xiaoxl/recipe_data huggingface dataset:
Gourmet Manhattan Clam Chowder


Ingredients:
hard-shelled clams, pancetta, onion, green bell pepper, celery, boiling potato, diced tomatoes, diced tomatoes, fresh flat-leaf parsley

Directions:
Cook pancetta in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice] and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.] Remove pan from heat.
Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.] Stir in parsley and salt and pepper to taste.
Note:  Chowder, without clams or parsley, can be made 1 day ahead. Bring to a simmer before adding clams and proceed.
Golden Castle Pudding


Ingredients:
flour, baking powder, salt, butter, sugar, vanilla, eggs, water, golden syrup, honey, creme fraiche, custard

Directions:
Preheat oven to 350 degrees.
Cut circles of parchment paper to fit the bottom of 4 (5 oz] ramekins.
Spray the ramekins with non-stick cooking spray and place the circles in the bottom.
Mix together the flour, baking powder and salt; set aside.
Cream the butter and sugar until pale and creamy; stir in vanilla.
Gradually beat in beaten eggs, alternating with 1 tablespoon of flour; beating well after each addition.
When the mixture is smooth, add any remaining flour and fold in gently.
Add a tablespoon of water and mix to form soft dough that will drop easily off a spoon.
Divide the mixture among the 4 ramekins, place on baking sheet and bake in a preheated oven for 25 minutes or until firm and golden brown.
Allow the puddings to stand for 5 minutes; run a sharp knife around sides and turn out on dessert plate, discarding paper.
Heat the syrup or honey and pour over the puddings; garnish with a couple of tablespoons crème fraiche or ready-made custard.
Jerky Lover's Jerky - Sweet, Hot and Spicy!
Category: appetizers-and-snacks
By DIXYCHIK

If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!

Ingredients:
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1 pound lean beef sirloin tip, sliced into 1/8 inch strips
½ cup brown sugar
⅔ cup soy sauce
¼ cup teriyaki sauce
¼ cup Worcestershire sauce
⅓ cup balsamic vinegar
5 tablespoons liquid smoke flavoring
½ cup pineapple juice
1 teaspoon red pepper flakes, or to taste  (Optional)

Directions:
In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate. In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool. Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours. Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 4 servings

Calories: 526.6
Fat: 27.5 g
Saturated fat: 6.5 g
Carbohydrates: 47.4 g
Sugars: 38.9 g
Dietary fiber: 1.2 g
Protein: 23.3 g
Cholesterol: 60.3 mg
Sodium: 3319.4 mg
Easy Horseradish Sauce With Mixed Vegetables


Ingredients:
mayonnaise, milk, dry mustard, fresh ground black pepper

Directions:
Cook mixed vegetables according to package directions; drain and chill.
Meanwhile, combine mayonnaise or salad dressing, milk, horseradish, dry mustard, and pepper.  Stir until smooth.  Cover and chill.
Just before serving, combine mixed vegetables and mayonnaise mixture.
Vegetable Lasagna


Ingredients:
green pepper, orange bell pepper, onion, dried thyme, tomatoes, butter, margarine, flour, milk, chicken broth, dry white wine, salt, pepper, nutmeg, parmesan cheese, mozzarella cheese

Directions:
Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside.
Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes]; stir in thyme, remove from heat& set aside.
Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper.
Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside.
Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella.
Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan.
Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting.
Claremont Salad
Category: salad
By Rebecca

Great marinated salad. Perfect for a barbeque or picnic or potluck.  This is one of my long-time favorites.

Ingredients:
1 medium head cabbage, shredded
2  cucumbers, thinly sliced
3  carrots, thinly sliced
1  Bermuda onion, thinly sliced
¾ cup distilled white vinegar
¾ cup white sugar
½ cup vegetable oil
4 tablespoons water
3 teaspoons salt

Directions:
Combine the cabbage, cucumbers, carrots and onion in a large bowl. In a small bowl, whisk together the vinegar, sugar, oil, water and salt.  Pour over the cabbage mixture, toss to coat and refrigerate for at least 12 hours.  Drain excess liquid before serving.  ENJOY!

Prep time: 20 mins
Total time: 12 hrs 20 mins
Yields: 6 servings

Calories: 325.1
Fat: 18.7 g
Saturated fat: 2.5 g
Carbohydrates: 40.1 g
Sugars: 32 g
Dietary fiber: 5.4 g
Protein: 2.8 g
Sodium: 1213.4 mg
Jaded Lady


Ingredients:
"blue curacao"

Directions:
Add all the ingredients to a shaker filled with ice., Shake vigorously., Strain into a cocktail glass.
Sarah's Scalloped Potatoes


Ingredients:
milk, pepper, potatoes, onion, sharp cheddar cheese, butter

Directions:
Blend soup, milk and pepper together., Line a 1 1/2 quart casserole dish with foil, for easy clean-up., Arrange alternate layers of potatoes, onion, soup mixture and cheese., Dot top with butter and sprinkle with paprika., Cover and bake at 375 F for 1 hour., Uncover and bake 15 minutes more.
Sweet Butternut Casserole


Ingredients:
leeks, sweet potatoes, chopped tomatoes, rosemary

Directions:
Fry the leeks for a few minutes then add the squash and sweet potatoes., Add the tomatoes, stock and rosemary and bring to the boil., Simmer gently for about 20 minutes until all the vegetables are soft.
Homemade Deer (Venison) Bologna


Ingredients:
ground pork, black pepper, onion powder, garlic powder, Morton Tender Quick salt, mustard seeds, liquid smoke

Directions:
Mix all ingredients in a large bowl. Except the water, leave this to cover the mixture.
Cover with 1 cup of water.
Put bowl in refrigerator for 24 hours.
It may get a brownish look to it but its ok.
Form into 2 rolls.
Preheat oven and bake at 350.
Bake on cake rack or cookie sheet so grease will drop off while baking.
Dont cover wihile Baking.
Bake for 1 hour to 1 hour 10 minutes.
Take out of oven and let cool.
They will look like little meatloafs but when they are cool they will cut just like bologna.
Instead of forming them with your hands into rolls you can put them into sausage casings. Then bake as directed.
Com Sot Ca Chua - Vietnamese Tomato Rice


Ingredients:
shallots, garlic clove, tomatoes, sugar, cooked rice, green onion

Directions:
Heat Oil over medium heat, add shallots and garlic. Saute until soft., Add tomatoes and sugar, cook until thickened., Add Rice and stir until completely incorporated., Add spring onions, salt & pepper., Serve!, Can garnish with coriander leaves, if desired.
Mango Cucumber Salsa


Ingredients:
cucumber, mango, red onions, lime, juice of, white vinegar

Directions:
Mix all ingredients together and let sit in fridge for an 30 minutes or more.  This will keep one or two days if it lasts that long.
I like to add the red pepper -- mostly for color.  It just looks so lovely with the bright orange of the mango.
Vegetarian Noodle Casserole


Ingredients:
butter, onion, celery rib, red bell pepper, broccoli floret, milk, sharp cheddar cheese, butter

Directions:
Cook the noodles until just tender by following the package directions; drain and transfer noodles to a large bowl.
In a large skillet, melt the butter over medium heat; add in the onion and next 4 ingredients; stir/saute for about 8 minutes or until the vegetables are softened.
Reduce heat to low; add in the milk, cheese, salt, and pepper; stir until the cheese melts.
Pour mixture over the noodles; toss until well blended.
Transfer mixture to a 2 quart casserole that has been lightly coated with cooking spray; cover and bake in a 350° oven for 15 minutes.
In a small mixing bowl, mix together the bread crumbs and melted butter, toss to combine.
Distribute evenly over the top of the casserole; bake uncovered for 15-20 minutes or until the top of casserole is slightly crusty.
Crunchy Parsnip Ribbons


Ingredients:
parsnips, unsalted butter, brown sugar, sea salt

Directions:
Preheat oven to 200 C., Use a vegetable peeler to cut parsnips into long strips., Place on lined baking tray., Toss with butter, sugar and salt., Roast for 10 minutes and toss., Roast for another 8 - 10 minutes or till golden and crispy.
Lentil and Sausage Soup
Category: soups-stews-and-chili
By ANGCHICK

Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.

Ingredients:
½ pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2  bay leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon salt, or to taste
½ teaspoon black pepper
½ pound ditalini pasta  (Optional)

Directions:
Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 10 servings

Calories: 353
Fat: 8 g
Saturated fat: 2.7 g
Carbohydrates: 50.2 g
Sugars: 5.1 g
Dietary fiber: 16 g
Protein: 18.9 g
Cholesterol: 17.3 mg
Sodium: 1008.5 mg
Greek Chicken Breasts


Ingredients:
flour, salt, fresh ground black pepper, dried oregano, boneless skinless chicken breast halves, extra virgin olive oil, onion, garlic, tomatoes with onion and garlic, white wine, chicken broth, kalamata olives, capers, feta cheese

Directions:
Combine flour, salt, pepper, and oregano in a shallow dish.
Dredge chicken breast halves in flour mixture, set aside for 5 minutes, and coat again.
Heat olive oil in a large skillet over medium-high heat.
Add chicken breasts, and cook until browned, turning several times.
Remove chicken breasts, and set aside to drain on paper towels.
Remove any excess oil from pan, and add onions and garlic.
Cook until onions soften and just start to brown around the edges.
Add diced tomatoes and wine, stir to combine, and return chicken to the skillet, burying in tomato mixture.
Heat until mixture begins to bubble, reduce heat, and simmer for 10-15 minutes.
Add olives and capers, and continue cooking until thoroughly heated.
Transfer to serving dish, and sprinkle with Feta cheese.
Easy Swedish Apple Pie
Category: world-cuisine
By FOXYMINIME

Apple pie baked with a cinnamon crust.

Ingredients:
1 ½ pounds Granny Smith apples - peeled, cored and sliced
1 tablespoon sugar
1 cup sugar
1 cup flour
1 teaspoon cinnamon
¾ cup melted butter
1  egg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Toss apples with 1 tablespoon of sugar, and pour them into a pie plate.  Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg.  Spread this evenly over the top of the pie. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 - 9 inch pie

Calories: 359.4
Fat: 18 g
Saturated fat: 11.2 g
Carbohydrates: 49.3 g
Sugars: 35.4 g
Dietary fiber: 2.2 g
Protein: 2.8 g
Cholesterol: 69 mg
Sodium: 132.5 mg
Sun Tea


Ingredients:
water, tea bags, sugar

Directions:
Fill a glass gallon jar with the water., Unwrap tea bags and place in jar securing strings by fastening lid over them., Place outside in an area where sun is shining for 2-4 hours., Bring inside and remove tea bags., Add sugar and Countrytime Lemonade mix, Stir., Add ice to make one gallon.
Carne Asada Tacos
Category: world-cuisine
By DIALIEN

Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef.

Ingredients:
1 ½ pounds boneless beef top sirloin, cut into thin bite-size slices
½ teaspoon salt
1 teaspoon freshly ground black pepper
crushed red pepper to taste
1  lime
1 (28 ounce) can tomatillos
2  fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10.5 ounce) can beef broth
12 (6 inch) corn tortillas
½ large onion, chopped
2  tomatoes, chopped
1  avocado - peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1  lemon

Directions:
Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish. Heat  tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 472.2
Fat: 22.8 g
Saturated fat: 3.7 g
Carbohydrates: 40.1 g
Sugars: 4.8 g
Dietary fiber: 12.9 g
Protein: 30.4 g
Cholesterol: 69.2 mg
Sodium: 873 mg
Chicken Casserole


Ingredients:
"chicken breasts"

Directions:
Preheat oven to Au Gratin package directions. Boil chicken breast about 10 minutes till just done. ( A little pink is fine, If frozen boil about 15] While chicken is boiling prepare peas accourding to package. Drain peas and set aside. (If caned just drain and set aside] Prepare au gratin potatoes according to stove top but only cook about 10 minutes. While potatoes are cooking chop chicken into bit size pieces. Mix everything together and place in a 1 1/2  to 2 quart casserole or a 9 x 9 pan.
Bake about 20 minutes or untill potatoes are done.
Sweet and Sour Pork


Ingredients:
green peppers, pineapple, salt, soy sauce, cornstarch, water, vinegar, sugar, catsup, water, cornstarch, salt, cornstarch

Directions:
Pound pork with the back of a cleaver (this is to tenderize the pork], and then cut into 1-inch squares.
Soak with marinade for at least half an hour.
Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares.
Next cut 4 slices of pineapple into the same size squares.
Set aside.
Heat 6 cups oil.
While oil is heating, coat each piece of pork in cornstarch.
When oil is ready, fry pork until brown and done (about 2 minutes], take out, reheat oil then fry once more until crispy.
Remove pork and drain off oil from frying pan.
Put back into frying pan 2 T.
of oil; fry the green pepper and pineapple, stirring constantly.
Add the seasoning sauce continuing to stir fry, until thickened.
Turn off the heat.
Add the pork, mix well and serve immediately.
Serve over rice!
Chocolate Cake with Raspberry Filling
Category: desserts
By Soccercoach

A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.

Ingredients:
3 (1 ounce) squares fine-quality semisweet chocolate, chopped
1 ½ cups hot brewed coffee
3 cups white sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1 ¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon light corn syrup
½ pound fine-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
2 (20 ounce) packages frozen raspberries, thawed
½ cup white sugar
1  lemon, zested
2 tablespoons cornstarch

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside. Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks. While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes. While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat. Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

Prep time: 45 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs
Yields: 1 10-inch round 2-layer cake

Calories: 735.6
Fat: 30.9 g
Saturated fat: 11.3 g
Carbohydrates: 114.4 g
Sugars: 79.3 g
Dietary fiber: 9 g
Protein: 10.8 g
Cholesterol: 66.4 mg
Sodium: 542.4 mg
Banana Gingersnap Pudding


Ingredients:
sugar, cornstarch, low-fat milk, egg, dark rum, bananas

Directions:
Mix sugar and cornstarch together.
Pour milk into medium-size microwaveproof   bowl.
Whisk in sugar mixture until cornstarch dissolves.
Microwave on high 4  minutes, stirring once. Whisk a little of the hot milk  mixture into beaten egg; return to bowl.
Sti r in rum.
Microwave on high 1 to 2 minutes longer until  custard thickens.
Remove from heat; cool slightly.
Slice a layer of bananas  into each of 4  individual dessert dishes.
Add a layer of cookies and top with  another layer of bananas.
Pour custard over top bananas.
Serve warm or chilled.
Conventional method:  Mix sugar and cornstarch in medium saucepan; stir in milk.
Cook, over medium heat, stirring constantly until mixture begins to boil.
Whisk some of hot milk mixture into beaten egg; return to saucepan.
Bring to boiling, cook 1 minute. Follow procedure above.
Green Salsa


Ingredients:
cilantro, avocados, onion, garlic cloves, cumin, lime juice, salt

Directions:
Place all ingredients in food processor or blender,pulse to desired consistency., Serve with chips or  grilled chicken.
Smoked Salmon Tabouli


Ingredients:
smoked salmon, flat leaf parsley, green onions, tomatoes, cucumber, lime juice, lime

Directions:
Place the smoked salmon, parsley, green onions, tomato, cucumber and lime juice in a large bowl and toss until well-combined.
Serve with yoghurt, pita bread and lime wedges.
Easy Delicious Chicken Curry


Ingredients:
butter, onion, curry powder, flour, salt, sugar, ground ginger, chicken broth, milk, lemon juice, cooked rice

Directions:
Melt butter over low heat in a heavy bottomed saucepan.
Sauté onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder.
Blend in flour, salt, sugar and ground ginger.  Cook over low heat until mixture is smooth and bubble.
Remove saucepan from heat and whisk in chicken broth and milk.
Bring mixture to a boil, stirring constantly.  Boil for 1 minute until mixture thickens.
Add chicken and lemon juice.
Heat to warm the chicken.
Spoon Chicken Curry over the cooked rice and serve with accompaniments on the side so everyone can top as desired.
Curry Accompaniments:
Chutney, tomato wedges, raisins, slivered almonds, chopped salted peanuts, sautéed onion rings, pineapple, chopped hard cooked eggs, crispy bacon bits, pickles (sweet or sour], flaked coconut, sliced avocado.
You can also use this recipe to make shrimp curry.  Replace the cooked chicken with 2 cups of cooked, cleaned shrimp.
Yummy Seasoned Minute Rice


Ingredients:
Minute Rice, water, chicken bouillon cube, garlic powder, garlic, thyme, sage, sesame seeds, butter

Directions:
Add all seasonings except butter and half of the sesame seeds to a microwave safe measuring cup.
Add water and heat in microwave for 2 minutes to dissolve bouillon.
Transfer to a small pot with lid and bring to a boil.
Add rice, stir, cover and remove from heat.
Let steam for 5 minutes and then add butter, fluff and recover until ready to serve.
Sprinkle with remaining sesame seeds when serving.
Heart Attack to Go Dip


Ingredients:
mozzarella cheese, cheddar cheese, mayonnaise, onion, green chilies, black olives

Directions:
Mix everything except pepperoni and olives. Put in an ungreased casserole dish or large glass pie plate. Top with pepperoni and olives. Bake at 325 for about 40 minutes or until hot and melted in the middle.
Serves with crackers, tortilla chips, bread sticks, bread rounds, etc. Enjoy!