xiaoxl/recipe_data huggingface dataset:
Roasted Parmesan Cauliflower Steaks #Ragu


Ingredients:
cauliflower, buttermilk, red pepper flakes, kosher salt, arugula, pine nuts, parmesan cheese, garlic cloves, fresh basil leaves, extra virgin olive oil, all-purpose flour, egg, panko breadcrumbs

Directions:
Bring a large pot of water to boil. Cut the rounded sides off the cauliflower. Cut each center piece in half lengthwise in order to make 2 steaks. Make sure to carefully remove any green, leafy bottoms from the cauliflower steaks.
Rinse off the steaks and the florets. Place in boiling water for 5-7 minutes.
Meanwhile, in a bowl, mix the buttermilk, italian seasoning, red pepper flakes, and 1 tsp of salt together. Set aside. Pulse together 2 cups arugula, pine nuts, 1/4 cup parmesan, garlic, basil, remaining salt, pepper, and 1/2 cup olive oil for 30 seconds; set aside.
Drain the cauliflower, and place them into a large gallon plastic, resealable bag. Reserve 1/2 cup of boiling water. Pour the buttermilk marinade into the bag, and coat the cauliflower very well. Marinate the steaks for an hour by laying the bag flat. Carefully, flipping the bag over halfway through.
Preheat oven to 450F degrees. Mix the remaining parmesan with the breadcrumbs. Set aside for dredging along with the flour and egg wash.
Remove the cauliflower steaks from the bag. Drain. Dredge one side of each steak in flour, egg wash, and lastly, parmesan bread crumbs. Place the steaks dredged side up on a baking rack along with the other marinated florets. Place the baking rack in a cookie sheet to catch any drippings.
Roast on 450F degrees for 30 minutes, covered. Uncover for the last 15 minutes until fork tender.
In an electric blender, blend all the smaller roasted florets, the Ragú pasta sauce, and reserved water until smooth. Heat stovetop on medium-high heat. Assemble each plate with sauce, pesto, a cauliflower steak, and additional arugula.
Chilly Willy Cocktail


Ingredients:
character(0]

Directions:
"Pour into shaker. Fill with orange and pineapple juice. Shake well."
Cranberry Pistachio Refrigerator Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, white sugar, eggs, vanilla, pistachio nut, cranberries

Directions:
Preheat oven to 375ºF (190ºC].
Combine flour, baking powder, baking soda and salt.
Cream butter, sugar, eggs and vanilla together thoroughly.
Add dry ingredinets gradually, mixing until smooth.
Stir in nuts and cranberries.
Shape dough into 2 rolls about 1 1/2 inches (4 cm] in diameter. Wrap in waxed paper or plastic wrap and chill overnight.
Cut roll into 1/2 inch (5 mm] slices. Place on cookie sheet.
Bake for 8-12 minutes or until light golden. Cool 5 minutes on sheet, then transfer to rack and cool completely.
Pablo's Traditional Jalisco Pozole Soup


Ingredients:
garlic, water, salt, lettuce, fresh cilantro, key limes, Mexican oregano

Directions:
Add meat to about 5 quarts of water. Stir in water and bring to a boil. Add garlic and hominy. Cook 2-3 hours until meat is tender. Strain off foam and fat. Add prepared chile and salt to taste. Cook until hot.
To prepare chile, take seeds and veins out of 10 long red smooth skinned dried chiles. Soak in hot water for 15 minutes. Remove chiles and blend with a little of the meat stock. Strain mixture and add to pozole.
To serve:
Serve pozole in bowls like soup. Each person may add oregano, onion, lettuce to taste and squeeze on lime juice as desired. Serve with tostadas.
Buen Perfecto!
Sunny’s Italian Sausage Holiday Stuffing


Ingredients:
olive oil, Italian sausage, unsalted butter, scallions, celery, dried cranberries, low sodium chicken broth

Directions:
Preheat oven to 350 degrees F. Sauté the sausage. In a large pan on medium-high heat, add olive oil and sausage. Cook until heated through and browned. Remove to a large bowl along with any remaining fat from the pan.
Sauté the vegetables and fruit. In the same pan add butter and melt on medium heat. Add scallions, celery, onion, cranberries and Hidden Valley® Homestyle Italian Dressing & Seasoning Mix. Cook while stirring until the vegetables are tender and cranberries become a bit plump, about 6-8 minutes. Remove all to the bowl with the sausage.
Mix stuffing. Add stuffing cubes to the bowl and toss. Pour over the chicken stock adding ¼ cup or so more if cubes are not moist enough, this should feel like thick mashed potatoes.
Bake stuffing. Coat the bottom and sides of an 8” x 8” baking dish with cooking spray. Pour in stuffing and press down, leveling off the top with a rubber spatula or back of a spoon. Bake until top is golden, about 35-40 minutes.
Pan Fried Potatoes With Bacon and Parmesan


Ingredients:
potatoes, garlic cloves, bacon, olive oil, salt, pepper, green onions, parmesan cheese

Directions:
Cook potatoes, garlic, and bacon in oil over medium heat.
Season to taste with salt and pepper and cook, stirring, until potatoes are almost cooked through, then stir in green onions.
When potatoes are cooked through, sprinkle with parmesan cheese and serve.
Huevos Rancheros in Tomatillo Ranchero Sauce


Ingredients:
hot water, anaheim chilies, yellow onion, garlic cloves, dried oregano, salt, pepper, corn tortillas, eggs, chili beans, cheddar cheese

Directions:
Prepare the sauce ahead of time by placing the ingredients in Vita-Mix along with 1 cup of water; quickly increase speed to high; allow to run for 4 to 5 minutes or until steam escapes from opening; adjust with salt and pepper to taste.
If you do not have a Vita-Mix and are using a standard blender, place the tomatillos, garlic and onion in medium skillet along with enough oil to coat the bottom; sauté until onion and garlic are soft; approximately 5 minutes.
Add the hot water and additional spices, simmer for 20 to 30 minutes; pour cooked ingredients into blender container and process until smooth; adjust salt and pepper to taste.
Pour the sauce into a quart jar and refrigerate until ready to use.
For the huevos rancheros, preheat oven to 350 degrees.
Lightly spray individual ramekins with non-stick cooking spray and place on a cookie sheet.  The ramekins I used measured 5 inches across and 1 inch deep.
Place a cut tortilla in the bottom of each dish, top with egg in center.
Sprinkle 1/4 of the canned beans around each casserole leaving the yolk exposed.
Pour the 1 - 1 1/2 cups tomatillo sauce over the beans, again leaving yolk exposed; top with grated cheese.
Place in pre-heated oven and bake for 15 minutes; lightly cover each with foil and bake an additional 5 minutes or until yolk is slightly runny and white is set.
Top with additional grated cheese if desired.
Enjoy!
Please Note:  The cooking time does not reflect the time to cook the ranchero sauce.
Baked Fruit


Ingredients:
apple, pear, pineapple chunks, nectarine, pomegranate, honey, maple syrup, cinnamon, rhubarb, walnuts, lemon

Directions:
Preheat the oven to 170C/340°F.
Chop all the fruit and place in a greased baking tray.
Drizzle the honey/maple syrup on top then sprinkle with cinnamon and coconut sugar. Finish with the squeezed lemon juice.
Place in the oven for 40 minutes then add the walnuts on top and return to the oven for a further 20 minutes.
Potatoes Fried in Bacon Jam


Ingredients:
potatoes, eggs

Directions:
In a microwaveable container with lid, place the potatoes with some water and cook on high for 8 minutes.
Let stand for 5 minutes.
In large, non stick frying pan, over medium high, heat the oil and melt down the bacon jam.
Add  the potatoes and fry for approximately 15 minutes, stirring occasionally.
Season with salt and pepper to taste.
If using, crack the eggs over the potatoes.
Season.
Cover with a lid and cook to desired doneness.
Spicy Tortilla Chips


Ingredients:
butter, margarine, chili powder, corn tortillas, flour tortillas

Directions:
Heat oven to 400ºF.
Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.].
Cherry Chocolate Smoothie


Ingredients:
banana, stevia, cocoa powder

Directions:
Blend in blneder until smooth., Pour into glasses., Serve.
Banana Apple Bread
Category: bread
By afcouwen

A fall twist to the original banana bread!

Ingredients:
2 ¾ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, melted
2 cups white sugar
4  eggs
1 cup plain Greek yogurt
1 ½ teaspoons vanilla extract
3 large very ripe bananas, mashed
2  apples, cubed
¾ cup chopped walnuts  (Optional)
½ cup packed brown sugar
½ cup white sugar
1 tablespoon ground cinnamon
¼ cup all-purpose flour
3 tablespoons butter, softened
banana slices for garnish
apple slices for garnish

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease two 7x3-inch loaf pans. In a bowl, whisk together 2 3/4 cups of flour, 2 teaspoons of cinnamon, the baking soda, and salt until thoroughly combined. In a separate mixing bowl, beat the melted butter with 2 cups of sugar until smooth, and mix in the eggs, one at a time, followed by the Greek yogurt and vanilla extract. Stir in the flour mixture just until incorporated. Fold in the bananas, apples, and chopped walnuts until combined; do not overmix. There should be small chunks of banana visible in the batter. Pour half the batter into each prepared loaf pan. Mix the brown sugar, 1/2 cup of white sugar, 1 tablespoon of cinnamon, 1/4 cup of flour, and 3 tablespoons of softened butter together in a bowl until the mixture resembles coarse crumbs. Sprinkle half the crumb topping over each loaf. Garnish each loaf with banana and apple slices. Bake in the preheated oven for 30 minutes, then remove and cover each pan with aluminum foil. Return to oven, and bake an additional 15 or 20 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Allow to cool before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 2 7x3-inch loaves

Calories: 247
Fat: 10.7 g
Saturated fat: 5.4 g
Carbohydrates: 36 g
Sugars: 23.7 g
Dietary fiber: 1.4 g
Protein: 3.3 g
Cholesterol: 45.6 mg
Sodium: 147.8 mg
Easy Frosted Dark Chocolate Brownies With Mocha Frosting


Ingredients:
white sugar, butter, eggs, all-purpose flour, salt, baking powder, powdered sugar, butter, coffee

Directions:
Preheat oven to 350 degrees., Combine sugar, eggs, and butter for the brownies., Beat in remaining brownie ingredients., Pour batter into an 8-inch greased and floured pan., Bake for 25-30 minutes., While the brownies are baking, combine frosting ingredients., Frost the brownies while they are still warm., Enjoy!
Pork Curry


Ingredients:
olive oil, red onion, garlic cloves, fresh ginger, pork, chili powder, curry powder, turmeric powder, salt, sugar

Directions:
Marinate pork in all the ingredients written below pork.
Heat oil and add the thinly sliced onions, jalapeno, garlic and ginger and cook it in medium heat for about 10 minutes while stirring  till onion looks light golden brown. Do not burn it. Very important to use a heavy bottom saucepan or cast iron. Then add the marinated pork mix around so spices get cooked in the oil for few more minutes, then add a cup of water and cook in medium heat for about 40 minutes. Stir often and if needed add more water.
Acadia's Tropical Iced Tea


Ingredients:
boiling water, pineapple slices

Directions:
Boil water in Tea Pot., Pour water over tea bags and let steep for 15 minutes., Discard tea bags., In a plastic pitcher add 2 cups of ice., Add tea to cool down., After cooled, may transfer to a glass pitcher., Added pineapple orange juice and coconut juice to tea and mix together., Add 1/2 a cup of ice to each glass and pour tea/juice mixture over ice., May garnish with slice of pineapple., Enjoy!
Squash  Casserole


Ingredients:
butter, margarine, onion, sharp cheddar cheese, eggs, mayonnaise, sugar, salt

Directions:
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender.
Drain well; gently press between paper towels.
Melt 4 tbsp butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender.
Remove skillet from heat; stir in squash, cheese, and next 4 ingredients.
Spoon mixture into a greased 11x7-inch baking dish.
Melt remaining 1 tbsp butter.
Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Bake at 350°F for 30 to 35 minutes or until set.
Mojo de Ajo
Category: side-dish
By Bill Echols

'Mojo de Ajo' means 'garlic gravy' and this 'gravy' is a real treat. Mix with some pasta or brush it on grilled shrimp. The possibilities are endless.

Ingredients:
6  dried chipotle chili pepper
1 cup extra-virgin olive oil
1 ½ cups chopped garlic
5 tablespoons fresh lime juice
½ teaspoon salt, or to taste

Directions:
Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips. Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 cups

Calories: 97.9
Fat: 9.4 g
Saturated fat: 1.3 g
Carbohydrates: 3.2 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Sodium: 50.1 mg
Easy to Follow French Macaron Recipe


Ingredients:
confectioners' sugar, granulated sugar

Directions:
Pre heat oven to 300 degrees Farenheit.
Through a fine sifter, run your scaled ground almonds and confectioner's sugar together. When big pieces are left on the sifter, pulse it back to the grinder and sift it again until all pieces get through the fine mesh holes. .
With a mixer and a whisk attachment, add the egg whites in the bowl and whisk in medium speed. Gradually add the granulated sugar when the egg whites are already foamy and white. Put mixer on to high speed and whisk until egg whites form in to stiff peaks.
*If you want to add some color to your cookie, now is your chance to do so. With a rubber spatula, gently and carefully fold in your GEL COLORING, one or a couple of drops at a time until desired color and shade is achieved.
With another clean rubber spatula, fold the almond-confectioner's sugar mix in to the whipped egg whites. Remember to do this gently, carefully, and slowly as not kill most air bubbles that will help you achieve a good looking cookie.
Now is the time to pipe your cookie batter on to a baking pan. Always put a silicone mat or a parchment paper on the pan before placing the batter so it won't stick. Using a pastry bag and a round pastry tip (preferably Ateco#804] pipe the batter on to the pan by directly pointing the bag to it in a diagonal direction. Without moving your hands, gently squeeze the batter out of the bag until it reaches desired cookie size. Unsqueeze the bag and move the tip to counter-clockwise until the batter detaches from the pastry tip.
*To keep cookie sizes consistent, you may draw circles on a parchment paper and if you're also using it as pan liner, flip over so the drawn side facing the pan surface so the ink won't touch the batter. If using a silicon mat, there is no need to flip the parchment over, instead, place the drawn parchment under the silicon mat.
When the batter is piped and almost ready to go, tap the pan with a bang a couple of times so as to let it spread a little bit. Let it sit for 10-15 minutes before baking that the batter may develop a skin. You'll know if it is ready when you try gently poking it and the batter won't stick to you finger.
Bake for 10-13 minutes or until the cookie has risen, set, and has develop its feet.
As for the filling, you may use buttercream, ganache or whatever you may wish just as long as it is thick and will keep its shape inside the cookie. Here is your chance to get creative. You may even use nut chunks or chocolate chips to add texture and flavor. .
Deep Dish Pizza Dough
Category: bread
By Jacob Hinchman

This is my favorite deep dish pizza recipe. I am not from Chicago, but it is good pizza.

Ingredients:
1 (.25 ounce) package active dry yeast
⅓ cup white sugar
⅔ cup water
2 cups all-purpose flour
1 cup bread flour
¼ cup corn oil
2 teaspoons salt
6 tablespoons vegetable oil
½ cup all-purpose flour, or as needed

Directions:
Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 328.1
Fat: 17.5 g
Saturated fat: 2.6 g
Carbohydrates: 38.5 g
Sugars: 8.4 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Sodium: 583.2 mg
Pasta With Tuna Cream Sauce


Ingredients:
ziti pasta, pasta, butter, margarine, onions, all-purpose flour, milk, tuna, dill, basil, green onion, parmesan cheese

Directions:
In a large pot of boiling water, cook the pasta until tender but firm.
Drain and return to pot.
Meanwhile, in a saucepan, melt butter over medium heat; add the onion and cook until tender.
Stir in the flour and cook for a few seconds.
Gradually whisk in the milk and bring to a simmer, stirring constantly until simmering and thickened.
Add the peas, tuna (broken into chunks], parsley, green onions, cheese, and hot pepper sauce.
Pour over the pasta and stir gently to mix.
Serve immediately.
Chicken Afritada (Filipino Stew)
Category: soups-stews-and-chili
By candysweetemo

This is a dish we make back in the Philippines. It's really delicious, and you can substitute pork for chicken or mix them both. Great over rice!

Ingredients:
1 tablespoon vegetable oil
3 cloves garlic, crushed and chopped
1  onion, chopped
1 cup seeded and chopped tomatoes
1 (3 pound) whole chicken, cut into pieces
3 cups water
1 cup tomato sauce  (Optional)
3  potatoes, quartered
1  green bell pepper, seeded and cut into matchsticks
1  carrot, chopped
salt and ground black pepper to taste

Directions:
Heat oil in a large wok over medium heat; add garlic. Cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes. Place chicken in the wok; cook and stir until lightly browned, about 5 minutes. Pour in water. Cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes. Mix potatoes into the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and pepper.

Prep time: 40 mins
Cook time: 48 mins
Total time: 1 hr 28 mins
Yields: 6 servings

Calories: 593.6
Fat: 44.7 g
Saturated fat: 12.3 g
Carbohydrates: 25.1 g
Sugars: 4.5 g
Dietary fiber: 4 g
Protein: 22.8 g
Cholesterol: 80.3 mg
Sodium: 324.2 mg
Glazed Carrots


Ingredients:
carrots, brown sugar, nutmeg, butter, cornstarch, salt

Directions:
Cook carrots in 1/4 cup salted water until tender, then drain.
Whisk together orange juice, nutmeg, brown sugar, cornstarch, until smooth. Pour over carrots and cook for several minutes until mixture thickens.
Add butter and toss.
Serve hot.
Chocolate Mint Milkshake
Category: drinks
By Amy

A cool, refreshing milkshake that will have you craving for more. All you need is milk, vanilla ice cream, chocolate syrup, and a few drops of some peppermint extract.

Ingredients:
4 scoops vanilla ice cream
¼ cup milk
¼ cup chocolate syrup
1 drop peppermint extract

Directions:
In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 230.8
Fat: 5.6 g
Saturated fat: 3.4 g
Carbohydrates: 36 g
Sugars: 29 g
Dietary fiber: 1.3 g
Protein: 3.3 g
Cholesterol: 20.9 mg
Sodium: 73.6 mg
Greek-Style Marinated Mahi Mahi


Ingredients:
mahi mahi fillets, lemon juice, olive oil, fresh oregano, of fresh mint, garlic, lemon peel, salt

Directions:
Rinse fish; pat dry with paper towels.  Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen].  Place fish in a resealable plastic bag.  Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt.  Pour over fish.  Seal bag. Turn to coat fish with marinade.  Marinate in refrigerator for at least 30 minutes.
Drain fish, reserving marinade.  Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F], turning once and brushing with marinade halfway through grilling.  Discard any remaining marinade.
Mexican Rice


Ingredients:
water, tomato sauce, water

Directions:
Bring water, tomato sauce, Seasoning Mix and oil to boil in 3-quart saucepan, stirring occasionally.
Stir in instant rice and vegetables. Reduce heat to low; cover and simmer 10 minutes until rice is tender.
Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Frittata With Sun-Dried Tomatoes


Ingredients:
eggs, half-and-half, swiss cheese, sun-dried tomatoes, green onions, dried basil leaves, salt, ground black pepper, butter, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Whisk eggs and milk in large bowl to blend.
Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
Add egg mixture; do not stir.
Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
Sprinkle with Parmesan cheese.
Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
Slice frittata into wedges. Serve warm or at room temperature.
Baker's Frosting


Ingredients:
flour, sugar, milk, powdered sugar, solid shortening, salt, vanilla

Directions:
On med. heat, cook flour, sugar, and milk until thickened., Let cool., Add powdered sugar, shortning, salt and vanilla., Beat until creamy and smooth.
Meatballs that Make Their Own Sauce


Ingredients:
water, lean ground beef, parsley, onions, egg, dried oregano, garlic, garlic powder, tomato juice, dried oregano, garlic, garlic powder

Directions:
Moisten bread with water.
Mix throughly with remaining meatball ingredients.
Shape into 8 medium or 16 small meatballs.
Brown meatballs on all sides.
Combine sauce ingredients in large saucepan.
Heat to boiling.
Add meatballs.
Simmer UNCOVERED until tomato juice has reduced to a fairly-thick sauce-about ONE HOUR.
Skim any fat (or refrigerate overnight and skim congealed fat].
Serve with crusty Italian bread, or with pasta (when i am doing it with pasta. i use twice the amount of tomato juice so as to get lots of sauce.].
Beef Steak (Jerk)


Ingredients:
Worcestershire sauce, brown sugar, ground allspice

Directions:
Combine all ingredients, except steak.
Place steak in sealable plastic bag.
Add 1/2 cup marinade, seal, and refrigerate for 30 minutes to 5 hours turning occasionally.
Refrigerate remaining marinade in sealable container.
Remove steak from marinade-discard marinade-.
Grill over medium-high coals,brushing often with reserved marinade, until steak 140°F internal for medium-rare, or to desired doneness, approximately 16-18 minutes.
Remove steak from grill, slice to 1/2-1/4 inches and serve with backed potato or serve over salad.
Pancake Roll


Ingredients:
eggs, milk, flour, butter

Directions:
Put the butter in pan to melt in the oven.
Mix eggs, milk and flour and whip well.
In the pan with the melted butter pour the mixture and bake until golden.
Depending on our desire stuffing - use sweet or savory ingredients, spread them over the whole "pancake".
Tight roll in fresh foil and leave to cool.