xiaoxl/recipe_data huggingface dataset:
Super Dogs


Ingredients:
sausages, yellow mustard, cider vinegar, onion, flour, cayenne, garlic powder, salt, cracked pepper, mayonnaise, horseradish, Worcestershire sauce, cracked black pepper

Directions:
Combine mustard, apple juice and 4 tablespoons of cider vinegar in a large bowl, as the marinade.
Slightly score the sausages, creating more surface area for the marinade. Marinade the sausages until coated or leave them overnight.
Set up the BBQ so it has hot heat on one side, medium heat in the middle then indirect heat on the other side.
Once they have marinated, place the hot dogs over the hot heat first and bunch them together so they hold each other in the same place. Wait until they have coloured (5 minutes], then place them over the indirect heat, close the lid and turn the outdoor grill into an outdoor oven and cook them all the way through (10-15 minutes].
Add vegetable oil to pan then thinly slice the onion. Add flour, a teaspoon of garlic granules, cayenne pepper, cracked pepper and some salt to a bowl and mix in the onions to coat.
Place the onions into the pan to fry.
For the Alabama white sauce,  add mayonnaise, horseradish, Worcestershire sauce and remaining garlic and vinegar into a bowl and stir.
Toast the buns then assemble and serve.
"Sour Cream" Avocado Dip (vegan)


Ingredients:
soft silken tofu, avocado, chunky salsa, fresh cilantro, lime juice, lemon juice

Directions:
Peel and pit avocado, put in a LARGE mixing bowl (dip is a bit splattery when blending].
Add entire block of tofu and salsa.
Combine ingredients using a hand mixer on medium speed for about 1 minute or until the mixture becomes smooth.
Add remaining ingredients, mix on low speed until all ingredients are blended together.
Chill for one hour and serve.
Store leftovers in the fridge in an air-tight container.
Roasted Red Pepper Bisque


Ingredients:
extra virgin olive oil, bay leaves, sweet onions, carrots, garlic, cayenne pepper, fresh thyme, cracked black pepper, marsala wine, fine sea salt, fresh ground black pepper, fine sugar, nutmeg, heavy cream, fresh basil, fresh parsley, creme fraiche

Directions:
In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
Remove the bisque from the heat and whisk in the Crème Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
Serve Roasted Red Pepper Bisque in warm bowls.
Garnish with fresh parsley sprig.
Chocolate Oblivion Torte


Ingredients:
bittersweet chocolate, butter, salt, eggs, sugar, salt, heavy cream, salt, hot water

Directions:
Preheat oven to 425 with rack in middle level. Grease a 9x12 pan with a tablespoon of vegetable shortening.
Break the bittersweet chocolate into a large saucepan with the butter and a little salt. Turn the heat to very low. Whisk to melt.
In the meanwhile, crack the eggs into a stand mixer bowl with the sugar and a little salt. Fit with the whisk attachment and turn to at least medium-high. Whisk 5-12 minutes, or until the egg mixture triples in volume.
Add one third-one half of the eggs, whisk to incorporate, do not be afraid, the mixture will not be caused harm. Add the remainder of the eggs and whisk or fold until smooth, I find the whisk easier, and more reliable.
Pack the mixture into the prepared pan, smooth the surface if nessecary.  Set the pan into a larger pan and fill with 1/2-1-inch of hot water.  Bake for exactly 25 minutes. Remove to cool entirely on a rack before frosting with a ganache.
Make the ganache by brining 1 cup cream to a boil, and breaking or chopping semisweet chocolate into a bowl. Add a little pinch of salt. Pour the cream into the chocolate, rest for a few moments, if desired, and then whip till smooth.  Cool, stirring often.
Spread the chocolate onto the cake, smoothing as needed. Chill the cake in the refrigerator for ten minutes or so, until the icing is firm enough not to tear, then cover with foil or plastic wrap, or both, and chill thoroughly overnight, before serving the next day, see note.
Serve with dessert sauce and cream.
Salmon with Brown Sugar Glaze
Category: main-dish
By Tamara

This is my favorite recipe! I make this way too often. It's quick and easy! I serve this with rice and broccoli.

Ingredients:
¼ cup packed light brown sugar
2 tablespoons Dijon mustard
4 (6 ounce) boneless salmon fillets
salt and ground black pepper to taste

Directions:
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray. Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets. Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 329.9
Fat: 16.2 g
Saturated fat: 3.3 g
Carbohydrates: 15 g
Sugars: 13.3 g
Protein: 29 g
Cholesterol: 82.5 mg
Sodium: 310 mg
Oma's Cottage Cheesecake
Category: desserts
By Sheryl K.

A delicious cheesecake that's so easy to make. Lower in calories, too!

Ingredients:
¼ cup butter
1 cup graham cracker crumbs
2 tablespoons white sugar
¼ teaspoon ground cinnamon
2 cups cottage cheese
½ cup milk
2  eggs
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
⅔ cup white sugar
¼ teaspoon salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside. In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust. Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 8 inch square pan

Calories: 238.8
Fat: 9.7 g
Saturated fat: 5.3 g
Carbohydrates: 29.2 g
Sugars: 21.5 g
Dietary fiber: 0.4 g
Protein: 9.1 g
Cholesterol: 63.5 mg
Sodium: 381.1 mg
Applesauce Rum-Raisin Cake
Category: desserts
By Carol

This cake has a lot of raisins soaked in rum. Try to soak your raisins overnight if possible or at least for a few hours.

Ingredients:
½ cup golden raisins
½ cup raisins
⅓ cup dark rum
½ cup butter, softened
1 cup white sugar
2  eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon unsweetened cocoa powder
½ cup chopped walnuts
1 ½ cups applesauce

Directions:
Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce. In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan. Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 day
Yields: 1 9x13-inch cake

Calories: 317.2
Fat: 12.1 g
Saturated fat: 5.5 g
Carbohydrates: 46.7 g
Sugars: 27.2 g
Dietary fiber: 2.9 g
Protein: 4.9 g
Cholesterol: 51.3 mg
Sodium: 327.4 mg
Potato Everything Hash (Stove-Top)


Ingredients:
red onion, garlic cloves, paprika, lemon juice, parmesan cheese, flat leaf parsley

Directions:
Par-boil the potatoes for approximately 5-10 minutes.
Soften the onion and garlic in a large frying pan with a knob of butter.
When the potatoes are softened but not totally cooked, use a slotted spoon to transfer them into the frying pan with the onions.
Cook on a medium heat for 5 minutes, stirring regularly.
Add the paprika, lemon juice and parmesan cheese and cook for 5-10 minutes or until the potato is totally cooked through.
Add the chopped spinach and stir well. It should only take a minute or so for it to cook down.
Remove from the heat, mix in the parsley and season well with salt and pepper.
Serve immediately.
St. Paddy's Day Chocolate Trifle
Category: desserts
By ID Sparks

This fun St. Patrick's Day chocolate trifle has layers of brownie, green-colored vanilla pudding, whipped cream, and creme de menthe candies. Decorate with a sugar shamrock!

Ingredients:
1 (19.8 ounce) package brownie mix (such as Duncan Hines®)
2  egg, or more to taste
¾ cup vegetable oil
¼ cup water
3 cups cold milk
2 (5.1 ounce) packages instant vanilla pudding mix
6 drops green food coloring, or more as desired, divided
6 ounces creme de menthe candies (such as Andes®), broken into pieces
1 (8 ounce) container whipped topping
½ cup white sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour. Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes. Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers. Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template. Cover trifle and chill in the refrigerator for about 3 hours before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 4 hrs 40 mins
Yields: 16 servings

Calories: 443.9
Fat: 21.5 g
Saturated fat: 7.2 g
Carbohydrates: 62.1 g
Sugars: 31.2 g
Dietary fiber: 1.4 g
Protein: 3.8 g
Cholesterol: 24.1 mg
Sodium: 396.7 mg
Elegant Beef Stroganoff
Category: pasta-and-noodles
By judy2304

This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time.

Ingredients:
2 pounds sirloin steak, pounded to 1/4-inch thickness and cut into 1 x 1 1/2-inch strips
½ cup red wine
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
½ teaspoon ground black pepper
¼ cup butter
1 small onion, diced
3 cloves garlic, minced
2 cups canned sliced mushrooms
1 (10 ounce) can beef broth
½ cup water
1 tablespoon Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon prepared yellow mustard
⅓ cup cream cheese
⅓ cup sour cream
2 cups hot cooked noodles

Directions:
Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes. Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat. Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes. Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour. Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.

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

Calories: 469.7
Fat: 25.2 g
Saturated fat: 13.1 g
Carbohydrates: 24.5 g
Sugars: 2.4 g
Dietary fiber: 2.7 g
Protein: 32.6 g
Cholesterol: 120.9 mg
Sodium: 959.5 mg
(Potatoes with garlic and cheese) Pommes de terre a l'ail


Ingredients:
bacon, olive oil, gruyere cheese, garlic, parsley

Directions:
Wipe out a heavy cast iron deep frypan (cocotte] with an oiled paper.
Cut the bacon into 1/2 inch wide strips, and over a mediium heat cook until crisp and golden coloured, then add the oil and a first layer of potatoes.
Season well with salt and pepper and cover with a layer of grated cheese.
Continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full.
Sprinkle with finely chopped garlic and parsley.
Cover the dish and place over a low heat.
Cook for 30 minutes shaking the dish occasionally but do not stir the contents.
When the potatoes are tender when pierced with a pointed knife, pour the cream over the surface, replace the lid and cook for a further 3 to 4 minutes.
Serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost.
Pita Pizzas With Hummus, Spinach, Olives, Tomatoes & Cheese


Ingredients:
olive oil, salt, pepper, black olives, feta cheese, tomatoes, black pepper, olive oil, scallion

Directions:
Pitas  --  Brush with a little olive oil, salt and pepper on each pita.  Lightly toast in a 400 degree oven until slightly brown.
Top  --  Top with hummus, then your favorite toppings.  I like olives, baby spinach, tomatoes, feta, a little black pepper and some Italian seasoning.  But NOTE  --  you can add any of your favorite toppings.
If you add onions, mushrooms, peppers, zucchini, artichokes, etc., I pan saute lightly first so they are pre-cooked before adding to the pizza. The pizzas are only cooked a few minutes so just have everything ready.
Bake  --  Another 5 minutes in the oven, just to heat everything up and soften the cheese.
Finish  --  Mix the balsamic vinegar and olive oil and just simply drizzle over the top after it comes out of the oven. Perfect finishing touch. Just cut in Pizza slices and serve. I like to use my pizza cutter and 6 slices per pita.
ENJOY a very simple inexpensive quick appetizer.
Cold Salmon With Mustard Sauce Recipe


Ingredients:
salmon fillets, fresh dill, peppercorn, salt, sugar, mustard, sugar, salt, pepper, white wine vinegar, lemon

Directions:
Put fish into a shallow bowl, skin down, pull out remaining bones with a pair of tweezers.
Wash about 2/3 of the dill, then chop it finely (stalks and all]. Coarsely grind peppercorns (pestle & mortar]. Mix pepper, salt, sugar and sprinkle over the fish, then cover with dill.
Now the fish has to be weighed down with something heavy so it'll absorb the seasoning properly. You could first cover the fish with cling film, put a cutting board and a few heavy stones on top, for example. Put into the fridge and leave to marinade for at least 24 h. Check every now and then for liquid at the bottom of the bowl (spoon over the fish].
After 24 h, the fish is ready to be cut up into very thin slices: lift out of bowl, hold knife at a 45° angle (roughly] and cut the meat off the skin.
Prepare the mustard sauce: pour the marinade/juice that has accumulated in the bowl through a sieve, then add mustard, 1/2 teaspoon sugar, some salt & pepper and the white wine vinegar. Slowly pour in the oil while stirring the sauce. Now chop the rest of the dill (without the stalks] and add it to the mixture.
Serve with lemon wedges and white bread.
Chorizo Stew


Ingredients:
bay leaves, onion, green pepper, potato, white beans, chopped tomatoes, tomato paste, paprika, chili powder, spring onion

Directions:
Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
Season to taste.
Ladle into bowls and top with the spring onion.
Yellow Cupcakes


Ingredients:
unbleached all-purpose flour, granulated sugar, baking powder, table salt, unsalted butter, sour cream, egg, vanilla extract

Directions:
Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment (I just use my hand mixer and have great results]. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.
Peanut Butter French Toast
Category: breakfast-and-brunch
By Jessica MacArthur

If you love French toast and you love peanut butter, why not combine them into one easy, delish recipe? Top with sliced strawberries or bananas.

Ingredients:
½ cup milk
3  eggs
¼ cup peanut butter
2 tablespoons white sugar
½ teaspoon vanilla extract  (Optional)
¼ teaspoon ground cinnamon
1 tablespoon vegetable oil
4 slices bread

Directions:
Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl. Heat the oil in a griddle or frying pan over medium heat. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 572.8
Fat: 33.4 g
Saturated fat: 7.9 g
Carbohydrates: 47.9 g
Sugars: 21.2 g
Dietary fiber: 3.3 g
Protein: 23.4 g
Cholesterol: 283.9 mg
Sodium: 618.7 mg
Instant Pot® BBQ Chicken Thighs
Category: meat-and-poultry
By Soup Loving Nicole

Fall-off-the-bone tender chicken thighs made in a multi-functional pressure cooker for those days when grilling is out of the question.

Ingredients:
1 tablespoon vegetable oil
2 pounds skin-on, bone-in chicken thighs
½ cup chicken stock
2 stalks celery, chopped
1 cup barbecue sauce, divided

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate. Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce. Broil for 5 minutes or until crisp.

Prep time: 5 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 505
Fat: 27.2 g
Saturated fat: 7.2 g
Carbohydrates: 23.4 g
Sugars: 16.7 g
Dietary fiber: 0.7 g
Protein: 38.6 g
Cholesterol: 141.9 mg
Sodium: 857.1 mg
Creamed Chipped Beef (Lower Sodium)


Ingredients:
unsalted butter, flour, 2% low-fat milk, dried parsley

Directions:
Cut or tear dried beef into small pieces.  Soak dried beef pieces in very hot water for 10-15 minutes to remove excess salt.  Drain, squeezing out as much water as possible.
Meanwhile, stir up your favorite baking powder biscuits and get them in the oven.
Melt the butter in a 2-quart saucepan.  When the butter is bubbly, add the flour and stir constantly for 2-3 minutes to cook the flour.
Add broth and milk.  Continue to stir constantly until sauce thickens.
Lower heat.  Add parsley and drained, dried beef.  Stir until heated through.
Take your biscuits out of the oven and split 2 or 3 onto each plate.  Spoon on the Creamed Chipped Beef.  Goes great with a green salad or green vegetable.
Kids Apple Drink


Ingredients:
buttermilk, lemon juice, ground cinnamon, cinnamon stick

Directions:
In blender container place the apple juice, buttermilk, lemon juice, and cinnamon.
Cover, blend 15 seconds at high speed.
Pour into a glass.
Garnish with a cinnamon stick, if desired.
Michelle's Honeybun Cake
Category: desserts
By M.B.P

If you love honeybuns, then you'll love this cake. It's literally a giant honeybun.

Ingredients:
1 (18.25 ounce) box yellow cake mix
4  eggs
1 (8 ounce) carton sour cream
¾ cup vegetable oil
½ cup water
1 cup brown sugar
½ teaspoon ground cinnamon
2 cups confectioners' sugar
¼ cup milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. In a mixing bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter. In a separate bowl, stir together the brown sugar with cinnamon. Pour half the cake batter into the prepared baking pan, and sprinkle the brown sugar-cinnamon mixture over the batter. Pour the remaining batter over the cinnamon mixture, and gently swirl the batter a few times with a table knife. Bake the cake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Stir the confectioners' sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. Pour the icing over the cake while it's still hot; allow to cool before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch cake

Calories: 394.3
Fat: 18.3 g
Saturated fat: 4.5 g
Carbohydrates: 55.3 g
Sugars: 43 g
Dietary fiber: 0.4 g
Protein: 3.6 g
Cholesterol: 53.7 mg
Sodium: 243.1 mg
Southern Style Seasoned Green Beans (From Canned)


Ingredients:
bacon, garlic, salt

Directions:
Cook the bacon in a heavy sauce pan (do not crisp the bacon, just cook enough to extract the drippings]. Remove from heat.
Empty the 2 cans of cut green beans into the sauce pan directly on top of the cooked bacon and drippings.
Add salt to taste and then the 1/4 teaspoons of minced garlic. Stir well and return to heat.
Bring to a boil over medium heat, then reduce heat to med-low, cover, and simmer for at least 30 minutes (1 hour is better].
Serve and enjoy.
NOTE - Use good quality canned green beans. My family prefers "flat beans" (Cut Italian Green Beans], but regular cut will taste just as good.