xiaoxl/recipe_data huggingface dataset:
Ginger Scallion Tripe (Dim Sum Style)


Ingredients:
tripe, chicken broth, water, ginger, scallions, garlic cloves, rice wine, white pepper, salt, chicken broth, cornstarch

Directions:
Clean the tripe well under running water.
Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
Drain the tripe and slice into 1 inch strips. Discard broth.
In a wok, heat peanut oil on medium high heat.
Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.
Peach Salsa With Brie and French Bread


Ingredients:
red onion, fresh cilantro, lime juice, salt

Directions:
Heat small or large wheel of  brie in 350°F oven for approximately 10 minutes or until soft. Also heat french bread until warm.
Prepare salsa ingredients and mix together.
Serve the peach salsa alongside the brie and french bread.
This is also great with some blackberry coulis. Delish!
Punajuuripihvit -- Finnish Beet Steaks


Ingredients:
beets, egg, unsalted butter, lemon juice, fresh parsley

Directions:
Dip beets in beaten egg, then sprinkle half of the bread crumbs onto a paper towel. Place beet slices on the crumbs & sprinkle with remaining crumbs.
In a skillet, over medium-low heat, melt butter, then saute beet slices, turning to brown each side, about 3 minutes for each side.
Place on a serving platter & sprinkle with lemon juice & parsley.
Cinnamon-Sugar Popcorn
Category: desserts
By MACCO

I first tried this when I was visiting my sister in West Virginia.  After trying it, I loved it, however I neglected to ask her for the recipe.  10 years later, I have it, and I still love it!  The kids can help make it if you use an air popper (which I did to reduce fat and calories...there's enough in the butter!)  I used my deep dish lasagna pan to cook it in the oven.  You can use a roasting pan or any other large, deep dish pan.  It makes a lot, so either invite your friends or store it in an airtight container for later.

Ingredients:
1 cup unpopped popcorn
⅓ cup butter
⅔ cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon vanilla extract

Directions:
Preheat an oven to 250 degrees F (120 degrees C). Pop the popcorn using an air popper according to manufacturer's directions. Place into a large mixing bowl, and set aside. Melt the butter in a small saucepan over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan. Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before serving.

Prep time: 5 mins
Cook time: 40 mins
Total time: 1 hr 45 mins
Yields: 1 gallon

Calories: 113.6
Fat: 4.4 g
Saturated fat: 2.5 g
Carbohydrates: 17.8 g
Sugars: 8.5 g
Dietary fiber: 2 g
Protein: 1.6 g
Cholesterol: 10.2 mg
Sodium: 100.3 mg
Mexican Lasagna


Ingredients:
ground beef, cumin, chili powder, garlic powder, paprika, salt, black pepper, rotel, flour tortillas, lettuce, chopped tomato, onion

Directions:
Brown meat with onion in skillet.
Drain and put meat and onion back in skillet.
Add cumin, chili powder, garlic powder, paprika, salt, black pepper, jalepenos, and Rotel.
Let simmer for 5-10 minutes.
Preheat oven to 350°.
Layer bottom of a 9"x13" casserole dish with 5-6 tortillas.
Spread 1/2 of the meat mixture over tortillas.
Pour 1/2 (8 oz.] of taco sauce over meat mixture, and smooth out with spoon.
Place remaining tortillas over meat mixture.
Spread remaining meat mixture over tortillas.
Pour remaining taco sauce over meat mixture and smooth out with spoon.
Spread 2 cups of cheese over top of lasagna.
Bake for 20-30 minutes or until cheese is melted.
Remove from oven.
Layer lettuce, tomatoes, and remaining cheese over lasagna.
Serve with refried beans, corn chips, or spanish rice.
Cajun Collards


Ingredients:
bacon, onion, minced garlic cloves, white wine, water, soy sauce, salt, Tabasco sauce

Directions:
Fry bacon in a Dutch oven until almost done., Add onions and garlic and saute until the onions are clear., Cover the bacon, onions and garlic with 4 cups water, heat to boiling., Add wine, soy sauce, salt, hot sauce and collards., Return to a boil and simmer for 1 hour.
Caribbean Shrimp and Vegetable Soup


Ingredients:
onion, garlic, green chili pepper, canola oil, turmeric, dried thyme, sweet potato, chopped tomato, red bell peppers, yellow bell pepper, fresh small shrimp, fresh cilantro, fresh lime juice, coconut milk

Directions:
Add onions, garlic, chile, ginger root, and oil to a large soup pot.
Cover and saute on medium heat for 5 minutes or until the onions start to get soft.
Add in the turmeric and thyme; stir and continue to saute for 5 minutes or until the onions are clear.
Add in the stock and sweet potatoes; cover and bring to a boil.
Lower the heat, keep covered, and simmer 3-4 minutes or until the potatoes are just tender.
Add in the tomatoes and bell peppers; simmer 3-4 minutes.
Add in the shrimp, cilantro, lime juice, and coconut milk; simmer until the shrimp turn pink.
Season to taste with salt and pepper; serve.
Root Vegetable Fritters


Ingredients:
plain flour, eggs, parsnip, carrot, sweet potatoes, parmesan cheese, flat leaf parsley, sea salt, cracked pepper, olive oil, ricotta cheese

Directions:
Place the flour in a bowl.  Add the eggs and whisk until combined and smooth.  Add the parmesan, parsnip, carrot, sweet potato, salt and pepper plus any changes you want to make and mix to combine well.
Heat a large non-stick frying pan over medium heat, add a little oil and 2 tablespoons of fritter mixture.
Flatten the mixture and cook for 2-3 minutes each side until golden.  Repeat with the remaining mixture.
Sandwich fritters together with the goat cheese or ricotta and serve with a rocket salad, or leaves of your choice.
Spaghetti Alla Caprese


Ingredients:
spaghetti, fresh tomatoes, fresh mozzarella cheese, extra virgin olive oil, fresh oregano, fresh basil, salt

Directions:
Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce.
Mix the tomatoes and mozzarella in a large bowl.
Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water.
Mix well, and serve immediately.
Fruit Pizza from Scratch


Ingredients:
butter, powdered sugar, flour, light cream cheese, sugar, lemon juice, vanilla, strawberry, blueberries, raspberries, grapes, mandarin orange, pineapple, kiwi

Directions:
To make crust: In an extra large bowl, beat butter and powdered sugar. Slowly add flour. Pat onto a pizza pan, stone or baking sheet. Bake at 325 degrees approximately 30 minutes or until lightly browned. Cool completely.
To make topping: In a small bowl, beat all ingredients until creamy, spread on cooled crust, top with the suggested fruit listed above.
Cut to serve. Refrigerate leftovers.
Socni Kolac (Rich Cake) (Bosnia Herzegovina)


Ingredients:
eggs, walnuts, raisins, coconut, baking powder, granulated sugar, water, heavy cream, vanilla extract, confectioners' sugar

Directions:
Preheat the oven to 400 degrees. Beat the eggs and mix the with the oil, walnuts, raisins and coconut. Add the baking powder. Pour the mixture into a lightly oiled pan (it should be thin, maybe about a half inch].
Put the pan in the oven and bake until the edges are starting to brown (15 to 20 minutes].
While the cake is baking, melt the sugar in the water and simmer until it starts to become syrupy. When you remove the cake from the oven, pour the syrup over it while it is still hot.
Turn the oven off and put the cake back inside of the oven to cool. After about 30 to 45 minutes, take it out of the oven and refrigerate for an hour or two.
Pour the whipping cream into a mixing bowl and whip until stiff peaks form, then add the confectioner's sugar and the vanilla. Whip a little more to blend.
Take the cake out of the fridge and gently spread the whipped cream on top. Serve cold.
Eggplant (Aubergine) Parmesan Rigatoni


Ingredients:
eggplant, flour, salt, fresh ground black pepper, rigatoni pasta, extra virgin olive oil, garlic cloves, tomatoes, mozzarella cheese, fresh basil leaves, flat leaf parsley, parmesan cheese

Directions:
In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking.
Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggplant to the skillet to fill it without crowding, and fry until golden brown, about 2 minutes on each side.
Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper.
Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside.
In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring until golden, about 2 minutes.
Stir in the tomatoes, Italian Seasoning, salt & freshly ground blaack pepper,(don't overdo with seasonings] and bring to a boil, then cover and simmer until thickened, about 10 minutes.
Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella.
Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.
Spicy Bolognese Sauce


Ingredients:
onion, garlic cloves, celery rib, lean ground beef, tomatoes, Worcestershire sauce, red wine, water, tomato sauce, oregano, basil, thyme, ground pepper, salt, spaghetti, pasta

Directions:
Heat oil in a medium saucepan and saute the onion, garlic, celery and the chilli (take seeds out for a milder flavour before you dice the chilli]. cook slowly until soft.
Add the Meat and stir with a fork until its well broken up and turned brown.
Add the tomatoes, with the juice, and all the other ingredients, and simmer stirring  every so often for approximately an hour or until its thickened up.
Cook spaghetti or pasta for the usual length of time, until its al dente, drain well. dont wash it with hot water as the sauce will stick better. Add the sauce and stir well. serve immediately with a tomato salad and crusty bread.
You can freeze the sauce easily.
Meatloaf Cupcakes


Ingredients:
milk, olive oil, onion, ground beef, egg, fresh thyme, Italian parsley, salt, pepper, nutmeg, ketchup, russet potatoes, butter, half-and-half, beet, fresh parsley

Directions:
Place bread in a bowl.
Add 2 cups milk and toss with bread. Reserve.
In a sauté pan over medium high heat, add 2 tablespoons oil and sauté onions for approximately 4 minutes, or until they become translucent. Reserve.
In a large bowl, use your hands to mix hamburger, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
Set cupcake liners in a muffin tin, spray, and fill with meatloaf mixture.
Smooth tops so that they are flat.
Bake for 3/4 hours, or until fully cooked.
Boil potatoes in a large pot of water until tender to the touch of a fork.
Drain water and mash with butter and half and half. Mash until smooth.
If coloring potatoes, divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other.
Blend until you have a batch of pink and a batch of green potatoes.
When meatloaf is done, "ice" half with pink and half with green mashed potatoes.
Sprinkle with Indian fennel candies and serve immediately.
Italian Herb Bread II
Category: bread
By Kathy Kauffman

A nice texture and flavor, great with any Italian food.  Grill with a little butter and garlic for garlic bread.

Ingredients:
⅔ cup warm water (110 degrees F/45 degrees C)
1 ¾ cups bread flour
2 teaspoons dry milk powder
2 teaspoons white sugar
1 teaspoon salt
1 tablespoon grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 ½ tablespoons margarine
1 ¼ teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the Medium Crust and Basic/White Bread settings, and press Start.

Yields: 1 - 1 pound loaf

Calories: 23.7
Fat: 1.8 g
Saturated fat: 0.4 g
Carbohydrates: 1.5 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Cholesterol: 0.5 mg
Sodium: 261.9 mg
Hearts of Palm Dip
Category: appetizers-and-snacks
By AKAMPERSCHROER

This is a rich dip, and easy to make! Serve with water crackers, as you want to taste all the goodies in the dip. A good variation from the same old artichoke dip.

Ingredients:
1 (14.25 ounce) can hearts of palm, drained and chopped
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup chopped green onion
¼ cup sour cream
¾ cup mayonnaise

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a glass pie plate. In a medium bowl, mix together the hearts of palm, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. Spread into the greased pie plate. Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers or Melba rounds.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 cups

Calories: 115.7
Fat: 11 g
Saturated fat: 3 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 3.3 g
Cholesterol: 12.8 mg
Sodium: 160.5 mg
Brownie Pizza


Ingredients:
instant coffee crystals, coconut flakes, white chocolate chips, pecans, mini marshmallows

Directions:
(feel free to omit anything you dont care for and replace with something else if you wish, like crasins].
Preheat oven to 325 degrees.
Butter 1 10-14 inch deep pizza pan.
Mix brownie mix according to package directions along with the coffee crystals that have been disolved in the liqueur.
Spoon out onto the pizza pan and spread evenly.
Mix together the toppings and sprinkle evenly over the top of your"pizza.
"Bake for around 25 minutes-test with a tooth pick.
Lemony Chickpea Dip


Ingredients:
nonfat sour cream, water, fresh lemon juice, olive oil, ground cumin, hot paprika, salt, chickpeas, garlic cloves, fresh cilantro

Directions:
"Combine all ingredients except cilantro in a food processor; process until smooth. Transfer chickpea mixture to a bowl. Stir in cilantro."
Cosmic Zings


Ingredients:
6-inch corn tortillas, mangoes, black beans, green onions, fresh cilantro, lime juice, salt, cayenne pepper

Directions:
Preheat the oven to 400 degrees.
Using a cookie or biscuit cutter, cut the tortillas into 2-inch circles.
Brush both sides of each circle with vegetable oil and press the circles into miniature muffin tins.
Bake the tortilla circles for six minutes or until they are crisp.
Let cool.
Peel the mangoes and dice them into 1/4-inch pieces.
Combine the mangoes with the remaining ingredients and stir gently.
Add additional lime juice, brown rice syrup, or salt, if needed.
Place a heaping teaspoon of salsa into each corn cup.
Tarragon Tartar Sauce


Ingredients:
plain yogurt, mayonnaise, sugar, Dijon mustard, lemon juice, dill pickle, capers, dried tarragon, garlic clove

Directions:
"IN a bowl, combine yogurt, mayonnaise, sugar, mustard, lemon juice, pickle, capers, tarragon & garlic. Mix well."
Moo Shu Chicken
Category: world-cuisine
By Soup Loving Nicole

There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.

Ingredients:
6 tablespoons cold water, divided
3 teaspoons sesame oil, divided
2 teaspoons cornstarch
1 pound chicken breast tenderloins, cut into thin strips
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons vegetable oil, divided
2  eggs, beaten
3 cups shredded cabbage or coleslaw mix
1 (4 ounce) can sliced shiitake mushrooms, drained
2 cloves garlic, minced
1 tablespoon sherry
3  green onions, chopped

Directions:
Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside. Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips. Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside. Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes. Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 319.1
Fat: 13.8 g
Saturated fat: 2.8 g
Carbohydrates: 17.4 g
Sugars: 3.3 g
Dietary fiber: 2.3 g
Protein: 30.3 g
Cholesterol: 156.6 mg
Sodium: 585.4 mg
Zucchini-Tomato Salad


Ingredients:
zucchini, tomatoes, green pepper, green onion, fresh parsley, vinegar, salt, black pepper, lettuce

Directions:
Wash zucchini and cut in very thin slices. (peel it if you like it that way].
Combine with tomatoes, green pepper, green onions and parsley in a large bowl.
Mix the remaining ingredients except lettuce in another bowl.
Pour that over the zucchini mixture.
Chill for several hours, stirring occasionally.
Serve on lettuce or other greens.
San Antonio Stew


Ingredients:
beef stew meat, beef broth, water, onion, fresh parsley, garlic cloves, salt, ground cumin, whole tomatoes, carrots, fresh corn, zucchini, water, all-purpose flour

Directions:
Brown the beef stew meat in the oil in a large Dutch oven.  Stir in the broth and the next 7 ingredients.  Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
Add the tomatoes, carrots, corn, and zucchini; cover and simmer for 25 minutes or until the vegetables are tender.
Combine 1/2 cup water and flour; stir until smooth.  Add the flour mixture to the meat mixture; cook over medium heat until thickened, stirring occasionally.
Morg Kebab (Iranian Skewered Chicken)


Ingredients:
chicken, onions, ghee, butter

Directions:
Keeping the pieces large, remove as much meat as possible from the joints and cut it into pieces.
Combine the onion and lemon juice in a bowl, add the chicken and marinate for at least 2 hours.
Drain and combine the butter or ghee with the marinade.
Thread the meat onto lightly greased skeweres and cook over glowing coals or - on a preheated grill - for 5 minutes or until the meat is tender.
Baste with the marinade and turn once.
Serve with melted butter, and Borani Esfanaj (Iranian Spinach Salad] and Chilau (Iranian Rice] (posted separately].
Garlic Roasted Potatoes and Fennel


Ingredients:
fennel bulbs, small red potatoes, olive oil, head of garlic, green bell peppers, fennel seed, sweet paprika, salt, fresh ground black pepper, vegetable broth, saffron thread, sherry wine vinegar

Directions:
Preheat the oven to 375°.
Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks.
Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise.
Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes.
Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.
Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes.
Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375° for 30 minutes.
Remove from oven, and arrange fennel wedges over potato mixture. Return to oven; cook an additional 50 minutes or until the broth mixture almost evaporates and potatoes begin to brown, stirring once.
Garnish with reserved fennel fronds, if desired.
BBQ Ribs


Ingredients:
butter, margarine, onion, garlic, water, white vinegar, catsup, barbecue sauce, salt, black pepper

Directions:
Place ribs in a large skillet.
Cover with salted water and bring to a boil.
Reduce heat and simmer over low heat for 1 hour, or until meat is tender, but not falling off the bone.
Melt the butter in a saucepan and saute the onion and garlic until the onion is tender.
Remove from heat and pour into a blender with all remaining ingeredients.
Puree for 1 minute, then pour back into saucepan.
Bring to a boil, then remove from heat.
Place the boiled ribs in a shallow dish and pour sauce over them.
Place in the refrigerator for at least 2 hours.
Barbeque ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned.
Fried Tofu in Curry Sauce


Ingredients:
firm tofu, olive oil, onions, green pepper, garlic, ginger, curry powder, tomato sauce, coconut milk, whole cloves, cardamom, cinnamon stick, salt, black pepper

Directions:
Heat olive oil in a large skillet over medium-high heat and sauté tofu pieces until crispy and browned. Remove tofu from skillet and set aside.
Sauté onion and green pepper until onion is translucent then add ginger and garlic. Cook for 2 to 3 min until fragrant, then stir in the curry powder.
Return tofu to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt and pepper.and stir all together.
Reduce heat to low and simmer for about 15 minutes, stirring occasionally.
Potato Wedges With Chili Cream


Ingredients:
potatoes, ground cumin, ground coriander, olive oil, sour cream, ground cumin, fresh coriander leaves, sambal oelek

Directions:
Scrub the potatoes, cut each inot 6 wedges.
Combine potato wedges and spices and olive oil in a bowl.  Mix well.
Transfer wedges to a baking dish and bake in a hot oven for about 1 hour until nice and crisp and tender.
For the chili cream:  Combine all the ingredients in a bowl and mix well.
Cincinnati Chili


Ingredients:
ground beef, onions, garlic, beef broth, tomato sauce, Worcestershire sauce, apple cider vinegar, mixed spice, chili powder, ground cloves, ground allspice, ground cinnamon, cumin, salt, cocoa powder

Directions:
put ground beef in a stockpot or dutch oven and cover with water.
bring to a boil, stir with a spoon to get beef to break up to a fine texture cooking until done.
drain beef.
While beef is cooking finely chop the oinions and garlic (I use my food processor].
add all of the remaining ingredients.
simmer for 1 hr to reduce.
note: it is best served the next day to let all of the flavors meld and to remove any remaining grease that will form on the top. It may be necessary to add a little water if the chili is too thick.
It's great on hot dogs too!
Bacon Wrapped Corn


Ingredients:
bacon, chili powder

Directions:
Wrap each ear with a bacon strip.
Place each ear on a piece of heavy duty aluminum foil.
Sprinkle with chili powder.
Wrap securely, twisting ends to make handles for turning.
Grill uncovered, over medium-hot heat for 20 minutes or until corn is tender and bacon is cooked, turning once.