xiaoxl/recipe_data huggingface dataset:
Baked Potato Soup V
Category: soups-stews-and-chili
By TLNATION

The last recipe you'll ever have to get for Baked Potato Soup.  It's thick soup and could be served with just a salad.  Everyone in the family will love this one.

Ingredients:
9  baking potatoes
⅔ cup butter
⅔ cup all-purpose flour
6 cups whole milk
½ tablespoon salt
1 teaspoon ground black pepper
½ cup bacon bits, divided
4  green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

Directions:
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking). In a large saucepan over medium heat, melt butter.  Stir in flour and cook about a minute.  Whisk in milk, a little at a time, stirring constantly until thickened.  Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese.  Cook until thoroughly heated.  Stir in sour cream and heat through.  Serve topped with remaining bacon, onions and cheese.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 3 quarts

Calories: 439.9
Fat: 27.2 g
Saturated fat: 16.6 g
Carbohydrates: 34.8 g
Sugars: 7.6 g
Dietary fiber: 1.9 g
Protein: 15.4 g
Cholesterol: 75.8 mg
Sodium: 721.7 mg
Roasted Garlic Compound Butter


Ingredients:
"unsalted butter"

Directions:
Blend the garlic into the butter., Use immediately or roll into a log using waxed paper., Place in a freezer bag and freeze for up to 2 months.
Chutney Baked Brie
Category: appetizers-and-snacks
By Hillary Quinn

This round wheel of Brie is dusted with curry powder, then spread with a mango chutney, studded with chopped cashews, and baked until the cheese inside the rind is melted. The sweet/savory combination is creamy and delicious.

Ingredients:
1 (2.2 pound) wheel Brie cheese
2 teaspoons ground curry powder
1 (12 ounce) jar mango chutney
1 cup chopped cashews
1  French baguette, cut into 1/2 inch slices

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews. Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 32 servings

Calories: 186.5
Fat: 11 g
Saturated fat: 5.9 g
Carbohydrates: 13.8 g
Sugars: 4.4 g
Dietary fiber: 0.7 g
Protein: 9 g
Cholesterol: 31.3 mg
Sodium: 318.3 mg
Baked Marinated Tofu


Ingredients:
extra firm tofu, tamari soy sauce, paprika, sesame seeds, ground ginger, garlic powder

Directions:
Slice tofu into 1/4 inch slices., Combine remaining ingredients and whisk until well blended., Marinate tofu 2-3 hours or over night., Drain tofu and bake at 350°F for 20 minutes.
Banana Sole


Ingredients:
fillet of sole, bananas, eggs, flour, parsley, shallots, onions, cornstarch, white wine

Directions:
Slice bananas lengthwise.
Remove bones from fish if needed.
Heat oil on medium-high heat.
Dredge fish in flour and shake off excess, then dip in eggs.
Place battered fish in hot oil. Flip when ready.
Remove from pan when cooked and keep warm on a plate.
Repeat the same process with the bananas, flour, egg and cook.
Sauce.
This is a basic Francese Sauce.
Saute shallots in oil until soft.
Add white wine and lemon juice and let reduce by 1/4.
Add chicken stock and bring to boil, then reduce to a simmer.
Mix cornstarch with about a 1/4 cup of water.
Slowly add starch mixture to sauce and stir. Add more until desired thickness is reached.
Serve over a bed of rice and top with parsley.
Annie's Pecan Pralines


Ingredients:
white sugar, baking soda, buttermilk, salt, butter, margarine, pecan halves

Directions:
Combine in a large pan the sugar, soda, buttermilk and salt.
Cook briskly, stirring occasionally, for 5 minutes.
Add butter and pecans.
Cook for approximately 5 minutes more, or until mixture reaches softball stage (234ºF].
Remove from heat and beat until just creamy.
Drop by spoonsful onto waxed paper.
Store in airtight containers.
NOTE: If you put newspapers under the waxed paper, it is easier to remove candy without breaking.
Waldorf Salad with Walnut Oil Vinaigrette
Category: side-dish
By HAMTAN

A wonderful light Waldorf Salad with no mayo. The flavors of the apples, walnuts and raisins are so clean and fresh. It never fails to please.

Ingredients:
2  Red Delicious apples, cored and diced
2  Granny Smith apples, cored and diced
4 stalks celery, diced
½ cup raisins
1 cup toasted walnuts
2 tablespoons walnut oil
1 tablespoon cider vinegar
½ teaspoon salt
½ teaspoon pepper

Directions:
Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside.  In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper.  Toss the apples with the dressing to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 392.1
Fat: 26.7 g
Saturated fat: 2.5 g
Carbohydrates: 39.9 g
Sugars: 27.9 g
Dietary fiber: 6.4 g
Protein: 5.9 g
Sodium: 327.2 mg
Slow Cooker Potato-Leek Soup


Ingredients:
potatoes, all-purpose flour, leeks, dried dill, fresh dill, bacon, half-and-half, cheddar cheese

Directions:
Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender.
In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup]. Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor].
Stir in half and half and cheese (if using], then cover and heat an additional 15 minutes.
Frozen Red Slaw


Ingredients:
red cabbage, carrot, salt, sugar, water, vinegar, celery seed, dry mustard, bell pepper, onion, celery

Directions:
Mix shredded cabbage, grated carrot, and salt in a large bowl; let stand one hour; drain very thoroughly.
Meanwhile while cabbage is setting, boil sugar, water, vinegar, celery seed, and dry mustard for a couple of minutes; cool.
Pour solution over drained cabbage and carrot; add diced bell pepper, onion, and celery; toss.
Put into freezer containers.
Thaw in refrigerator when ready to use.
Vivian's Frozen Peaches


Ingredients:
"sugar"

Directions:
Mix together sugar and fruit fresh in a small bowl.
Do not put peaches in hot water to peel, there is no need to.
Peel and slice peaches into a larger bowl.
Pour sugar mixture over the peaches.
Gently mix with the peaches.
Put peaches into freezer bags or containers.
Mark with name, date, and amount if desired.
Seal and freeze.
Only make small amounts at a time to keep fruit from turning brown.
For Pie and other desserts: drain juice if needed and add the rest of your favorite ingredients.
I have not tried them in other desserts, they just don't make it that far!
The get ate before that!
Angel's Tip


Ingredients:
"white Creme de Cacao"

Directions:
"Shake and strain into a cocktail glass."
Sour Cream Meatballs in Cream of Chicken Soup


Ingredients:
eggs, sour cream, milk, water

Directions:
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
Country Breakfast Pie


Ingredients:
pork sausage, frozen southern style hash brown potatoes, green onion, sharp cheddar cheese, eggs, milk, seasoning salt, fresh coarse ground black pepper

Directions:
Preheat oven to 375°F.
Place crust on baking sheet.
Sprinkle sausage around bottom of crust.
Top with potatoes, onions, bell peppers and cheese.
Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust.
Bake 30 minutes or until egg mixture is cooked and crust is lightly browned.
Sprinkle with additional cheese and peppers, if desired.
Makes 6 servings.
Paprika Chicken


Ingredients:
boneless skinless chicken breasts, ground black pepper, garlic powder, poultry seasoning, paprika

Directions:
Preheat oven to 375 degrees F (190 degrees C].
In a lightly greased 9x13 inch baking dish, place chicken breasts side by side. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning and then paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink.
Chocolate Truffle Cookies


Ingredients:
butter, margarine, confectioners' sugar, sour cream, vanilla extract, flour, chocolate chips

Directions:
Cream butter, sugar and cocoa until light and fluffy., Beat in sour cream and vanilla, then flour and chocolate chips., Refrigerate for 1 hour., Roll into 1 inch balls, then dip in chocolate sprinkles, if desired., Place on cookie sheet and bake for 10 minutes at 325°F., Cool and enjoy!
Velvet Cake


Ingredients:
flour, sugar, baking soda, salt, eggs, buttermilk, vanilla extract

Directions:
Combine Dry ingredients (first 5 ingredients] into one large bowl and mix well.
Combine Wet ingredients (Except Food Coloring] into another and mix well.
Pour Wet ingredients into dry ingredients and mix together well.
Add food coloring slowly (as it will sit on top of the mixture its wise to add slowly].
Pour into 2 8" or 9" greased pans (8" in work better but 9" came out well].
Bake at 350 Degrees for 30 minute.
Allow to cool before adding frosting.
White Kidney Bean Salad


Ingredients:
white kidney beans, olive oil, parsley, mushroom, tomatoes, red bell pepper

Directions:
Rinse and drain kidney beans, add to a 1 QT bowl that is 1/4 way full with water. Cook in microwave for 2 minutes.
Drain beans, drizzle with olive oil. Add parsley and any optional ingredients. Enjoy!
Mom's Best Ham and Bean Soup
Category: soups-stews-and-chili
By Sharon Hill

It's a long list of ingredients... but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!

Ingredients:
1 cup dry navy beans
3 cups water
3 cups water
1  large meaty smoked ham bone
6 tablespoons chopped fresh parsley
2  whole bay leaves
3 tablespoons dried minced onion flakes
1 tablespoon minced fresh garlic
½ teaspoon dried thyme leaves
½ teaspoon dry mustard powder
½ teaspoon chili powder
½ teaspoon paprika
5 cups water
1 cup sliced celery
1 tablespoon olive oil
1 (28 ounce) can tomato puree
½ cup ketchup
3 tablespoons chicken soup base
3 tablespoons molasses
1 tablespoon brown sugar
¼ teaspoon cracked black pepper, or to taste
½ cup uncooked small shell pasta

Directions:
Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans. Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally. When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 50 mins
Yields: 12 servings

Calories: 154.1
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 29.4 g
Sugars: 11.1 g
Dietary fiber: 6.1 g
Protein: 6.7 g
Cholesterol: 0.9 mg
Sodium: 930.9 mg
Slow-Cooker Black Bean Soup


Ingredients:
dried black beans, onions, water, ground cumin, bay leaves, serrano chili, fresh lime juice, kosher salt, fresh cilantro, reduced-fat sour cream, fresh cilantro stem

Directions:
Sort and wash beans; place in a large bowl.  Cover with water to 2 inches above beans; cover and let stand 8 hours.  Drain.
Combine beans, broth, and next 5 ingredients in an electric slow cooker.  Cover and cook on LOW 10 hours.
Discard bay leaves.  Stir in juice and salt.  Ladle 1-1/2 cups soup into each of 6 bowls; sprinkle each with 2 t. chopped cilantro.  Top each serving with 1-1/2 t. sour crean.  Garnish with cilantro sprigs, if desired.
Sour Cream Coffee Cake


Ingredients:
butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, sour cream, brown sugar, ground cinnamon

Directions:
Preheat oven to 350 degrees.
Spray bundt pan with cooking spray.
Mix filling ingredients together in a small bowl and set aside.
Cream butter and sugar.
Add eggs and vanilla.
Sift dry ingredients.
Add dry ingredients alternately with sour cream, beginning and ending with the flour.
Spread 1/3 of batter in prepared bundt pan.  Top with 1/3 filling.  Repeat and end with filling (I only save about 2 T to go on the top because the top will actually be the bottom after it is cooked].
Bake at 350 degrees for 50-60 minutes or until toothpick inserted in the middle comes out clean.  Cool in the pan.
Garlic Parmesan Wing Sauce
Category: side-dish
By JennaFerguson

Zesty copy of Buffalo Wild Wings® sauce.

Ingredients:
½ cup butter, melted
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion salt
¼ teaspoon freshly ground black pepper

Directions:
Mix butter, Parmesan cheese, garlic power, onion salt, and black pepper together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 83.2
Fat: 8.6 g
Saturated fat: 5.4 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Protein: 1.4 g
Cholesterol: 23.3 mg
Sodium: 181 mg
Flautas


Ingredients:
beef brisket, corn tortillas, sour cream, salsa, cabbage

Directions:
Empty can of roast beef  and broth in small saucepan and heat over medium high heat.  Break up the chunks of meat until shredded and stir to incorporate the broth until heated through.
Meanwhile wrap a stack of 12 tortillas in a damp paper towel and microwave on high for 2 minutes.
Heat about 1 inch oil in a large skillet over medium high heat.
Pull tortillas out one at a time making sure to keep the rest covered. Using a fork, place aproximately 2 teaspoons of beef in a horizontal line about 2 inches from the edge of the tortilla. Roll up the tortilla away from you and secure with a toothpick. (Similar to how you would use a safety pin]. Make sure to roll the flautas fairly tightly to keep the contents inside and avoid splatters. Also, don't overload the flautas with meat, they don't get as crispy.
As you complete rolling each flauta place it in the hot oil (should be about 365 degrees]. Using tongs, turn occasionally until golden brown. Drain and then place on a plate lined with paper towels. Remove toothpick.
As you are finishing rolling the first set of tortillas, heat the second set and roll and fry in the same manner.
Place a few flautas on a plate and top with sour cream, guacamole, salsa and shredded cabbage. Now sit back and enjoy the smiles.
Sausage Cheese Balls


Ingredients:
Bisquick, bulk pork sausage, milk

Directions:
Heat oven to 350 degrees. Line Jelly Roll pan (or large cookie sheet] with parchment paper.
In large bowl, stir together all ingredients, using hands or spoon.
Shape mixture into 1 inch balls. Place in pan evenly spaced.
Bake 20-25 minutes or until golden brown. Immediately remove from pan. Serve warm.
Zimtsterne (Cinnamon Star Cookies)


Ingredients:
caster sugar, flour, cinnamon, salt, caster sugar, milk

Directions:
In a bowl mix dry ingredients for dough.
Add egg whites and knead until a still sticky dough is formed.
Wrap into cling film and put into the fridge for at least one hour. I always leave it in the fridge for 2 - 4 hours.
Near the end of cooling time preaheat oven (170 C] and make meringue glaze.
For meringue glaze beat egg white with salt until stiff. While still beating add caster sugar by and by to make meringue.
The meringue should have a consistency that you can spread it with a brush onto the dough later. It should have a more creamy consistency, so that it will stick on the  dough and not running down.
Add just a little milk to get the right consistency. Depending on the egg white you may need about 1 to 3 tablespoons.
Line out baking trays with parchment paper.
Get the dough out of the fridge and roll it out between two layers of parchment papers or cling film. The dough sould be a bout 1 cm thick.
Method ONE for making cinnamon stars (easy way]: Using a star cutter cut out the stars and place them on the baking tray. With a brush spread meringue glaze on the cookies.
Method TWO for making cinnamon stars (tricky way]: After you have rolled out the dough spread a thin layer of the meringue glaze on the dough. Now you need a star cutter which can be opened. These are available in Germany. When you can open the cookie cutter you avoid touching the glaze, because the dough has the tendency to stick to the cutter. Put the stars on the tray. Knead the rest of the dough again and add some grounded almonds, so that the dough is not too sticky. Repeat the steps of making the stars.
Bake the cookies for about 10 - 12 minutes. Watch them carefully, because the meringue should not be browned.
Take them out and let cool completely. Store them in airtight container. The cookies get better and better, because the flavours blended over time, but I you have to find a good hidout.
NOTE on egg size: egg size is important here, because it determines the stickyness. My recipe is based on an egg size of 54 - 63 g per egg.
Custom yield is a guess.
Time to make does NOT include cooling time.
Authentic Chicken Makhani (Indian Butter Chicken)


Ingredients:
chicken breasts, red chili powder, salt, turmeric powder, coriander powder, cumin powder, garam masala powder, garam masala, yogurt, butter, diced tomatoes, onion, garlic paste, cashews, fenugreek leaves, garam masala, sugar, red chili powder, butter, malt vinegar, salt

Directions:
In a large bowl, add chicken, Ginger-garlic paste, Red chilli powder, Salt to taste, Turmeric powder, Coriander powder, Cumin Powder, Garam masala, Chicken masala powder, and Yogurt.
Stir mixture well, and marinate the chicken in the refrigerator for 1 hour.
In a large pan or wok, medium-high heat the oil and butter and fry the chicken pieces (set aside the marinate] just until slightly under-done, then add the marinate to the pan and cook for 2 more minutes, or until hot.  When done, pour mixture into a different bowl, covered, and set aside.
In the same pan add 1 tablespoon oil, 1 tablespoon butter, onion,  and once the onions are starting to soften, add tomatoes and cashew nuts.  Let this cook for about 3 minutes more.
Add garlic paste, salt to taste, malt vinegar, sugar, garam masala powder and chilli powder, and just enough water for desired consistency. Evenly mix, turn the heat on low, and let it simmer for 15-20 minutes, adding more water if needed, and stirring on occassion.
Pour this hot mixture into a blender or food processor, and blend into a fine puree (please be careful not to burn yourself]. If you have an immersion blender, then you can instead blend it in the pan, otherwise, pour the puree back into the original hot pan when done.
Add remainder of butter, cream, chicken mixture, and fenugreek leaves and let it simmer for at least 5-7 minutes.
Pour mixture onto a large serving plate, perhaps over rice, garnish it with cream and fenugreek leaves.
Butter Chicken is ready to be served!
Southern Italian Thanksgiving Stuffing
Category: side-dish
By Briana

This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!

Ingredients:
1 ½ pounds bulk Italian sausage
2 tablespoons olive oil
6 ounces pancetta bacon, diced
2  onions, chopped
7 large stalks  celery, chopped
4 cloves garlic, minced
6 cups day-old French bread, cut into 1/2 inch cubes
3 cups crumbled cornbread
1 ½ tablespoons rubbed dried sage
1 ½ tablespoons poultry seasoning
1 teaspoon salt
1 cup toasted pine nuts
4 cups chicken broth
2 cups shredded mozzarella cheese
½ cup butter
2 tablespoons chopped fresh sage
1 ounce shaved Parmesan cheese

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan. Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl. Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows. Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil. Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.

Prep time: 45 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 594.3
Fat: 34.8 g
Saturated fat: 13.6 g
Carbohydrates: 45.3 g
Sugars: 5.2 g
Dietary fiber: 3.5 g
Protein: 25.9 g
Cholesterol: 70.5 mg
Sodium: 1794.8 mg
Smothered Chicken


Ingredients:
onion, green pepper, celery, chicken thighs, chicken breasts, evaporated milk

Directions:
Heat oil; add onion, green pepper, and celery.
Saute for 2 minutes.
Add chicken; cook 7 minutes per side, until browned.
Combine gravy mix and milk.
Stir into chicken.
Bring to a boil; cover and simmer for 15 minutes.
Oatmeal Applesauce Cookies


Ingredients:
butter, margarine, sugar, brown sugar, applesauce, eggs, allspice, vanilla, flour, baking soda, salt, oatmeal, chocolate chips

Directions:
Cream butter, sugars and applesauce.  Mix well., See recipe description for directions.
Chicken Alfredo Roll-Ups


Ingredients:
alfredo sauce, oregano, mozzarella cheese

Directions:
1.  Spray an 8×8 pan with cooking spray and line the bottom with 1/2 cup alfredo sauce.
2. Cook the lasagna noodles according to package directions until al dente.  Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
3.  Spread 2 Tbs of the alfredo sauce over each noodle.  Sprinkle oregano and garlic sauce on top.  Take 1/9th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese.  Carefully roll up each lasagne noodle and place seam side down in your 9×9 prepared pan.
4.  Once they are all in the pan, pour the remaining alfredo sauce over the top and top with cheese.  Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
Caribbean Turkey & Sweet Potato Chili


Ingredients:
extra virgin olive oil, lean ground turkey, garlic clove, black beans, sweet potatoes, diced tomatoes with green pepper and onion, cinnamon

Directions:
Heat the olive oil over medium-high heat. Add the ground turkey and garlic; cook and stir about 5 minutes until turkey is cooked through.
Add the rest of the ingredients and stir to combine. Bring the mixture to a boil; reduce heat.
Simmer for 10 minutes or until chili has thickened.