushed red pepper flakes, or to taste
1  portobello mushroom cap, chopped
¼ cup dry sherry
¼ cup chicken broth
4 cups arugula leaves
⅛ teaspoon ground black pepper

Directions:
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften. Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

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

Calories: 125
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 11.8 g
Sugars: 2.8 g
Dietary fiber: 1.9 g
Protein: 2.9 g
Sodium: 195 mg
Oven Roasted Cherry Tomatoes With Basil and Whitefish


Ingredients:
cherry tomatoes, extra virgin olive oil, garlic cloves, coarse salt, cracked black pepper, basil leaves

Directions:
Preheat oven to 425 degrees F.
In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil.
Roast for 15 minutes. Remove from oven, gently stir.
Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven.
Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings.
Spoon over fish in equal portions.
Fresh Tuna (Or Salmon) Salad


Ingredients:
fresh tuna filets, lettuce, extra virgin olive oil, vinegar, garlic clove, plum tomatoes, scallion, oregano, sea salt, black pepper

Directions:
Make vinagrette by mixing all ingredients well. Set aside.
POACHED FISH: In a medium skillet, bring 1-2 quarts water to simmer. Cut fish into 1" cubes and drop into water. Simmer 1-2 minutes. Drain carefully and allow to cool.
BROILED FISH: Cut fish into 1" cubes and place on a parchment lined baking sheet. Spray fish with butter flavored cooking spray if desired and sprinkle with lemon seasoning (such as Greek seasoning blend or Mrs. Dash]. Broil 1-2 minutes watching so as not to burn. Remove from broiler and allow to cool.
Arrange salad greens onto a serving platter or individual salad plates. Carefully place the fish onto the greens. Gently spoon the vinagrette over top and serve.
Spicy Potted Salmon With Capers


Ingredients:
salmon fillet, dry white wine, nutmeg, cayenne pepper, unsalted butter, capers, vinegar

Directions:
Cut the salmon into 1/2in cubes, sprinkle with salt and allow it to stand for 20 minutes.
Wash the salt off in cold water and dry well with kitchen paper.
Put the salmon into a saucepan with the wine and season with nutmeg, pepper and cayenne.
Simmer for about five to seven minutes and then remove from the heat.
Cut the butter into pieces and add to the salmon mix. Add the capers and their vinegar.
Season to taste.
Keep mixing gently until the butter starts to re-set this will add air to the mix, then spoon into pots or ramekins and level with a teaspoon.
Pour over the melted butter and leave to set.
Set the oven to 400°F
Serve with garlic rubbed toasts of french bread.
Avocado and Grapefruit Salad With Poppy Seed Dressing


Ingredients:
romaine lettuce leaves, avocados, red grapefruit

Directions:
Place lettuce leaf on small salad plate.
Peel and slice avocados, lengthwise in 1/4 inch slices.
Peel grapefruit into sections, removing all membrane, being careful to keep section in tact.
Alternate slices of avocado and grapefruit, side by side on plate.
Drizzle each salad with 2 tablespoons of either homemade Poppy Seed dressing or your favorite store bought.
Red Bean Ice Cream (Azuki Ice Cream)


Ingredients:
sugar, milk, heavy whipping cream

Directions:
In a large bowl, beat sugar and egg yolks till pale and yellow. Set aside.
Bring the milk to a boil in a heavy medium saucepan and then turn off heat.
Slowly whisk hot milk into the yolk/sugar mixture. Pour the entire mixture back into the saucepan.
Turn on to a very low heat and stir constantly, till it thickens. Do not let it boil!
Take the mix off the heat and whisk in the red bean paste. Strain the entire mixture into a large bowl.
Let it cool for about 2 minutes and then stir in the cream. Cover and refrigerate overnight.
Process according to your ice cream maker's instructions.
Trout Maconnaise


Ingredients:
trout, onions, mushroom, salt, white pepper, parsley

Directions:
Pour the corn oil into a frying pan, and heat it over maximum heat.
Clean and season the trout fillets with salt and pepper.
Add the trout to the hot oil and cook over medium heat for 4 minutes, then flip over and cook 4 minutes on other side.
Arrange the trout in a service platter and keep warm in the oven at 100 degrees F.
Place the onions and the whole mushrooms in the frying pan and cook for 2 to 3 minutes.  Sprinkle with the chopped parsley, the lemon juice and salt and pepper.
Pour the vegetable mixture over the trout and serve.
Help for High Blood Pressure


Ingredients:
honey, ginger juice, cumin

Directions:
"Mix honey, ginger juice and cumin powder 2 times a day."
Cherry Pie Filling


Ingredients:
cherries, water, sugar, cornstarch

Directions:
"In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar and cornstarch; add to cherries. Cook cherry mixture until thickened. Cool slightly before using to fill pie shell or other dessert."
Peanut Butter Caramel Bites (Gluten-Free Vegan Snickers)


Ingredients:
sugar, corn syrup, peanut butter, vanilla extract, coconut flakes

Directions:
Crush cornflakes and mix with vanilla and coconut flakes in medium bowl.
Mix sugar, corn syrup and peanut butter in small pot, heat over medium-low heat, stirring constantly, until it begins to boil.
Pour caramel over cornflake mixture and stir to combine.
Press into prepared mini muffin tins or pan for bars.  Refrigerate until set.
Tres Leches Baked French Toast


Ingredients:
sweetened condensed milk, evaporated milk, milk, eggs, ground cinnamon, vanilla extract

Directions:
Grease a shallow 1 1/2-quart baking dish. In a large bowl, whisk the three milks, eggs, cinnamon, and vanilla until well blended.
Arrange the bread in an even layer in the dish. Pour the milk mixture over the bread. Cover with plastic wrap and refrigerate for at least 1 hour and preferably overnight.
Preheat the oven to 350ºF. Uncover the dish and bake until puffed and golden brown and a knife inserted in the center comes out clean, about 1 hour. Let stand 10 minutes before cutting. Sprinkle with cinnamon if desired.
Lambcarre Provencale


Ingredients:
rosemary, basil, thyme, dry mustard, lamb racks, flour, garlic clove, kosher salt, ground pepper, potato

Directions:
Preheat oven to 400 degrees F.
Combine herbs and mustard. Spread on scored skin of lamb, pressing down well into cuts.
Dust lightly with flour. Insert garlic slivers into meat in between ribs. Season well with salt and pepper and set aside.
Drain potatoes well and cut into 1/2-inch slices.
Lightly coat large ovenproof frying pan with clarified butter and heat well.
Add potatoes and cook until golden brown, about 9 minutes.
Place lamb on top of potatoes and place entire pan into oven. Roast for 30 minutes.
Dust lamb with bread crumbs and roast another 30 minutes.
Remove meat from oven, drain off fat and place meat on heated serving platter.
Turn oven to broil and broil potatoes for 2 minutes until crusty and golden brown.
Arrange potatoes around meat to serve.
BBQ Baked Pineapple


Ingredients:
fresh pineapple, maple syrup, rum, butter, ice cream

Directions:
Cut off crown from pineapple and discard.
Without peeling, cut pineapple lengthwise into 6 wedges.
Remove core from each piece.
With serrated knife, loosen pineapple from outer rind, cut fruit almost through crosswise into wedges but do not remove rind.
Place each wedge on 12 inch square double sheet of foil.
Drizzle with maple syrup, sprinkle with rum (if using] and dot with butter.
Fold up foil, sealing loosely to leave room for steam.
Cover and bake on grill over medium hot coals or on medium setting for 30 to 40 minutes or until very hot and bubbly.
Serve hot, topped with whipped cream or ice cream.
Parmesan Baked Potatoes


Ingredients:
margarine, parmesan cheese, potatoes

Directions:
Pre-heat oven to 400 degrees., Put butter and cheese in 13 x 9 pan., Cut potatoes length wise and place cut side down in pan., Bake for 45-60 minutes.
The Best Taco Salad


Ingredients:
hamburger, onion, lettuce, tomatoes, cheddar cheese, tortilla chips

Directions:
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
Tuna Stuffed Tomatoes


Ingredients:
albacore tuna in water, red onion, black pepper, fresh tomatoes

Directions:
Combine all items EXCEPT the tomatoes, until well blended., Spoon the mixture evenly into the 4 hollowed out tomatoes., Garnish with a parsley sprig and serve.
Achiote Honey Glaze


Ingredients:
salt, honey, water

Directions:
"Mix Achiote paste, salt and honey together. Thin down with water."
Oreo® No-Bake Cookies
Category: desserts
By Brit Parritt

I really love Oreo® cookies and no-bake cookies so mixing the two together makes them both even better! Store in an airtight container.

Ingredients:
2 cups white sugar
¾ cup butter, cut into pieces
⅔ cup milk
2 ½ cups quick cooking oats
1 cup crushed chocolate sandwich cookies (such as Oreo®)
1 (4 ounce) package cookies and cream instant pudding mix (such as Jell-O® Oreo®)
½ teaspoon vanilla extract

Directions:
Combine sugar, butter, and milk in a large saucepan over medium heat; bring to a boil. Cook and stir until butter has melted and sugar has dissolved a bit, about 2 minutes. Turn off heat and stir in oats, crushed cookies, pudding mix, and vanilla extract. Let stand for 5 minutes. Drop spoonfuls of batter 2 inches apart onto waxed paper. Let cool until set, about 30 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 24 cookies

Calories: 184.7
Fat: 7.2 g
Saturated fat: 3.9 g
Carbohydrates: 29.3 g
Sugars: 21.6 g
Dietary fiber: 0.9 g
Protein: 1.6 g
Cholesterol: 15.8 mg
Sodium: 119.1 mg