xiaoxl/recipe_data huggingface dataset:
Orange Teriyaki Chicken


Ingredients:
boneless skinless chicken breast halves, brown sugar, cornstarch, cornstarch, canola oil, garlic clove, mandarin orange segments, green onions

Directions:
Preheat oven to 350F and lightly spray a 3 quart casserole dish.
Arrange chicken breasts in casserole dish.
Mix brown sugar and cornstarch.
Add apple juice, teriyaki sauce, oil and garlic to the brown sugar mixture.
Pour this over the chicken.
Cover with foil and bake for 25 minutes, basting with sauce a few times through baking.
Uncover and top with orange segments and green onions and continue baking an addition 5-10 minutes or until chicken reaches a temperature of 180 degrees.
Quick Vegetarian Taco Salad


Ingredients:
vegetarian ground beef, Taco Seasoning Mix, water, kidney bean, frozen corn kernels, tomatoes and green chilies, green leaf lettuce, red leaf lettuce, jalapeno jack cheese, nonfat yogurt, salsa, mayonnaise

Directions:
Put diced tomatoes and taco seasoning mix into a pan on medium-low heat.
Rinse the diced tomato can with 1/4 cup water and add that to pan.
Stir taco mix in thoroughly.
Add the Prime Grillers Crumbles and the corn, and stir occasionally until heated through.
Add the beans and stir just until heated.
While mixture is heating, rinse and pat or spin dry the lettuce, and tear it into bite-size pieces.
Pile the lettuce onto plates, and top with taco mixture.
Top with grated cheese if desired.
Crumble two taco shells on top of each salad.
If you would like extra sauce, make and top with the optional dressing.
Banana Nut Muffins


Ingredients:
bananas, egg, coconut oil, raw sugar, milk, pure vanilla extract, whole wheat pastry flour, baking powder, baking soda, walnuts

Directions:
Preheat oven to 350 degrees.
In a large bowl, mash bananas.
Heat coconut oil over low heat in small saucepan and add to bananas,.
Mix in sugar, egg, vanilla and milk until all ingredients are incorporated.
Sift in flour, baking powder and baking soda.
Fold in walnuts.
Grease a muffin tin or line with cupcake liners. Fill 2/3 full and bake for 25-30 mins until golden brown and a toothpick comes out clean when inserted.
Creamsicle® Ice Cream Cake
Category: desserts
By Mackenzie Schieck

Two layers of orange-flavored cake sandwich a layer of vanilla ice cream in this simple recipe, then it's finished off with some whipped topping for a bit of extra flair. And it tastes like the real deal.

Ingredients:
1  serving cooking spray
1 (18.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
1 cup water
3 large eggs
⅓ cup vegetable oil
1 (1.5 quart) container vanilla ice cream
1 (12 ounce) container frozen whipped topping, thawed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes. Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes. Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even. Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours. Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 5 hrs 30 mins
Yields: 1 9x6 1/2-inch layer cake

Calories: 455.2
Fat: 25.4 g
Saturated fat: 11.9 g
Carbohydrates: 52.8 g
Sugars: 36.7 g
Dietary fiber: 0.9 g
Protein: 5.7 g
Cholesterol: 71.6 mg
Sodium: 348.9 mg
Grandma Joe's Southern Iron Skillet "corn Bread"


Ingredients:
cornmeal, sugar, milk, eggs

Directions:
Heat oven 375 degrees.
coat 10 inch cast iron skillet evenly (spray or oil].
Combine all dry ingredients.
add milk and eggs continue to mix until blended.
add melted butter or shorting (optional] mix well.
Bake 25 to 30 min or until toothpick inserted in center comes out dry.
carefully remove from oven when done.
coat lightly with butter and serve.
Ginger Ice Cream Sandwiches


Ingredients:
butter, sugar, flour, cornstarch, ground ginger, cinnamon, ground cloves, salt, sugar, vanilla ice cream, candied ginger

Directions:
To make the cookies: Cream butter with 3/4 cup sugar in a large bowl. Sift in remaining ingredients (except for the additional sugar] and mix until a firm dough forms. Wrap tightly in plastic wrap and refrigetate for at least 30 minutes.
Preheat oven to 325-degrees F. Roll dough our on a floured board to 1/4-inch thick. Cut dough into 8-three inch squares and then arrange on a cookie sheet. Cut remaining dough into shapes using a cookie cutters or free-form and place on cookie sheet.
Sprinkle all cookies with sugar. Bake for 20 minutes or until light brown. Cool on rack. While cookies are cooling, mix ice cream and ginger together.
Divide ice cream mixture into fourths and spread evenly on four cookies. Roll edges in chocolate chips. Top with remaining cookies.
Wrap ice cream sandwiches in plastic wrap and freeze until firm (overnight or for at least 4 hours]. Serve frozen.
Krumkake


Ingredients:
eggs, sugar, vanilla extract, cornstarch, flour, butter

Directions:
Mix the first 6 ingredients together slowly.
Add melted butter.
Test Iron for proper heat; water will skittle around.
Bake each side approximately 15 seconds. Remove with knife; roll on wooden roller.
Sprinkle with powdered sugar or fill with whipped cream.
Variations: Use lemon, almond, or Cardamon instead of vanilla.
Substitute 1/2 and 1/2 for whipping cream.
Maple Walnut Fudge


Ingredients:
butter, margarine, Carnation Evaporated Milk, granulated sugar, salt, miniature marshmallows, walnuts, walnuts

Directions:
Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan.
Bring to a full rolling boil, stirring constantly, over medium heat. Boil,  stirring constantly for 4-1/2 to 5 minutes.
Remove from heat. Stir in  marshmallows, morsels, nuts and maple flavoring.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into buttered 13x9 inch baking pan.
(I used  a square casserole] Cool until firm.
Cut into squares.
Makes about 50 pieces  Makes a nice, creamy fudge!
Aloo Mutter


Ingredients:
onion, cloves, cinnamon stick, bay leaves, garam masala, chili powder, turmeric powder, coriander powder, tomatoes, potatoes, peas, salt, water, coriander leaves

Directions:
Heat oil in the pan, and add the onions in along with the ginger garlic paste. Cook for 1 minute
Add in the cloves, cinnamon stick, and bay leaves. Sauté for 2 minutes Add the garam masala, chili powder, turmeric, coriander powder, tomatoes and salt.
Add in your diced potatoes, and peas. Mix and pour in 1 cup of water. Bring to a boil and then reduce the heat, cover and simmer for 25 minutes.
Serve with Indian flatbread or rice.
Blueberry-Kiwi Extreme


Ingredients:
kiwi fruits, bananas, banana, dates, blueberries

Directions:
Pour hot or boiling water over the dates in a small bowl and let soak for 5-10 minutes, to soften. Note: if using another, less sweet type of date, such as medjool, I'd suggest using one or two extra.
Transfer dates (without water] and other ingredients to the blender. You can reserve some blueberries for garnish if you like. Blend until smooth. Stir in the extra berries.
Enjoy!
Red Curry Hummus


Ingredients:
garbanzo beans, lemon juice, red curry paste, garlic clove, kosher salt, olive oil, pepper, parsley

Directions:
Prepare Garbanzo Beans by using fingers to rub off as many of the paper membranes as possible.    Bring Beans to a boil in salted water and cook for about 10 minutes.     This process is tedious (and optional] but will result in very creamy hummus.
Combine all ingredients in a food processor and blend until creamy.   If the consistency isn't quite to your liking, add additional teaspoons of water.
Taste for seasoning and serve with fresh warm pitas or flat bread.
Autumn Chicken Salad


Ingredients:
chicken, red seedless grapes, celery ribs, Red Delicious apple, pecan halves, mayonnaise, salt, pepper, lettuce leaf

Directions:
Mix together first 9 ingredients in a large bowl., Cover and chill., Serve on lettuce leaves.
Chewy Chocolate Chip Pizookies


Ingredients:
unsalted butter, all-purpose flour, salt, baking soda, sugar, brown sugar, egg, milk, vanilla extract, vanilla ice cream

Directions:
Preheat oven to 375°F.
Melt the butter in a saucepan over low heat. Sift together the flour, salt, and baking soda. Set aside.
Pour the melted butter in a large bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
Add the egg, egg yolk, 2 tablespoons milk, and vanilla extract to the sugar-butter mixture. Mix.
Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips (can be omitted or increased depending on taste].
Scoop onto baking sheets, 6 cookies per sheet, OR spread dough on the bottom of 4 9-inch pie tins. Bake for 15 minutes or until golden brown.
Serve cookies or cool and store. Pizookies are topped with vanilla ice cream and served warm.
Luscious Lemon Ice Cream Parfait


Ingredients:
boiling water, cold water, vanilla ice cream

Directions:
Add jelly powder to a medium bowl, add boiling water and stir until powder is dissolved.
Take 1/2 cup of the jelly liquid and pour into a small bowl; add ice cream and stir until smooth.
Spoon ice cream jelly mixture evenly into 4 parfait glasses; chill in fridge.
With remaining jelly liquid in the medium bowl, add the cold water and stir until mixed; place in the fridge to chill until slightly thickened.
Once the jello mixture has slightly thickened, stir in the diced fruit.
Spoon the fruit/jello mixture on top of the ice cream mixture evenly in the 4 parfait glasses.
Top with desired amount of whipped topping to fill the parfait glass, and garnish with extra fruit if desired.
Chicken for One With Orange Sauce


Ingredients:
chicken thigh fillet, orange, brown sugar, mayonnaise

Directions:
Trim the chicken thighs of excess fat and cut them into three or four pieces.
Place the chicken in a steamer lined with baking paper.
Steam the chicken for about five minutes.
Grate the orange rind finely and mix it with the mayonnaise.
Heat the orange juice and sugar in a fry pan until it begins to bubble and thicken. As the sauce thickens the bubbles increase in size.
Add the chicken and its juices to the pan and fry in the orange sauce for thirty seconds each side.
Serve topped with mayonnaise with a salad or vegetables of your choice.
Colorful and Easy Potato Salad
Category: salad
By ROSEP47

The use of the microwave to cook the potatoes is not only speedy but saves energy. This was my experiment, and we liked it a lot. Serve warm or chilled.

Ingredients:
8  potatoes, peeled and cubed
½ cup bottled Caesar salad dressing
2  carrots, coarsely grated
6  green onions, sliced
1  Hatch chile pepper, seeded and diced
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Place potatoes in a 2-quart microwave-safe casserole dish. Microwave on high, stirring halfway through, until tender, about 9 minutes. Drain any liquid that may have accumulated. Mix Caesar dressing, carrots, green onions, Hatch chile pepper, salt, and pepper together in a large bowl. Stir in potatoes.

Prep time: 30 mins
Cook time: 9 mins
Total time: 39 mins
Yields: 6 servings

Calories: 315.8
Fat: 8.1 g
Saturated fat: 1.5 g
Carbohydrates: 54.7 g
Sugars: 4.2 g
Dietary fiber: 7.6 g
Protein: 7.2 g
Cholesterol: 7.1 mg
Sodium: 436 mg
Spicy Mexican Pork Chops


Ingredients:
canola oil, olive oil, onion, garlic cloves, salt, cumin powder, coriander powder, paprika, cayenne, diced tomatoes with juice, frozen corn kernels, fresh ground black pepper, fresh cilantro

Directions:
In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes], then turn. Remove to plate.
To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
Serve with rice (spoon tomato and corn sauce over the top] and sprinkle with grated Monterey Jack cheese if desired.
Zesty Chicken Meatloaf
Category: world-cuisine
By LNDYLU2

This is a nice change of pace from the usual meatloaf.

Ingredients:
1 pound ground chicken
2  eggs
1 ½ cups bread crumbs
3 tablespoons salsa
2 tablespoons Ranch-style salad dressing
1 (1.25 ounce) package taco seasoning mix
½ cup shredded Cheddar cheese
¼ cup sour cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan. In a large bowl, mix together the ground chicken, eggs, bread crumbs, salsa, salad dressing, and   mix. Pack into the prepared loaf pan. Bake for 1 hour in the preheated oven. Top with cheese, and serve with sour cream.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 254.3
Fat: 10.4 g
Saturated fat: 4.2 g
Carbohydrates: 18.8 g
Sugars: 2.5 g
Dietary fiber: 1 g
Protein: 19.5 g
Cholesterol: 94.4 mg
Sodium: 648.9 mg
Stuffed Focaccia


Ingredients:
gorgonzola, mozzarella cheese, spinach, olive oil, fresh rosemary, coarse salt

Directions:
Thaw dough.
Preheat the oven to 400 degrees F.
Divide the dough into two.
On a floured surface, either pat down or roll into two 10-11 inch circles.
Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
Spread the spinach across the top, and then cover with the remaining circle.
Using your fingertips, gently press the edges together.
Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
Bake for about 30 minutes or until golden brown.
Serve warm.
Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.
Bacon Cheeseburger Pizza


Ingredients:
ground beef, onion, garlic, seasoning salt, black pepper, parmesan cheese, mozzarella cheese, cheddar cheese, bacon

Directions:
Pre-bake the pizza crust in a 400 degrees oven until golden brown and baked.
Place the pizza crust on a pizza pan or baking sheet (if you already baked your crust on a pizza pan then leave on the pan].
In a skillet cook the ground beef with onion and garlic until browned (the beef must be well browned, this might take about 10-12 minutes] drain fat then season with seasoned salt, black pepper and 1/4 cup grated parmesan cheese.
Add in the pizza sauce; reduce heat to low and cook stirring for 5 minutes.
Top the cusrt with the cooked ground beef mixture, then sprinkle with cheddar cheese, then mozzeralla cheese.
Top with cooked crumbled bacon.
Bake 400 degrees for 8-12 minutes.
Orange Poppy Seed Bread


Ingredients:
flour, sugar, baking powder, salt, milk, eggs, poppy seeds, vanilla, powdered sugar, butter, vanilla

Directions:
Preheat oven to 350°F.
Spray two loaf pans with cooking spray.
Mix the first ten ingredients together  until smooth.
Bake 1 hour and 15 minutes or until a toothpick comes out clean.
Mix glaze ingredients together.
Poke holes in loaves with toothpick and drizzle glaze over while cakes are still hot from the oven.
Simple Honey Mustard Salad Dressing


Ingredients:
extra virgin olive oil, grainy mustard, honey, crushed red pepper flakes

Directions:
"Combine in a blender or food processor, and process until smooth."
Luckytrim's Liverwurst Delight


Ingredients:
fresh tomatoes, provolone cheese, sweet pickles, spicy brown mustard

Directions:
Slather one side of one slice of the bread and place on plate, slathered side up.
place the pickles on the bread, one slice of the cheese on the pickles, one slice of the tomato on the cheese, arrange the liverwurst slices on the tomato, place the other slice of cheese on the liverwurst, the other slice of tomato on the cheese. Slather the second slice of bread and place, slathered side down to top the sandwich.
Slice on the diagonal and serve with a few extra sweet pickle slices at the side of the plate.
Also works well with yellow mustard.
Delfina's Insalata Del Campo


Ingredients:
olive oil, shallot, radicchio, frisee, baby arugula, walnuts, pancetta, parmesan cheese

Directions:
Whisk together the oil, vinegar, shallot, salt and pepper.
Core the radicchio and cut crosswise into thin ribbons. Tear the frisee into small pieces. Combine the radicchio, frisee and arugula in a salad bowl. Add the walnuts.
Render the pancetta slowly in a skillet until almost crisp. Drain briefly on paper towels, then cut into 1/4-inch-wide slices. Add to the salad.
Toss the greens with the vinaigrette. Taste and adjust seasoning. Using a vegetable peeler, shave as much Parmesan as you like into the salad. Toss again gently. Shave a little more Parmesan on top.
Note: At Delfina, the pancetta is grilled, but home cooks may prefer to render it in a skillet. If pancetta isn't available, you can use bacon instead.
Prosciutto Wrapped Melon Balls
Category: appetizers-and-snacks
By RACHELSCHWARTZ

This is a great snack to make for any gathering. Balls of honeydew melon are wrapped in prosciutto and fresh mint to make a fancy appetizer with few ingredients.

Ingredients:
¼ cup lime juice
1  honeydew melon, fruit removed with a melon baller
9 ounces thinly sliced prosciutto
36 sprigs fresh mint

Directions:
Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat.  Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

Prep time: 25 mins
Total time: 25 mins
Yields: 36 appetizers

Calories: 121.1
Fat: 6.9 g
Saturated fat: 2.7 g
Carbohydrates: 10.6 g
Sugars: 8.7 g
Dietary fiber: 0.9 g
Protein: 5 g
Cholesterol: 18.7 mg
Sodium: 431 mg
Queso con Carne
Category: appetizers-and-snacks
By Patti Baker

This queso dip will not last at any party or gathering, and all of your guests will be coming back for more.

Ingredients:
1 (1 pound) loaf processed cheese (such as Velveeta®), cubed
½ cup milk
2 pounds ground beef
4 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (1.25 ounce) package taco seasoning

Directions:
Place processed cheese and milk in a slow cooker. Heat a large skillet over medium-high heat and cook and stir beef in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir diced tomatoes and   into ground beef and bring to a boil. Transfer ground beef mixture to the slow cooker. Stir with milk and processed cheese. Cook on High until cheese is melted, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 16 servings

Calories: 226.5
Fat: 15.4 g
Saturated fat: 7.5 g
Carbohydrates: 6.6 g
Sugars: 2.8 g
Dietary fiber: 0.7 g
Protein: 14.9 g
Cholesterol: 57 mg
Sodium: 823.2 mg
Provencal Salmon


Ingredients:
carrots, celery, leek, fresh thyme, dried thyme, bay leaf, salt, fresh ground pepper, water, dry white wine, olive oil, sherry wine vinegar, basil leaves, shallots, tomatoes, lemon, fresh chives, fresh tarragon, salt, carrots, leek, celery, court bouillon, salmon fillets

Directions:
Court Bouillon:
Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
Add the remaining ingredients and bring to a boil. Boil for 20 minutes
Yield: Makes about 2 quarts
Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes.
To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.
To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
Tex-Mex Style Chicken Enchiladas


Ingredients:
boneless skinless chicken breasts, onion, green chilies, garlic cloves, black beans, cumin, chili powder, water, flour tortillas, cheese

Directions:
Preheat oven to 350 degrees.
Lightly oil 9 x 13 casserole pan and place the chicken breasts, onion, chiles, red pepper, and garlic.
Bake for 30 - 45 minutes or until no longer pink inside or meat thermometer reads 165 degrees.
Shred chicken in the dish and leave the drippings. (They add tons of flavor-fat equals flavor!].
Add the beans, cumin ,chilli powder, smoked paprika, and combine.
Pour in the water and stir, then remove and set aside.
Divide the filling between the tortillas, roll up the tortillas.
Pour a small layer of enchilada sauce on the bottom of the dish.
Place the rolled up enchiladas in the casserole dish then pour remaining sauce over the enchiladas.
Sprinkle with cheese and cover pan with aluminum foil.
Bake for 35 - 45 minutes or until sauce is bubbly and cheese is melted.
Grilled Garlic and Herb Shrimp
Category: seafood
By berly15216

My dad gave me this recipe, and every time I make it I have people begging me for the recipe.

Ingredients:
2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
¼ cup olive oil
½ teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deveined

Directions:
Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Remove shrimp from marinade, drain excess, and discard marinade. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 5 mins
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 336.4
Fat: 15.7 g
Saturated fat: 2.4 g
Carbohydrates: 10.2 g
Sugars: 7 g
Dietary fiber: 1.1 g
Protein: 37.8 g
Cholesterol: 345.6 mg
Sodium: 400.8 mg
Cucumber Cups


Ingredients:
English cucumbers, paprika, parsley

Directions:
Peel the cucumbers and slice length wise into 1¼ inch pieces.
Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.
Using a piping bag or a small spoon, fill each one with hummus (about 1 teaspoons each].
Sprinkle with paprika and finely chopped parsley.
Nana’s Remoulade Sauce


Ingredients:
garlic cloves, hard-boiled egg, anchovies, olive oil, white wine vinegar, lemon juice, ketchup, Worcestershire sauce, creole mustard, dry mustard, Dijon mustard, paprika

Directions:
In a food processor or blender blend garlic, egg, and anchovies to a smooth paste.
Transfer to a bowl and stir in remaining ingredients.
Refrigerate.