xiaoxl/recipe_data huggingface dataset:
Cheesy Scalloped Potatoes


Ingredients:
milk, prepared hot mustard, potatoes, onion, butter, cheddar cheese, parmesan cheese

Directions:
Combine mixture of soup, milk, and mustard with potatoes, onion and butter in large saucepan.
Bring mixture to a boil.
Place in 9 x 13 x 2<U+0094> baking pan.
Sprinkle with mixture of cheeses.
Bake covered, in preheated 375° F (190° C] oven for 30 minutes (or until golden].
Remove cover; bake for 15 minutes.
Let stand for 5 minutes before serving.
Rolachi


Ingredients:
ground beef, onion, green peppers, stewed tomatoes, salt, pepper, zucchini

Directions:
"Pour oil into 350 degree electric fry pan. Add beef; brown slightly. Add onion; continue cooking until brown. Add green peppers and tomatoes; bring to boil. Add salt and pepper. Slice zucchini and add to mixture. Cover and cook until tender. (Especially good with cornbread]."
Kung Pao Chicken


Ingredients:
dry sherry, cornstarch, salt, white pepper, chicken breasts, salted peanuts, garlic, ginger, green onions, soy sauce, red wine vinegar, dry sherry, chicken broth, water

Directions:
In a bowl, combine sherry cornstarch, salt and pepper. Add chicken and stir to coat, then stir in 1 tbs of the oil and let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Heat a wok over medium heat. When pan is hot, add 1 tbs of the oil.
Add the whole peppers and peanuts and cook, stirring, until peppers just begin to char. (If peppers become completely black, discard and start again with new peppers and peanuts]. Remove from pan and set aside.
Add remaining 2 tbs oil to pan and increase heat to high. When oil begins to heat, Add garlic and ginger. Stir one, then add chicken and stir-fry until chicken is opaque (about 3 minutes]. Add peppers , peanuts and onion to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Red Snapper With Red Curry Carrot Sauce for Two


Ingredients:
carrots, garlic clove, reduced-sodium chicken broth, 2% low-fat milk, fish sauce, Thai red curry paste, brown sugar, salt, red snapper fillet, cilantro

Directions:
In a medium saucepan bring carrots, garlic and broth to a boil.
Reduce heat and simmer 10-15 minutes, until carrots are very tender.
Puree this mixture with a stick blender, food processor or regular blender; return to pot.
Add milk, fish sauce, curry paste and brown sugar and bring to a simmer, then add salt to taste.
In a large nonstick frying pan heat oil over medium heat.
Add fish, skin side down if there is a skin.
Cook for a couple of minutes, then turn over and cook until fish is just done.
Cook time will vary according to the thickness of the fish.
Mound cooked rice on plate, top with fish and then sauce.
Sprinkle with cilantro to garnish.
Jake's Scrambled "eggs"


Ingredients:
firm tofu, nutritional yeast, turmeric, onion powder, low sodium soy sauce, pepper

Directions:
Crumble tofu into bowl.  Add the rest of the ingredients and stir until evenly coated.
Heat in an oiled skillet for about 8 minutes, until mixture begins to brown slightly.
Cowboy Hash


Ingredients:
potatoes, olive oil, red onion, chorizo sausage, thyme leaves, coriander leaves, cilantro leaves

Directions:
Bring potatoes to a boil in a pot of salted water, boil 5 minutes, then drain thoroughly.
While they cook, heat 2 tbsp of the oil in a large frypan and cook onion over medium heat until softened (about 5 minutes]. Add chorizo and cook a further 5 minutes, stirring now and then to prevent sticking. Lift out of pan and put to one side.
Add remaining 2 tbsp oil, thyme and well-drained potatoes and cook over a medium-high heat, turning now and then, until slightly crispy (about another 10 minutes]. Add the onion and chorizo mixture back to the pan and cook another minute or two. Season to taste with salt and ground black pepper and sprinkle with parsley or coriander leaves / cilantro leaves and chilli, if using.
250 of Nearly Everything Chocolate Cake


Ingredients:
salted butter, dark cooking chocolate, eggs, caster sugar

Directions:
Preheat the oven to 180 degrees Celsius.
Grease the base an 8-9inch diameter springform cake tin, and line with greaseproof or baking paper.
Melt the butter and chocolate in a double boiler.  Stir every so often and set aside to cool when there are no lumps.
Separate the eggs into two different bowls (put the yolks into a larger bowl].
Beat the yolks, then add the caster sugar.  Beat until pale, thick and creamy.
Add the almonds, and mix to combine well (ensure that there are no lumps of ground almonds].
Add the chocolate mixture and stir until well combined.
Beat the egg whites until stiff peaks form.
Gently fold into the chocolate almond mixture until well combined.
Pour into the prepared cake tin and bake for 40-50 minutes.  Make sure the top does not burn, when a skewer is inserted there will still be some mixture attached to it, but it will be soft as opposed to uncooked (sorry, this bit is hard to explain].
Remove from the oven and leave to cool in the tin.
When cool, remove from the tin.  You will need to run a knife around the edges.  Put on a plate after having removed the baking paper on the base.
Melt the remaining chocolate until there are no lumps (normally 2 or 3 squares go missing along the way!], and pour in stages over the cake until the chocolate is evenly spread down the sides and over the top.
This is very rich but is nice served with orange sorbet to cut through the richness.
Ultimate Mashed Potatoes


Ingredients:
potatoes, sour cream, fresh chives, butter, bacon, ground black pepper

Directions:
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
Mash the potatoes with 1/4 cup reserved broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional reserved broth, if needed, until desired consistency. Garnish with the remaining bacon.
Owl Barf Balls (No-Bake Cookies, Pretzels & Coconut)


Ingredients:
butter, sugar, milk, chunky peanut butter, oats, coconut flakes

Directions:
Mix the butter, sugar, milk, and cocoa in a medium saucepan. Heat on Medium/High, stirring until smooth.
Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat.
Add the rest of the ingredients and stir until well combined.
Allow the mixture to cool enough to touch it. Drop the mixture by rounded teaspoonfuls onto a wax paper lined cookie sheet.
Refrigerate cookie sheet for 10 minutes.
Remove the cookie sheet from the fridge and form the dropped cookies into elongated "balls".
Cookies can be refrigerated for 2 weeks or frozen for 2 months.
Black Bean-Orzo Salad


Ingredients:
black beans, ripe olives, tomatoes, green onion, fresh cilantro, olive oil, lime juice, cumin, pepper, salt, pasta, fresh spinach

Directions:
Mix beans, olives, tomatoes, onions and cilantro in large bowl.
Mix oil, lime juice, cumin, pepper and salt; toss with bean mixture. Stir in pasta.
Let stand for 1 hour to blend flavors.
Serve at room temperature as a side dish or on spinach
Angel Hair Pasta with Garlic Shrimp and Broccoli
Category: main-dish
By Robbie Rice

This makes the best cream sauce I've ever had. It's a quick meal that is a sure way to impress company without the hassle.

Ingredients:
1 (12 ounce) package angel hair pasta
2 ½ tablespoons butter, divided
1 ½ tablespoons all-purpose flour
1 ½ cups milk
½ cup heavy cream
1 ½ tablespoons pesto
1 ½ tablespoons chopped fresh parsley
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
½ teaspoon ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
½ (16 ounce) package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

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

Calories: 430.7
Fat: 19.9 g
Saturated fat: 9.7 g
Carbohydrates: 39.5 g
Sugars: 4.5 g
Dietary fiber: 3.4 g
Protein: 24.3 g
Cholesterol: 144.8 mg
Sodium: 1139.3 mg
Nigella's Chocolate Truffle Cake.


Ingredients:
dark chocolate, brandy, cocoa powder

Directions:
Melt the chocolate in a glass bowl over some simmering water. The water must not keep boiling while the chocolate is melting.
Now lightly heat the cream and brandy together. Pour into the melted chocolate. Stir well. Now add the cocoa powder mix well.
Using a small baking pan layer with wax paper. Also grease the pan well. Now add the cake mixture. Place the cake in the fridge until firm, take the cake out just before you want to serve it. Place on a nice cake tray, there will be some chocolate sauce at the bottom. Serve with some whipped cream.
Cheeseburger Mini Muffins


Ingredients:
ground beef, onion, all-purpose flour, sugar, baking powder, salt, ketchup, milk, butter, margarine, eggs, prepared mustard, cheddar cheese

Directions:
Preheat oven to 425 degrees.
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
In a mixing bowl, combine flour, sugar, baking powder and salt.
In another bowl combine ketchup, milk, butter, eggs and mustard.
Stir into the dry ingredients just until moistened.
Fold in the beef mixture and shredded cheese.
Fill greased miniature muffin cups three-fourths full.
Bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool for 5 minutes before removing from pan to wire rack.
Refrigerate leftovers.
Italian Sausage Roasted Pork


Ingredients:
garlic cloves, fennel seeds, sweet paprika, olive oil

Directions:
Preheat the oven to 425ºF.
In a small bowl, mix the garlic, fennel, paprika, 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub all over both pork tenderloins and place in a half sheet pan, spacing 2 inches apart. Scatter the kabob vegetables all around, drizzle with the remaining tablespoon oil, and sprinkle with salt and pepper.
Roast until browned and a meat thermometer inserted in the thickest part of the pork registers 145ºF, about 25 minutes.
Transfer the pork and vegetables to a serving dish and drizzle the pan juices all over. Let stand at least 10 minutes before slicing and serving.
Chocolate Peanut Butter Soymilk Smoothie


Ingredients:
peanut butter, artificial sweetener

Directions:
"Add frozen soy milk to blender, then liquid soy milk, peanut butter, and sweetener. Blend till smooth."
Icebreaker Mojitos


Ingredients:
mint sprig, seedless watermelon, pineapple chunk, lime, white rum

Directions:
Using a mortar and pestle, crush or muddle some fresh mint.
Spoon in the watermelon and pineapple cubes, and crush them bit by bit. Toss in the lime quarters, and continue mashing.
Then, in a cocktail shaker, add 1/2 cup ice cubes, all of the fruit and mint mojito mixture, then add the rum, pineapple juice, and finally, a dash of sugar cane syrup. Shake well to combine.
Divide between 2 hefty glasses garnished with lime wedges and mint sprigs.
Franken-Peppers (Chili-Crumb Stuffed Jalapenos)


Ingredients:
onion, garlic cloves, butter, kosher salt, black pepper, chili powder, cumin, fresh oregano, vegetable broth

Directions:
Preheat oven to 400 degrees., Cut and reserve the tops of the peppers., Slit pepper and remove seeds/membrane., Set aside., Mix the bread crumbs, salt, cumin, pepper  chili powder and oregano., Add in minced garlic and onion until well coated., Add in melted butter and stir until well combined., Fill each pepper with filling and place in baking dish., Replace cap and fix in place with toothpicks., Add broth to dish and cover with foil., Bake 20 minutes or until peppers are tender.
Simple Pineapple Muffins


Ingredients:
butter, sugar, egg, flour, baking powder, salt, crushed pineapple

Directions:
Cream butter with sugar.
Beat in egg.
Stir in flour through pineapple just enough to moisten.
Pour batter into greased muffin tins.
Bake at 350°F about 30 minutes or until toothpick inserted in center comes out clean.
Serve with whipped butter.
Cauliflower Mac & Cheese


Ingredients:
olive oil, head cauliflower, unsalted butter, all-purpose flour, salt, Fontina cheese, parmesan cheese, parsley

Directions:
Preheat oven to 400 degrees F.
Arrange the cauliflower in a single layer on a baking sheet, and drizzle with olive oil. Season with salt and pepper and toss until coated. Roast for 20 minutes, just until golden brown. Transfer to a 9 x 13 baking dish.
In a medium sauce pot over medium heat, melt the butter. Whisk in the flour and cook the paste, stirring constantly, for 1 minute. Whisk in the milk and bring to a boil, stirring often, cooking until sauce has thickened. Add the cheeses and whisk until combined. Season with salt and lots of pepper.
Pour the sauce over the cauliflower and toss to coat. Bake for 30-35 minutes, until golden brown and bubbling. Rest for 15 minutes and then serve, garnished with parsley.
Summer Sausage S’mores


Ingredients:
cheddar cheese, stone ground mustard

Directions:
On a plate, place sliced sausage; set aside.
On a clean surface or serving tray, arrange crackers in two rows of twelve.
Spread ½ to 1 teaspoon of mustard on half of the crackers; set aside.
On a medium-hot grill, place sausage slices, grill for 2 to 3 minutes or until slices begin to curl and edges begin to brown.
Turn slices and center one piece of cheese onto each sausage slice.  Cover.
Grill an additional 1 to 2 minutes or until cheese begins to melt.
Remove from grill and assemble s’mores.
Serve immediately.
Crispy Ranch Unfried Chicken


Ingredients:
"chicken"

Directions:
Preheat oven to 400., Take skin off chicken pieces., Place all pieces in large zip lock and coat with ranch dressing., Marinate in the refrigerator for minimum of 1 hour., Take out and coat each piece well with shake n bake., Place on baking sheet and bake for 45 minute.
Lentil Tacos
Category: main-dish
By isachandra

This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!

Ingredients:
2 teaspoons ground ancho chile powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground fennel seed
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 ½ cups cooked brown or green lentils
3 tablespoons tomato paste
2 tablespoons water, or as needed
2  canned chipotle chiles in adobo sauce, seeded and minced
1 teaspoon adobo or hot sauce
8 (6 inch) vegan corn or flour tortillas
1 cup shredded lettuce
1 cup chopped tomatoes
¼ cup chopped fresh cilantro
1 cup guacamole
1  lime, cut into 8 wedges

Directions:
Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl. Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds. Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce. Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 389.3
Fat: 11 g
Saturated fat: 1.7 g
Carbohydrates: 61.8 g
Sugars: 6.7 g
Dietary fiber: 17.9 g
Protein: 16.8 g
Sodium: 463 mg
Spicy Glazed Shrimp


Ingredients:
butter, paprika, cayenne, tomato paste, sugar, salt, garlic cloves, olive oil, shrimp

Directions:
Glaze: Place all glaze ingredients in a 2-quart saucepan over low heat until butter is melted.
In a blender or food processor, blend on high speed until the mixture becomes a smooth paste.
Refrigerate overnight before use.
Heat the olive oil in a 12-inch saute pan over high heat.
Add shrimp to the pan and move them around constantly so they will cook completely and evenly.
Once the shrimp turns pink, add about 1/2 to 3/4 of the glaze to the pan while moving the shrimp.
Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp.
Add more sauce if needed, taste to your liking.
Do not overcook the shrimp.
Serve the shrimp warm or at room temperature.
Easy Butterfinger Ice Cream Cake


Ingredients:
ice cream sandwiches, Cool Whip

Directions:
Line a pan with ice cream sandwiches., Spread cool whip over the ice cream sandwiches., Pour chololate syrup over that to your taste, all depends on how much chololate., Crush up a butterfinger and sprinkle over the top of the cake.
Crawfish Beignets
Category: appetizers-and-snacks
By Tastefull Wonders

If you've ever been to Brenda's French Soul Food in San Francisco, you know how delicious these things are, and for those who haven't, prepare yourself for a mouthful of awesome! I'm not sure the exact measurements they use, but this is my personal version that comes pretty close to the real thing. Looking forward to your feedback and hope you all enjoy!

Ingredients:
1 (12 ounce) package crawfish tail meat
1 ½ cups shredded Cheddar cheese
¼ cup mayonnaise
chopped green onion
2 (16.3 ounce) cans refrigerated biscuit dough, separated
vegetable oil for frying
1 pinch paprika, or to taste
cayenne pepper, or to taste

Directions:
Mix crawfish meat, Cheddar cheese, mayonnaise, and green onion together in a big bowl. Flatten and stretch out 12 biscuits with your hands or a rolling pin until they are rectangular in shape and about 4x5 inches. Place a scoop of the crawfish mix in the middle of each flattened biscuit and close all sides around it, working with your hands until all creases are fully sealed and you reach a desired shape. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place beignets carefully into the hot oil and fry until they float to the top and are golden brown on both sides, flipping as needed, about 5 minutes total. Remove from oil onto a paper towel-lined plate. Sprinkle tops with paprika and cayenne pepper.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 12 beignets

Calories: 448.5
Fat: 29.2 g
Saturated fat: 8.1 g
Carbohydrates: 33.5 g
Sugars: 5.8 g
Dietary fiber: 0.6 g
Protein: 13.3 g
Cholesterol: 50.9 mg
Sodium: 914.8 mg
Maple Glazed Acorn Squash


Ingredients:
acorn squash, butter, maple syrup, cinnamon, ginger, mace

Directions:
Heat oven to 400 degrees F.
Butter a baking dish.
Cut top and bottom off squash.
Slice crosswise into 1/2 inch thick slices.
Use a cookie cutter to cut out center seeds.
Arrange squash in baking dish.
Combine remaining ingredients in a small saucepan and heat until bubbly; pour over squash.
Bake, basting occasionally, until tender, 30 minutes.
If squash needs browning, turn up heat in broiler; broil until lightly glazed.
Chicken Tater Bake


Ingredients:
milk, butter, chicken, cheddar cheese

Directions:
In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese.
Transfer to two greased 8-in. square baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw]. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until heated through. Yield: 2 casseroles (6 servings each].
Simple Party Potatoes


Ingredients:
white potatoes, water, cream cheese, salt, pepper, margarine

Directions:
Preheat oven to 350°F., Cook potatoes., Drain, reserving 1/2 cup of liquid., Add liquid and remaining ingredients., Beat until smooth., Pour potatoes into a casserole dish., Dot with margarine and bake at 350°F for 15 minutes.
Chilled Cantaloupe Soup
Category: soups-stews-and-chili
By akhowell

Very refreshing fruit soup, served chilled. Great for luncheons. Garnish with mint if desired.

Ingredients:
1  cantaloupe - peeled, seeded and cubed
2 cups orange juice
1 tablespoon fresh lime juice
¼ teaspoon ground cinnamon

Directions:
Peel, seed, and cube the cantaloupe. Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 69.4
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 16.4 g
Sugars: 13.7 g
Dietary fiber: 1 g
Protein: 1.4 g
Sodium: 15.6 mg
Spring Vegetable Pasta Salad


Ingredients:
broccoli, carrot, chives, fat free sour cream, lemon juice, summer savory, salt, fresh ground black pepper, cayenne pepper

Directions:
Cook noodles in boiling salted water until al-dente.  Drain and rinse in cool water.
Place drained noodles in a large bowl and add the next five ingredients.  Mix well.
In a medium bowl, mix together the dressing ingredients.  Adjust salt if needed.
Pour dressing onto the noodle/vegetable mix and toss to coat.
Chill for several hours before serving.
Chicken Mole


Ingredients:
boneless skinless chicken breasts, olive oil, green onions, garlic, cocoa powder, chili powder, cumin, tomato puree, raisins, water, fresh coriander

Directions:
Preheat oven to 400F.
Place the chicken breasts in a baking dish and set aside. In a large non-stick saucepan, heat the oil.
Add the green onions and garlic and saute over medium heat for 1 minute. Add the tomato puree, raisins, water and  coriander and cook over low heat for about 10 minutes uncovered.
Pour the sauce  over the chicken and bake for 30-45 minutes until chicken is cooked through.
Spicy Apple Twists (Pillsbury Bake-Off Winner)


Ingredients:
baking apples, all-purpose flour, self-rising flour, salt, shortening, cold water, margarine, butter, margarine, butter, sugar, cinnamon, water

Directions:
Heat oven to 425.
Cut each apple into 8 wedges.
Lightly spoon flour into measuring cup and level off.
In a medium bowl, blend flour and salt.
Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together.
Shape dough into ball.
On floured surface, roll dough lightly from cener to edge into 12 inch square.
Spread with 1 tablespoon softened margarine.
Fold 2 sides to center.
Roll to 16 x 10 inch rectangle.
Cut crosswise into 16 (10 inch] strips.
Wrap 1 strip around each apple wedge.
Place 1/2 inch apart in ungreased 13 x 9 inch pan.
Brush each wrapped apple wedge with melted margarine.
In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples.
Bake at 425 for 20 minutes.
Pour water into pan.
Bake an additional 12-17 minutes or until golden brown.
Spoon sauce in pan over twists.
Serve warm or cool, plain or with whipped cream.
*If using self rising flour, omit salt.