xiaoxl/recipe_data huggingface dataset:
Super Deluxe Pot Roast


Ingredients:
garlic cloves, coarse salt, coarse black pepper, all-purpose flour, olive oil, Kitchen Bouquet, onion, dry red wine, red wine, tomato sauce, brown sugar, dried oregano, prepared mustard, bay leaf, beef broth, parsley sprigs, fresh thyme sprigs, celery

Directions:
Make small slits in top of roast. Insert a garlic slice into each slit, this and the kitchen bouquet is what is responsible for so much of the flavor. Rub roast with salt and pepper and use the 1/2 teaspoon of kitchen bouquet (a browning aid found near marinades in the grocery store] by pouring  a little in the palm of your hand and gently patting it all over the roast. Be careful, a little of this goes a long way. Dredge in flour. Brown roast on all sides in dutch oven with hot oil. Add onion and wine.
While this browns and the onions saute, combine tomato sauce and next five ingredients, stir well and then pour over roast. Pour in beef broth, stir well and bring to a boil. Place tied herbs in broth, cover, reduce heat and simmer for 2 hours without lifting lid. After two hours turn roast and cook another 30-45 minutes. Add potatoes and vegetables (I always put in turnips too b/c I like them and have added everything from broccoli to cauliflower, mushrooms and bell peppers] Simmer one more hour or until roast and vegetable are tender to your liking.
Sensational Chicken Noodle Soup
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Sometimes you just want a good, old-fashioned chicken noodle soup...no fancy ingredients...just great flavor.  Give this version a try...all you need is 6 ingredients and 35 minutes to make a home-style soup that you'll really enjoy.

Ingredients:
4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
Generous dash ground black pepper
1 medium carrot, peeled and sliced
1 stalk celery, sliced
½ cup uncooked medium egg noodles
1 cup shredded cooked chicken or turkey

Directions:
Heat the broth, 1 generous dash ground black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil. Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

Prep time: 10 mins
Total time: 35 mins
Yields: 4 servings
Carleez Sweet Asian Chicken


Ingredients:
brown sugar, sea salt, powdered ginger, ground coriander, orange zest, fresh ginger, garlic clove

Directions:
Rinse your chicken in cold water.
Rub chicken with dry mix.
Pre-heat oven to 350 degrees.
Pre-heat cast iron skillet to high on stovetop.
Add oil.
After oil is hot - add chicken and reduce to medium-high.
Sear both sides of chicken.
Splash half of Wet Mix over chicken and let chicken simmer on both sides (flip 'em] for about 15 seconds each.
Pour all but the last 1/3 cup of liquid over chicken and move to oven.
Baste with the rest of the Wet Mix after 15 minutes.
Start your rice to eat this with!
Cook for 10- 15 more minutes in the oven, depending on the size of your chicken.
A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies
Category: desserts
By melissa

This the most amazing cookie recipe that I have ever baked! It has oats, chocolate chips, coconut, cornflakes, walnuts, plus much more - They're chewy, crispy, crunchy and fabulous! No one could get enough!  I just had to share this with you all!  Enjoy!

Ingredients:
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground mace
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
1 ½ cups packed brown sugar
1 cup white sugar
2  eggs
1 tablespoon milk
1 ½ teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
½ cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 5 dozen

Calories: 134.8
Fat: 6.7 g
Saturated fat: 3.3 g
Carbohydrates: 18.5 g
Sugars: 12.1 g
Dietary fiber: 1.1 g
Protein: 1.7 g
Cholesterol: 14.4 mg
Sodium: 96.9 mg
Hawaiian Banana Nut Bread
Category: bread
By SAUNDRA

This is a recipe that I put together, out of several different ones. It's very easy and very good.

Ingredients:
3 cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3  eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 - 9x5 inch loaves

Calories: 234.3
Fat: 11.3 g
Saturated fat: 2 g
Carbohydrates: 31.9 g
Sugars: 17.4 g
Dietary fiber: 1.4 g
Protein: 2.8 g
Cholesterol: 18.6 mg
Sodium: 114.8 mg
Incredibly Easy Chicken and Noodles
Category: meat-and-poultry
By Tammy Christie

My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.

Ingredients:
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
½ teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles

Directions:
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 504
Fat: 19.6 g
Saturated fat: 4.9 g
Carbohydrates: 54.8 g
Sugars: 5.1 g
Dietary fiber: 1.3 g
Protein: 27.4 g
Cholesterol: 98.7 mg
Sodium: 2355.6 mg
Javanese Peanut Pasta


Ingredients:
crushed red pepper flakes, scallions, dark brown sugar, soy sauce, ginger, garlic, chunky peanut butter, chicken broth, fettuccine pasta, peanuts, scallion, cucumber, coconut

Directions:
Heat oil and add red pepper flakes.
Cook over low for a minute or two.
Add the 4 chopped scallions and saute for a minute.
Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
Return pan to low heat and add peanut butter a bit at a time.
Stirring constantly add chicken broth until hot.
Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
Sprinkle with toasted peanuts and scallions.
Place cucumber slices and red pepper strips around pasta.
Sprinkle with coconut if desired.
Baked Mozzarella Tomatoes


Ingredients:
tomatoes, basil, mozzarella cheese, olive oil

Directions:
1. Preheat oven (or toaster oven] to 400 degrees F.
2. Cut tomatoes into thick slices, and place them on a foil-lined baking sheet.
4. Salt and pepper lightly, add basil (as much or little as you like] and cook tomatoes for 10 minutes, or until tender but not mushy.
5. Turn off oven. Top tomatoes with cheese and drizzle with olive oil. Allow to sit in hot oven just long enough for the cheese to melt.
Garlic and Sage Chicken and Potato Saute


Ingredients:
butter, margarine, fresh sage leaves, garlic, boneless skinless chicken breast halves, small red potato, chicken broth, fresh parsley

Directions:
In a large skillet, heat oil and butter together.
Over low heat, add sage and garlic and cook for about two minutes.
Increase heat to medium high and add chicken and potatoes and cook for about three minutes.
Season with salt and pepper to taste.
Turn heat to low again, cover and cook for another ten minutes.
Add chicken broth and cook uncovered for three minutes more.
Sprinkle with chopped parsley and serve.
Okra Patties
Category: side-dish
By REDIRG

These fried okra patties are made from fresh okra and onion in a cornmeal batter. A delightful southern-style snack.

Ingredients:
3 cups vegetable oil for frying
1 pound okra, finely chopped
1 cup finely chopped onion
1 teaspoon salt
¼ teaspoon pepper
½ cup water
1  egg
½ cup all-purpose flour
1 teaspoon baking powder
½ cup cornmeal

Directions:
Heat 1 inch of oil in a large skillet to 375 degrees F (190 degrees C). In a large bowl, mix together the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture. Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2 minutes per side. Remove with a slotted spoon, and drain on paper towels.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 224.1
Fat: 12.3 g
Saturated fat: 1.7 g
Carbohydrates: 25.1 g
Sugars: 2.9 g
Dietary fiber: 3.7 g
Protein: 4.8 g
Cholesterol: 31 mg
Sodium: 467.1 mg
Oven Fried Apple Pies


Ingredients:
sugar, cinnamon, butter

Directions:
Heat oven to 375°F Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside.
Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets.
Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.
Bake at 375°F for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.] Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm.
Diz's Best Spinach Quiche Ever! (Vegan)


Ingredients:
firm tofu, frozen chopped spinach, sweet onion, zucchini, cremini mushrooms, sherry wine, garlic cloves, fresh basil leaves, lemon juice, rice vinegar, dried thyme, olive oil, sea salt, red pepper flakes, paprika

Directions:
First, drain the tofu, place in a flat bottom colander or a plate and put another plate on top with something heavy enough to gently press the tofu without smashing it--walk away and go about your business for at least a half hour.  Now is also a good time to prep your veggies.  Preheat oven to 350 degrees.
In a skillet on medium heat, add 1 tablespoon of the olive oil and add the onions, mushrooms, and zucchini.  Caramelize for about 10 minutes or so.
When nice and brown, add 1/2 tablespoon of salt and the sherry to deglaze and cook for another minute until dry.
Remove and place in a medium sized mixing bowl.  In the same pan on medium heat, add the rest of the oil and sauté the garlic, basil, thyme, and red pepper flakes for about 3 minutes until the garlic is slightly golden but do not brown!
Pour garlic concoction into a food processor and crumble the drained tofu on top.  Add the vinegar, lemon juice, and the rest of the salt.  Puree until really smooth.
Add to the onion/shroom mixture in bowl.
Using the same pan once again, sauté the spinach until heated through.  Once finished, squeeze all excess water out and add to the tofu mixture, stirring all ingredients together well.
Smooth down into the "butter" misted pie shell, dust with paprika, and bake for 35-45 minutes until crust is golden brown and tofu is somewhat firm.
Amazing Low Cal, Fat Free, Sugar Free Cheesecake


Ingredients:
plain fat-free yogurt, fat free cream cheese, sugar substitute, sugar free fat free instant pudding mix

Directions:
24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
Stir in the sugar substitute.
Add in the instant pudding, and mix well.
Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
Pour in pie crust and refrigerate for an hour or until firm.
Ranch Garlic Dill Snack Crackers


Ingredients:
dill weed, garlic powder

Directions:
Put both packages of crackers in a large bowl., Combine all dry ingredients together., Add vegetable oil to dry ingredients and whisk together., Pour mix over crackers and mix well, making sure to coat all the crackers., Cover and let stand for at least one hour., Enjoy!
Traditional Three Bean Salad
Category: salad
By ccormia

This is my mother-in-law Roberta Cormia's recipe.

Ingredients:
1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 (4 ounce) jar chopped pimento peppers, drained
½ cup vinegar
½ cup vegetable oil
¼ cup white sugar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Directions:
Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl. Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

Prep time: 50 mins
Cook time: 5 mins
Total time: 8 hrs 55 mins
Yields: 6 servings

Calories: 310
Fat: 18.7 g
Saturated fat: 2.9 g
Carbohydrates: 31 g
Sugars: 12.8 g
Dietary fiber: 8.5 g
Protein: 6.4 g
Sodium: 733.6 mg
Baby BLT's With Arugula


Ingredients:
English muffins, bacon, baby arugula, mayonnaise, roma tomatoes

Directions:
Cook the bacon in a skillet until crisp then let drain and cool on a paper towel.
Slice your english muffins in half and then toast or warm them to your liking.
Spread mayonnaise onto both slices then add tomato slices, bacon, and then arugula.
Caribbean Rice


Ingredients:
fat-free chicken broth, light coconut milk, long grain rice, olive oil, onion, fresh thyme, salt, ground turmeric, black pepper, black beans

Directions:
Bring broth and coconut milk to a boil in a medium-size pan over med-high heat; add in rice.
Cover, decrease heat, and simmer 20 minutes, or until liquid is absorbed; remove from heat and keep warm.
Heat oil in a nonstick skillet over med-high heat; add in onion; stir/saute 5 minutes.
Decrease heat to medium; add in squash; cook 8 minutes or until tender, stirring occasionally.
Stir in thyme and remaining ingredients; cook 3 minutes or until heated through, stirring occasionally.
Add rice to squash mixture, stirring to combine; serve.
Creamy Pumpkin Soup


Ingredients:
olive oil, red onion, carrot, ginger, water, canned pumpkin, nutmeg

Directions:
Heat olive oil in a pot over medium heat.
Add onion, carrot, and ginger; cook until golden, stirring constantly.
Stir in water, broth, pumpkin, and nutmeg.
Reduce heat and simmer for 3-5 minute.
Remove from heat and puree in blender.
Enjoy!
Microwave Cajun Roux


Ingredients:
all-purpose flour, onion, green bell pepper, celery, green onion, garlic cloves

Directions:
Mix flour and oil together in a 4 cup GLASS measuring bowl with a whisk until smooth.
Important to whisk smooth before putting in the microwave oven.
Cook on HIGH power (100%] 7 minutes, stir and whisk at 4 minutes and again every 30 seconds until you achieve a dark caramel color.
Don't burn the roux!
Please be careful the glass bowl will be extremely HOT.
Carefully add the onions, bell pepper, and celery to the how roux.
It will sizzle and the aroma will be fantastic.
Mix well and cook 3 minutes on HIGH.
Add the green onions and garlic to the glass bowl.
Cook 2 more minutes on HIGH.
Additional notes:If you have ever made roux the conventional way, you know it must be watched constantly or it will burn.
The first step, oil/flour cook on high 7 minutes, when your timer shows 4 minutes remove the glass bowl from the microwave and stir/whisk.
Put the bowl back in the oven and continue to cook, however, take the bowl out every 30 seconds and stir/whisk as the roux begins to thicken.
When the roux is medium to dark caramel color I like to take the bowl out of the oven and stir/whisk, the roux will continue to darken and you will have less chance of burning your roux.
Depending on the powers (watts] of your microwave oven (700 to 1000 watts] the roux could start to thicken and brown at 5- 9 minutes.
Attempt to get the color you like, Med, Dark Med, or Dark.
The next 2 stages (3 minutes for the tough vegetables, then 2 more minutes for the tender vegetables].
You really don't have to stir while the vegetables saute, however, you do stir when you first add them to the roux then forget it!
Congratulations!
You have now made authentic Cajun Roux in your microwave Oven.
My Spaghetti Carbonara


Ingredients:
olive oil, pancetta, spaghetti, heavy cream, parmesan cheese, salt, black pepper

Directions:
Bring a large saucepan of water to a boil.
In a heavy medium skillet over medium heat add the olive oil and pancetta and cook until pancetta is browned - 3-4 minute Remove from skillet and keep warm.
Cook spaghetti in boiling water until al dente, about 8 minute.
While spaghetti is cooking, whisk cream, egg yolks, Parmesan cheese, salt and pepper in a medium bowl until well combined.
Drain pasta, and return to saucepan. Immediately stir in egg/cheese mixture until well combined.
Add warm pancetta and fat from pan. Toss well.
Thin sauce with additional cream, if necessary. Serve immediately with more Parmesan cheese as a garnish.
Poisson Cru or E'ia Ota (Tahitian Lime-Marinated Tuna)


Ingredients:
fresh ahi tuna, lime juice, coconut milk, cucumber, tomatoes, green onions, sea salt, fresh ground pepper

Directions:
Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish — halibut, snapper, swordfish — if you like.
Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
Sometimes a pinch of sugar is added to take the edge off the acidity.
Gougères


Ingredients:
water, butter, salt, chili powder, flour, eggs, chives, cheddar cheese

Directions:
Preheat the oven to 425°F   Line a baking sheet with parchment paper or
silicone baking mat.
Heat the water, butter, salt, and chile or pepper in a saucepan until the butter is melted.
Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes.
Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out. (You can transfer the mixture to a bowl before adding to eggs to cool the dough, or do this step in a food processor or electric mixer, if you wish.].
Add about 3/4's of the grated cheese and the chives, and stir until well-mixed.
Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.
Top each puff with a bit of the remaining cheese, then pop the baking sheet in the oven.
Bake for 10 minutes, then turn the oven down to 375F and bake for an additional 20 to 25 minutes, until they ’re completely golden brown.
For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking.
Serving: The puffs are best served warm, and if making them in advance, you can simply pipe the gougères on baking sheets and cook right before your guests arrive, or reheat the baked cheese puffs in a low oven for 5-10 minutes before serving. Some folks like to fill them, or split them and sandwich a slice or dry-aged ham in there, although I prefer them just as they are.
A bit of troubleshooting: The most common problem folks have with pâte à choux, or cream puff dough, is deflated puffs. The usual causes are too much liquid (eggs], or under baking. Make sure to use large eggs, not extra-large or jumbo, and use a dry, aged cheese, if possible, and bake the puffs until they’re completely browned up the sides so they don’t sink when cooling. If yours do deflate, that’s fine. I’ve seen plenty of those in France, and I actually think the funky-looking ones have a lot of charm—and you’re welcome to quote me on that.
Ritz Cracker Pie


Ingredients:
sugar, baking powder, salt, pecans, vanilla

Directions:
To stiffly beaten egg whites, add  sugar, baking powder, pinch salt,  crackers (crumble by hand for larger crumbs],  of pecans and  vanilla.
Pour into lightly greased 9" pie pan.
Bake 30 minutes at 325 degrees.
Chill and serve with whipped cream.
Jumbo Shrimp and Asparagus
Category: seafood
By AMYSTEPHEN

If you don't love asparagus, this will bring you into the fold.  It's fantastic.

Ingredients:
2 cups water
2 bunches asparagus, trimmed and cut into 1 inch pieces
2 tablespoons vegetable oil
24 large fresh shrimp, peeled, deveined and cut in half lengthwise
2 teaspoons chopped fresh ginger root
3 tablespoons soy sauce
2 teaspoons granulated sugar
1 teaspoon dry sherry
salt to taste

Directions:
In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid. Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid ,  and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

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

Calories: 107
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 7.8 g
Sugars: 3.3 g
Dietary fiber: 2.8 g
Protein: 9.2 g
Cholesterol: 44.3 mg
Sodium: 537.6 mg
Crock-Pot Cheeseburger Supper (So Easy)


Ingredients:
ground beef, onion, ketchup, mustard, American cheese

Directions:
In a skillet, brown the ground beef with onions; drain. Place potatoes and seasoning mix in the slow cooker; cream of celery soup. Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 4 to 6 hours.
Note:  Feel free to add a vegetable to this recipe.  Simply add it withthe soup.  This recipe could use any boxed potatoes wit success.  Feel free to season hamburger as you would if you were making cheeseburgers.