xiaoxl/recipe_data huggingface dataset:
Spaghetti Casserole


Ingredients:
hamburger, onion, Canadian bacon, cheddar cheese, mozzarella cheese, eggs, milk

Directions:
Preheat oven to 350 degrees F.
Cook hamburger and onions over medium-hi heat.
Mix spaghetti noodles with eggs and milk in a bowl.
Pour noodle mixture into the bottom of a casserole dish (I use 13x9].
Cover noodle mixture with jar of pasta sauce.
Spread cooked burger/onions over top of sauce.
Top with canadian bacon or pepperoni and cheese.
Cook for 30 minutes, let cool for 5.
Rosemary Roasted Sweet Potato and Lentil Salad


Ingredients:
dry green lentils, onion, garlic cloves, bay leaf, olive oil, sweet potatoes, rosemary

Directions:
Preheat oven to 375. Cook lentils in water with onion and garlic. Season to taste with salt and pepper.
Cut sweet potatoes into a small dice. Toss with 1 tablespoon olive oil and 1-2 tablespoons rosemary, salt and pepper. Toss to coat and spread on a baking sheet.
Bake until soft. Remove from the oven and toss with the lentils, remaining olive oil and rosemary. Serve hot or at room temperature.
Sweet Potato Turkey Hash


Ingredients:
butter, onion, dried rosemary, sweet potatoes, whole kernel corn, eggs, green onions, parsley

Directions:
Melt butter in a large, deep skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in turkey, rosemary and paprika; cook 2 minutes.
Stir in sweet potatoes and corn; cook until vegetables are heated through, about 5 minutes, stirring once.
With a large spatula, press the hash into an even layer. With the back of a spoon, press four 1-inch deep wells into the sweet potato mixture.  Crack an egg into each well and season with salt and pepper, if desired. Cover skillet and cook until eggs are set, about 5 minutes for soft-set. Garnish with green onions, if desired.
Melanie's Tangy Chicken Casserole


Ingredients:
pineapple tidbits, pasta, cheese, oregano

Directions:
Cook Pasta until tender.
Drain pineapple.
Combine rest of ingredients, place into casserole dish and top with cheese and oregano.
Bake at 375 degrees for 30-35 minutes.
Great with garlic bread or cheese toast.
**for OAMC: label and freeze after step 3. Defrost overnight and bake covered 45-60 minutes or until heated through. Uncover and bake an additional 5 minutes, if desired. To bake from frozen, double baking time.
Zucchini Pancakes


Ingredients:
zucchini, egg, butter, green onions, garlic powder, parmesan cheese, flour

Directions:
Squeeze out any excess moisture from the shredded zucchini with you hands and place in a large bowl.
In a small bowl whisk together egg and melted butter until well combined; add to the zucchini mixture.
Add in the bread crumbs, onions, Old Bay seasoning, garlic powder and Parmesan cheese; mix well to combine (if the mixture is too soft add in a small amount more bread crumbs or enough to hold the patties together] then season with salt and black pepper to taste.
Shape the mixture into desired size patties.
Place the 1 cup flour in a shallow dish then dredge/coat the patties with flour.
Heat oil in a skillet over medium-high heat.
Fry the patties on both sides until browned.
Mashed Cauliflower Bake
Category: fruits-and-vegetables
By AMiller

Cauliflower and cheese combine to make a creamy side dish. The possibilities with seasonings are endless.

Ingredients:
1 head cauliflower, coarsely chopped
1 (4 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 10 minutes. Transfer cauliflower to a bowl. Mash cauliflower with cream cheese until smooth; stir in Parmesan cheese, garlic powder, salt, and black pepper. Spoon mixture into a 1-quart casserole dish; top with Cheddar cheese. Bake in the preheated oven until bubbling and Cheddar cheese is melted, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 123.8
Fat: 9.2 g
Saturated fat: 5.7 g
Carbohydrates: 5.9 g
Sugars: 2.4 g
Dietary fiber: 2.4 g
Protein: 5.8 g
Cholesterol: 28.6 mg
Sodium: 164.8 mg
Cherry Shortbread Cookies


Ingredients:
flour, flour, unsalted butter, sugar, salt, dried cherries

Directions:
Preheat oven to 300 degrees F (150 degrees C]. Line a cookie sheet with parchment paper.
Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
Add the cherries and pulse until chopped (about 20 seconds].
Turn out the mixture onto a work surface and gather into a smooth, compact ball.
On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
Cut into 12 rectangles.  Prick each cookie 3 times with a fork.
Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
Bake until light golden brown (30 minutes].
Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.
Cowcumber or Cucumber Boats


Ingredients:
elbow macaroni, tuna, carrot, celery, mayonnaise, lemon juice, salt, pepper, cucumbers

Directions:
3 cups of water and pinch of salt into a small saucepan. Bring to a boil. Add the elbow macaroni gradually and boil until tender-about 8 to 10 minutes Drain the macaroni and place in medium mixing bowl.
Add tuna to macaroni.
Grate carrot and chop celery into tiny pieces and add both to macaroni and tuna.
Add mayonnaise, lemon juice, salt, and pepper and stir with fork.
Peel cucumber and cut off ends. Cut each cucumber length wise. Scoop out seeds and watery flesh.
Fill each cucumber with tuna mixture.
Apple Butter Glazed Ham


Ingredients:
apples, brown sugar, ground cinnamon, nutmeg, ham, carrot, celery, leek, onion, head of garlic, apple butter, honey, Dijon mustard, water

Directions:
For the apple butter:
In a large stockpot, combine the apples with the apple juice. Cook on low heat until the apples are tender, about 45 minutes. Remove from heat and pass through a fine sieve. Pour the puree back in the stockpot. Bring to a simmer and add the brown sugar, cinnamon, nutmeg, and lemon juice. Cook on low heat for about 1 1/2 hours until it's reduced by half and thickens up, stirring regularly and skimming the surface if necessary. Remove from heat and let cool.
For the ham:
Put the ham, carrot, celery, leek, onion, and garlic in a large stockpot and cover with water. Bring to a boil and let simmer for 2 hours. Drain and place into a roasting pan.
Preheat the oven at 350 degrees F.
In a bowl, combine the apple butter, honey, and Dijon mustard. Peel off the skin of the ham and brush it with apple butter mixture. Pour the water in the bottom of the pan. Place in the oven and cook for 1 1/2 hours, making sure to baste it with the sauce every 15 minutes during cooking process. Remove the ham from the grill and let sit for 10 minutes before carving.
Cook's Note:
The apple butter is great on its own, with ice cream, yogurt or for breakfast.
Frozen Yogurt Drops
Category: trusted-brands-recipes-and-tips
By Yoplait

Pipe dots of your favorite flavor yogurt onto a cookie sheet and freeze--eat them as a snack, on berries or in oatmeal.

Ingredients:
1 (6 ounce) container Yoplait® yogurt, any flavor

Directions:
Transfer the yogurt to a small resealable plastic bag. Line a cookie sheet with parchment paper. Snip off 1 corner of the bag and pipe dots onto the cookie sheet. Freeze until hard, 1 hour. Remove from paper and eat with fingers, mix into oatmeal or throw on top of berries.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 42.5
Fat: 0.4 g
Saturated fat: 0.3 g
Carbohydrates: 8.2 g
Sugars: 6.7 g
Protein: 1.2 g
Cholesterol: 2.5 mg
Sodium: 20 mg
Creamy Broccoli Tomato Cheese Soup


Ingredients:
broccoli floret, diced tomatoes, vegetable broth, pepper, curry powder, low-fat milk, cheddar cheese, salt

Directions:
Place onion, broccoli, tomatoes (with juice], broth, pepper, and curry powder in a large soup pot.  Bring to a boil.  Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.
Puree, using an immersion blender/blender/food processor, until desired consistency.  (I usually do not completely puree it].
Return to soup pot over med-low heat and stir in milk and cheese.  Stir and cook until heated through and cheese is melted.
Add salt if needed, to taste.
Serve.
Mexican Chocolate Fudge


Ingredients:
chocolate chips, sweetened condensed milk, vanilla extract, pecans

Directions:
first line an 8x8 pan with parchment paper and chop the pecans if you are using them.
then crush the chocolate brick. you can use a blender or food processor. i simply put mine into a sandwich bag and gave a whack at it. i had some frustration built up, lol!
after it's crushed, in a medium, glass, microwave safe bowl, add all the chocolate and sweetened condensed milk. microwave for 1 minute then stir.
microwave again for 30 secs or 1 more minute (depending on the temp of your micro] and then stir.
add in the pecans and vanilla at this point and give it another good stir. if your chocolate is too thick, use a tablespoon of milk to smooth it out. it will seem grainy but the 2 chocolates will marry as it rests.
pour mixture into the pan and set in the fridge for about an hour, give or take.
when it has become more firm and sliceable, cut into 1 inch pieces. enjoy!
Truffled Cauliflower Gratin
Category: side-dish
By Chef John

In this otherwise humble gratin, we're going to use another, much more delicious delivery system of truffles: truffle pecorino cheese. For less than $10 worth of cheese, I think you can get a nicer, truer truffle flavor. By the way, if you know they actually make this cheese with synthetic truffle oil, please keep it to yourself, and don't spoil it for me.

Ingredients:
7 tablespoons butter, divided
½ cup all-purpose flour
3 cups milk
5 ounces truffled pecorino cheese, grated, or more to taste
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste
1 pinch ground nutmeg
1 large head cauliflower, cored and separated into florets
2 tablespoons bread crumbs
2 tablespoons finely grated Parmigiano-Reggiano cheese, or more to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh chives, or to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter. Melt butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes. Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce is thick. Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to prepared baking dish. Spread cheese sauce evenly over cauliflower. Dust with bread crumbs, Parmigiano-Reggiano cheese; drizzle olive oil over the top and sprinkle with a pinch of cayenne pepper. Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 240.6
Fat: 21.9 g
Saturated fat: 8.1 g
Carbohydrates: 17.2 g
Sugars: 7 g
Dietary fiber: 3 g
Protein: 12.4 g
Cholesterol: 35.1 mg
Sodium: 462.8 mg
Chicken Alfredo Stuffed Shells


Ingredients:
chicken breasts, alfredo sauce, olive oil, dried parsley flakes, salt

Directions:
Preheat oven to 350°F Dice chicken breast and cook in olive oil low-med heat until no longer pink, but cooked all the way through ( Do not over cook or brown as they will become hard].
Prepare Manicotti pasta shells according to the package directions (Usually boiled in water for about 8-9 minutes,add salt to water as directed]. For this recipe I used 8 shells. (6 to stuff , and 2 extra just in case any broke].
Drain pasta shells and set aside.
To the cooked chicken and add 1 cup of Parmesan shredded cheese, 1/2 jar of Alfredo sauce, and 2 heaping spoons of the Savory Garlic cooking creme, and Italian seasoning.
Mix together.
In a pan add 1/3 of the remaining Alfredo sauce to the bottom. Fill each shell with the chicken mixture careful not to split the shells and lay them in the pan. Take the remaining Alfredo sauce and another heaping spoon of the Savory Garlic cooking cream and pour over the top of noodles. Sprinkle with shredded Parmesan cheese and dried parsley flakes.
Bake for about 15 - 20 minutes covered with foil to set ingredients and melt cheeses.
Parmesan Crusted Chicken


Ingredients:
boneless skinless chicken breasts, garlic powder, parmesan cheese, unsalted butter

Directions:
Preheat over to to 400 degrees., Mix together dressing mix, garlic powder, parmesan cheese and bread crumbs., Dip chicken in butter and then into cheese mixture., Bake for 30 minutes.
Super Soft Snickerdoodle Cookies


Ingredients:
unsalted butter, sugar, eggs, wheat flour, all-purpose flour, cream of tartar, baking powder, salt, sugar, cinnamon

Directions:
Mix butter, 1 1/2 cups sugar, and eggs in a bowl.
In a separate bowl, mix flour, cream of tartar, baking powder, and salt.
Mix the two bowls together.
Roll together and wrap in cling film.
Freeze for at least 10-15 minutes.
To cook: Heat oven to 350 degrees. Unwrap and slice off as many 1/2 inch disks as you feel like eating.  Mix together 1 tablespoon sugar and 1 tablespoon cinnamon. Coat cookies with cinnamon sugar mix and bake for 10 minutes.  Enjoy!
Keto Turkey Meatballs with Sour Cream-Horseradish Dip
Category: appetizers-and-snacks
By Bibi

Minced mushrooms give these keto turkey meatballs great texture and juiciness, and the seasonings add a real flavor boost. Try them as an appetizer, with the dip, or use your own sauce and create a main dish.

Ingredients:
1  egg
2 tablespoons extra virgin olive oil
½ cup minced fresh mushrooms
3 large cloves garlic, minced
1 tablespoon onion powder
2 teaspoons herbes de Provence
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
½ cup grated Parmesan cheese
½ cup almond flour
1 pound ground turkey
½ cup sour cream
2 tablespoons minced fresh chives
3 teaspoons minced fresh parsley
2 teaspoons prepared horseradish, or to taste
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups. Whisk together egg and olive oil in a medium bowl until well combined. Add mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes; stir to combine. Stir in Parmesan cheese and almond flour. Add ground turkey, and mix with your hands to work seasoning blend evenly into meat; mixture will be wet and sticky. Use a spoon to fill each prepared muffin cup with turkey mixture, gently rounding the tops. Bake in the preheated oven until meatballs are lightly browned on the outside and no longer pink in the center, about 25 minutes. Move oven rack to the top position, turn on the broiler, and broil until a bit darker but not too brown, about 2 minutes more. Remove from the oven and transfer to a serving dish. Stir together sour cream, chives, 2 teaspoons parsley, horseradish, salt, and pepper. Place meatballs on a serving dish, sprinkle with remaining 1 teaspoon parsley, and serve with dip.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 24 meatballs

Calories: 304.6
Fat: 22.2 g
Saturated fat: 6.4 g
Carbohydrates: 5.7 g
Sugars: 1.2 g
Dietary fiber: 1.5 g
Protein: 21.9 g
Cholesterol: 101.1 mg
Sodium: 586.8 mg
Sky High Yorkshire Pudding
Category: bread
By Ronismom

Here is recipe I came up with while cooking roast beef dinner. These Yorkies stay tall and have a perfect hollow centre for lots of yummy gravy.

Ingredients:
4  eggs
2 cups all-purpose flour
2 cups milk
¼ cup vegetable oil

Directions:
Preheat the oven to 450 degrees F (230 degrees C). In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside. Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup. Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 12 servings

Calories: 160.1
Fat: 7.2 g
Saturated fat: 1.8 g
Carbohydrates: 17.9 g
Sugars: 2.1 g
Dietary fiber: 0.6 g
Protein: 5.6 g
Cholesterol: 65.3 mg
Sodium: 40.4 mg
Chef John's Cauliflower Pizza Crust
Category: bread
By Chef John

If you'd never heard about pizza before and someone served this to you, I think you'd really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I'll be doing further experiments to be sure.

Ingredients:
1 head cauliflower, cored and separated into florets
½ cup water
½ teaspoon salt
2 ounces fresh goat cheese
½ ounce finely grated Parmigiano-Reggiano cheese
1  large egg
1 pinch cayenne pepper, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Puree cauliflower in a food processor until finely ground. Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely. Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp. Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick. Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 pizza crust

Calories: 120.8
Fat: 6.6 g
Saturated fat: 3.9 g
Carbohydrates: 8.2 g
Sugars: 3.9 g
Dietary fiber: 3.6 g
Protein: 8.8 g
Cholesterol: 60.8 mg
Sodium: 479.4 mg
Raw Oatmeal: Tastes Like Apple Pie


Ingredients:
apple, cinnamon, water, banana, dates, pecans, walnuts

Directions:
Lightly pulse the chopped apple in a food processor or blender. If you prefer a smooth consistency add water as necessary and puree. You may also need to add a little water if your apple doesn’t release much juice.
Add cinnamon and 1 cup of oats (keeping ¼ cup aside for garnish], continue to blend but your finished mixture should have some texture.
Grab your dishware and divide into two servings.
Garnish with remaining oats, sliced banana, chopped dates and nuts. Walla!
You can up the nutrients by topping your oatmeal with superfoods like chia seeds, goji berries, or raw cacao. Just know the more you add the less “apple pie” you’ll taste.
Visit my Website for photo and nutrient info. Enjoy!
The Best Blackberry Scones


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, butter, cinnamon, buttermilk, fresh blackberries

Directions:
Preheat oven to 400 degrees., Sift all dry ingredients in a large bowl., Cut in butter. Before you add the berries - mix in the buttermilk. Add berries., Knead to form dough. Form dough into 3-4 inch balls., Place on lightly greased cookie sheet and flatten slightly., Bake 15 - 20 minutes., Remove to rakes to cool. Best served warm.
Banana Cookies


Ingredients:
flour, butter, sugar, eggs, cinnamon, vanilla

Directions:
preheat oven to 350., combine wet ingredients, add in dry ingredients., mix well., drop by teaspoon full onto ungreased cookie sheet., bake for 10-12 minutes.
Homemade Croutons


Ingredients:
olive oil, garlic powder, seasoning salt, parmesan cheese, parmesan cheese

Directions:
Preheat oven to 350°F, and line a baking pan with foil.
In a large bowl, cut the bun halves into 16 bite-size pieces; set aside.
On stovetop, bring oil to a simmer. Stir in spices, remove from heat, and allow to cool.
Drizzle the oil over the bread cubes, tossing to coat, and bake for 8 minutes.
Turn croutons and bake an additional 8 minutes, or until golden brown.
Remove from pan and let cool on paper towels.
Quick Walnut Mayonnaise


Ingredients:
vegan mayonnaise, walnut oil, fresh lemon juice, dijon-style mustard, fresh ground black pepper

Directions:
Whisk all ingredients together in a bowl., Cover and refrigerate until needed, Enjoy!, Great on salads, rice, potatoes, vegetables, fish, etc.
Nut Free Granola (With Seeds)


Ingredients:
rolled oats, sunflower seeds, dried cranberries, honey, flax seed oil, ground flax seeds, water

Directions:
Preheat over to 275 degrees.
Line two baking sheets with parchment paper.
Place cereal, oats, seeds, dried fruit and flour into a large bowl and toss together.
Meanwhile, warm the honey up to make it runny by placing the container in hot water for a few minutes.
In a separate container combine the flax seed and water and mix until they make a gloopy paste similar to the texture of beaten egg whites. If you don't have ground flax seeds you can blitz whole seeds with water in a blender or food processor to achieve the same effect.
Once the honey is fluid pour it over the cereal along with the oil and flax mixture and stir to combine. Using your hand is the easiest way. It's messy but it ensures you don't crush the cereal too much.
Crumble the mixture in even layers on the baking sheets and place in the warm over until toasty and brown, which usually takes no more than 10 minutes. You can usually tell it's done when you can smell toasted nuts and grains. Keep an eye on it because it can easily burn.
Remove and let cool on the sheets, then transfer to storage containers.
Beef and Rice
Category: everyday-cooking
By sarah.kindermann

Super fast, super easy, and super tasty! Serve with buttered bread.

Ingredients:
1 pound ground beef
1 (6.9 ounce) package chicken flavored rice mix (such as Rice A Roni®)
2 cups water

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 361.1
Fat: 14 g
Saturated fat: 5.2 g
Carbohydrates: 35.5 g
Sugars: 1.4 g
Dietary fiber: 1.4 g
Protein: 23.8 g
Cholesterol: 68.8 mg
Sodium: 814.1 mg
Chicken Suiza Cornbread Bake


Ingredients:
margarine, butter, onion, garlic clove, whole kernel corn, eggs, salt, chicken, mild green chilies, mushroom stems and pieces, sour cream, salt, pepper, monterey jack cheese

Directions:
Preheat oven to 375.
Grease a 9 x 13-inch baking dish.
Melt butter in small skillet over medium-high heat.
Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring constantly.
Set aside.
In a large bowl, combine corn, cream style corn, eggs and 1/4 teaspoon salt.
Mix well.
Add corn muffin mix-mix well.
Fold in cooked onion mixture.
Pour into greased dish.
In a large bowl, combine all topping ingredients, except cheese, mix well.
Spoon over corn bread to within 1 inch of edges.
Sprinkle with cheese.
Bake at 375 for 35 to 40 minutes or until edges are golden brown.