xiaoxl/recipe_data huggingface dataset:
Caramel Yoghurt Tart


Ingredients:
margarine, yoghurt

Directions:
Base:.
Melt margarine, crush the biscuits, mix the margarine and crushed biscuits together, and press in to a fluted tart dish set aside.
Filling:.
Mix the caramel yoghurt and condense milk together well, then pour onto  the crushed biscuit base.
Cook in the microwave for 4 minutes on high.
Remove and let cool to room temperature then serve with dollops of fresh whipped cream.
Brain Eraser (Alcoholic Drink)


Ingredients:
vodka, Kahlua, Amaretto, seltzer water

Directions:
Put ice into a rocks glass., Pour vodka, Kahlua and Amaretto into the glass., Top with club soda., Drink in one shot through a straw.
Chocolate Zucchini Cupcakes
Category: fruits-and-vegetables
By tayoush

I just love chocolate but I am not the hottest for really rich food during the summer, so a nice alternate to this dilemma is zucchini-chocolate cupcakes with cream cheese icing!

Ingredients:
1 cup pecans
1 tablespoon butter
cooking spray
3 cups grated zucchini
1 ½ cups vegetable oil
3  eggs
3 cups all-purpose flour
3 cups white sugar
10 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 (8 ounce) packages cream cheese, softened
½ cup salted butter, softened
2 cups white sugar
1 teaspoon almond extract

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans. Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces. Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray. Combine zucchini, oil, and eggs in a large mixing bowl. Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter. Bake in the preheated oven for 25 minutes. While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use. Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 18 cupcakes

Calories: 658.3
Fat: 38.9 g
Saturated fat: 12.9 g
Carbohydrates: 75.7 g
Sugars: 56.4 g
Dietary fiber: 2.5 g
Protein: 6.6 g
Cholesterol: 73.6 mg
Sodium: 312.7 mg
Potato Gratin With Peppers, Onions and Tomatoes


Ingredients:
olive oil, garlic cloves, yukon gold potatoes, tomatoes, Spanish onion, coarse salt, fresh ground pepper, fresh oregano

Directions:
Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
Note:  The easiest way to slice the potatoes is with a mandoline.  Remember that the thicker the potato slices, the longer it will take to bake.
Note2:  As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.
Ranch Mac & Cheese


Ingredients:
elbow macaroni, milk, butter, monterey jack cheese, sour cream

Directions:
Cook macaroni according to package directions and drain.
In that same saucepan melt butter. Add the dressing mix and whisk until combined. Add in the milk and heat through. Stir in the cheeses until melted. Stir in sour cream.
Add macaroni back into cheese sauce and heat through.
Instant Pot® Simple Steamed Crab Legs
Category: main-dish
By Soup Loving Nicole

There is no need to go to a high-end restaurant for crab legs when you can easily do them at home in your Instant Pot®. From the freezer to the table in 20 minutes. Save your money. It honestly doesn't get any easier than this.

Ingredients:
1 ½ cups water
2 pounds frozen king crab legs
juice of one lemon
⅓ cup butter, melted

Directions:
Place a trivet in the multi-functional pressure cooker (such as Instant Pot®) and add water. Place crab legs on top of the trivet; you may need to let them thaw for a few minutes so they will fit. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer crab legs to a serving dish. Squeeze lemon juice on top and serve with melted butter.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 199.4
Fat: 16 g
Saturated fat: 9.8 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Protein: 12.7 g
Cholesterol: 83.4 mg
Sodium: 324.3 mg
Kathi's Toasted Marshmallow Cinnamon Candied Yams


Ingredients:
sweet potatoes in syrup, butter, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, brown sugar, miniature marshmallows

Directions:
Preheat oven to 350°F.
Drain the syrup from the cans of yams and add the yams to a 2 quart (approximately 8x8] oven-safe glass or stoneware baking dish.
Cut the butter into 6 or more pats and distribute as evenly as possible atop the dish of yams.
Combine the optional spices and sprinkle evenly over the yams, if desired (adds an aroma/flavor reminiscent of pumpkin pie].
If using unsalted butter, take just a dash of salt between your fingers and rub them together to sprinkle evenly over the yams, if desired.
Sprinkle the brown sugar evenly over all the yams and butter pats.
Sprinkle the red hot cinnamon candies evenly over the yams, butter and brown sugar layers.
Add one layer of miniature marshmallows over the top of the yams, butter, and brown sugar layers.  (I used most of a 10 oz bag - you may be able to use the whole bag depending on the size/depth of your baking dish].
Transfer the baking dish to a cookie sheet, jelly roll pan or shallow roasting pan to prevent any spills of sticky residue from ending up on the inside bottom of your oven and/or caked to your oven racks.
Bake at 350°F for a total of 30-40 minutes.
After 5-15 minutes, check on the marshmallows - they should be browning and will smell toasty.
Once satisfied with the level of marshmallow browning, make a tin foil tent and place over the baking dish, careful not to touch or lay the tin foil on the marshmallows.
Continue to bake for the remaining time or until desired doneness.
Remove from oven and let set to cool for 15 minutes before serving.
Lemon Chicken Orzo Soup


Ingredients:
orzo pasta, boneless skinless chicken breast, eggs, fresh lemon juice, lemon zest, white pepper, parsley

Directions:
In a large Saucepan, bring the chicken stock to a boil.
Reduce heat to medium-low and add orzo.
Cook uncovered until tender, about 15 to 20 minutes.
Five minutes before pasta is done, add chicken.
Whisk eggs while adding lemon juice.
Stir in zest. Whisking constantly.
slowly pour a ladle of the hot stock into the egg mixture to temper.
Reduce heat to low and while stirring add the Egg mixture to the Soup(Soup should thicken slightly].
Add Salt and Pepper and Garnish with Parsley.
Texas Sheet Cake VI
Category: desserts
By PAULA ROSE

This chocolate sheet cake is made with coffee and sour cream. Included is a recipe for frosting which should be spread on the cake while it is still very warm.  It is VERY rich.  My daughter encouraged me to submit the recipe on-line.  Hope you like it as much as we do.

Ingredients:
1 cup hot brewed coffee
1 cup butter
5 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
3  eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
½ cup butter
6 tablespoons milk
6 tablespoons unsweetened cocoa powder
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside. In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm. To make the Frosting:  In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 - 12x18 inch sheet pan

Calories: 709.5
Fat: 35.8 g
Saturated fat: 18.5 g
Carbohydrates: 96.2 g
Sugars: 75.3 g
Dietary fiber: 3.1 g
Protein: 6.6 g
Cholesterol: 116.4 mg
Sodium: 398.2 mg
Tomato Garlic Basil Marinated Chicken


Ingredients:
water, olive oil, boneless skinless chicken breasts

Directions:
Mix Marinade Mix, water, oil and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill boneless chicken breasts over medium-high heat 5 to 7 minutes per side or until cooked through. Grill chicken parts over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally.
Chocolate Cherry Dessert


Ingredients:
butter, margarine, sour cream, instant chocolate pudding mix, milk, cherry pie filling

Directions:
Crush up the chocolate wafers a few at a time in a big zip lock bag. **(all areas may not have chocolate wafers, it is a cookie like Oreos but without the cream, not a sandwich cookie]**.
Put the crushed wafers cookies into an 8x8x2 inch pan, reserving 2 tablespoons of the crumbs for later.
Pour the melted butter over the cookie crumbs in the pan and stir together with a fork.
With your hands spread the mixture evenly over the inside bottom of the pan, and press firmly to form a crust.
Refrigerate the crust for 30 minutes or until firm.
Put the sour cream, milk, and the dry pudding mix into a big bowl, and with an electric mixer beat on low for about a minute, until smooth (then be sure to scrape down the sides of the bowl and mix again for about 30 seconds].
Spread the pudding mixture evenly over the wafer crust.
Carefully spoon the cherry pie filling evenly over the pudding mixture, and then sprinkle the reserved 2 tablespoons cookie crumbs on top.
Cover with clear plastic wrap and refrigerate for 3 hours or more until cold.
Cut up and enjoy!
Cream of Anything Soup Mix


Ingredients:
powdered milk, cornstarch, instant chicken bouillon granules, dried thyme, basil, pepper, asparagus, broccoli, celery, chicken, potato, tomatoes, shrimp

Directions:
Measure all dry ingredients and place in a Ziploc Bag., Combine and place in a storage container., To use combine 1/3 cup mix with 1 cup of water., Add in any of the above optional ingredients., Cook over low heat until thickened.
Pumpkin Bundt Cake


Ingredients:
eggs, sugar, fresh pumpkin, canned pumpkin, vanilla extract, cinnamon, cloves, allspice, salt, baking soda, baking powder, whole wheat flour, all-purpose flour, walnut pieces

Directions:
Preheat oven to 350 degrees F.
Grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, mix the eggs with a large fork until well blended.
Mix in the sugar.
Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
Mix in the  pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
Stir in thoroughly.
Stir in the whole wheat and all-purpose flours just until blended.
Stir in the walnuts.
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes.
Invert, remove the pan, and cool on the rack for about 15 minutes more.  (Makes 10-12 servings]
Strawberry Crumb Bars Recipe - Use ANY Fruit!


Ingredients:
white sugar, baking powder, flour, butter, egg, salt, lemon, juice and zest of, cornstarch

Directions:
Preheat the oven to 375°F.  Grease a 9x13-inch baking dish.  In a medium bowl, stir together 1 1/2 cups sugar, 3 cups flour, and baking powder.  Mix in salt and lemon zest.  Use a fork or pastry cutter to blend in the butter and egg.  Dough will be crumbly.  Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice.  Gently mix in the fruit.  Sprinkle the fruit mixture evenly over the crust.  Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown.  Let cool and cut into squares!
Low-Fat French Dressing


Ingredients:
sugar, cider vinegar, Worcestershire sauce, onion, salt, ground mustard, garlic clove, paprika, pepper

Directions:
In a bowl, whisk the first 10 ingredients until blended., Serve with a tossed salad., Refrigerate leftover dressing.
Homemade Pizza Crust


Ingredients:
all-purpose flour, salt, tap water, olive oil

Directions:
In food processor fitted with metal blade, combine flour, salt and yeast; process until well mixed.
With the machine running, pour in hot water and oil (down the feed tube] and process 35 to 45 seconds, or until smooth; add a little extra flour if necessary.
Remove from processor and form into a smooth ball.
Place in an oiled bowl, turning ball until completely coated with the oil.
Cover bowl with plastic wrap and let rise, in a warm spot, for about one hour.
Preheat oven to 425 degrees F.
Lightly rub a small amount of olive oil on a cookie sheet and set aside.
Punch down pizza dough and, on a floured surface, roll out into a rectangle to fit your cookie sheet (your dough will be about 1/4 inch thick].
Place dough on oiled cookie sheet and spread your choice of sauce and toppings (and cheese!] on it; bake pizza for approximately 20 minutes.
Healthy Oatmeal Cookies with Honey
Category: desserts
By Brandon Bray

These oatmeal cookies with honey have no raisins!

Ingredients:
1 ¼ cups quick oats
1 cup white whole wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon kosher salt
½ cup honey
¼ cup unsweetened applesauce
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
⅓ cup dark chocolate chips  (Optional)
¼ cup chopped walnuts  (Optional)

Directions:
Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl. Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter. Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days. When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet. Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff. Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick. Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes. Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 12 cookies

Calories: 194.5
Fat: 7.8 g
Saturated fat: 3.5 g
Carbohydrates: 29.9 g
Sugars: 12.3 g
Dietary fiber: 2.6 g
Protein: 3.7 g
Cholesterol: 25.7 mg
Sodium: 149.8 mg
Potato Galette


Ingredients:
unsalted butter, potato, dried rosemary

Directions:
In a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner.
Heat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450°F oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.
Spicy African Chicken Stew


Ingredients:
olive oil, chicken, garlic cloves, onion, celery, carrots, potato, ground cumin, curry, ground black pepper, crushed red pepper flakes, salt, water, garbanzo beans, cilantro, parsley

Directions:
In a large dutch oven heat oil over medium high heat.
Add chicken, and brown.
Remove chicken from pan and set aside.
Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan.
Saute for 2 to 3 minutes.
Season with cumin, curry, black pepper, red pepper and salt.
Return browned chicken and accumulated juices and add water to the pan.
Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes.
Remove lid, and stir in the peanut butter and garbanzo beans.
Make sure the peanut butter is blended into it. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
Remove from heat, adjust seasoning, sprinkle with cilantro and serve.
Sables (Norman Sugar Cookies)


Ingredients:
flour, unsalted butter, sugar, salt, vanilla, milk

Directions:
Sift the flour and the sugar into a large bowl and add the butter, bit by but, mixing with an electric mixer or by hand.
Continue mixing until the dough takes on a sandy consistency.
Add four of the egg yolks, one by one, the salt and the vanilla, continuing to mix.
Form the dough into a ball, wrap in plastic, and refrigerate for at least an hour.
Pre-heat the oven to 350 degrees.
Roll out the dough to a thickness of 1/4".
With a cookie or biscuit cutter (or a small glass] cut out two inch circles and place on a lightly buttered cookie sheet.
Mix the remaining egg yolk with the milk and, with a pastry brush, coat the top of each cookie.
With the tip of a small knife, score 6 or 7 stripes on each cookie.
Bake for 15 minutes or until lightly browned.
Remove from oven, cool on a rack and store in an airtight container.
Overnight Raspberry (Or Strawberry) Meringue Torte


Ingredients:
salt, cream of tartar, sugar, vanilla extract, butter, frozen raspberries, strawberries

Directions:
Preheat oven to 450°F.
Beat egg whites in a large bowl with mixer at medium speed until foamy.  Add the cream of tartar and beat for 1 minute.  Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes].  Add vanilla extract.  Increase mixer speed to high and beat for 5 minutes or until soft peaks form.  (Do not underbeat].
Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly.  Break air pockets by cutting through meringue with a knife.
Place pan in 450°F oven.  Turn the oven off, and cool in closed oven for at least 24 hours.
Drain the raspberries, reserving 1/4 cup liquid.  Place raspberries in a food processor, and process until smooth.  Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups.  Discard solids.  Stir in the reserved raspberry liquid.
Spoon cooled meringue into bowls.  Drizzle with raspberry mixture, and top with whipped topping.  (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping].
Cocoa Brownies


Ingredients:
butter, vegetable shortening, sugar, eggs, flour, vanilla, chocolate chips

Directions:
Preheat oven to 350.  Grease an 8 inch pan, or spray with non-stick spray.
In a saucepan over low heat, melt the butter and margarine.  Remove from the heat and whisk in the cocoa powder until well blended.
Whisk in the sugar.
Whisk in the eggs, one at a time, blending each one in well.
Stir in the flour and then the vanilla and blend well.
If desired, fold in nuts and chips.
Bake for 20 to 25 minutes or until just done in the center.
Cool, slice and enjoy, or frost with your favorite brownie frosting.  If you made thej in a round pan, cut into wedges which are great to use for desserts like brownie sundaes.
Classic Cheese Fondue
Category: uncategorized
By Chef John

Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

Ingredients:
1 ¼ cups dry white wine (such as Sauvignon Blanc)
1 tablespoon cherry brandy
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyere cheese
8 ounces shredded Emmentaler cheese

Directions:
Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes. Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve. Keep sauce warm while serving so it doesn't solidify.

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

Calories: 214.5
Fat: 14 g
Saturated fat: 8.5 g
Carbohydrates: 2.6 g
Sugars: 0.9 g
Protein: 13.2 g
Cholesterol: 45.6 mg
Sodium: 178.8 mg
Low-Carb Almond Cinnamon Butter Cookies
Category: desserts
By Fioa

My quick and easy go-to keto and gluten-free cookie recipe whenever I want to have something sweet, with very few net carbs per cookie!

Ingredients:
2 cups blanched almond flour
½ cup butter, softened
1  egg
½ cup low-calorie natural sweetener (such as Swerve®)
1 teaspoon sugar-free vanilla extract
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined. Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern. Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 12 mins
Total time: 23 mins
Yields: 12 cookies

Calories: 196.3
Fat: 18.4 g
Saturated fat: 5.8 g
Carbohydrates: 12.7 g
Sugars: 0.8 g
Dietary fiber: 2.3 g
Protein: 5 g
Cholesterol: 35.8 mg
Sodium: 60.4 mg