xiaoxl/recipe_data huggingface dataset:
Turkey Meatloaf


Ingredients:
organic turkey, non-dairy milk substitute, egg, onion, carrot, parsley, cilantro, celery, onion powder, garlic powder, dried oregano, dried sage, salt, pepper

Directions:
Preheat oven to 350.
Mix all ingredients in a bowl, making sure to blend well. (Using your hands is the most effective way to get everything well blended, so dive in and have fun]. Pat mixture into a greased 9x5-inch loaf pan.
'.
Bake for 1 hour. Drain juices and serve by the slice. Kids wll love it.
Substitutions: If you cannot tolerate eggs, just replace the eggs, just replace the egg with 1/2 banana or other binder.
Cantaloupe, Prosciutto, and Cabrales Salad


Ingredients:
extra virgin olive oil, sherry wine vinegar, arugula, cantaloupe, prosciutto, cabrales cheese, honey, rosemary, kosher salt, fresh ground black pepper

Directions:
Submerge the sprig of rosemary in the honey and allow to infuse for a day or two. You can skip this step but I really enjoyed the hint of rosemary.
Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk.
In separate bowl combine arugula and vinegar mixture, tossing to combine.
Arrange cantaloupe wedges on large platter.
Top cantaloupe with arugula mixture.
Place small pieces of prosciutto on top of arugula and then sprinkle cheese on top.
Drizzle honey and remaining EVOO over salad.
Sprinkle with salt and pepper.
Smokey Joe's Negril Beach Jamaican Jerk Chicken


Ingredients:
green onion, garlic cloves, fresh ginger, fresh thyme leave, ground allspice, cinnamon stick, ground nutmeg, black pepper, scotch bonnet peppers, habanero, dark brown sugar, soy sauce, limes, juice of, canola oil, chicken

Directions:
Place all ingredients except oil and chicken in a blender or food processor.  With the processor running, slowly add a thin stream of oil until the mixture becomes thick.  Save 1/2 cup of the marinade for drizzling over chicken during cooking.
Place chicken and larger amount of marinade in a ziptop plastic bag and marinate for at least 2 hours or overnight in the refrigerator.
Prepare the grill.
Remove chicken from marinade, discard marinade.  Place chicken on the grill, searing the first side (about 3-5 minutes].  Turn, drizzle with reserved marinade, and sear the other side.  Move chicken to an area of indirect heat (such as the grate above the grill or off to the side] and cook until it reaches an internal temperature of 165 degrees.  Use a grill pan on the stovetop, if preferred.
Chorizo, Potato, and Mushroom Tacos


Ingredients:
chorizo sausage, shiitake mushrooms, yukon gold potatoes, salt, fresh cilantro, corn tortillas, tomatillo salsa

Directions:
Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked.
Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften.
Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in tortillas with Roasted Tomatillo Salsa.
Chicken in Creamy Pan Sauce
Category: trusted-brands-recipes-and-tips
By Kraft

Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.

Ingredients:
4 small boneless skinless chicken breast halves
2 tablespoons flour
1 tablespoon oil
¾ cup fat-free, reduced-sodium chicken broth
4 ounces PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped fresh parsley

Directions:
Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm. Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

Prep time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 234.9
Fat: 14.3 g
Saturated fat: 5.8 g
Carbohydrates: 5.3 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 21.4 g
Cholesterol: 84.2 mg
Sodium: 338.3 mg
Spinach With Pesto Cream Sauce


Ingredients:
chicken broth, butter, fresh lemon juice, fresh lemon zest, nutmeg, sea salt, sugar, fresh ground white pepper, fresh garlic cloves, cream cheese spread, basil pesto, feta cheese

Directions:
PLACE contents of 2 (16 ounce] tubs Organics brand fresh baby spinach in large soup pot over medium heat; POUR 1/2 cup water evenly over spinach; TOSS spinach until evenly dampened.
COVER pot; COOK spinach just until wilted, between 3-5 minutes, stirring once.
RETURN spinach into colander in sink; DRAIN completely and let set until ready to use.
INTO the medium saucepan ADD: 3/4 cup chicken broth, 1 tablespoon butter, 4 teaspoon fresh lemon juice, 1/4 teaspoon fresh grated lemon zest, 3/8 teaspoon freshly grated nutmeg, 1/4 teaspoon sea salt, 1/4 teaspoon sugar, 1 dash fresh ground white pepper; BRING broth to gentle boil over medium heat.
CHOP 1/2 medium sweet Vidalia onion; MINCE 4 fresh garlic cloves; ADD both to the saucepan with broth mixture; GRATE 1/4 teaspoon fresh lemon zest; SQUEEZE 4 teaspoons fresh lemon juice. ADD all to broth mixture; REDUCE heat slightly.
SIMMER uncovered until onion is almost transparent; REDUCE heat to low.
STIR in 1/2 cup light cream cheese spread (up to 8 ounces] and 1/3 cup (or more] fresh deli basil pesto into the saucepan mixture, FOLD together gently until cream cheese has melted and the sauce is consistent and creamy (STIR 2 tablespoons heavy cream now if a richer sauce is desired]; SEASON sauce to taste now, if necessary.
REMOVE drained cooled spinach from colander; CHOP spinach coarsely.
FOLD spinach into sauce mixture until thoroughly blended (FOLD in 2-4 tablespoons crumbled feta cheese now, if desired, one tablespoon at a time, gradually until blended].
SERVE and ENJOY.
Seasoned Bread Pudding


Ingredients:
milk, suet, onion, egg, sage

Directions:
Break up the bread and soak in milk for 1 hour. Squeeze the bread with your hands or in a sieve to remove the majority of the milk. Discard the milk.
Add the remaining ingredients to the bread and mix well.
Place the mixture in a greased tin or oven-proof dish to a thickness of 30 to 35 mm. Bake in a preheated oven (200 degC] for around 1 to 1 1/4 hours or until the pudding is a brown colour.
Serve hot with lashings of onion gravy.
Philly Pumpkin Swirl Cheesecake


Ingredients:
Planters pecans, butter, Philadelphia Cream Cheese, sugar, vanilla, eggs, canned pumpkin, ground cinnamon, ground nutmeg

Directions:
PREHEAT oven to 325°F.
Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter.  Spoon half of the pumpkin batter into crust;  top with spoonfuls of the reserved plain batter. Repeat layers.  Cut through batters with knife several times for a marble effect.
BAKE 55 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours or overnight.  Cut into 16 slices.  Store leftover cheesecake in refrigerator.
Bacon Wrapped Bnls Pork Chops


Ingredients:
boneless pork chops, onion, bacon, kosher salt, cracked black pepper

Directions:
Season Bnls Pork Chops with Salt and Pepper.
Cut Onion into slivers and place on Top of Pork Chops.
Add 1/4 of the Red Pepper Skin side Down.
Cover Red Pepper with Crumbled Brie Cheese and Wrap with 3 Pieces of Bacon, If need be hold Bacon in Place with Toothpicks.
Bake @ 375 for 35 to 45 Minutes.
Aromatic Slow-Roasted Tomatoes


Ingredients:
sugar, extra virgin olive oil, salt, dried basil, dried oregano, fresh ground black pepper, plum tomatoes, plum tomatoes

Directions:
Preheat oven to 200 degrees.
Combine the sugar, extra virgin olive oil, salt, basil, oregano, pepper, and tomatoes in a large bowl, tossing gently to coat the tomatoes.
Arrange the tomatoes, cut side up, on a baking sheet coated with cooking spray. Roast at 200 degrees for 7 1/2 hours.
Soy and Ginger Fish


Ingredients:
ginger, red chilies, reduced-sodium soy sauce, Chinese wine, brown sugar

Directions:
Heat the oils in a skillet over med-high heat.
Add ginger and chillies and cook for 2 mins, until crisp.
Add soy sauce, wine and sugar to skillet and simmer 1 min, until sauce has thickened slightly.
Add the fish, cook in the sauce for approx 3 mins each side or until cooked.
Serve immediately on top of steamed rice with steamed greens.
Optional: Sometimes I add some garlic too, together with the ginger and chillies.
Hot Crab Dip
Category: appetizers-and-snacks
By PONYGIRL64

This delicious, addictive crab dip will have your family begging for more. Serve as an appetizer with onion or garlic crackers.

Ingredients:
2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6 ounce) cans crabmeat
1 ½ tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika, for garnish

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 5 cups

Calories: 80.9
Fat: 7 g
Saturated fat: 3.8 g
Carbohydrates: 0.6 g
Sugars: 0.2 g
Protein: 4 g
Cholesterol: 26.3 mg
Sodium: 118.5 mg
Pineapple Crusted Salmon


Ingredients:
lime, juice and zest of, crushed red pepper flakes, brown sugar, salt, salmon fillet

Directions:
In a measuring cup or small bowl combine first 6 ingredients (pineapple w/ juice - salt]; set aside for 20 minutes.
Preheat oven to 350-degrees F.
Line a baking pan with aluminum foil and then sprayed with Pam.
Place fish fillets in pan skin side down leaving at least 1 inch between them.
Top each fillet with pineapple mixture, evenly coating the top of the fish.
Bake for 10 minutes per inch of fish thickness or until fish is cooked through but not dry.
If topping is still moiste place fish under broiler for a minute or so or until excess moisture evaporates and fish starts color.
Easy Chocolate Chip Coffee Cake
Category: desserts
By MRSMTAYLOR

A great recipe for a brunch. I've even made it as a dessert! A wonderful combination of chocolate and cinnamon.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 ¼ cups white sugar
1 teaspoon vanilla extract
2  eggs
¼ cup milk
1 cup semisweet chocolate chips
½ cup chopped pecans
¼ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Combine flour, baking powder, baking soda, and salt in a bowl. Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan. Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 40 mins
Yields: 1 9-inch cake

Calories: 504.2
Fat: 27.3 g
Saturated fat: 14.5 g
Carbohydrates: 61.8 g
Sugars: 39.9 g
Dietary fiber: 2.3 g
Protein: 7 g
Cholesterol: 86.7 mg
Sodium: 320.4 mg
Baked Chicken With Lemon and Herbs


Ingredients:
butter, dried basil, dried rosemary, milk, boneless chicken breast, onion, garlic clove, cornstarch, lemon zest, salt, fresh lemon juice

Directions:
Preheat oven to 375°F (190°C]. Place half of butter in 13x9-inch (3.5L] glass baking dish. Heat in oven for 5 minute.
In shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 tablespoons of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.
Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven. Bake for about 12-15 minutes or until chicken is starting to brown.
Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.
Spanish Rice Pronto


Ingredients:
olive oil, canola oil, lean ground beef, green pepper, onion, Minute Rice, tomato sauce, hot water, salt, ground black pepper, green olives

Directions:
Heat oil in frypan and saute onion and green pepper till just soft, then add ground beef and break up as cooking so it is well crumbled.
Cook meat very well& drain fat if any.
Add tomato sauce and hot water, salt and pepper- bring to a boil.
Once boiling add in Minute Rice, stir, reduce heat and simmer uncovered for 5 minutes.
Garnish with sliced olives.
Garlic & Parsley Frittata


Ingredients:
milk, eggs, fresh parsley, garlic clove, olive oil, fresh parmesan cheese

Directions:
Beat together milk, eggs, parsley, garlic & chilli flakes.
Add the torn bread and season with salt & pepper; set aside for 5 mins so that the bread completely softens into the mixture.
Heat the oil in a fry-pan & pour in the egg mixture. Cook for 3 mins or until golden & almost set.
Flip the frittata & scatter with parmesan, cook until the underside is golden and the cheese has melted.
Braised Turkey Legs With Wild Mushroom Stuffing


Ingredients:
butter, dried porcini mushrooms, extra virgin olive oil, onion, bacon, celery, mushrooms, parsley, sage, rosemary, eggs, extra virgin olive oil, carrots, celery, onion, fresh rosemary, pomegranate juice

Directions:
First prepare the stuffing by melting butter in saute pan.  Poor over bread cubes.  Set aside.
Rinse dried porcini and soak in warm water for 15 minutes  Drain and chop, reserving liquid.
Heat olive oil in saute pan over medium heat and add onions, celery, and bacon.  Cook until vegetables become translucent.  Add porcini, fresh mushrooms, reserved mushroom liquid and stock.  Cook over medium heat and reduce until almost dry.
Add vegetables to bread cubes along with parsley, sage, rosemary, and beaten eggs.  Season with salt and pepper.  Mix until all ingredients are incorporated.
Preheat oven to 350 degrees.
Now prepare turkey leg & thigh sections by removing bones, silver skin, and all tendons.  With skin side down, cover with plastic wrap and pound out evenly.  Season inside with salt and pepper.
Add 8 ounces of mushroom stuffing evenly across middle section.  Roll into a tight cylinder.  Tie with butcher's string.  Season outside with salt and pepper.  Heat a roasting pan and add olive oil.  Sear meat until golden brown.  Remove and set aside.
Add carrots, celery, onion and rosemary and cook until brown.  Deglaze with chicken stock.  Bring to a boil and add turkey.  Cover roasting pan with foil and braise in oven for about 2 hours and until internal temperature is 130 degrees.
Remaining stuffing may be added to a buttered gratin dish and baked in the 350 degree oven for 30 minutes.
Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees.  Remove legs, set aside on platter, and cover with foil until ready to slice.
Add 2 cups of pomegranate juice to the braising liquid and simmer for 10 minutes then puree the sauce through a food mill or a with a blender.  The vegetables will thicken the sauce.  Season with salt and pepper to taste.
Slice the turkey into half-inch portions and serve with sauce.
Homemade Granola


Ingredients:
honey, maple syrup, olive oil, vanilla extract, cinnamon, nutmeg, sunflower seeds, sesame seeds, berries

Directions:
Preheat oven to 360 degrees.
Toast nuts in pan over stove until lightly brown.
Mix the fruit juice, honey, maple syrup, oil, vanilla, and spices in a large bowl. It's okay to add more honey, maple syrup, cinnamon, or spices - just depends how you like your granola to taste.
Add oats and nuts into honey mixture and combine together.
Spread mixture on a baking sheet and bake 30 minutes until golden. Stir occasionally. Use your best judgement when baking. I like mine a little crunchy, so sometimes I bake it 40 minutes.
Leave on pan to cool.
If you are using dried fruit stir in once completely cooled.
Store granola in container with lid (not in refrigerator]. It will last about a week or a little longer. Add granola to vanilla yogurt, or with milk, or eat plain.
Breadbeckers® Whole Wheat English Muffins


Ingredients:
hot water, milk, honey, salt, flour, flax seed meal, instant yeast, butter, cornmeal

Directions:
In a large bowl, combine water, milk, honey and salt.
Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
Cover and let the "sponge" rise in a warm place for about 1 hour.
Beat in the softened butter.
Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness.
Cut into 3-4 inch rounds. Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes].
Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best] skillet or griddle at about 350 degrees.
Cook until lightly brown, turning once.
Cool slightly and slice in half. Toast the halves, if desired.
Crispy Pork Wontons
Category: appetizers-and-snacks
By Austin Geraldson

These homemade wontons are stuffed with pork flavored with ginger and garlic before being deep fried to a crispy texture.

Ingredients:
1 (16 ounce) pork tenderloin, cut into 1 inch cubes
1 tablespoon minced fresh ginger root
3 cloves garlic, crushed
1  green onion, chopped
1 tablespoon fresh lime juice
½ teaspoon crushed red pepper flakes
1 tablespoon sesame oil
1 dash soy sauce
salt and ground black pepper to taste
1 (12 ounce) package square wonton wrappers
1  egg white, beaten
2 quarts peanut oil for frying

Directions:
Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef. Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white. Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C). Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.

Prep time: 50 mins
Cook time: 5 mins
Total time: 55 mins
Yields: 48 wontons

Calories: 258.1
Fat: 17.1 g
Saturated fat: 2.4 g
Carbohydrates: 16.8 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 9 g
Cholesterol: 18.9 mg
Sodium: 182.7 mg
Strip Steak With Stilton-Port Butter


Ingredients:
butter, Stilton cheese, port wine

Directions:
Place the butter in a food processor bowl and run until smooth., Add the cheese and wine., Pulse until blended., Place on a small piece of wax paper or parchment., Roll into a 1-inch cylinder., Refrigerate., Grill the steaks to the desired temperature., Top each steak with a few 1/4-inch slices of the butter., Serve warm.
Cherry Bounce Liqueur


Ingredients:
cherries, dark raisin, brown sugar, allspice berries, whole cloves, brandy, rum

Directions:
Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
Crush cherries a bit to release flavor, keeping all juice and adding to container.
Place remaining ingredients in container.
Shake until sugar is dissolved.
Keep in a cool, dark place shaking once a week for 3 weeks to 6 months. The longer it sits, the better it gets.
Strain and bottle into clean containers of your choice. I use empty beer bottles with a hinged cap.
Serve as an aperitif, a digestif or in lieu of a dessert wine.
Also makes a great gift if you can stand to give it up.
Quick and Easy Kid–friendly Breakfast Nachos


Ingredients:
cinnamon, mozzarella cheese

Directions:
Combine 1 1/2 cups (375mL] of fresh or thawed frozen fruit with 2 tbsp (30mL] Smucker's Simple Blends Wildberry Fruit Spread.
Spoon mixture over about 5oz (150g] regular or cinnamon baked flatbread crisps, top with 1/4 cup (50mL] pre–shredded mozzarella cheese and microwave on high for 25 seconds or until cheese is melted.
Optional: Mix 1/2 cup (125mL] plain yogurt with 3 tbsp (45mL] Smucker's Simple Blends Wildberry Fruit Spread and serve with “nachos” as dip.
Chocolate Cherry Muffins (Everything-Free, Low-Cal and Vegan!)


Ingredients:
whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, vanilla extract, salt, applesauce

Directions:
Preheat oven to 350.
Combine the first seven ingredients (flour through salt] in a bowl and mix to combine.
Add the remaining ingredients, minus the chocolate chips, and stir until just moistened.
Spoon batter into paper-lined muffin tins.  Sprinkle some chocolate chips on the top of each muffin.  Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Swedish Pot Roast


Ingredients:
beef brisket, nutmeg, cinnamon, ginger, salt, pepper, olive oil, onions, garlic, brown sugar, red wine, water, bay leaves

Directions:
Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
Heat pressure cooker, add olive oil and brown meat well on all sides.
Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves.
Close.
cover securely.
Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord.
Or cook at 300 degrees for about 4 hours in a Dutch oven, or cook 8 hrs on low in a crock pot.
(This is my preferred method.].
Just Savory Tomatoes


Ingredients:
extra virgin olive oil, tomatoes, garlic clove, water

Directions:
In skillet, heat oil, add tomatoes; cook over med heat, turning once so they brown on both sides.
Add garlic; cook stirring gently 15-20 SECONDS until garlic is golden brown; watch it doesn't burn.
Stir in vinegar and water; cook, basting constantly 3 minutes until liquid has evaporated.