xiaoxl/recipe_data huggingface dataset:
Chad's Slow Cooker Taco Soup
Category: soups-stews-and-chili
By AccountKiller

This easy soup is hearty, yet extremely tasty. This is really a form of chili, but uses some ingredients not found in regular chili.  Sure to be a hit, you can adjust the spice as needed by using varying levels of jalapenos and RO*TEL® varieties. Top with shredded sharp Cheddar cheese and/or sour cream. Serve with tortilla chips. Leftovers can be frozen and enjoyed later.

Ingredients:
1 pound ground beef
1 pound bulk hot pork sausage
1 (28 ounce) can crushed tomatoes
1 (15.25 ounce) can whole kernel corn with red and green bell peppers (such as Mexicorn®), drained and rinsed
1 (14.5 ounce) can black beans, rinsed and drained
1 (14 ounce) can kidney beans, rinsed and drained
1 (1 ounce) package ranch dressing mix
1 (1 ounce) package taco seasoning mix
1  onion, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
½ cup chili sauce
2  fresh jalapeno peppers, diced
1 (12 fluid ounce) can or bottle dark beer
ground black pepper to taste

Directions:
Brown the ground beef completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker. Brown the sausage completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker. Add the crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix,   mix, onion, green bell pepper, red bell pepper, diced tomatoes with green chile peppers, chili sauce, jalapeno peppers, beer, and black pepper to the slow cooker. Set slow cooker to Low and cook 8 to 10 hours, or, if you prefer, on High for 4 to 6 hours.

Prep time: 20 mins
Cook time: 8 hrs 20 mins
Total time: 8 hrs 40 mins
Yields: 20 servings

Calories: 194.6
Fat: 8.1 g
Saturated fat: 2.8 g
Carbohydrates: 19.4 g
Sugars: 1.6 g
Dietary fiber: 4.5 g
Protein: 10.9 g
Cholesterol: 27.2 mg
Sodium: 838.9 mg
Scalloped Potatoes Au Gratin #5FIX


Ingredients:
"milk"

Directions:
"Spread diced potatoes in casserole dish, making a layer about 1/2 inch thick. Mix soup with milk and fold into potatoes. Fold in 1 cup of the cheese. Season with Salt & Pepper, top with remaining 1 cup cheese and the French's onions. Dot with butter and bake at 350 for 30-40 minutes. Serve!"
Oh My Garlic! Bread (Abm)


Ingredients:
warm water, olive oil, garlic, white bread flour, whole wheat flour, Splenda sugar substitute, sea salt, parmesan cheese, sweet basil, garlic powder, dried thyme leaves, dried chives, fresh coarse ground black pepper, fast rise yeast

Directions:
Add ingredients according to the manufacturer's instructions.
Set your machine for the Rapid, Delay, White or dough cycle and start.
Add the herbs at the addition beep if you want them to remain reasonably whole.
For the best flavor, serve this bread warm.
If you choose the dough cycle you may shape it anyway you like, bale it on a standard 9x5 bread pan or shape the dough into buns for oven baking.
Red Wine Bolognese


Ingredients:
ground beef, carrots, red onion, olive oil, oregano, tomato paste, minced garlic cloves, garlic powder, red wine, Worcestershire sauce, diced tomatoes, milk

Directions:
Add carrots, onions and olive oil to a large pot, and let it simmer for about 5 minutes.
Add ground beef to mixture and let it cook fully.
Add all other ingredients.  Let it heat through and simmer for about 15-20 minutes.  Salt and pepper to taste.
Serve with your choice of pasta and some Parmesan cheese, and enjoy!
Horseradish and Smoked Gouda Mashed Potatoes (Aka  Van's Favorit


Ingredients:
potatoes, smoked gouda cheese, horseradish, butter, half-and-half

Directions:
Boil potatoes until tender, drain (DO NOT rinse], return to pot and place over LOW heat.
Add half and half and start mashing.
Add Smoked Gouda, keep mashing.
Add horseradish, keep mashing.
Add butter and stir a bit.
Serve, the bits of butter should still be melting.
Stuffed Pumpkin (With Bacon Gruyere Stuffing)


Ingredients:
pumpkin, fresh garlic clove, gruyere cheese, bacon, chives, scallion, fresh thyme, heavy cream, nutmeg

Directions:
Place a rack in the center of the oven and preheat to 350°F Line a baking sheet with a silicone baking mat or parchment paper (see last step for stovetop instructions]. Using a very sturdy knife, cut a cap out of the top of the pumpkin (like a Halloween jack-o'-lantern] by working your knife around the top in a circle at a 45 degree angle. Cut out a large enough cap to make it easy to work inside the pumpkin. Remove the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet.
In a large bowl, toss the bread, cheese, garlic, bacon and herbs together. Season with salt and pepper to taste and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling or you might need to add to it]. In a small bowl, stir the cream and the nutmeg together, seasoning the mixture with salt and pepper, then pour it into the pumpkin (again, you might have too much or too little--the ingredients should not swim in cream but they should be nicely moistened].
Put the cap in place and bake the pumpkin for 90 minutes. Remove the cap and return to the oven for another 20 to 30 minutes, until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the pumpkin very carefully (it will be heavy, hot and wobbly] and place it on the table or transfer it to a platter. To serve, either spoon out portions of the filling and pumpkin meat, or dig into the pumpkin meat with a large spoon and mix it into the filling before spooning out portions.
You may also cook the pumpkin in a large Dutch oven and bring it directly to the table for serving.
Orange Dipping Sauce for Coconut Shrimp
Category: side-dish
By Valerie Brunmeier

This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.

Ingredients:
½ cup orange marmalade
¼ cup honey
¼ cup Dijon mustard
4 drops hot pepper sauce (such as Tabasco®), or to taste

Directions:
Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 71.4
Carbohydrates: 18.8 g
Sugars: 16.6 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 168.6 mg
Turkey Meatloaf


Ingredients:
olive oil, onion, carrot, mushroom, green onion, ketchup, fresh parsley, black pepper, salt, ground turkey

Directions:
Put vegetables through the food processor until finely chopped., Saute vegetables in olive oil over high heat for 7 minutes., Let cool., Mix egg whites, A-1, green onion, ketchup, parsley, salt and pepper., Process bread in food processor., Combine breadcrumbs, turkey and vegetables in a large bowl., Place mixture in either a loaf pan or a 8/9 in square., Bake at 350 for approximately 50 minutes., Note - bake time will depend on choice of pan., Optional - top with more ketchup!
Grilled Salmon With North African Flavors


Ingredients:
nonfat plain yogurt, fresh parsley, fresh cilantro, lemon juice, extra virgin olive oil, garlic cloves, paprika, ground cumin, salt, ground pepper, salmon fillet, lemon

Directions:
Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate for use atop fish after cooked.
Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side.
To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
Chipotle Honey Roasted Peanuts
Category: appetizers-and-snacks
By noogie01

Absolutely delicious! This recipe started out as a basic honey-roasted beer nut recipe and evolved into this splendid party treat.

Ingredients:
⅓ cup white sugar
1 ½ teaspoons chipotle chile powder
¼ teaspoon chili powder
¼ teaspoon garlic powder
2 tablespoons butter
2 tablespoons honey
1 teaspoon kosher salt
1 pound skinless peanuts

Directions:
Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside. Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish. Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

Prep time: 15 mins
Cook time: 35 mins
Total time: 2 hrs 50 mins
Yields: 1 pound

Calories: 203.5
Fat: 15.6 g
Saturated fat: 2.9 g
Carbohydrates: 12.5 g
Sugars: 7.5 g
Dietary fiber: 2.3 g
Protein: 6.8 g
Cholesterol: 3.8 mg
Sodium: 361.7 mg
Old-Fashioned Chicken And Slick Dumplings
Category: soups-stews-and-chili
By MARBALET

Southern comfort!

Ingredients:
4 pounds boneless, skinless chicken meat
2 small carrots, sliced
3  sweet potatoes, peeled and cubed
3  Irish potatoes, cubed
5 small onions
5 cups water
salt to taste
ground black pepper to taste
1  bay leaf
3 stalks celery tops
1 pinch cayenne pepper
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat

Directions:
Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done.  Discard bay leaf.  Add vegetables, and continue cooking until vegetables are nearly done. Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat.  Mix in enough water to make a stiff dough.  Divide dough into three parts.  Roll out, and cut into squares. Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer.  Serve.

Yields: 4 - 6 servings

Calories: 1145.8
Fat: 51.3 g
Saturated fat: 14.7 g
Carbohydrates: 83.4 g
Sugars: 9.2 g
Dietary fiber: 8.9 g
Protein: 83.3 g
Cholesterol: 252 mg
Sodium: 660.6 mg
Way Too Easy Warm Peanut Butter - Chocolate Dip/Spread


Ingredients:
"peanut butter"

Directions:
In a small bowl, place peanut butter in one large "glob"., Make a well in the center of the glob and pour in the chocolate syrup., Microwave for 20 seconds., Carefully stir to thoroughly combine and serve immediately.
Stuffed Sweet Potatoes


Ingredients:
sweet potatoes, margarine, salt, pepper, reduced-fat jarlsberg cheese

Directions:
Scrub potatoes and pierce skins with fork.
Place potatoes in microwave oven; cook in high for 8 minutes.
In a microwave proof dish, place vegetables, margarine, salt and pepper.
Cover, set aside.
After potatoes have cooked for 4 of the 8 minutes, place vegetables in microwave oven, cooking on high for the remaining 4 minutes.
Slit each of the potatoes open to form a pocket and place 1/2 of the vegetable mixture in each potato.
Sprinkle each with 1/2 of the cheese.
Microwave on high for 2 more minutes, until cheese is melted.
Chocolate Cream Pots


Ingredients:
dark chocolate, Baileys Irish Cream, mascarpone cheese

Directions:
Break up the chocolate and microwave on High for about 2 minutes or until melted, stir and set aside to cool.
Beat the cream until soft peaks form, whisk the Bailey's into the cream.
In a seperate bowl, beat the mascarpone until smooth, then beat in the Bailey cream mixture.
Pour in the cooled chocolate and stir lightly to form a swirl pattern.
Spoon into 1/2 cup ramkins or small stemmed wine glasses and cover generously with chocolate shavings.
Serve or refrigerate.
Grand Prize Chili


Ingredients:
onion, garlic cloves, paprika, cayenne pepper, beef bouillon cubes, chicken bouillon cube, tomato sauce, oregano, black pepper, chili powder, cumin, garlic powder, salt

Directions:
In large pot, sear meat in a small amount of oil.
Add onion& garlic, cook until tender (do not burn].
Add tomato sauce, paprika, cayenne pepper, bouillon cubes and enough water to cover.
Simmer 1 1/2 hours.
Add cumin, garlic powder, oregano, pepper and chili powder.
Add salt to taste.
Cook another 30 minutes or until meat is tender.
Aunt Annie's Cheese Ball


Ingredients:
cream cheese, crushed pineapple, seasoning salt, onions, green peppers, cheddar cheese, pecans

Directions:
Mix all ingredients except 1 1/2 c chopped pecans with mixer till throughly combined.
Form into two medium balls or one large ball. Wrap in plastic wrap or wax paper and refrigerate till hardened (about 1 hour or so].
Remove from fridge and undo wrap and roll in remaining crushed pecans.
Enjoy with assorted cracker, we like Triscuits and Club crackers best.
Claude's Baked Beans


Ingredients:
ground sausage, celery, onion, kidney beans, brown sugar, tomato paste, prepared mustard

Directions:
Brown sausage, celery, and onions put on side., Mix remaining ingredients and then mix with sausage mixture., Bake at 350 degrees for 1 hour.
15-Minute Parmesan Pasta


Ingredients:
pasta, garlic clove, butter, parmesan cheese

Directions:
Cook pasta as directed on package.
Meanwhile, cook and stir garlic in butter in large saucepan on medium heat until tender but not browned.
Add drained pasta to saucepan, mix lightly.
Sprinkle with cheese; toss to coat.
Serve immediately.
Baked Orange Roughy Italian-Style
Category: world-cuisine
By TKFraz

The flavor of this delicate fish is enhanced with Italian-style seasonings that are sure to please even the pickiest eater. Quick, easy, and simply delicious.

Ingredients:
¼ cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic powder
½ teaspoon salt, or to taste
1 pound orange roughy fillets
¼ cup butter, melted
1 tablespoon chopped fresh parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt. Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley. Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

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

Calories: 241.6
Fat: 14.4 g
Saturated fat: 8.4 g
Carbohydrates: 5.4 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 21.9 g
Cholesterol: 104.7 mg
Sodium: 645 mg
Apple & Herb Stuffing


Ingredients:
celery, onions, butter, hot water, instant chicken bouillon, apples, parsley, poultry seasoning, rubbed sage

Directions:
In large skillet, cook celery and onions in margarine until tender.
Add water and bouillon; cook until bouillon dissolves.
In large bowl, combine remaining ingredients.
Add bouillon mixture.
Mix well.
Loosely stuff turkey just before roasting (or not, if you don't like your turkey stuffed] Place remaining stuffing in greased baking dish.
Bake at 350 degrees for 30 minutes or until hot.
Kansas City Barbecued Chicken


Ingredients:
onion, garlic cloves, tomato sauce, cider vinegar, light brown sugar, tomato paste, Worcestershire sauce, corn syrup, chili powder, yellow mustard, fresh black pepper, boneless skinless chicken breasts, coarse salt

Directions:
Make sauce.
Warm oil in a saucepan over medium heat. Add onion and garlic; saute until soft and translucent ( about 5 minutes ]. Mix in remaining sauce ingredients and 3/4 cup water.
Reduce heat to low; cook for about 30 minutes, stirring frequently, until you're satisfied with the taste and the sauce heavily coats the spoon. (If thats too thick for you, add more water.] Set aside.( you can also make ahead of time and store up to 2 weeks].
Prepare chicken. Rub with salt and a spritz of oil. Cover; let sit at room temperature for 20 minutes.
Heat grill to medium (when you can hold your hand 2 inches above it for 4 to 5 seconds, no more, no less.] Grill one side of the chicken uncovered for about 3 minutes; repeat on the other side.
Flip back to original side, then rotate 90 degrees, to get crisscross mark. Cook 3 minutes more, and brush on some sauce. Repeat on other side. Chicken is ready when white throughout but juicy, and sauce is a bit chewy and caramelized in spots. (for a slightly crusty surface, leave them on for an extra minute].
Serve whole, or sliced thickly, with leftover sauce.
Classic Beef Stew


Ingredients:
bacon, beef chuck, salt, fresh ground black pepper, onion, beef broth, potatoes, carrots, mushrooms

Directions:
In a Dutch oven, cook the bacon over medium heat until crisp.
Meanwhile, cut the beef into 2-3 inch cubes. Remove and discard any excess fat as you do.
Sprinkle the cubes with salt and pepper.
After you have cooked the bacon and taken it out of the pot, turn the heat up to high and add the beef cubes. DO NOT crowd.
Brown the beef well, turning as necessary, and turning the heat down if the residue on the bottom of the pan is burning.
Remove the browned meat to a plate, and continue browning all the remaining cubes.
Meanwhile, peel the onion and cut into 1/4-inch (or so] slices.
After browning and removing all of the beef, add the sliced onions.
Stir to bring up any of the yummy brown bits off the bottom of the pan.
Lower the heat to medium, and cook onion about 5-10 min, stirring occasionally, or until limp and well browned.
Heat oven to 300ºF.
Return the meat to the pan with the onions, along with any of the residual juices that have collected on the plate.
Add the beef broth and bring to a boil.
Turn off the heat and cover.
Place meat in the oven and cook for 2 hours.
Peel and quarter the potatoes, adding them to the pot as you do.
Cover the pot and cook for 30 minute.
Peel and quarter the carrots, slice the mushrooms if you like and are using them; add them to the pan.
Cover the pot and cook for 20 min more.
Serve in bowls.
The Best Chicken Marinade


Ingredients:
salt, Worcestershire sauce, dry mustard, red wine vinegar, soy sauce, pepper, garlic, dried parsley

Directions:
Mix all ingredients together and pour over chicken pieces in a gallon freezer bag.
Freeze and pull out later, or pour over frozen chicken and let marinate while it thaws.
Cook as desired.
Vegan Black Bean Burgers with Oats
Category: main-dish
By Crystal Lirette

Crispy outside, soft inside. Place burgers on buns and add condiments and toppings of choice, e.g. lettuce, pickles, tomato, raw or grilled onion, grilled mushrooms, avocado, jalapenos, bell peppers, ketchup, mustard, barbecue sauce, etc.

Ingredients:
2 ½ cups canned black beans, liquid reserved
2 cups rolled oats, or more as needed
2 cups raw sunflower seed kernels
1 (16 ounce) package white mushrooms, stemmed and quartered
1  red bell pepper, cut into 1-inch pieces
1  green bell pepper, cut into 1-inch pieces
1  white onion, cut into 1-inch pieces
3 tablespoons chopped fresh parsley
2 tablespoons vegan Worcestershire sauce
2 tablespoons salt, or more to taste
2 tablespoons ground black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground cumin
vegetable oil as needed

Directions:
Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl. Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape. Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper. Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 15 burgers

Calories: 250.3
Fat: 14.6 g
Saturated fat: 1.6 g
Carbohydrates: 23.6 g
Sugars: 2.9 g
Dietary fiber: 6.8 g
Protein: 9.5 g
Sodium: 1135.1 mg
Olive Oil and Herbes De Provence Bread


Ingredients:
sugar, dry active yeast, water, olive oil, salt, flour

Directions:
Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve.
Put the olive oil and salt in a large mixing bowl, and add the yeast mixture.
Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs.
Work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. (I found 15 minutes yeilded a much better bread than 10 minutes].
Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
Punch the dough down and shape into a loaf. (I shaped mine into a ball by pressing the dough slightly flat, folding in the corners, pinching them together and then flipping the ball over with the pinched corners on the bottom. I then made three long slices in the top for steam to escape. This is how Laura did it on the show.].
Let rise again 30 minutes (or not], and bake at 400ºF/200ºC for 25 minutes until done.  I brush the loaf with an egg/milk wash before I bake it, but it's not necessary. The wash is 1 yolk beaten with a tablespoon or two of milk. You can also spray the loaf lightly with water, or put a pan of boiling water in the oven to give the bread a crispy crust.
Let the bread cool a little before slicing to serve.
Spam & Macaroni Summer Salad


Ingredients:
elbow macaroni, vinegar, onion, seasoning salt, cheddar cheese, mayonnaise, celery, peas

Directions:
Cook macaroni according to directions. Drain, do not chill.
While hot drizzle with oil and vinegar.
Add onion, seasonings and cheese, toss well.
Chill throughly. Serve on salad greens to dress up (optional].
Aunt Juju's  Beef Tips With Caramelized Onions


Ingredients:
beef stew meat, carrots, butter, brown sugar, flour, cornstarch, dried thyme, beer, ale, beef broth, tomato paste

Directions:
Warm the oil in large heavy pot until hot but not smoking.  Add cornstarch and season salt to large ziplock bag and shake the meat in it.  Brown meat on all sides for about 5 minutes.  Transfer browned meat to a plate.
Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes.  Reduce heat to medium and sprinkle in sugar.  Continue to cook the onions, stirring occasionally, until nice and golden brown, about 15 minutes.  Add the flour, thyme, and carrots and raise the heat to high.  Stir for 1 minute, then pour in beer, letting it come to a vigorous boil.  Stir in broth and tomato paste and return to the boil.
Return meat and accumulated juices to the pot.  Let the liquid come just to a boil, then reduce heat to low.  Cover and simmer 1 1/2 to 2 hours.  Check on occasion and add beef broth if it is getting too dry.  Season with salt and pepper to taste.
We like this over refrigerator bisquits.