xiaoxl/recipe_data huggingface dataset:
Tommy Bahama's Blackened Cabo Fish Tacos


Ingredients:
sour cream, aioli, pico de gallo, white corn tortillas, unsalted butter, unsweetened coconut milk, cilantro, cumin, paprika, sour cream, lime juice, mayonnaise, mustard, chipotle pepper, lime juice, salt, fresh coarse ground black pepper, red onion, tomatoes, salt, lime juice, cilantro, black pepper, cabbage, fresh cilantro, jicama, red onions, olive oil, lime juice, kosher salt, fresh coarse ground black pepper

Directions:
To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
Hold refrigerated for at least 12 hours.
To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
Transfer to a small squeeze bottle with a small tip and refrigerate.
To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
Wash cilantro and chop fine, then add to the bowl.
Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
Turn the heat down to very low and hold hot.
In a large, clean sauté pan, heat the tortillas up on both sides.
Toss the Asian slaw in a mixing bowl.
Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
Top the fish with a little of the mixed Asian Slaw.
Drizzle a little chipotle aioli onto each tortilla.
Drizzle a little lime sour cream onto each tortilla.
Sprinkle a little pico de gallo onto each tortilla.
Waldorf Coleslaw


Ingredients:
sour cream, apple cider vinegar, sugar, celery seed, salt, pepper, red apples, celery ribs, golden raisin, walnuts

Directions:
Combine sour cream, vinegar, sugar, celery seed, salt& pepper.
In large bowl combine coleslaw mix, apples, celery, raisins and walnuts; add sour cream mixture; toss to combine.
Refrigerate at least 2 hrs or overnight.
Toss before serving.
Homemade Baked Potato Chips


Ingredients:
low-fat parmesan cheese, salt, garlic powder, baking potato

Directions:
Preheat oven to 350 degrees.
Spray a baking sheet with non-stick cooking spray.
In a small bowl; mix cheese, salt and garlic.
Slice potatoes thinly and place in a layer on the baking sheet.
Sprinkle both sides with the cheese mixture.
Bake 10 to 13 minutes.
Venison Marinade


Ingredients:
soy sauce, dry sherry, olive oil, onion, garlic, fresh ginger, black pepper

Directions:
Whisk all ingredients together and marinate the steaks for 2 hours., Grill to preference.
Slow Cooker Salisbury Steak
Category: main-dish
By TESS

This recipe goes together quickly and does not need a lot of time in the slow cooker.  It's a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served over mashed potatoes.

Ingredients:
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
½ cup Italian seasoned bread crumbs
¼ cup milk
¼ cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans  condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
¾ cup water

Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 15 mins
Yields: 8 servings

Calories: 388.2
Fat: 24 g
Saturated fat: 8 g
Carbohydrates: 18 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 23.5 g
Cholesterol: 75.3 mg
Sodium: 1377.6 mg
Ranch Taco Chicken Dip
Category: appetizers-and-snacks
By Mary L

A delicious combination of tacos and Buffalo chicken dip. Leave in the slow cooker longer for stronger flavor. Serve with tortilla chips, celery, carrots, or on taco shells.

Ingredients:
2 (12.5 fl oz) cans white meat chicken
1 cup sharp Cheddar cheese
1 cup plain Greek yogurt
¼ cup taco sauce
1 (1.25 ounce) package taco seasoning mix
½ (1 ounce) package ranch dressing mix

Directions:
Mix chicken, Cheddar cheese, Greek yogurt, taco sauce,   mix, and ranch dressing mix in a slow cooker. Cook on Low until warmed through, about 30 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 8 servings

Calories: 268.3
Fat: 15.2 g
Saturated fat: 6.8 g
Carbohydrates: 5.6 g
Sugars: 1.8 g
Protein: 24.8 g
Cholesterol: 78 mg
Sodium: 1054.4 mg
Cuban Inspried Stewed Sausages


Ingredients:
onion, celery, bell pepper, garlic cloves, smoked sausage, tomato paste, water, sugar, lime juice, fresh oregano, ground cumin, paprika, red pepper flakes, bay leaf

Directions:
In a large skillet, sautée onion, celery and bell pepper until softened.
Add garlic and cook 1 minute until fragrant.
Add sausage and let brown, making sure to stir fairly often.
Add 1 can of tomato paste, mixed with the 1.5 – 2 cups water (however thick you’d like your sauce, initially], to form a sauce.
Add to the skillet, with sugar, lime juice, oregano, cumin, paprika, red pepper flakes, bay leaf, and a little salt and pepper to start.
Cover and let cook 10-15 minutes, simmering over medium/medium-low heat. remove lid and let simmer 3-5 minutes, till sauce thickens to your liking.
Check for seasoning, and serve over rice!
Shrimp Cocktail


Ingredients:
cold water, carrots, celery, onion, garlic, lemon, parsley, fresh thyme, bay leaves, shrimp, kosher salt, lemon wedge, ketchup, lemon, Worcestershire sauce

Directions:
Shrimp:
Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2½ minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
Cocktail Sauce:
Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
Lemon Sesame Muffins (Vegan)


Ingredients:
whole wheat flour, sugar, baking powder, sea salt, apple cider vinegar, ground flax seeds, water, canola oil, vanilla extract, lemon, sesame seeds, sugar

Directions:
Preheat oven to 350, line a muffin tin with liners or spray lightly.
Mix the dry ingredients together in a large bowl.
In a small bowl or meas. cup, add the apple cider vinegar to the almond milk and set aside.
In another small bowl, mix the ground flax with the water, whisk for a minute then set aside.
Whisk the rest of the wet ingredients together in a separate bowl then add in the almond milk mixture and the flax "egg" mixture.
Add wet to the dry, mix well but do not whip or over mix.
Pour into prepared muffin tin and sprinkle with sesame seeds and sugar.
Bake for about 22-23 minutes.
Pickled Egg Appetizer With Guinness Black Lager


Ingredients:
extra virgin olive oil, fresh lemon juice, fine sea salt, white pepper, baby dill pickles, bangers, pickled eggs, fine sea salt, fresh cracked pepper, parsley

Directions:
In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
Divide salad on serving plates. Place 2-sliced Irish Bangers, 2- pickled eggs and 4 pickles on salad.
Season with fine sea salt and fresh cracked black pepper.
Spread Guinness Spicy Mustard over sliced Irish Bangers.
Serve with a 12-ounce Cold Guinness Black Lager.
My Own Dough Recipe for Breadmakers.


Ingredients:
water, salt, olive oil, flour, powdered milk, sugar

Directions:
Put ingredients into Breadmaker pan in order as above onto 'Dough' setting  usually 1 hr 30 minutes.
When finished empty dough onto a board and cut in half and form 2 large breadcakes. Prick with fork and put to rise in a warm place for 40 minutes.
If you prefer loaves put dough into 2 tins approximately 8 x 4 x 2 inches.
If you decide to include nuts or seeds remember to slightly increase the lukewarm water.
Switch oven on for 3 minutes to warm before cooking.
Gas 6, 400F, 200°C.
Mini Crustless Quiche (DF, GF)


Ingredients:
breakfast sausage, fresh spinach, mushrooms, onion, bell pepper, eggs, water

Directions:
Brown the breakfast sausage and drain well.
Spray muffin pans with non-stick spray. (More veggies=more mini quiches].
Top with veggies of your choice.
Whisk the eggs and water together and pour over meat and veggie mixture.
Stir gently with a knife.
Bake at 350 degrees for 25-30 minutes.
Let rest for a few minutes before digging in!
Hot Chocolate Cookie Cups


Ingredients:
all-purpose flour, baking soda, salt, light brown sugar, granulated sugar, eggs, vanilla extract, chocolate chips, ground cinnamon, mini marshmallows

Directions:
Preheat oven to 375°F (190° C]. Combine flour, baking soda and salt in medium bowl; set aside.
Beat margarine sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in ½ cup (125 mL] chocolate chips, cocoa powder and cinnamon. Drop by tablespoonfuls into greased mini muffin pans.
Bake 10 minutes or until edges are firm. Quickly make a dent in the center of each and insert three marshmallows. Top each with one chocolate chip. Cool 10 minutes on wire rack; remove cups from pan. Break off curved part of pretzels to make a “handle” and press into side of cup to adhere; cool completely.
Barbecue ( Sloppy Joes )


Ingredients:
hamburger, onion, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, dry mustard, water, cornstarch

Directions:
Cook hamburger and onion in saucepan until meat is cooked thoroughly.
Dump all other ingredients (except for the cornstarch and water] into pot and stir together.
Dissolve cornstarch into water and stir into mixture.
Cook until BBQ thickens slightly.
Let flavors meld.
Serve on hamburger buns.
Stuffed Trout (Campside or Grilled)


Ingredients:
trout, bell pepper, onion, celery, garlic clove, butter, margarine, parsley, salt, pepper, paprika

Directions:
--If preparing for camping, package in advance--.
Mix diced bread, parsley and spices in one sealable bag.
Mix onions, pepper, celery,and garlic in another bag.
--To prepare stuffing--.
Combine diced bread, onions, peppers, celery, garlic and spices.
Stir in melted butter or margarine.
Fill each trout cavity with stuffing mixture.
Sprinkle with paprika.
Spray pieces of heavy duty foil wrap with cooking spray.
Wrap fish in the foil tightly.
Bury in hot coals of your campfire or grill for about 10 minutes or until fish flakes easily with a fork.
Cheesy Corn on the Cob


Ingredients:
butter, parmesan cheese, corn

Directions:
Cook corn in water until ready.
Melt the butter and add the Italian seasoning.
Take the corn, put it in dish and pour the butter mixture on the corn; sprinkle with cheese.
Grilled Lamb Riblets


Ingredients:
butter, olive oil, shallot, garlic cloves, dried thyme, honey, lemon juice, of fresh mint, salt, pepper, lemons, ground coriander, ground cumin, salt, pepper, of fresh mint, lemon wedge

Directions:
To make the glaze: in a saucepan over medium high heat melt butter and oil together. Stir in shallots and sauté for 4 minutes or until golden brown.
Stir in garlic and sauté for 2 minutes.
Stir in thyme and cook stirring for 1 minute.
Stir in honey and lemon juice and bring to a simmer, stirring until honey dissolves. Reduce heat and simmer for 10 minutes, stirring frequently.
Stir in mint and simmer stirring frequently for 10 more minutes or until glaze is thick.
Add salt and pepper to taste.
Cover and let stand for 3 hours. (*Glaze can be prepared one day ahead, covered and refrigerated. Before using, stir over low heat until heated.].
To prepare riblets: rub riblets with cut sides of lemons (or limes see note above in description]. Season both sides with spices, salt and pepper. Cover and let stand for 45 minutes while preparing barbecue grill.
Prepare grill to medium high heat. Brush grill with oil.
Place ribs on grill and sear for 8 - 10 minutes per side.
Cover with grill lid or aluminum foil and continue grilling, turning occasionally for 20-30 minutes or until lamb is done. Uncover.
Brush riblets with some of the glaze and continue grilling for 10 minutes or until lightly charred.
Cut riblets into serving pieces and then arrange them on platter, garnishing with mint and lemon wedges.
Party Kielbasa


Ingredients:
kielbasa, ketchup, chili sauce

Directions:
Slice kielbasa into circles.
Combine ketchup and jelly and cook over medium heat until mixture forms a thin glaze.
Add kielbasa and cook until kielbasa is hot.
Butternut Squash With Ginger


Ingredients:
butter, fresh ginger, brown sugar, brown sugar substitute

Directions:
Place the prepared squash in a lightly greased oven proof dish.
Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
Cover and bake  in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.
Garlic and Herb Grilled Chicken


Ingredients:
dry sherry, canola oil, soy sauce, chicken

Directions:
Mix together the first four ingredients till smooth, in a large bowl that can go into the refrigerator overnight, or have something to transfer it into.
Cut the chicken into 10 pieces, discarding the back (or keeping it for stock], that is, two drumsticks, two thighs, two wings, and four breast pieces.
Skin the chicken, the skin from the breasts and thighs will come away easily, the legs may offer a little resistance, and the skin of the wings may only come off in part, that is okay, if a little is left on them, they can be trimmed with a scissor if desired.
Turn all of the chicken parts over well in the sauce. Cover close and chill overnight, or up to three days.
Bring to room temperature, and then grill, the breast pieces will cook faster than the rest of the chicken, and can be removed, once they are browned a little, then put back onto the grill for the last ten or twelve minutes of cooking.
Butter Chicken


Ingredients:
eggs, garlic powder, black pepper, boneless skinless chicken breast halves, butter

Directions:
Preheat the oven to 190*C/375*F/Gas mark5.
Place the eggs into a shallow bowl.
Place the crackercrumbs into another shallow bowl and mix together with the garlic powder and the pepper.
Dip the chicken breasts, first into the egg and then roll them in the cracker crumb mixture, coating them well.
Place them in a 9 by 13 inch baking dish.
Drop the pieces of butter all around the pieces of the chicken.
Bake for 30 to 35 minutes in the preheated oven until the chicken is no longer pink inside, the juices run clear and the crumbs are nicely browned.
Avocado Cheese Tarts (Low Carb)


Ingredients:
avocado, garlic clove, mayonnaise, lemon juice, cheddar cheese, cilantro, tomatoes, green onion, black olives

Directions:
Combine the avocado, minced garlic, mayonnaise and lemon juice in and blend to desired consistency (chunky or smooth - your choice]. Add salt to taste. Refrigerate for at least 2 hours.
Heat a large frying pan or griddle on medium-high heat. Drop tablespoon-fulls of the grated cheese directly on the ungreased frying pan/griddle. Use a spatula to shape the melting cheese into circular shapes. Allow the cheese to bubble and once the oil begins to separate from the cheese and the entire surface is covered in tiny bubbles, use a spatula to transfer the cheese disc to an ungreased mini muffin pan. Press the cheese disc into the shape of each muffin cup. This must be done quickly as the cheese needs to still be hot to shape properly. Allow to cool for 3 or 4 minutes and remove from the muffin tins. The cheese will now be a crispy "tart" shell. This step can be done several hours in advance.
When ready to serve, spoon a teaspoon of the avocado mixture into each tart shell. Top with any combination of cilantro, tomato, green onion or olives to serve.
Oven Fried Oregano Potatoes


Ingredients:
baking potatoes, fresh coarse ground black pepper, dried oregano, malt vinegar, seasoning salt

Directions:
Preheat oven to 400°F
Peel potatoes & cut lengthwise into 6-8 wedges each.
Place wedges in bowl and cover with cold water. Let stand 30 minutes; drain and pat dry.
Place potatoes and oil large ziploc bag & toss to coat evenly.
Place potatoes on foil-lined baking sheet. Sprinkle with pepper and oregano.
Bake 45 to 50 minutes, or until potatoes are tender and beginning to brown.
Remove from oven and sprinkle with malt vinegar then seasoning salt.
Saucy Chicken Cacciatore


Ingredients:
olive oil, chicken, tomato paste, green olives, capers, onion, green pepper, celery, vinegar, sugar, water, rigatoni pasta

Directions:
In a medium size pot, brown the chicken in the olive oil until browned on all sides.
Add the remaining ingredients except for the capers and simmer for about 1 hour.
Add the capers and cook slowly for an additional 10 minutes.
Serve over prepared pasta.
Mexican Chicken Corn Chowder


Ingredients:
frozen hash browns, corn, chicken breast, green onion, bell pepper, diced green chilies, pimientos, evaporated milk, sharp cheddar cheese

Directions:
Sauté hash browns and chicken until chicken is no longer pink; set aside.
Sauté corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.
Lemony Shrimp Salad


Ingredients:
lemon, fresh lemon juice, black peppercorns, salt, medium shrimp, extra virgin olive oil, sugar, fresh ground pepper, romaine lettuce hearts, grape tomatoes, avocado, chives

Directions:
Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil.
Add the shrimp and cook until curled and just pink, about 3 minutes.
Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.
Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss.
Transfer to plates, garnish with chives and serve.
Vegan Macaroni and Yeast


Ingredients:
vegan mayonnaise, nutritional yeast, non-dairy milk substitute

Directions:
Pre-heat oven to 350., Boil noodles according to package directions, then drain., Add the jar of Vegenaise., Add the yeast., Add the salt and pepper., Stir well while adding milk substitute until creamy., Transfer to baking dish., Sprinkle bread crumbs on top., Bake uncovered for 30 minutes or until golden brown.
Mock Eel


Ingredients:
water, canola oil, cornstarch, scallions, ginger, soy sauce, sugar

Directions:
In a large bowl, soak mushrooms in the water for 10 minutes. Drain and sliced in 1/3" slices, then squeeze dry.
Heat 2" oil in  a 14" skillet. Toss mushrooms with cornstarch and fry till crispy. Remove to drain on paper towering.
Drain off all but 2 T. of the oil. Add ginger and 3/4 of the scallions. Cook and stir for 30 seconds, till fragrant.
Stir in the soy sauce and sugar and cook and stir until syrupy, 1 or 2 minutes.
Add mushrooms back to skillet and toss to coat and cook 1 minute. Garnish with remaining scallions. Serve as a side to rice and other veggies.
Diabetic Apple Cobbler


Ingredients:
apples, honey, flax seed meal, cinnamon, nutmeg, vanilla extract, butter, baking powder, salt, egg

Directions:
Preheat oven to 350.
The filling:
In a large bowl combine apples, 1/2 cup xylitol, 1 tbs honey, flaxseed meal, cinnamon, nutmeg, vanilla extract.
Stir gently with a toss like motion to mix up all ingredients and coat all the apple pieces.
Pour mixture into a greased baking dish.
Do not worry about spreading out, it will naturally.
Place 2 tbs butter on top the apple mixture.
The topping:
Add all remaining ingredients to a mixing bowl and stir until smooth.
Drop batter by the spoonful over the filling, spreading as even as possible.
The batter will spread during baking.
Bake for 1/2 hour at 350.
Burger Spice Rub
Category: side-dish
By Nicholas NickytheFish Colvard

A great spice rub that i got from my CO of my ship of all people!

Ingredients:
¼ cup brown sugar
2 tablespoons sea salt
2 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried sage
1 pinch crushed red pepper, or to taste
1 pinch chili powder, or to taste
1 pinch dried thyme, or to taste

Directions:
Mix brown sugar, sea salt, paprika, black pepper, onion powder, garlic powder, cumin, sage, red pepper flakes, chili powder, and thyme in a bowl until well blended. Store in an airtight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 20 servings

Calories: 17.8
Fat: 0.2 g
Carbohydrates: 4.2 g
Sugars: 3 g
Dietary fiber: 0.6 g
Protein: 0.3 g
Sodium: 530.4 mg
Penne, Tomato, and Mozzarella Salad
Category: salad
By MARBALET

Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal.

Ingredients:
1 (12 ounce) package penne pasta
¼ cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
½ cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved

Directions:
Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 404.8
Fat: 17.2 g
Saturated fat: 5.2 g
Carbohydrates: 47.5 g
Sugars: 3.2 g
Dietary fiber: 3.8 g
Protein: 17.5 g
Cholesterol: 21 mg
Sodium: 337.2 mg