xiaoxl/recipe_data huggingface dataset:
Frita Cheesesteak


Ingredients:
heavy cream, cheddar cheese, beef, onion

Directions:
TO MAKE CHEESE SAUCE:
Place the cream over medium heat until steam rises and the cream is hot. Shred the cheddar and place in a blender, add the hot cream and allow to sit for 4-5 minutes. Blend over high speed until smooth.
TO MAKE THE SANDWICH:
Cook the onions over high heat on a flat top or large pan, until caramelized.
Add the beef, and cook for another minute or so.
Cover the beef in 2 oz of the Frita sauce and allow the sauce to reduce on the beef and onions.
Slather the cheese sauce on the Cuban bread, and the beef, onions and potato sticks. Garnish with crispy potatoes.
Strawberry Cheesecake Pie


Ingredients:
fresh strawberries, sugar, graham cracker crust, cream cheese, milk, vanilla instant pudding mix

Directions:
In a bowl, combine the strawberries, almonds and sugar. Pour into crust.
In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries.
Cover and refrigerate for 2 hours or until set.
Instant Pot® Jazzed-Up Instant Ramen Noodle Soup
Category: main-dish
By Soup Loving Nicole

I've loved instant ramen noodles since I was a kid, but as an adult I wanted to incorporate some nutrition into them and also more flavor. Sure, you can make this on the stovetop but the beauty of using the Instant Pot® is that you throw it all in, walk away, and the veggies all get evenly cooked. No more mushy peas and underdone carrots. I like to make a batch and separate it into "to go" containers for weekday lunches.

Ingredients:
6 cups water
2 (3 ounce) packages chicken-flavored ramen noodles with seasoning packets
½ cup chopped fresh asparagus
½ cup chopped cooked chicken
¼ cup frozen peas
6  baby carrots, finely chopped
4  mushrooms, sliced
1 tablespoon sesame oil
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 tablespoon chopped scallions  (Optional)

Directions:
Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid. Ladle into bowls and top with chopped scallions.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 212.8
Fat: 12 g
Saturated fat: 2.3 g
Carbohydrates: 13 g
Sugars: 2.3 g
Dietary fiber: 2.4 g
Protein: 13.7 g
Cholesterol: 26.3 mg
Sodium: 477.3 mg
Turkey and Apple Salad (Ww)


Ingredients:
turkey, celery ribs, apple, golden raisin, raspberry vinegar, olive oil, curry powder, fennel seed, salt, pepper, lettuce

Directions:
In a large bowl combine turkey, fruit and veggies (turkey - raisins] and toss to combine.
In a small bowl or jar whisk together the dressing ingredients (vinegar - pepper]. Add dressing to turkey/fruit mixture and toss.
Arrange lettuce on individual salad plates and top with turkey salad.
Roast Beef Panini Sandwich With Cilantro Lime Mayo


Ingredients:
whole green chilies, roast beef, sharp cheddar cheese, mozzarella cheese, fresh lime juice, garlic clove, Dijon mustard, fresh cilantro leaves, mayonnaise

Directions:
Mix lime juice, garlic clove, hot sauce, Dijon mustard, cilantro, mayo and salt and pepper to make the Cilantro Lime Mayo and set aside.
Lay out bread and top all pieces with Mayo mixture.  Next  on 5 slices of sour dough bread add cheese, roast beef, whole green chili and mozzarella cheese.  Top with the other pieces of bread.
Spray with butter flavored cooking spray or butter and put in Panini press until brown and melted.
Honey Bread  from Ethiopia - Yermarina Yewotet Dabo


Ingredients:
active dry yeast, egg, all-purpose flour, milk, honey, water, unsalted butter, ground coriander, salt, ground cinnamon, ground cloves

Directions:
In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely.
Set the bowl in a warm, draft-free place for approximately 5 minutes or until the yeast bubbles up and the mixture almost doubles in volume.
Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon and add the yeast mixture, milk and 4 tablespoons of the melted butter, beating until the ingredients are well blended.
Now stir in the flour, ½ a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.
When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
Rub your hands with a little melted butter if the dough sticks to the board or your fingers, but do not use any extra flour lest the dough becomes stiff and hard.
Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
Shape the dough into a ball and place it in a large, lightly buttered bowl. Drape a kitchen towel over the bowl and set in a warm, draft-free spot for approximately 1 hour or until the dough rises and doubles in bulk.
With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart baking dish at least 3 inches deep.
Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes.  Shape the dough roughly into a round and place it in the buttered baking dish, pressing it down into the corners so that it covers the bottom of the dish completely.
Return the dough to the warm, draft-free place for approximately 1 hour, or until it has doubled in bulk and risen at least as high as the top rim of the dish.
Pre-heat the oven to 300o F and bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
Turn the honey bread out of the pan onto a cake rack to cool.
Serve the Honey Bread while still somewhat warm, or allow to cool completely.
Scalloped Cabbage


Ingredients:
cabbage, milk, garlic, salted butter, flour, salt, pepper

Directions:
Cube cabbage into roughly 1.5" squares for even cooking. Put in large stock pot and cover with water. Bring to a boil, then reduce to simmer for 15-20 minutes. You want the cabbage to be just fork tender. Drain in colander while preparing cheese cause.
To prepare the bechamel sauce;.
In the 2 cups of milk, whisk in well the 1/3 cup of flour. Melt the stick of butter, with salt, pepper, and garlic added,  in a sauce pan on medium heat. Once the butter is melted, slowly whisk in the milk/flour mix. Continue to slowly whisk until sauce starts to thicken. You may need to turn heat up just a bit to get a gentle boil, then reduce back down to simmer. Once you think the sauce is thick enough, add 2 cups of shredded cheddar cheese and blend until melted. Turn off heat.
Put drained cabbage in a 9"x11" baking dish (or large Corning French White style casserole dish.] No need to spray or coat pan, unless you use metal. Pour the bechamel sauce over cabbage, and gentle turn cabbage to coat. Sprinkle the last cup of cheddar cheese on the top. Bake for 30 minutes on 350.
Let rest for 10 minutes, then serve.
Not Really Stuffed-Stuffed Pork Chops


Ingredients:
onion, parsley flakes, celery, milk, water, chicken bouillon granule, egg

Directions:
Brown chops quickly., Place chops in bottom of casserole dish., Pour water and chicken granules in pan that chops were browned in and stir., Mix remaining ingredients in bowl., Pour water mixture in bowl and mix well., Mound stuffing on top of chops., Cover and bake@ 350 45 minutes.
Ten Minute Enchilada Sauce
Category: side-dish
By BRANDI T

A super speedy enchilada sauce with a truly authentic taste.

Ingredients:
¼ cup vegetable oil
2 tablespoons self-rising flour
¼ cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 ½ cups water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion salt
salt to taste

Directions:
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 116
Fat: 10.1 g
Saturated fat: 1.6 g
Carbohydrates: 7 g
Sugars: 1.9 g
Dietary fiber: 2.4 g
Protein: 1.4 g
Sodium: 408.4 mg
Chef John's BLT Pasta
Category: meat-and-poultry
By Chef John

If you can't decide whether to make a BLT sandwich or a pasta, now you can do both. The combination of bacon, lettuce, and tomato has a proven track record of deliciousness!

Ingredients:
1 tablespoon olive oil
½ pound bacon, cut crosswise into 1-inch pieces
2 cloves garlic, minced
2 teaspoons lemon zest
⅔ cup creme fraiche
2 cups ditalini pasta
2 cups halved cherry tomatoes
4 cups baby arugula, coarsely chopped
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 tablespoon freshly shredded Parmesan cheese, or to taste  (Optional)

Directions:
Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet. Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture. Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture. Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat. Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 502.1
Fat: 27.6 g
Saturated fat: 12.9 g
Carbohydrates: 48.4 g
Sugars: 3.3 g
Dietary fiber: 3.1 g
Protein: 17.3 g
Cholesterol: 75.5 mg
Sodium: 516.7 mg
Fran's Pine-Lime Punch


Ingredients:
"ginger ale"

Directions:
Combine all juices in a punch bowl or halved and scooped out watermelon., Just before serving add scoops of sherbet., Pour ginger ale over sherbet.
Italian Style Octopus Stewed Recipe


Ingredients:
white wine, crushed tomatoes

Directions:
Step1: saute finely diced onions and garlic paste in olive oil.
Step2: when onions are translucent add tomato paste, saute another minute.
Step3: deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning.
Step4: meanwhile, cook bucatini al dente, strain, add some olive oil.
Step5: plate bucatini, top with octopus ragout, sprinkle with Italian parsley and basil leaves.
Smothered With Love Chicken


Ingredients:
all-purpose flour, seasoning salt, pepper, garlic powder, chicken breast halves, onion, mushroom, red bell pepper, garlic, sour cream, chicken broth

Directions:
In a large ziplock plastic bag, combine flour, seasoned salt, pepper and garlic powder. Add chicken and toss to coat; shake off excess coating.
Heat oil in a large skillet over medium-high heat. Add chicken; brown on both sides. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of oil from skillet.
Add onion, mushrooms, bell pepper and garlic to skillet; cook until soft. Add sour cream, broth and hot sauce; mix well. Return chicken to skillet and smother with sauce. Bring to a simmer, cover, lower heat and simmer for 25-35 minutes, until chicken is cooked through.
Perfect Deviled Eggs
Category: appetizers-and-snacks
By Jan Charles

These appeared on the table at every holiday and every gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another (if I don't catch them). You can spice these up with country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley.  It's just pretty.

Ingredients:
8  eggs
⅓ cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons cream-style horseradish sauce
1 drop hot pepper sauce, or to taste
salt and pepper to taste
1 teaspoon dried parsley flakes, for garnish
1 teaspoon paprika, for garnish

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs. Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 16 deviled eggs

Calories: 149
Fat: 13 g
Saturated fat: 3.1 g
Carbohydrates: 1.8 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 6.5 g
Cholesterol: 191 mg
Sodium: 188.8 mg
Roasted Asparagus Vinaigrette


Ingredients:
asparagus, extra virgin olive oil, garlic cloves, red wine vinegar

Directions:
Preheat oven to 450*. Lightly grease a large shallow roasting pan or half sheet pan with oil.
Arrange the asparagus in a single uncrowded layer in the prepared pan. Drizzle 2 tbsp of oil over the asparagus and roll to coat evenly.
Roast the asparagus for about 15 min, until it it lightly browned, shaking the pan occasionally for even cooking.
Meanwhile, combine the garlic and vinegar in a small bowl. Whisk in remaining 3 tbsp of oil until it is fully incorporated. Season to taste with salt and pepper.
When the asparagus is done, transfer to a serving platter. Drizzle with vinaigrette. Sprinkle with additional salt and pepper, if desired. Set aside for at least 30 min to blend the flavors.
Serve at room temperature.
Roast Beef  Rolls


Ingredients:
fat-free mayonnaise, fat free tortillas, roast beef, tomatoes, cherry tomatoes

Directions:
In a small bowl, mix together relish and mayonnaise; spread over tortillas.
Top each with 1/2 of roast beef and tomatoes; roll up and enjoy.
Add easy to layer foods such as lettuce or spinach for different touch.
Muesli


Ingredients:
oatmeal, half-and-half, milk, honey

Directions:
Mix together first three ingredients the evening before. Add honey to suit your taste.
In the  morning add raisins and fruit of your choice; sliced, chopped or whole.
Suggestions: bananas with blueberries or peaches and strawberries.
Add more cream if needed.
Recipe can be multiplied.
Not Your Average Quesadilla


Ingredients:
whole wheat tortillas, Worcestershire sauce, garlic cloves, honey, frozen spinach, sun-dried tomatoes packed in oil, onion, mushrooms, salt, pepper, extra virgin olive oil

Directions:
For Marniade:.
Combine garlic, salt, pepper, teriyaki, Worcestershire, honey, hot sauce, and chicken in a ziploc bag. Allow to marinate in the fridge at least 30 minutes.
Preheat EVOO in  a large skillet over medium high heat and sautee chicken about 4-5 minutes on each side until done. Remove chicken to a cutting board and cut into bite size pieces.
Add onion and mushrooms (and more EVOO if necessary] to the skillet and sautee until golden brown and tender. Season with salt and pepper.
Reduce heat to low and add the thawed and drained spinach, chopped sun dried tomatoes, and chicken. Stir until thoroughly combined. Adjust seasoning to taste.
Preheat a griddle or skillet to medium high heat (about 375]. Spray with Pam or use butter.
Place slices of brie on both sides of the tortilla and cover half of the tortilla with the filling mixture. Fold in half and grill until crispy.
Note: I used a panini press to make the quesadillas, but they can also be made in a skillet or the oven. If using a skillet, preheat to medium high heat and spray with Pam. Place the folded quesadilla in the skillet and top with another heavy skillet, then flip and repeat on the other side. If using an oven, preheat to about 375 and cook until golden and crispy.
Chicken & Spinach Fettuccine Bake


Ingredients:
fettuccine pasta, frozen spinach, onion, garlic cloves, butter, Dijon mustard, coarse grain mustard, parmesan cheese, salt, fresh ground black pepper

Directions:
Cook pasta in a pan of boiling, salted water until al dente, and drain.
Mix the mustards and cream in a small bowl until they are well-combined.
Thaw and drain spinach, squeeze out moisture and chop coarsely.
Sauté the onion and garlic in butter over a medium heat until it has just softened but not browned; add chicken; cook, stirring occasionally for about 5 minutes or until it has changed colour and is clearly cooked through.
Add the mustards and cream mixture and increase the heat so that the mixture just comes to the boil; reduce the heat slightly and stir in the cheese and spinach, mixing until everything is well-combined.
Season with salt and freshly ground black pepper, to taste.
Stir in the pasta, and make sure that everything is well-combined.
Spoon the mixture into a large ovenproof – and if you are planning to freeze the dish also freezer-proof – 10-cup capacity dish.
Arrange garlic bread slices over the top and cook uncovered in a moderately hot oven (190°C] for about 30 minutes, or until the bread is golden brown.
Stand for 5 minutes and serve.
TO FREEZE: Make the recipe to the end of step 8; cool for 15 minutes; cover tightly with plastic wrap; label and date; freeze for up to 2 months.
TO SERVE: Thaw pasta in its dish in the refrigerator; remove plastic wrap; cover tightly with foil; place on an oven tray; cook in a hot oven (200°C] for about 11/2 hours, or until hot; remove foil; arrange garlic bread slices over the top of the pasta and cook uncovered for a further 15 minutes or until the bread is golden brown; stand for 5 minutes and serve.
Italian Sausage and Potato Casserole


Ingredients:
red bell pepper, green bell pepper, russet potatoes, onion, chopped tomatoes, basil

Directions:
Preheat oven to 375 degrees.
Grease large casserole.
Cut precooked sausages into 2" pieces, and both peppers into 1/4" slices.
Cut precooked potatoes into fourths, lengthwise, then into halves.
Combine sausage, peppers, potatoes, onion, undrained tomatoes,and basil into large bowl.
Mix very gently.
Spoon mixture into casserole.
Cover with foil with slit cut into center.
Bake until done, about 50 minutes.
Di's Stuffed Green Peppers
Category: main-dish
By Dianne Miko

This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat.

Ingredients:
6  green bell peppers, tops and seeds removed (reserve tops)
salt to taste
1 pound ground beef
½ cup chopped onion
1 clove garlic, minced
1 (16 ounce) can tomatoes, chopped and liquid reserved
½ cup long-grain white rice
½ cup water
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 dash hot pepper sauce (such as Tabasco®)  (Optional)
1 pinch ground black pepper
1 cup shredded mozzarella cheese, divided
1 (8 ounce) can tomato sauce, divided

Directions:
Chop reserved green bell pepper tops and measure out 1/4 cup. Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt. Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Preheat oven to 350 degrees F (175 degrees C). Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes. Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil. Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 peppers

Calories: 316.7
Fat: 15.3 g
Saturated fat: 6.7 g
Carbohydrates: 25.1 g
Sugars: 7 g
Dietary fiber: 3.8 g
Protein: 20.4 g
Cholesterol: 58.5 mg
Sodium: 869.7 mg
Wild Brambleberry Cobbler


Ingredients:
sugar, cornstarch, lemon juice, shortening, flour, sugar, baking powder, salt, milk, cinnamon, nutmeg

Directions:
Add 3/4 cup sugar, corn starch into pan and mix together then add berries and lemon juice. Cook over medium high heat, stirring constantly till boils and thickens , stir 1 minute more. Pour into 2 qt casserole dish, ungreased.
Mix together cup flour, 1 tbsp sugar, baking powder, spices and salt, then cut in shortening till resembles fine crumbs. Add milk and stir, will be somewhat thick. Drop by spoonfuls onto top of friut mixture.
Bake at 375, for 25-30 minutes till brown and bubbly.
Great hot, reheats well.
Sara's Beef Jerky
Category: appetizers-and-snacks
By Sara

This is a great way to make beef jerky at home without the use of a smoker or dehydrator. Just pop the meat in your oven and eight hours later you've got delicious jerky. Ask your butcher to slice the meat for you.

Ingredients:
1 teaspoon salt
1 teaspoon liquid smoke flavoring
⅓ teaspoon garlic powder
⅓ teaspoon monosodium glutamate (MSG)
1 teaspoon onion powder
¼ cup soy sauce
¼ cup Worcestershire sauce
ground black pepper to taste
1 ½ pounds sirloin OR London broil, cut to 1/8 inch thick slices

Directions:
Preheat oven to 200 degrees F (95 degrees C). In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste. Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer. Bake at 200 degrees F (95 degrees C) for 8 hours.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 4 servings

Calories: 404.4
Fat: 26.7 g
Saturated fat: 10.4 g
Carbohydrates: 5.1 g
Sugars: 2.2 g
Dietary fiber: 0.2 g
Protein: 33.7 g
Cholesterol: 114 mg
Sodium: 1781.7 mg
Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce


Ingredients:
white wine, shallots, roasted garlic, half-and-half, butter, fresh chives, fresh sage, fresh cilantro, fresh parsley

Directions:
In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class].
Do not allow the sauce to become either too hot or too cold or it will break.
Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs], and serve immediately.
Note:  we've served this over pork, chicken, rabbit, and vegetables - delicious!
Also, feel free to experiment with other herbs than listed above.