xiaoxl/recipe_data huggingface dataset:
Jamaican Jerked Chicken
Category: world-cuisine
By Cathy Anderson

Spicy marinated chicken.

Ingredients:
½  green onion, minced
¼ cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ pounds boneless, skinless chicken thighs

Directions:
Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade. Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C). Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

Prep time: 10 mins
Cook time: 20 mins
Total time: 8 hrs 30 mins
Yields: 4 servings

Calories: 246.7
Fat: 12.2 g
Saturated fat: 3.4 g
Carbohydrates: 3.6 g
Sugars: 1.6 g
Dietary fiber: 0.5 g
Protein: 29.2 g
Cholesterol: 105 mg
Sodium: 324.6 mg
Almond Crusted Tilapia With Caramelized Onions #RSC


Ingredients:
onions, extra virgin olive oil, extra virgin olive oil, honey, salt, lemon zest, garlic powder, lemon pepper, salt, fresh lemon juice, fresh basil, parsley

Directions:
1. Preheat oven to 475°F.
2. Cut 4 pieces 7 inch pieces of Reynolds Wrap Foil. Coat the bottom of each piece with 1/2 tbsp olive oil.
2. In a large bowl, combine sliced onions with balsamic vinegar, honey, remaining olive oil and a pinch of salt, mixing well so the onions are well coated.
3. In a medium bowl, combine ground almonds with lemon zest and a pinch of salt.
4. Divide onions equally on each piece of foil. Close the foil to form 4 sealed packets and place them on a large baking sheet in the oven. Bake for 20 minutes. Carefully open the packets and broil for 4 minutes. Remove baking sheet from the oven and turn the temperature down to 425°F.
5. In the meantime, season each tilapia fillet on both sides with salt, garlic powder and lemon pepper. Place one fillet in each packet on top of the caramelized onions and top with ground almonds. Drizzle with olive oil, close the packet and return to the oven. Bake at 425F for 18-20 minutes. Open the packets and broil for 1-2 minutes until golden brown.
6.Garnish with chopped basil or parsley, lemon zest and fresh lemon juice before serving.
Old-Fashioned Shortcake
Category: desserts
By Jennifer Kuchnicki Merzlicker

This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake.  It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!

Ingredients:
2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup butter
1  egg
⅓ cup milk

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan. Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan. Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 1 8-inch cake

Calories: 326.9
Fat: 12.6 g
Saturated fat: 7.7 g
Carbohydrates: 50.1 g
Sugars: 25.6 g
Dietary fiber: 0.9 g
Protein: 4.4 g
Cholesterol: 51.8 mg
Sodium: 483.4 mg
Surprise Ingredient Chocolate Cake


Ingredients:
butter, white sugar, eggs, cocoa powder, all-purpose flour, baking powder, baking soda, water, vanilla, sauerkraut

Directions:
Cream 2/3 Cups butter & 1/2 cup sugar. Mix well. Add 3 eggs. Mix well. Sift together 1/2°C cocoa, 2 1/4°C flour, 1 teaspoons baking powder, 1 teaspoons baking soda. Then add alternately 1°C water and end with the dry ingredients. Add 1 teaspoons vanilla and the 2/3°C sauerkraut that has been rinsed, drained & chopped.
Grease & flour 2- 8" cake pans. Line pans with waxed paper. Bake @ 350 degrees for approximately 30 minutes. Ovens vary. Cake tests done when toothpick inserted comes out clean. Frost with your favorite icing.
Simple Roasted Garlic Pesto


Ingredients:
garlic, fresh basil leaves, cheese, olive oil

Directions:
Cut off the top of a whole head of garlic so most of the cloves show through the top.
Wrap in foil and bake at 350 degrees for about 30 minutes.
In a food processor add the roasted garlic, basil (crush in fingers as you add it], cheese and about 2 tbs oil.
Pulse and check consistency. If its too thick add more oil.
Enjoy over pasta!
Yemenite Honeycomb Bread (Khaliat Al Nahl)


Ingredients:
bread flour, milk, sugar, salt, butter, egg, yogurt, warm water, cheese, milk, sesame seeds, sugar, water, honey

Directions:
Activate the yeast by adding it to ¼ cup warm milk. Then add in the sugar, salt, flour, yogurt, egg, butter, ¼ cup sugar, and water. Add the water in slowly and stop when the dough is smooth but not too sticky to work with. Knead for about 15 minutes until smooth.
Let the dough rise for about 1 hour in a warm place. If it is cold in your house, try placing in the oven (not turned on].
Grease a  14 inch round baking pan or 2 smaller baking pans if you prefer. Separate the dough into 48 equal sized pieces. I do this by first splitting it into 3 equal pieces then splitting each piece in half to make six, then in half again to make 12, 24, 48 etc.
Cut the cheese into 48 pieces also. I used 12 kiri cheeses which I cut each into  4 smaller pieces. Take a piece of the dough and flatten it out. Then place a piece of cheese inside. Pinch it closed with your fingers and roll it into a smooth ball.
Place it into the prepared pan. Continue with the rest of the dough until you have finished. You need to leave about ½ space between the dough balls to allow room for them to rise. Cover and let rise until doubled in size for 1-1.5 hours.
Paint the tops of the dough with 1 tablespoons milk. Then sprinkle black and white sesame seeds on top. Place in preheated 375 F oven for 20-25 minutes.
In the meantime prepare the sugar syrup by heating 2 cups sugar an 1 cup water over medium high heat. Let it boil for 5-10 minutes. Then add 1 tablespoons honey and 1 tablespoons of orange blossom water. (You can also substitute the flavor of your choice].
Remove the buns from the oven and pour the sugar syrup on the top.
Sunday Morning Muffins


Ingredients:
flour, sugar, ground cinnamon, baking soda, salt, eggs, carrots, pecans, crushed pineapple

Directions:
Preheat oven to 350F.
Oil or grease 2 12-cup muffin tins.
Mix together flour, sugar, cinnamon, baking soda, and salt in a large bowl.
Add the eggs and oil, stirring until just moistened.
Mix in the carrots, pecans and pineapple, stirring until blended.
Pour batter into muffin tins and bake for 25-30 minutes or until a toothpick can be removed clean from a muffin.
Cool in pans for 10 minutes, then finish cooling on a wire rack.
Baked Zucchini Cheddar Casserole


Ingredients:
zucchini, cheddar cheese, sour cream, butter, onion, salt

Directions:
Place shredded zucchini in a colander and sprinkle with salt. Toss zucchini and let drain for at least 15 minutes. After draining in colander use your hands and squeeze out as much liquid as you can.
In a large bowl add zucchini and remaining ingredients, mix well.
Place mixture in a 9 x 13 inch baking dish. Bake at 350 degrees for 45 minutes to one hour.
Delicious Angel Hair in Tomato, Tuna and Olive Sauce
Category: world-cuisine
By AIRAMA

You'll love this blend of tomatoes, tuna and black olives in a homemade tomato sauce. My mom would make this during Lent for the family, but you'll want to make it all year round. My husband (who hates tuna), raves about this dish. It's different and very delicious. Tastes even better heated the next day. Serve with some garlic bread and a salad and you have a complete dinner.

Ingredients:
2 ½ tablespoons olive oil
¾ cup chopped onion
2 cloves garlic, chopped
1 (5 ounce) can solid white tuna packed in water, drained
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 (4.25 ounce) can black olives, drained and halved
½ teaspoon dried basil
¼ teaspoon dried oregano
freshly ground black pepper to taste
1 (28 ounce) can tomato puree
1 (16 ounce) package uncooked angel hair pasta
½ cup grated Parmesan cheese for topping

Directions:
Heat olive oil in a skillet over medium heat. Stir in onion and garlic, and cook until tender. Mix in tuna and peeled tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally. Bring a large pot of lightly salted water to a boil. Place angel hair pasta in pot and cook 4 minutes, or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 308.4
Fat: 9.2 g
Saturated fat: 1.7 g
Carbohydrates: 44.9 g
Sugars: 7.7 g
Dietary fiber: 5.2 g
Protein: 14.3 g
Cholesterol: 9.1 mg
Sodium: 793.7 mg
Pizza Monkey Bread


Ingredients:
mozzarella cheese, green bell pepper, onion, sliced ripe olives, hamburger meat

Directions:
Preheat oven to 350°F  Open caned biscuits and cut into quarters and place into bowl.  Pour spaghetti sauce and Italian seasonings over the biscuits and stir well.  Add 3/4 of the pepperoni into the mixture, reserve the remaining 1/4 to place on top of the "pizza".  Add 1/2 of the cheese to the sauce and biscuit combination, and stir well.  Pour the pizza into a greased 9x13 inch pan.  Sprinkle remaining pepperoni and cheese on top of pizza before placing into the oven.  Bake for approximately 25 minutes, or until the biscuits are fully cooked, they will be slightly firm when you press down on them.
Italian seasoning, is a very great spice blend to have on hand.  This spice blend goes well in spaghetti sauce, on pizza, or even sprinkled on grilled chicken.  If you don't happen to have any on hand you can mix your own Italian seasoning by mixing together equal amounts of: basil, marjoram, oregano, rosemary, and thyme.
Chunky Italian Turkey Taco Filling


Ingredients:
lean ground turkey, zucchini, red bell pepper, onion, diced tomatoes, olive oil, chicken broth, garlic cloves

Directions:
In a bowl, mix diced tomatoes and Italian dressing mix.  Set aside.
In a large non-stick skillet heat 1/2 tsp of oil over medium heat. Add ground turkey, Italian seasoning, salt and pepper to taste, and cook through until no longer pink. Remove to a bowl.
Heat remaining oil over medium-high heat. Add garlic, onions, and peppers. Cook about 5 minutes.
Add zucchini and mushrooms.  Cook for about 7 minutes, until zucchini is softened.
Stir in ground turkey, and then tomato mixture and broth.  Mix well.  Bring to a boil, reduce heat, and simmer about 7 minutes.
Creamy Onion-Potato Soup


Ingredients:
onions, butter, margarine, beef bouillon cubes, boiling water, tarragon, potato, white wine vinegar, cheese, peanuts

Directions:
Saute onions until tender and golden.
Add Oxo cubes, boiling water, tarragon& potato.
Simmer, uncovered, until potato is cooked (20 min?].
Puree in a blender or use a hand blender if available.
Return to pot, add vinegar and bring to a boil.
Reduce heat, stir in cream (salt& pepper and some green parsley as well].
Serve and top with cheese cubes and chopped peanuts.
Baked Red Snapper with Garlic, Lime, and Cilantro
Category: seafood
By mslisa

A delicious and easy red snapper dish, with the flavors of the summer. You can substitute almost any firm-fleshed fish, but snapper is my favorite!

Ingredients:
cooking spray
2 pounds skin-on red snapper fillets
2 cloves fresh garlic, minced
1 pinch garlic salt, or to taste
1 pinch ground red chile pepper, or to taste
½ cup chopped fresh cilantro
1  lime
2 tablespoons butter

Directions:
Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top. Marinate in the refrigerator, 30 minutes to 1 hour. Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish. Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 188.7
Fat: 5.9 g
Saturated fat: 2.9 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 31.3 g
Cholesterol: 65.7 mg
Sodium: 151.5 mg
Puttanesca Sauce


Ingredients:
olive oil, onion, minced garlic cloves, plum tomatoes, kalamata olive, artichoke hearts, tomato paste, capers, anchovy fillets, dried basil, crushed red pepper flakes, salt, pasta

Directions:
"In a large pot heat the olive oil over medium high heat. Add the onion and sauté until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add pasta to the pan and toss for 1 minute."
Muffuletta W/ Kickin Olive Salad


Ingredients:
black olives, capers, olive oil, focaccia bread, red wine vinegar, dried oregano, provolone cheese

Directions:
Preheat oven to 400°F.
Pulse olives, vegetables, and oil in a food processor until chopped, add a bit of the stuffed olive brine if salad needs it.
Brush cut sides of the focaccia with vinegar and sprinkle with oregano.
Layer meats and cheese on the bottom half of the bread. Top with olive salad and the other half of the bread. Wrap in foil and bake until heated through, about 30 minutes.
Slice into quarters, then cut each quarter in half diagonally, and serve.
Honey Pecan Trout


Ingredients:
trout fillets, pecans, flour, paprika, water, eggs, honey, butter, fresh parsley

Directions:
Remove the fatty skin and bones from the fillets.
Place the pecans in a food processor and pulse until the consistency of coarse meal.
Season with salt and pepper and spread in a shallow dish.
Mix the flour and paprika in a shallow dish.
Whisk the water and eggs in a shallow bowl until blended.
Coat the fillets with the flour mixture and shake off the excess.
Dip in the egg mixture and shake off the excess.
Coat with the ground pecans and press lightly to adhere.
Pour enough peanut oil into a large skillet to measure ¼". Pan-fry the fillets in the hot oil for 2-3 minutes per side or until the fillets flake easily and are light brown.
Drain on paper towels.
Combine the honey and butter in a microwave-safe bowl.
Microwave for 1 minute and stir.
Drizzle the glaze over the fillets and sprinkle with the parsley.
Eggplant Parmigiana Caponata
Category: world-cuisine
By JenFen

I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture.

Ingredients:
1 cup olive oil, divided
1  eggplant, sliced into 1/2 inch rounds
2  red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
¼ cup balsamic vinegar
¼ cup red wine vinegar
½ cup brown sugar
8 tablespoons tomato paste
8  anchovy fillets, chopped  (Optional)
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella. Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes.  Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce. Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 480.5
Fat: 35.2 g
Saturated fat: 8.5 g
Carbohydrates: 30 g
Sugars: 22.2 g
Dietary fiber: 4.5 g
Protein: 14.3 g
Cholesterol: 30.1 mg
Sodium: 1120.6 mg
Chicken Pot Pie With Homemade Puff Pastry - Alton Brown


Ingredients:
bread flour, whole wheat flour, kosher salt, unsalted butter, boneless skinless chicken, kosher salt, yellow onion, cremini mushrooms, carrots, celery ribs, garlic cloves, fresh ground black pepper, dried thyme, dried tarragon, unsalted butter, all-purpose flour, low sodium chicken broth, 2% low-fat milk, frozen green pea, thyme, tarragon, egg, water

Directions:
In a zip-top bag, combine bread flour, whole wheat flour, salt and butter. Place in freezer for 1 hour.
Place a 10-12" cast iron skillet over high heat. Add 1 tbsp vegetable oil. When it shimmers, cook chicken pieces (in batches, if necessary to avoid crowding] along with 1 tsp kosher salt. When cooked through but not browned, transfer to a large bowl and set aside.
Return pan to heat, but reduce to medium. Add another 1 tbsp oil, then add onions, mushrooms, carrots, celery and garlic, as well as 1 1/2 tsp kosher salt, black pepper, dried thyme and dried tarragon. Cook, stirring often, until onions are wilted, about 4 minutes. Add butter. When melted, sprinkle over flour and stir well for 1-2 minutes to cook out the raw-flour taste. Slowly stir in chicken broth and milk. Bring to a simmer and cook 3 minutes until thickened.
Off heat, return chicken to sauce, along with peas, fresh thyme and fresh tarragon. Place a large flat lid on top of the skillet and set aside.
Dump the flour-butter mixture onto a clean counter. Using a bench scraper, chop into the mixture until the butter is reduced to the size of peas. Sprinkle ice water over the mixture 1-2 tbsp at a time, then fold in with bench scraper. Once 8-10 tbsp of water is incorporated, and the flour is starting to form clumps, scrape the mixture together into a 4" square pile, and start whacking it with a rolling pin, until it forms a 12x4" rectangle. Fold in thirds and repeat. If the butter starts to feel soft, place a baking sheet (which you previously stored in the freezer] on top, then place ice packs or zip-top bags of ice on the sheet pan, for 5-6 minutes, until it firms up again.
After 4 repeats of the letter fold above, the last will be a book fold - fold both ends into the center, then fold in half at the resultant seam. Wrap tightly in parchment paper and refrigerate 1 hour.
Preheat oven to 425°F.
Set 4 16-ounce souffle dishes or onion soup crocks on a baking sheet. Beat together egg wash and have standing by. Cut dough in half; roll one piece out to about 1/4" thick, using bench flour as necessary to avoid sticking. Find a pot lid a little wider than your dishes and use it to trace out two circles from the dough; repeat with the other piece. Brush each disk with egg wash.
Fill dishes almost to the top with chicken mixture. Top each with a disk of dough, egg wash side down. Brush the exposed tops with more egg wash. Bake in preheated oven 15 minutes, then rotate pan 180°, lower heat to 400F and cook another 15-20 minutes until tops are deep brown and crispy. Cool on a rack 10-15 minutes before serving.
Cafe Style Melting Moments


Ingredients:
butter, icing sugar, vanilla extract, plain flour, cornflour, butter, icing sugar, lemon juice, lemon rind

Directions:
Preheat the oven to 180degrees (350F].
Place the butter, icing sugar and vanilla in a bowl and beat with electric beaters until light and fluffly.
Stir in the flour and cornflour until combined. The more evenly mixed the ingredients are, the meltier the biscuit so be sure to mix well!
OPTIONAL:Place all the mixture into a piping bag fitted with a fluted nozzle.
Pipe 3cm (1inch] rounds onto a baking tray lined with baking paper. Best to start piping by piping the circular outline of the biscuit and working your way in a circular clockwise motion towards the middle of the biscuit. NOTE:If you do not wish to use a piping bag, simply roll balls measuring approx 2 teaspoon full of mixture onto the lined trays. Flatten slightly. Be sure to leave room for spreading. This amount of batter makes approx 32 individual biscuits.
Cook for 12-14 minutes until biscuits are just golden. They may still look a little soft in the middle but they set upon cooling.
Cool on trays.
To make the filling: Place the butter, icing sugar, lemon juice and rind in a bowl and beat with electric beaters until fluffly and creamy. Pipe (or apply with knife] onto half the biscuits and sandwich with the remaining buscuits. Variations on this filling can be done with ORANGE; Replace the lemon juice and lemon rind with the same quantity of orange juice and rind. This can also be done with LIME in the same manner. These also taste good with caramel filling!
Stoved Tatties


Ingredients:
potatoes, water, salt, black pepper

Directions:
"Place the potatoes and half the water in a heavy saucepan. Sprinkle with salt and pepper and add the rest of the water. Cover and cook over low heat for 30 minutes or until the potatoes are soft."
Tuscan Sun White Bean Chicken Soup #RSC


Ingredients:
olive oil, boneless skinless chicken breast halves, shallots, garlic cloves, cannellini beans, reduced-sodium chicken broth, diced tomato, fresh spinach, parmesan cheese

Directions:
"Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese."
Cranberry Pear and Lemon Jam


Ingredients:
fresh cranberries, pomegranate juice, bartlett pears, lemon rind, lemon juice, sugar

Directions:
Core, peel, and chop pears into medium size pieces.
Heat the cranberries, pears and pomegranate juice in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The cranberries will begin to pop and mixture will begin to get thick.
Puree mixture right in pot with electric soup mixer or remove mixture from pot and blend in blender. Since this is a jam it shouldn't be too chunky. I like my jams smooth.
Combine sugar and pectin in a bowl. Add sugar/pectin mixture to the pot and then add the lemon juice and rind.
Simmer another 10 to 15 minutes.
Pour mixture into clean jars and wipe the rims clean. Attached the lids and submerge in a hot water bath (200 degrees or boiling] for ten minutes. Once removed from water lids will pop and that is how you know they are sealed.
Let cool on kitchen counter. Makes just about 7 half pint 8 oz. jars.
*************.
VARIATION:
Follow recipe instructions and Instead of pomegranate juice, add 1 cup orange juice and instead of lemon juice and rind, add 2 tablespoons of orange rind. This is good with a dash of cinnamon too! A dash is about 1/2 teaspoon or a little more.