xiaoxl/recipe_data huggingface dataset:
Spiced Winter Squash With Fennel


Ingredients:
fennel bulb, red onion, olive oil, ground cumin, ground cinnamon, chili powder, turmeric

Directions:
Position rack in bottom third of oven and preheat to 450°F.
Combine squash, fennel and onion on heavy large rimmed baking sheet.  Add oil and toss to coat.
Mix all spices in small bowl to blend.  Sprinkle spice mixture over vegetables and toss to coat.
Sprinkle generously with salt and pepper.
Roast until vegetables are tender and browned, turning once, about 45 minutes.
Transfer to shallow dish and serve.
Chinese Coleslaw


Ingredients:
green onion, sugar, apple cider vinegar

Directions:
Mix flavor packet from the Ramen Noodles with sugar, vinegar and oil., Pour over cole claw and onions., Crush Ramen Noodles and mix with almonds in a non-stick skillet., Heat until lightly toasted, stirring frequently., Combine ingredients immediately before serving.
Keto Brothy Chicken With Bok Choy and Ginger


Ingredients:
bacon fat, chicken thighs, chicken wings, water, gingerroot, bok choy, shiitake mushrooms, turmeric, scallions, gingerroot

Directions:
In a stockpot or dutch oven, melt the bacon fat.  Season the chicken thighs and wings with salt and pepper to taste.  Add chicken to the dutch oven, skin side down and cook over medium heat until skin is browned.  Flip chicken pieces, and brown other side.
Add 6 cups water, kombu, dried shiitake, smashed ginger, and rice vinegar to pan.  Simmer until thighs are cooked to 165° F.  Remove thighs from pan.  Meanwhile prep other ingredients.
When thighs are cool enough, separate meat from skin and bones.  Return skin and bones to pan.  Tear meat into bite size pieces.
Simmer stock 20 minutes until flavorful.  Strain and discard wings, kombu, dried shiitake, smashed ginger, bones, and skin.  Season to taste with salt.
Return chicken meat to pan.  Add minced shiitake and white part of bok choy, simmer for 3 minutes.  Add green part of bok choy and turmeric to pan, simmer 2 minutes.
Serve, topping with ginger matchsticks, scallions, sesame and hot chili oil.
Shrimp in a Light Curry Sauce


Ingredients:
raw shrimp, butter, onion, ground cardamom, cumin, lime, juice of, sour cream, plain yogurt, fresh coriander

Directions:
Shell and de-vein the shrimp; rinse well, pat dry, and set aside.
In a skillet over medium heat, melt the butter; saute the onion for about 7 minutes.
Add the red chile pepper and cook, stirring, for 1 minute.
Add the shrimp, then season to taste with salt and freshly ground pepper.
Cook, stirring often, about three minutes.
Add the cardamom (1/2 tsp ground] and cumin and stir, then add the lime juice, sour cream, and yoghurt.
Bring to a gentle boil, stirring, then remove from heat (you don't want to overcook the shrimp].
Serve immediately, sprinkled with chopped coriander, with saffron rice.
Bananas Foster French Toast
Category: breakfast-and-brunch
By marie_1283

This baked French toast recipe blends French toast and bananas foster into one casserole-style dish, and it is positively amazing! This is great for breakfast or brunch. You could even serve this for dessert with a bit of vanilla bean ice cream on the side!

Ingredients:
butter-flavored cooking spray (such as Pam®)
½ (12 count) package Hawaiian bread rolls (such as King's®)
3  eggs
¾ cup milk
1 ½ tablespoons vanilla extract
1 tablespoon ground cinnamon
2  bananas, sliced 1/8-inch thick
½ cup brown sugar
¼ cup chopped pecans
¼ cup butter, cut into 1/4-inch cubes

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Slice bread rolls horizontally without separating into individual rolls, creating 2 even halves. Whisk eggs in a large, shallow bowl until smooth. Stir in milk, vanilla extract, and cinnamon to make a smooth batter. Dip bottom half of bread rolls into batter, coating both sides, and place in baking dish. Cover bread with sliced bananas. Sprinkle brown sugar and pecans on top. Dot with cubes of butter. Dip top half of bread rolls in batter, coating both sides, and place on top. Bake in the preheated oven until middle is set and top is golden brown, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 9x13-inch baking dish

Calories: 513.7
Fat: 14.2 g
Saturated fat: 10.3 g
Carbohydrates: 66.4 g
Sugars: 18.8 g
Dietary fiber: 4.1 g
Protein: 19.1 g
Cholesterol: 155.8 mg
Sodium: 317.2 mg
Broccoli Salad


Ingredients:
broccoli stems, olive oil, green onion, dried tarragon, dry mustard, garlic cloves, red wine vinegar, water, black pepper, salt, Dijon mustard

Directions:
Steam broccoli, covered, 6 minutes or until crisp tender.
Drain, place in a large serving bowl.
Heat oil in a small saucepan over medium heat.
Add onions and next 3 ingredients (onions through garlic], saute for 3 minutes.
Remove from heat.
Add vinegar, Dijon, water, pepper and salt.
Stir with a whisk until blended.
Drizzle over broccoli, tossing gently to coat.
Flourless Peanut Butter Cookies


Ingredients:
creamy peanut butter, light-brown sugar, eggs, baking soda, peanuts, heavy cream, bittersweet chocolate chips

Directions:
Heat oven to 350ºF. Beat peanut butter, sugar, eggs and baking soda in large bowl with electric mixer 2 minutes or until smooth and blended. Stir in chopped peanuts.
Drop level tablespoonfuls 2 inches apart, flat side down, onto ungreased baking sheets. Bake, one sheet at a time, 10 minutes or until cookies are puffed and slightly golden. Cool 5 minutes on baking sheet; remove to wire racks to cool completely.
Ganache: Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.
Seafood Dressing


Ingredients:
mayonnaise, mango chutney, lime juice, curry powder

Directions:
Combine all ingredients., Serve immediately or chilled.
Buffalo Chicken Stuffed Mushrooms (Low-Carb)
Category: appetizers-and-snacks
By Nicole

I love stuffed mushrooms and buffalo chicken dip! I made these for a party I had and they went over very well!

Ingredients:
10 large mushrooms, stems and insides removed
1 teaspoon olive oil, or as needed
1  celery stalk, diced
¼ cup blue cheese dressing
¼ cup ranch dressing
¼ cup buffalo wing sauce
2 ounces cream cheese
2  cooked chicken breasts, shredded
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish. Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes. Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce. Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 10 servings

Calories: 165.2
Fat: 13 g
Saturated fat: 4.1 g
Carbohydrates: 2.9 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 9 g
Cholesterol: 32.4 mg
Sodium: 356.1 mg
Hearty Onion Soup


Ingredients:
onions, provolone cheese, swiss cheese

Directions:
Heat olive oil and butter together in a pan large enough to hold the onions and broth.
Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
Add beef and vegetables. Heat through.
Add dripping and stock. Bring to boil and simmer 10 minutes.
Divide into oven-proof bowls. Float the stale bread on top.
Cover with the cheese and broil until the cheese bubbles and browns.
Stir Fried Vegetables


Ingredients:
red capsicum, onion, tomatoes, green chili pepper, salt, black pepper, water

Directions:
"Take a pan, add oil, keep it on high flame, add the cut vegetables including green chili. Saute for 2 minutes Add salt, sprinkle some water, close the lid and cook for 5 mins in simmer, saute in between, open the lid, sprinkle pepper powder, saute few seconds and serve with bread, rice or rotis."
Oh Soooo Good Asiago-Green Onion Cornbread -- Small Iron Skillet


Ingredients:
bacon fat, egg, black pepper, sugar, milk, green onion, asiago cheese

Directions:
Preheat oven to 450°F.
Place bacon fat in 7-8 inch iron skillet and heat in preheated oven for 5-7 minutes.
While skillet is heating, combine egg, pepper, sugar, milk, green onion, cheese, and cornmeal mix until well mixed.
Remove skillet from oven and pour hot fat into cornbread mixture, and quickly combine.
Pour cornbread batter into HOT skillet.
Bake for 20 minutes at 450°F.
Remove pan from oven ~ run table knife around edge of pan and lift baked cornbread up onto the blade of the knife to cool for 10-15 minutes before slicing!  This will keep bottom of cornbread crisp!
OR ~ Turn baked cornbread onto a wire rack to cool for 10-15 minutes before slicing!
PLEASE NOTE:  The following items or measurements are not included in the nutritional information / calorie count:  bacon fat, asiago cheese. buttermilk cornmeal mix!
Alouette Light Garlic & Herbs Stuffed Tomatoes


Ingredients:
tomatoes, artichokes, frozen spinach, green onions, sour cream, creme fraiche, dried oregano, garlic powder, parmesan cheese, cheese

Directions:
Preheat oven to 350 degrees.
Cut tomatoes in half down the stem side
Cut out stems and scoop out all pulp and seeds.
Dry inside and out with paper towels.
Sprinkle salt and pepper into each half.
Drain and chop artichoke hearts.
Squeeze all moisture from chopped spinach.
Chop green onions.
In a large bowl, combine chopped ingredients with Alouette Soft Spreadable Cheese, sour cream (or Alouette Crème Fraiche if using], oregano, and Parmesan cheese.
Mix well and stuff each tomato half heaping full.
Sprinkle bread crumbs on top. Place tomato halves in a foil pan and place in oven and cook till stuffing is completely hot or until done to your liking. Do not over cook.
Tomatoes should be still somewhat firm to the touch so they don't fall apart after cooking.
Cauliflower & Beet Salad in Curry-Mustard Vinaigrette


Ingredients:
cauliflower, beets, onions, mustard seeds, curry powder, olive oil, white wine vinegar, salt, parsley

Directions:
Boil the beets for 1.5 – 2 hours or until fork tender. Peel and cut into wedges.
Boil whole head of cauliflower for 5 minutes. Drain. Submerge in an ice bath for 3 minutes. Drain and cut into florets.
Toast mustard seeds in a skillet for 2 minutes.
In a bowl, whisk together olive oil, white wine vinegar, curry powder, salt, and toasted mustard seeds.
Toss prepared cauliflower, beets, sliced onion and chopped parsley in the vinaigrette.
Cocktail Sauce


Ingredients:
ketchup, horseradish, Worcestershire sauce, lemon juice, sugar

Directions:
"Combine all ingredients in small bowl, cover and chill."
Sauerkraut & Kielbasa Grilled Sandwich


Ingredients:
turkey kielbasa, swiss cheese, monterey jack cheese, sauerkraut, mustard

Directions:
Preheat oven to 450°F.
Slice bun and lay on baking sheet.
Spread mustard on each half of bun.
Squeeze juice from sauerkraut and layer on top of mustard.
Layer cheese slices on top of sauerkraut, so it covers entire area of bun halves.
Layer 4 slices of kielbasa on each bun half.
Place in middle rack of oven and cook until cheese is melted and brown at edges.
Soy, Soy, Soy Soup


Ingredients:
instant miso soup mix, soymilk

Directions:
Prepare a soup bowl., Place instant miso soup in the bowl., Boil soy milk., Mix the instant miso soup well with boiled soy milk.
Chicken Mango Kabobs


Ingredients:
olive oil, lime juice, chili powder, cayenne pepper, salt, sugar, chicken breast halves, mangoes

Directions:
In a large bowl, whisk together the olive oil, lime juice, chili powder, cayenne, salt and sugar. Add the chicken and mangoes and stir gently to coat with the marinade. Cover and refrigerate for 2 to 4 hours.
Prepare a hot fire in a grill.
Remove the chicken and mangoes from the marinade and thread onto wood skewers, alternating the pieces and dividing them evenly.
Arrange the skewers on the grill and cook, turning once, until the chicken is nicely charred and cooked through, 6 to 10 minutes. Transfer the skewers to a warmed platter and serve immediately.
Baguette Rolls


Ingredients:
dry yeast, honey, warm water, bread flour, kosher salt, cornmeal

Directions:
Stir honey and dry yeast into warm water in the bowl of a mixer equipped with dough hooks. Cover bowl with a kitchen towel for about 5 minutes, until the mixture starts to foam up.
Add 1 cup of flour to the mixing bowl, Start the mixer on low setting, and gradually add remaining flour, scraping down the sides of the bowl as necessary until all the flour is combined.
Once the dough starts to pull up into the dough hooks, remove the dough from the bowl and knead to incorporate remaining flour. Spray the inside of the mixing bowl with cooking spray and return the dough to the bowl. Cover bowl with plastic wrap and allow to rise until doubled in size, about an hour.
Dust two baking sheets with cornmeal. On a work surface dusted with flour, cut dough in half, and then cut each half in half again. Continue dividing the dough until there are 16 equal-sized pieces. Roll each piece in a ball, then flatten each ball on the baking sheet. Make sure to leave a few inches between each piece of dough. Cover dough and allow to rise until doubled in size, about an hour.
Preheat oven to 425° F with a baking sheet on the bottom rack and the other rack in the middle. Place baking sheets on the middle rack. Add several ice cubes to the bottom baking sheet and quickly close the door. The steam will crisp up the outside of the rolls, so avoid opening the oven during the cooking process. Bake for 12-15 minutes or until golden brown. Remove from baking sheets and place on cooling racks.
Jan's Pan Fried Chicken, Bacon and Feta Cheese


Ingredients:
bacon, chicken breast fillets, feta cheese

Directions:
Cut the bacon - either streaky or back bacon into small 1cm cubes. (You could use diced pancetta, although it may be a bit too salty].
Cut the chicken fillets into thin strips.
Cut the feta into cubes.
Pan fry the bacon until well cooked, the more caramelised, sticky bits in pan the better!  (You may need to add a little oil to the pan if you use back bacon].
Remove when cooked and set aside.
Do not wash the pan at this stage, keep the nice brown sticky bits in the pan and use to fry the chicken.  As the chicken has been thinly sliced it wont take long to cook through.
Now put the bacon back in the pan on top of the chicken along with the feta cubes, lower the heat for a couple of minutes until the feta just begins to melt.
Be careful not to overcook or it will look a mess!
Serve straight away.
Kellymac's French Onion Soup


Ingredients:
sweet onions, butter, fresh ground pepper, paprika, Worcestershire sauce, beef broth, dry white wine, cooking sherry, all-purpose flour, salt, French baguette, gruyere cheese, parmesan cheese

Directions:
Thinly slice onions.
Melt butter in a large stockpot, once melted add onions.
Saute onions over medium-low heat until they are soft and clear, about 30 minutes.
Add pepper, paprika, and worcestershire sauce and saute 10 minutes more.
Mix all liquid ingredients together with flour and salt.
Add liquid mixture to stock pot.
Simmer for 1.5 hours.
Pour soup into oven-proof crocks and place on a baking sheet.
Top each crock with a baguette round and large slice of gruyere cheese. Sprinkle paremesan cheese over the gruyere.
Place under broiler until tops are browned and bubbling.
Grapefruit Vinaigrette


Ingredients:
grapefruit juice, walnut oil, Dijon mustard, garlic, salt, fresh ground black pepper

Directions:
To make the vinaigrette, place all the ingredients in a jar. Cover and shake well.
Refrigerate until needed.
Black Bean Rice Burgers


Ingredients:
black beans, cooked brown rice, onion, egg, salsa, salsa, reduced-fat sour cream, lettuce leaves, reduced-fat cheddar cheese

Directions:
In a bowl, mash beans with a fork; add the rice, onion, egg, and 2 tablespoons salsa; mix well.
Season if needed with salt and pepper.
Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray.
Flatten to 1/2-inch thickness; cook over medium heat for 4-5 minutes on each side or until firm and browned.
In a small bowl, combine sour cream and remaining salsa; on bottom bun, place a lettuce leaf, burger, sour cream mixture and slice of cheese; cover with top bun.
Biscuit Topping for Pot Pie


Ingredients:
milk, flour, salt, butter, baking powder

Directions:
"mix together, pour over pot pie, bake @350 for 45 minute."
ANTIPASTO GRILLED CHEESE


Ingredients:
butter, dried oregano, garlic powder, deli ham, artichoke heart, black olives, mozzarella cheese

Directions:
Spread 1/2 tablespoon butter onto one side of a slice of bread and sprinkle with a small pinch each of oregano and garlic powder. Flip the bread, butter side-down on a clean cutting board, then top with 1/4 each of ham, artichokes, olives, pepperoncini. pepperoni and top with mozzarella.
Spread another ½ tablespoon butter onto a second slice of bread and sprinkle with oregano and garlic powder. Place bread butter-side up on top of sandwich. Repeat to make 4 sandwiches.
Heat a large skillet over medium heat. Place 1 to 2 sandwiches in skillet and cook until the bottom slice of bread is golden and the cheese is starting to melt, about 4 minutes. Carefully flip sandwich and cook until golden underneath, about 4 minutes more. Repeat with remaining sandwiches. Serve immediately.
Enchilada Soup


Ingredients:
corn tortillas, onion, garlic, green chili pepper, beef broth, chicken broth, water, chicken, Worcestershire sauce, ground cumin, red chili powder, paprika, pepper, cheese

Directions:
Cut tortillas in 1/2" strips (set aside].
Saute onion and garlic in oil.
Add next 11 ingredients.
Bring to boil.
Reduce heat and simmer covered, 1 hour.
Add tortilla strips and cheese.
Simmer uncovered for 10 minutes.
Garnish with paprika.
Dirty Brown Rice With Shrimp


Ingredients:
brown rice, chicken bouillon cube, bay leaves, cayenne, cayenne, paprika, paprika, thyme, thyme, onion, celery, green pepper, garlic clove, medium shrimp, scallions

Directions:
Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.
Applesauce Pancakes


Ingredients:
unbleached flour, baking powder, applesauce, 1% low-fat milk

Directions:
Stir together the flour and baking powder.  Stir in applesauce, milk and egg whites, mix well.
Heat pan or griddle. Spread a 1/4 cup of batter into a 4 inch circle and cook for about one minute or until top is bubbly and edges are dry. Turn and cook an additional minute (or until bottom is cooked to your liking].
Serve hot with syrup!
Sandee's Portabella Frittata


Ingredients:
potatoes, portabella mushroom caps, butter, bell pepper, onion, olive oil, ham, rosemary, eggs, water

Directions:
Thoroughly rinse potatoes and microwave 4-5 minutes. Drain.
Sauté portabellas briefly in butter.
Separately, sauté peppers and onion in olive oil. Add potatoes and rosemary (and ham], and heat through. Remove pan from heat.
Beat eggs and water thoroughly, until eggs begin to turn a lemony color.
Butter (or oil] a casserole dish, or individual ovenproof bowls.
Add sautéed vegetable (and ham] mixture.
Pour in the egg mixture. Top with sautéed portabellas.
Bake approximately half an hour at 350 degrees.
If you are making individual frittatas, they'll cook a little faster. Using a deep casserole dish will take a little longer. The dish is done when it puffs, and the middle doesn't move when slightly shaken. Serve immediately.
Cauliflower and Edam Cheese (Dutch)


Ingredients:
cauliflower, eggs, flour, milk, paprika, edam cheese

Directions:
Preheat oven to 395°F.
Rinse the cauliflower cut into florets.
Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.
Beat the eggs with the condensed milk and half of the grated cheese.
Add the flour and pepper and paprika to taste.
Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top.
Bake at 395ºF for about 35 minutes.
Garlic Ranch Chicken


Ingredients:
boneless skinless chicken breast halves, milk, garlic, all-purpose flour, pepper, olive oil, butter

Directions:
Flatten chicken slightly, and set aside.
In a shallow bowl, combine milk, and garlic.
In another shallow bowl, combine the flour, salad dressing mix,and pepper.
Dip chicken in milk mixture, then coat with flour mixture.
In a large skillet, cook chicken in oil and butter over medium high heat for 6-8 minutes on each side or until no longer pink.
Grilled Margarita Chicken


Ingredients:
olive oil, fresh lime juice, fresh cilantro, triple sec, salt, chicken breasts, chicken thighs

Directions:
Combine the olive oil, lime juice, tequila, cilantro, triple sec, and salt in a medium bowl, whisking until blended.  Pour into an ungreased 13x9x2 inch pan.  Add chicken, turning to coat.  Cover and marinate in the refrigerator for 1 hour.
Remove the chicken from the marinade, reserving marinade.  Grill, covered, over medium-hot coals (350 to 400 degrees] for 10 minutes on each side or until the chicken is done, turning and basting occasionally with the reserved marinade.
World Famous Egg Salad


Ingredients:
hard-boiled eggs, red onion, celery, black olives, green pepper, fresh chives, cider vinegar, mayonnaise, salt, black pepper, Worcestershire sauce, prepared mustard, dill pickles, sweet pickle, cayenne, lemon juice, capers, paprika, Dijon mustard, sugar

Directions:
Mix together all ingredients except the eggs in a large mixing bowl and taste for seasoning.
Add the chopped eggs and serve; how easy was THAT?
Bbq Beef Sandwiches


Ingredients:
beef roast, barbecue sauce, water, dry mustard, Worcestershire sauce, brown sugar

Directions:
Place all ingredients in a slow cooker.
Cook on high for approximately 5 hours (longer is okay].
Add more bbq sauce (to taste] and salt and pepper and make sure the meat has come off the bone and is stringy.
Cook for a further 30 minutes.
Serve on toasted buns.
Tamra's Microwave Tilapia
Category: seafood
By KITTEN

Tarragon infused tilapia, cooked with butter, garlic and apple cider vinegar. Surprisingly fast and easy.

Ingredients:
1 pound tilapia fillets
1 tablespoon butter
1  garlic clove, minced
1 teaspoon chopped fresh tarragon
¼ cup apple cider vinegar

Directions:
In a microwavable baking dish, arrange tilapia fillets in a single layer. Dot with pieces of butter, and minced garlic. Sprinkle over fresh tarragon. Cover with waxed paper and microwave on high for 2 minutes. Turn fillets over, recover, and continue to microwave on high for a further 2 minutes. Remove immediately, sprinkle with apple cider vinegar, and serve.

Prep time: 10 mins
Cook time: 4 mins
Total time: 14 mins
Yields: 4 servings

Calories: 143.6
Fat: 4.4 g
Saturated fat: 2.1 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Protein: 23.4 g
Cholesterol: 49.7 mg
Sodium: 94.1 mg
Pumpkin Smoothie


Ingredients:
canned pumpkin puree, 1% low-fat milk, applesauce, cinnamon, vanilla, nutmeg

Directions:
Remove frozen pumpkin from baggie and place in microwave safe bowl.  Microwave on high for 20 seconds.  (It will still look completely frozen, but will soften just enough that your blender can get through it].
Add pumpkin and all ingredients to blender.
Blend until smooth.
Enjoy!