xiaoxl/recipe_data huggingface dataset:
Mushroom Rice
Category: side-dish
By Arizona Desert Flower

Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!

Ingredients:
2 teaspoons butter
6  mushrooms, coarsely chopped
1 clove garlic, minced
1  green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
½ teaspoon chopped fresh parsley
salt and pepper to taste

Directions:
Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 215.7
Fat: 2.8 g
Saturated fat: 1.4 g
Carbohydrates: 41.1 g
Sugars: 1.2 g
Dietary fiber: 0.9 g
Protein: 5.3 g
Cholesterol: 8.4 mg
Sodium: 1181.1 mg
Tomato Bisque III
Category: soups-stews-and-chili
By SWEETJAM

This is a really fast and easy tomato soup recipe.  My kids even liked it.  I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex.

Ingredients:
¼ cup butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1  carrot, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons tomato paste
4 cups chicken broth
2 (14.5 ounce) cans fire roasted diced tomatoes, drained
3 tablespoons white sugar
¼ teaspoon ground nutmeg
¼ cup heavy cream
salt and black pepper to taste

Directions:
Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly. Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender. Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan. Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 296.8
Fat: 17.3 g
Saturated fat: 10.8 g
Carbohydrates: 32.1 g
Sugars: 17.9 g
Dietary fiber: 3.3 g
Protein: 3.7 g
Cholesterol: 50.9 mg
Sodium: 754.4 mg
Tequila-Glazed Grilled Chicken Thighs


Ingredients:
chicken thighs, ground cumin, chili powder, kosher salt, honey, cornstarch, water, lime rind, fresh lime juice, crushed red pepper flakes

Directions:
Preheat grill to medium-high heat.
Combine the first 4 ingredients in a small bowl, and rub evenly over chicken.
Bring the pineapple juice, tequila, and honey to a boil in a small saucepan, and cook until reduced to 1/4 cup (about 10 minutes].
Combine cornstarch and 2 teaspoons water in a small bowl, and stir well.
Add cornstarch mixture to juice mixture, stirring constantly with a whisk.
Bring to a boil, and cook for 1 minute, stirring constantly.
Remove from heat, and stir in lime rind, lime juice, and red pepper.
Place chicken on grill rack coated with cooking spray, cover and grill  in direct heat for 5 minutes on each side, basting occasionally with juice mixture.
Move chicken to indirect heat, cover and grill 5 minutes on each side, or until done, basting occasionally.
Black Bottom Banana Cream Pie...light Version


Ingredients:
cornstarch, sugar, salt, 1% low-fat milk, sugar, salt, eggs, margarine, butter, vanilla extract, fat free cream cheese, bananas, chocolate curls

Directions:
Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.
Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds]. Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.
Doughnut Muffins


Ingredients:
butter, eggs, all-purpose flour, baking powder, baking soda, salt, nutmeg, milk, ground cinnamon, butter

Directions:
Preheat the oven to 350 degrees. Grease a deep 12-cup muffin pan.
In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions.
Sift the flour, baking powder, baking soda, salt, and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. Bake for 15-20 minutes, or until the muffins are lightly brown and firm to the touch.
For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Eat warm or cold.
Tip: It is important to brush the warm muffins with melted butter and sprinkle the cinnamon and sugar mixture over them immediately. If you wait too long, the butter will sink into the muffins and the sugar will not stick.
Pareve Cholent
Category: soups-stews-and-chili
By SuperRebbetzin

This no-meat Cholent recipe is always a hit.  You can add meat if you like, but most people don't even realize that the meat is missing.

Ingredients:
1 cup dry kidney beans
½ cup dry white beans
½ cup barley
2 large potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
1 large onion, cut into chunks
2 cloves garlic, minced
⅔ cup ketchup
¼ cup barbeque sauce
¼ cup soy sauce
¼ cup brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons ground black pepper
1 tablespoon salt
4 cups water, or more as needed to cover

Directions:
Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.

Prep time: 20 mins
Cook time: 11 hrs
Total time: 11 hrs 20 mins
Yields: 6 servings

Calories: 464.5
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 98.9 g
Sugars: 21.7 g
Dietary fiber: 16.1 g
Protein: 18.3 g
Sodium: 2243.6 mg
Liver Dog Treats #2


Ingredients:
chicken livers, cornmeal, wheat germ, eggs, dried parsley

Directions:
Preheat oven to 350º F.
Liquefy the livers in a food processor; pour into a separate bowl. Add remaining ingredients. Mix until smooth like brownie batter. Spread out evenly on a parchment paper-lined jelly roll pan (1/2 sheet cake size]. Dough should be about 1/3” – 1/2" thick.
Bake for 35-40 minutes.
When cool, cut into squares or other preferred shapes. Refrigerate in a ziplock bag.
Cheesy White Bean Dip


Ingredients:
olive oil, onion, cannellini beans, parmesan cheese, parmesan cheese, mayonnaise, Worcestershire sauce, Tabasco sauce

Directions:
Preheat oven to 180C or 160C fan forced.
Heat oil in a small frying pan over medium heat and cook onions for 5 minutes until softened.
Place beans in a large bowl and mash lightly with a fork and then add onion, parmesan, mayonnaise, worcestershire and tabasco sauces and mix until combined.
Transfer to a heat proof bowl.
Combine breadcrumbs and extra parmesan and sprinkle over bean mixture.
Bake for 20 minutes until bubbling and golden.
Serve with sliced baquette and or corn chips.
Kitchenaid Kneaded Mostly Wheat Bread


Ingredients:
water, low-fat milk, honey, canola oil, olive oil, active dry yeast, wheat flour, bread flour, salt

Directions:
Add water, milk, honey, and oil to pot and warm to 120 degrees.
Remove from heat, add yeast to mixture, stir until dissolved, and let foam, up to 10 minutes.
In mixer, put in all flour and salt, leaving out just enough flour to very lightly flour your board.
Once yeast mixture has foamed, add to flour and mix using bread hook for one minute on power setting 1.
Move mixer to setting 2 and mix/knead another 9 minutes.
Remove dough from mixer, roll lightly on board to shape into a somewhat smooth ball.
Place dough in greased bowl, roll to coat, cover with plastic wrap and a towel, then set in warm place to rise until doubled (about 30 minutes].
Once doubled, punch down and transfer dough back to mixer. Knead with bread hook another 3 - 5 minutes.
Tightly roll loaf (look for directions on this site] and put in oiled bread pan.
Lightly cover with plastic wrap and napkin and let rise in warm place 30 to 45 minutes or as needed.
Put in preheated 375 degree oven (water bath optional] and bake 40 - 45 minutes.
Cool on rack immediatly.
Hummus (Sun-Dried Tomatoes)


Ingredients:
garbanzo beans, sun-dried tomatoes packed in oil, garlic cloves, water, salt, pepper

Directions:
In the food processor/electric chopper, add garlic and tomatoes.  Turn on to chop the ingredients (if not slicing ingredients first, I think this is faster].
Add chickpeas, water, salt and pepper.
Pulse the entire mixture, stirring once in the middle, until it's smooth and there are no chunks.
Enjoy!
Pitas cut into wedges, top of pita pocket seperated from bottom pocket, sprayed with cooking spray on both sides, and baked for 15 minutes at 400 degrees make a light, crispy accompaniment.
Czech Goulash (the Real Thing)


Ingredients:
beef, pork, onion, stewed tomatoes, catsup, ground cloves, ground allspice, ground nutmeg, ground turmeric, ground paprika, sugar, ground cinnamon, salt, black pepper, white vinegar

Directions:
Heat oil in large dutch oven (large stew pot] on high heat.
Combine beef and pork and begin to brown in oil on all sides.
When meat is browned on all sides add onion; add enough water to cover the meat and onions mixture.
Tie pickling spices in a cheesecloth or, us a metal tea ball only half full.
Spices will expand while cooking.
Drop cheesecloth or teaball into meat mixture.
Simmer mixture for 45 minutes.
Add ingredients from cans, diced tomatoes, tomato soup, and catsup; stir mixture well.
Finally add all the spices as measured, the vinegar and the WHISKEY!
Turn fire or heat to a low setting and simmer for 1 hour with lid on the pot.
Check and stir frequently to prevent the bottom from scorching or burning.
THIS IS ALL GOING TO MAKE YOUR KITCHEN SMELL AWESOME AS IT SIMMERS-- After simmering for the 1 hour it is ready to serve in bowls with large spoons.
OH YEAH< TAKE OUT THE PICKLING SPICE CONTAINER AND DISCARD TO THE SINK-- Ladle out and ENJOY!
(AN OPTIONAL SERVING- Is to add 2 cups of egg noodles as you are simmering the soup till the noodles are tender. You may have to add a little more water for the noodles].
Stuffed White Mushrooms With Pecans


Ingredients:
olive oil, yellow onion, kosher salt, fresh ground white pepper, garlic cloves, white mushrooms, dry vermouth, sour cream, parmesan cheese

Directions:
Heat olive oil in a large sauté pan over medium heat. Add the diced onion. Season with 1/2 teaspoon salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat to medium-low. Add the mushrooms. Season with remaining 1/2 teaspoon salt. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes.  Add the sour cream, reduce heat to low and allow it the sour cream to melt. Remove 24 of the largest mushrooms from the pan, reserving sour cream mixture in pan. Arrange the mushrooms on a baking sheet and set aside.
Preheat oven to 350°F Remove remaining mushrooms from pan and place them on a cutting board, allow to cool slightly and roughly chop into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs.  Stir in 1/4 cup of cooking liquid.
Fill each of the reserved mushroom halves with some of the stuffing. Don’t be afraid to press and mold the stuffing on top of each mushroom.
Bake in the oven 12 to 15 minutes or until hot and tops are browned. Place the mushrooms under the broiler for a minute or two to brown tops, if needed.  Reheat reserved sour cream sauce and plate with stuffed mushrooms.  Drizzle with Balsamic vinegar and serve immediately.
Notes:  Substitute white wine for vermouth, if desired.  Use lemon juice as a drizzle in place of Balsamic vinegar.
Stir Fry Collard Green


Ingredients:
bacon, garlic, onion, olive oil

Directions:
Heat olive oil in a large pan over medium heat., Cook bacon until crispy., Remove from pan, and crumbly., Add garlic and onion and gently sauté until fragrant., Add collard stir fry until crispy tender., Add bacon and season with salt and pepper., Serve.
Chocolate-Banana Bread Puddings


Ingredients:
unsalted butter, brown sugar, bananas, milk, eggs, pure vanilla extract

Directions:
Preheat the oven to 350. Line 12 muffin tins with paper or foil liners.
In a nonstick skillet, melt the butter with the brown sugar over moderately high heat. Add the banana slices and cook, turning once, until caramelized, about 3 minutes. The bananas shold be softened and sticky. Remove from the heat and let cool.
In a large bowl, whisk together the milk, eggs, and vanilla.
Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.
Add the bread to the custard and let soack unti the custard is absorbed, about 10 minutes. Stir in the cooled caramelized bananas and the chocolate.
Spoon the mixture into the prepared muffin cups (they'll be full]. Bake the puddings until puffy and golden, about 25 minutes.
Homemade Cranberry Pancakes


Ingredients:
egg, 1% low-fat milk, unbleached flour, sugar, salt, baking powder, cinnamon, dried cranberries

Directions:
1. Combine the flour, sugar, salt, baking powder, and cinnamon, stirring together with a whisk works very well. Add the cranberries, whisk gently, until well distributed.
2. Measure out the milk, add the oil, and the beaten egg, to the measuring cup with the milk. Mix well.
3. Pour wet ingredients into dry, stir gently, use a rubber spatula at this stage, stir just enough to combine and moisten, there will be large lumps, don't worry about that.
4. Put the batter aside, to rest a few minutes.
5. Preheat a non-stick skillet, seasoned with vegetable oil (Put a little oil on a paper towel, and wipe over bottom and halfway up sides of pan.] over medium low heat until a drop of cold water skitters, sizzles, and evaporates.
6. Pour pancake batter, by 1/4 cupfuls, into hot skillet.
7. When the surface begins to bubble, and the edges look dry, gently turn them over.
8. Turn only once.
9. Serve with either regular syrup (not maple, it would overwhelm] or a little bit of butter and a dash of cinnamon sugar.
Rockin' Tacos


Ingredients:
sirloin beef, water, lettuce

Directions:
Cook beef in large skillet over medium-high heat about 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add 1 can undrained tomatoes and seasoning mix; mix well. Gradually add water, stirring until well blended. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Spoon meat mixture evenly into taco shells; top with lettuce and cheese.
Drain remaining can of tomatoes; spoon evenly over tacos.
COOK'S TIPS: For a milder flavor, use Ro*Tel® Mild Diced Tomatoes & Green Chilies. Draining the liquid off the second can of tomatoes reduces the spiciness of the tomatoes used on top of the tacos.
Boneless Buffalo Chicken With Garlic & Parmesan


Ingredients:
boneless chicken, olive oil, garlic cloves, butter, parmesan cheese

Directions:
Heat olive oil & add the chicken, salt, pepper, and garlic, stirring from time to time.  Saute for several minutes until the chicken is cooked through totally.  Turn off the heat & then add the hot sauce and butter, tossing to coat the chicken and melt the butter.  Add the cheese and continue tossing until the sauce looks well blended.
Serve with rice, potatoes, or noodles.
Jerk Chicken Wings
Category: appetizers-and-snacks
By Chef John

These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them.

Ingredients:
½  yellow onion, chopped
½ cup green onions, sliced
6 cloves garlic
3  habanero peppers, seeded and chopped
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground allspice
1 teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons brown sugar
⅓ cup lime juice
3 pounds chicken wing drumettes
cooking spray

Directions:
Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth. Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl. Bake in the preheated oven for 25 minutes. Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes. Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.

Prep time: 15 mins
Cook time: 50 mins
Total time: 9 hrs 10 mins
Yields: 6 servings

Calories: 252.9
Fat: 15.9 g
Saturated fat: 3.9 g
Carbohydrates: 11.4 g
Sugars: 6 g
Dietary fiber: 1.5 g
Protein: 16.6 g
Cholesterol: 47.6 mg
Sodium: 1463.3 mg
Crispy Potatoes


Ingredients:
yukon gold potatoes, olive oil, sea salt

Directions:
Prick the potatoes a few times with a knife.
Bake on a cookie sheet for 1 hour at 275 degrees F.
Remove from oven.
Cut into wedges and toss with olive oil on the pan.
Return to oven and continue baking for 45 minutes, turning once or twice to brown on all sides.
Toss with sea salt and serve.
Crunchy Chicken Nuggets


Ingredients:
eggs, salt, cracked black pepper, panko breadcrumbs, parmesan cheese, boneless skinless chicken breasts

Directions:
Heat oven to 425 F.
add baking sheet lined with foil , with oil on it, to preheat for several minutes.
cube up the chicken breasts , 1" by 1".
crack eggs in one bowl and mix well.
in another bowl, add panko , parmesan, salt and pepper, mix thoroughly.
with one "wet" hand take a piece of chicken and toss it around in the egg mix.
with same "wet" hand remove that piece and drop it in the breading.
roll it around with your "dry" hand patting the crumb mixture onto the chicken.
Bread all the chicken.
Remove hot pan from oven, be careful!
Place chicken pieces on pan evenly spaced apart.
Put in oven, set timer for 20 minutes.
At the 10 min mark , flip all the chicken pieces, cook 10 more minutes or until a thermometer registers 170F.
Variation: kick it up, add 1/8 tsp cayenne to the breading mix.
Good with real honey dill dip.
Salt Cod (Bacalhau, Bacalao, Morue, Baccalà) Stew


Ingredients:
salt cod fish, onion, garlic clove, olive oil, canned tomatoes, cherry tomatoes, courgettes, fennel seed, capers, black pepper, basil leaves

Directions:
Soak the salt cod in lots of cold water for at least 24 hours, changing the water every 4-6 hours to remove the salt.  Salt cod varies in its saltiness, and some may need as much as 48 hours to soak.  Do not skimp on the soaking, because I don't know how to remove the salt later in the recipe!
When you are ready to cook the stew, soften the onion and garlic in the olive oil.
When soft, add the tinned tomatoes, fresh cherry tomatoes and herbes de provence.
Drain the salt cod, rinsing well, and squeezing out all the water.
Add the cod to the saucepan with the tomato mixture, and stir well.
Cover the pan and simmer for 20 minutes until the fish is nearly cooked.
Add the courgettes (zucchini], chilli flakes, fennel seeds, chopped capers and black pepper.
Turn up the heat and boil until the courgettes (zucchini] are cooked and the liquid has mostly evaporated, leaving a stew -like consistency.  This took me about 20 minutes.
Stir in the shredded basil leaves, then serve the fish stew immediately with mashed potatoes or polenta.
Tomato & Mozzarella Skewers


Ingredients:
cherry tomatoes, bite-size fresh mozzarella cheese balls, fresh basil leaves, pancetta

Directions:
Halve the cherry tomatoes.
Pluck leaves from basil and tear into 1 inch pieces.
Cut the prosciutto into 2 inch segments.
Skewer a tomato half (uncut side first] with a toothpick and slide to the end of the toothpick.
Skewer basil, then mozzarella pearl, then basil.
Fold 2 inch piece of prosciutto in half and skewer.
Take another tomato half and skewer (cut side first].
Crab, Mushroom & Asparagus Quiche


Ingredients:
asparagus, unsalted butter, garlic cloves, shallot, half-and-half, eggs, ground nutmeg, dill, swiss cheese, white crab meat

Directions:
Preheat oven to 350 degrees.  Bake pie crust until lightly browned, about 5 - 10 minutes.  Remove from oven and set aside.
Bring a medium pot of water to boil.  Place asparagus in boiling water for 30 seconds, remove and immediately place in ice water, drain.
Melt butter in a medium pan over medium heat.  Add garlic, shallots and mushrooms, cook 3 minutes.  Let cool.
In a medium bowl, whisk together half and half, eggs, hot sauce, nutmeg and dill.
Place pie crust on a baking sheet, Place half of the cheese into pie crust.  Add asparagus, mushroom mixture, remaining cheese and crab meat to pie crust.
Pour egg mixture into pie crust.  With a small spoon, carefully stir mixture in pie crust to distribute ingredients.
Bake until quiche is set and top is golden brown, about 45 minutes.  Remove from oven and let cool at least 15 minutes before cutting.
Serve with soup and fresh fruit, if desired.
Peaches and Ice Cream, Tempted yet ?


Ingredients:
strawberry, brown sugar, vanilla ice cream

Directions:
put peaches and juice into a frying pan., wash and dry strawberries, cut in half., add them to pan., sprinkle brown sugar over., heat it gently., simmer 10 minutes., put scoops of ice cream in desert dishes., spoon hot fruit over.