xiaoxl/recipe_data huggingface dataset:
Cornmeal Mush


Ingredients:
water, salt, yellow cornmeal

Directions:
Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
Mix cornmeal with remaining water in a small bowl.
Add cornmeal mixture slowly to boiling water, stirring constantly.
Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.
Lamb with Dill and Sour Cream


Ingredients:
lamb, heavy cream, sour cream, butter, onion, garlic, white wine, chicken broth, dill, mushroom, lemon

Directions:
Salt& pepper lamb cubes.
Heat butter in sauce pan and saute lamb until it is light brown, no more red or pink.
Add onion and garlic and cook for 3 minutes.
Add in the wine and broth and dill.
Cover the pot and cook for 1 1/2 hours or until lamb is tender.
Mix in sour cream and heavy cream.
Remove the lamb and set aside.
Cook the sauce for 10 minutes over low heat.
In another small sauce pan cook mushrooms in lemon juice with salt and pepper for about 5 minutes.
Add the mushrooms and peas to lamb sauce and cook for 5 to 10 minutes until peas are warmed.
Return lamb to sauce.
Serve over white rice.
Fried Cornmeal-Crusted Catfish


Ingredients:
yellow cornmeal, flour, cayenne pepper, garlic powder, seasoning salt, black pepper, catfish fillets

Directions:
In a shallow dish combine the first 6 ingredients.
Dredge the fillets into the mixture and coat evenly.
In a large cast-iron skillet or a Dutch oven pour about 2-inches of oil; heat to 350 degrees.
Fry the fillets in batches for about 5-6 minutes turning once until golden.
Drain on paper towels.
Cashew Snowballs


Ingredients:
unsalted butter, confectioners' sugar, pure vanilla extract, flour, unsalted cashews, salt

Directions:
Preheat oven to 375.
Line 2 large baking sheets with parchment paper.
In a large bowl, beat the butter with ½ cup of the confectioners’ sugar with hand mixer at medium speed until creamy.
Add the vanilla extract.
Slowly beat in the flour, roasted cashews and salt until well combined.
Divide the dough into 4 equal parts and shape into 1” logs.
Wrap logs in plastic wrap and refrigerate until firm, at least ½ hour.
Cut 1” pieces off of the refrigerated logs, and roll into balls.
Place balls about ¾” apart on parchment lined sheets (should be about 3 cookie sheets worth] Bake cookies in oven for about 20 minutes, or until golden.
Fill a shallow bow or pie plate with 2 cups of confectioners’ sugar.
Immediately roll the hot cookies in the sugar to coat, a few at a time.
Place on racks to cool.
Once cookies are cooled, re-roll them again in confectioners’ sugar, so coating looks nice and white and even!
Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.
Seattle Gourmet Broccoli


Ingredients:
fresh broccoli, butter, flour, salt, milk, butter, walnuts, herb seasoned stuffing mix, hot water

Directions:
"Cook fresh broccoli in boiling, salted water until tender-crisp; drain and chop coarsely. (Cook frozen broccoli as directed on package, then drain]. Make white sauce by blending 1/4 cup butter, flour, chicken stock base, and salt, then add milk and cook until thickened. Meanwhile, melt 6 tablespoons butter in 2/3 cup hot water and seasoning packet. Pour over stuffing mix in bowl. Add nuts and toss together. Turn broccoli into buttered 2 quart casserole. Pour white sauce over and top with stuffing. Press down slightly. Bake in hot oven (400 degrees] for 20 to 25 minutes."
Homemade Cookie Mix


Ingredients:
sugar, baking powder, salt

Directions:
COMBINE flour, sugar, baking powder and salt in a very large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal.
STORE in airtight container in freezer up to six months.
Steak Topped Spicy Potatoes #5FIX


Ingredients:
"feta cheese"

Directions:
Preheat heavy bottom skillet over medium to medium high heat.
In a large bowl, mix prepared horseradish with Simply Potatoes Mashed Potatoes.
Meanwhile, place balsamic vinegar in small sauce pot, over medium heat, reduce balsamic vinegar to 1/4 cup volume, stirring occasionally.
Once a splash of water sizzles in skillet, add steaks. Do not over crowd the pan. Cook steak to desired temperature. Remove steaks to allow to rest on cutting board. Do not drain fat. Add simply potatoes to the skillet the steak was cooked inches Gently press mashed potatoes into skillet with spatula and allow to brown, turning over occasionally and pressing again  into pan. Once the potatoes have gotten crusty in spots, place onto plates in either appetizer portions or dinner portions. Slice steaks across the grain, place steak slices on top of potatoes. Top with crumbled feta. Drizzle with reduced balsamic vinegar.
White Chocolate Party Mix and Candy Jumble


Ingredients:
mini marshmallows, peanuts

Directions:
Melt the candy coating in the microwave on 50% power for a few minutes until melted.  (Note:  It keeps its shape when melted - you can check with a fork] (Note2:  Don't let any water get into it or it will seize up].
Pour marshmallows, cereal, pretzels, and peanuts into a bowl and mix well.  Pour melted coating over mixture and stir until all is coated.  Work quickly before the it cools.
Immediately add M&Ms and stir just until mixed.  Don't stir too long or the M&Ms will melt.
Dump mixture out onto sheets of aluminum foil and spread with a spoon.  When cool, break into pieces and store in an air-tight container.
Filipino Pancit Bihon with Canton
Category: world-cuisine
By lola

This pancit is a favorite Filipino noodle dish that is usually served when you have company. Though time consuming, the end result is always delicious. It can be eaten alone or with rice. Skip the canton noodles if only bihon is desired.

Ingredients:
½ (8 ounce) package pancit bihon (rice noodles)
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
1 cup chopped cooked chicken
salt and ground black pepper to taste
2 cups fresh shrimp, peeled and deveined
2 tablespoons soy sauce
1 small head cabbage, shredded
2 stalks celery, sliced
1  carrot, peeled and cut into matchsticks
2 cups water
½ (8 ounce) package pancit canton (yellow Chinese noodles)

Directions:
Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain. Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes. Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

Prep time: 30 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 6 servings

Calories: 316
Fat: 8.1 g
Saturated fat: 1.6 g
Carbohydrates: 40.1 g
Sugars: 5.8 g
Dietary fiber: 4.8 g
Protein: 20.7 g
Cholesterol: 98 mg
Sodium: 485.7 mg
Truffle Omelette - Omelette Aux Truffes


Ingredients:
eggs, truffles, butter

Directions:
Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.] Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
Whisk your eggs, add the poaching water and cream to them and whisk again.
Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.
Allow the top to almost set – baveuse - fold and serve immediately.
Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.
Air-Fryer Fries
Category: side-dish
By Juliana Hale

Crispy air-fried potatoes with all the crunch but none of the extra calories and fat. Serve with desired dipping sauce.

Ingredients:
1 pound potatoes, cut into 1/2-inch sticks (straight or ruffle cut)
1 teaspoon vegetable oil
¼ teaspoon salt
1/4 teaspoon seasoning (ideas below), or more to taste

Directions:
Cover potatoes with water and let soak for 30 minutes. Drain and pat dry with paper towels. Drizzle with oil; toss to coat. Preheat the air fryer to 400 degrees F (200 degrees C). Arrange potatoes in a double layer in the fryer basket. Cook, tossing every 5 minutes, until golden brown, 15 to 20 minutes. Sprinkle with salt and desired seasoning.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 97.4
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 19.8 g
Sugars: 0.9 g
Dietary fiber: 2.5 g
Protein: 2.3 g
Sodium: 152.2 mg
Smooth Sweet Tea


Ingredients:
baking soda, boiling water, tea bags, white sugar, water

Directions:
Sprinkle a pinch of baking soda into a 64 ounce,heat proof, glass pitcher., Pour in the boiling water and add tea bags., Cover and allow to steep for 15 minutes., Remove tea bags, and discard., Stir in sugar until dissolved., Pour in cold water and refrigerate until cold.
Italian Crab Seafood Pasta Salad


Ingredients:
medium pasta shells, salt, lump crabmeat, mayonnaise, buttermilk, green onions, onion powder, garlic powder, fresh parsley, pepper, lettuce leaf

Directions:
Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes.
Rinse, drain and set aside.
Pick through crab discarding any pieces of shells.
Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic powder Old bay, parsley and pepper to taste.
Add the pasta shells and mix again.
Cover and chill overnight.
Serve on lettuce leaves.
Purple Cabbage Salad
Category: salad
By z100hr

This recipe is my mother's, and it's great for a delightful side dish! Hope you enjoy!

Ingredients:
2 ½ cups shredded red cabbage
1 (10 ounce) can mandarin oranges, drained
1  green onion, chopped
¼ cup sweetened dried cranberries
¼ cup pine nuts
⅓ cup canola oil
¼ cup vinegar
1 tablespoon white sugar
2 pinches salt

Directions:
Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl. Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool. Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved. Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 291.2
Fat: 23.1 g
Saturated fat: 2.1 g
Carbohydrates: 20.9 g
Sugars: 17.3 g
Dietary fiber: 2.3 g
Protein: 3.2 g
Sodium: 16.3 mg
Asparagus and Crab Meat Soup - Mang Tay Nau Cua


Ingredients:
chicken broth, fish sauce, fish sauce, sugar, salt, shallots, garlic cloves, lump crabmeat, fresh ground black pepper, cornstarch, arrowroot, egg, white asparagus, scallion

Directions:
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
Bring to a boil.
Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet.
Add the shallots and garlic and stir-fry until aromatic.
Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
Stir-fry over high heat for 1 minute.
Set aside.
Bring the soup to a boil.
Add the cornstarch mixture and stir gently until the soup thickens and is clear.
While the soup is actively boiling, add the egg and stir gently.
Continue to stir for about 1 minute.
Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
Transfer the soup to a heated tureen.
Sprinkle on the coriander, scallion and freshly ground black pepper.
Fresh Blueberry Bars


Ingredients:
all-purpose flour, brown sugar, butter, margarine, ground cinnamon, baking soda, salt, sour cream, egg, pure vanilla extract, fresh blueberries, powdered sugar

Directions:
In a mixing bowl, add the flour and brown sugar; stir to mix.
With a pastry blender, cut in the butter until mixture resembles coarse meal.
Press 1 1/3 cup of mixture onto the bottom of an ungreased 8-inch square baking pan.
In another bowl, mix together the cinnamon, baking soda, and salt.
Add the remaining crumb mixture, sour cream, egg, and vanilla; stir to blend.
Add blueberries; stir to combine.
Spoon filling mixture evenly over the crust.
Bake at 350 degrees for 35 minutes.
Cool in the pan.
Sprinkle with powdered sugar.
Cut into bars and serve.
Apple Crisp Cups
Category: desserts
By debbie eckstein

A yummy one-biter! Whenever I ask 'what can I bring?' these top the list!  Sweet cinnamon-scented apples held in a buttery crispy oatmeal cup and  crunchy sweet topping. I like to make sweet treats to share with friends. I came up with this recipe so that I could bake and take apple crisp to share easily with everyone.

Ingredients:
3 large McIntosh apples - peeled, cored, and chopped
¼ cup water
2 tablespoons white sugar
½ teaspoon ground cinnamon, or to taste
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg  (Optional)
1 ½ cups butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins. Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat. Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 4 dozen apple crisp cups

Calories: 109.1
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 13.1 g
Sugars: 6.4 g
Dietary fiber: 0.8 g
Protein: 1.1 g
Cholesterol: 15.3 mg
Sodium: 42.6 mg
All Purpose Slow Cooker Pork


Ingredients:
boneless pork shoulder, kosher salt, black pepper, garlic powder

Directions:
Rub seasoning salt over the pork roast.
Brown on all sides. (optional, but this helps form a nice crust and develops flavor].
Set in a slow cooker and cook on high for 5 hours or low for 8 hours.
Once the roast is done, use two forks to shred.
At this point you can use the meat for pork tacos, enchiladas, or add your favorite barbecue sauce for pulled pork sandwiches.
SEASONING SALT: Mix 3 tablespoons kosher salt, 2 tablespoons black pepper, 1 tbsp garlic powder in a jar.
Indian Chicken Curry II


Ingredients:
olive oil, onion, garlic cloves, curry powder, ground cinnamon, paprika, bay leaf, white sugar, salt, chicken breast halves, tomato paste, plain yogurt, coconut milk, lemon, cayenne pepper

Directions:
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Mrs. Eddy's Apple Torte


Ingredients:
sugar, butter, oleo, apples, egg, salt, flour, baking powder, baking soda, cinnamon, nutmeg

Directions:
In a large bowl, mix sugar, butter or oleo, and egg., Add apples and mix well., Sift together the dry ingredients., Add to apple mixture., Turn into greased 11x7 baking pan., Bake at 350 degrees for 30-45 minutes.
Hasselback Baby Eggplant Parmesan


Ingredients:
baby eggplants, olive oil, basil pesto, parmigiano-reggiano cheese, panko breadcrumbs, thyme leaves, kosher salt

Directions:
Preheat oven to 375° F / 190° C.
Wash eggplant. Leaving the stems on, cut each eggplant at 1/4" intervals so the eggplant stays connected by the stem. Sprinkle inside the gaps with salt.
Spread pesto evenly in the gaps of each eggplant.
Brush a high-walled baking pan or casserole pan with 1 tablespoon of olive oil. Place eggplants in the pan. Brush the remaining olive oil over the skin of the eggplants.
Cover baking pan with foil. Bake for 40 minutes or until tender.
Blend breadcrumbs, cheese, and thyme and set aside.
Turn on the broiler. Remove the foil from the baking pan. Rotate the eggplants so the gaps are facing upward. Sprinkle each eggplant with the breadcrumb mixture. Broil until the breadcrumbs are browned.
Pain de Campagne - Country French Bread
Category: bread
By violet

I got this recipe out of a novel and made some minor changes. It is a yummy French bread that is worth the wait.

Ingredients:
½ teaspoon instant yeast
½ cup warm water (110 degrees F/45 degrees C)
¾ cup whole wheat flour
2 ½ cups warm water
½ teaspoon instant yeast
6 cups unbleached bread flour
1 tablespoon kosher salt
2 tablespoons cornmeal for dusting

Directions:
To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe. When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir. Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes. Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours. Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature. Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-side up, on the floured cloth. Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours. Preheat an oven to 375 degrees F (190 degrees C). Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade. Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on wire racks.

Prep time: 3 hrs
Cook time: 25 mins
Total time: 5 hrs 25 mins
Yields: 2 loaves

Calories: 47.6
Fat: 0.3 g
Carbohydrates: 10.1 g
Sugars: 0.1 g
Dietary fiber: 1.6 g
Protein: 1.9 g
Sodium: 723.6 mg
Bishop Wine Cocktail


Ingredients:
red wine, lemon juice

Directions:
"Shake ingredients together and pour into a chilled cocktail glass. Garnish with an orange twist."
Kentucky Cream Gravy


Ingredients:
butter
all-purpose flour
milk
chicken bouillon powder
Bulk KFC Original Recipe Seasoning (Copycat]
Worcestershire sauce
paprika

Directions:
MELT 3 tablespoons butter over medium low heat in a large saucepan; STIR in 3 tablespoons all-purpose flour.
COOK until bubbly but not browned.
WARM 2 cups milk in a microwave oven.
WHISK constantly while adding warmed milk to butter/flour roux all at once, until smooth.
RAISE heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika.
WHISK constantly until mixture begins to bubble.
REDUCE heat to medium.
COOK until completely thickened and flavors develop, whisking often; ADJUST seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk].
REDUCE heat to lowest setting; COVER gravy loosely and stir occasionally until served.
SERVE with your favorite Southern-style dishes and enjoy!
Lime Cumin Chicken


Ingredients:
boneless chicken breasts, fresh lime juice, cumin, salt, lime slice, red bell pepper, cilantro

Directions:
Combine oil, lime juice, cumin& salt in a plastic bag., Add 4 chicken breasts, seal and refrigerate overnight., Place on greased barbecue and grill over medium high heat., Grill about 10 minutes turning often., Garnish with lime slices, red pepper& cilantro.
Linguine With Spicy Red Clam Sauce


Ingredients:
linguine, olive oil, garlic cloves, anchovy fillets, red pepper flakes, oregano, dry white wine, whole tomatoes, littleneck clams, clams, parsley

Directions:
In a large, deep skillet, heat oil and then add garlic, anchovy fillets, red pepper flakes, oregano, and 1/4 teaspoon salt. Cook, stirring, until anchovies melt into the oil, about 1 or 2 minutes.
Add wine and simmer until reduced by half.
Add your hand crushed tomatoes and their juice, and reserved 1/2 cup clam liquid. Simmer until slightly thickened, about 7-10 minutes.
Add whole clams and cook until they begin to open, about 3 minutes. Add chopped clams and parsley, cover again and continue cooking until clams are fully opened, about 3 minutes more. Discard any clams that did not open.
Add cooked drained linguine, season well with salt, and toss to combine.
Rote Grütze German Mixed Berry Pudding


Ingredients:
sour cherries, plums, sugar, water, cornstarch, rum, milk

Directions:
Wash fruit and pick through for stems (reserve 3/4 cup].
Combine the remaining fruit with water (reserving 1 cup], and sugar in a saucepan.
Bring to a boil and cook fruit over medium heat until done but still holding its shape.
Sweeten to taste with more sugar, if needed.
Stir corn starch into reserved water until dissolved and stir into the juice.
Bring to boil, cook until thickened, and remove from heat.
Blend in the rum if desired.
Mash reserved, uncooked fruit in blender and stir into the thickened juice.
Eat Rote GrÃ¼tze either hot or cold and serve with cold milk or cream.
Chocolate Hamentashen Filling


Ingredients:
margarine, flour, baking powder, salt, eggs, vanilla extract, instant coffee, sugar, chocolate chips, pecans, walnuts

Directions:
In a microwave proof bowl melt the 5 oz semisweet chocolate and the unsweetened chocolate together.
Mix in all the margarine, flour, baking powder, salt, eggs, vanilla, coffee and sugar.
Mix to combine and then fold in the chocolate chips and nuts.
The extra filling (if any] may be made into chocolate brownie drop cookies.
Makes enough filling for at least 3 dozen hamentashen.