xiaoxl/recipe_data huggingface dataset:
Pumpkin Triple Chocolate Chip Cookies


Ingredients:
plain flour, bread flour, cornflour, ground cinnamon, ground ginger, ground cloves, ground nutmeg, salt, baking soda, baking powder, white chocolate chips, unsalted butter, light brown sugar, caster sugar, egg, vanilla extract, pumpkin puree

Directions:
No need to preheat the oven yet, this dough needs to chill.
Place the flours, spices, salt, baking soda and baking powder into a large bowl and stir briefly until combined. Add in the chocolate chips and toss until they're coated with flour. Leave to one side.
Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.
Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
Once chilled, preheat the oven to 350F and line 2-3 baking trays.
Using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
Cookies will keep in an airtight container, at room temperature, for 5 days.
Ham and Broccoli Bake
Category: main-dish
By mrs.embee

This quick, week-night dinner is a nice alternative to mac and cheese with ham.  It comes together easily and is comforting and filling.

Ingredients:
14 ounces whole wheat rotini pasta
1 (10 ounce) package frozen broccoli
1 tablespoon olive oil
2 cups diced fully cooked ham
1 (15 ounce) jar Alfredo sauce
½ cup 2% milk
ground black pepper to taste
1 cup shredded Colby-Monterey Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain. Thaw the broccoli in a microwave oven until you can break it apart into small pieces. Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of   and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer. Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 649.2
Fat: 39.9 g
Saturated fat: 16.8 g
Carbohydrates: 50.9 g
Sugars: 5.2 g
Dietary fiber: 6 g
Protein: 27.6 g
Cholesterol: 77.2 mg
Sodium: 1463.8 mg
South African Date and Onion Salad


Ingredients:
red wine vinegar, salt, sugar, pitted dates, onion

Directions:
Combine vinegar, salt and sugar in a serving bowl and stir until sugar dissolves completely.
Add dates and onions, and stir to coat.
Serve immediately, or cover tightly and refrigerate.
Speedy Chili Pot Pie
Category: world-cuisine
By love my kids

Simple, inexpensive -- and my children gobble it up!  My 9 year-old has even made this for us. :0) Note: you will need whatever ingredients the cornbread mix calls for.  Jiffy® calls for 1 egg and 1/3 cup milk.  Egg substitute works well, too.

Ingredients:
2 (15 ounce) cans turkey chili with beans, undrained
1 (8.5 ounce) package corn bread/muffin mix
⅓ cup milk
1  egg
2 tablespoons shredded Cheddar cheese, or as desired  (Optional)
1 tablespoon sour cream, or as desired  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili. Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 306.4
Fat: 8 g
Saturated fat: 2.5 g
Carbohydrates: 42.2 g
Sugars: 8.3 g
Dietary fiber: 4 g
Protein: 16.3 g
Cholesterol: 57.2 mg
Sodium: 1371.8 mg
Taco Burgers
Category: main-dish
By Anabelen

Burgers with a taco twist. I like to serve this with sangria and a side of nachos.

Ingredients:
1 pound ground beef
1 (1 ounce) packet taco seasoning
5 slices pepper Jack cheese
5 roll (blank)s hamburger buns, split
¼ cup sour cream, or to taste
¼ cup salsa, or to taste
1 cup chopped fresh cilantro
1  tomato, sliced
1  avocado, sliced
½  onion, sliced

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix ground beef and   together in a bowl with your hands. Separate mixture into 5 equal portions. Form into patties. Cook patties on the preheated grill for 5 minutes. Flip, top with pepper Jack cheese slices, and continue to grill until no longer pink or to desired doneness, about 5 minutes more. An instant-read thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C). Spread sour cream and salsa on buns, add patties, and top with cilantro, tomato, avocado, and onion.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 5 burgers

Calories: 523.8
Fat: 30.4 g
Saturated fat: 12.2 g
Carbohydrates: 34.5 g
Sugars: 6.1 g
Dietary fiber: 4.8 g
Protein: 27.5 g
Cholesterol: 92.3 mg
Sodium: 937.1 mg
Low-Carb Beef Cabbage Stew
Category: soups-stews-and-chili
By M. Ecker

I modified another recipe on this site for South Beach Diet® Phase 1. Not only is it on my diet, but it tastes delicious! Garnish each serving with sour cream.

Ingredients:
2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 cube beef bouillon
1 ⅓ cups hot chicken broth
2 large onions, coarsely chopped
1 teaspoon Greek seasoning
¼ teaspoon ground black pepper
2  bay leaves
1 (8 ounce) package shredded cabbage
5 stalks celery, sliced
1 (8 ounce) can whole plum tomatoes, coarsely chopped
1 (8 ounce) can tomato sauce
salt to taste

Directions:
Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease. Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef. Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more. Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.

Prep time: 15 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 371.9
Fat: 22.7 g
Saturated fat: 8.9 g
Carbohydrates: 9 g
Sugars: 4.9 g
Dietary fiber: 2.4 g
Protein: 31.8 g
Cholesterol: 99.5 mg
Sodium: 612.1 mg
Cappuccino Mousse Trifle


Ingredients:
milk, instant coffee granules, vanilla instant pudding mix, ground cinnamon

Directions:
In a mixing bowl, stir the milk and coffee granules until dissolved.
Remove 1 cup of the mixture and set aside Add pudding mixes to the remaining milk mixture, beat on low for 2 minutes or until thickened.
Fold in half the whipped topping.
Place a third of the cake cubes in a 4 qt serving or trifle bowl.
Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
Repeat layers twice.
Garnish with remaining whip topping and chocolate.
Sprinkle with cinnamon.
Cover and refrigerate until ready to serve (at least 2 hours].
Easy Fried Rice


Ingredients:
olive oil, cooked rice, garlic cloves, water, soy sauce, eggs

Directions:
In 12-inch nonstick skillet, heat oil over medium-high heat and cook rice and garlic, stirring constantly, 2 minutes or until rice is heated through.
Stir in soup mix blended with water and soy sauce and cook 1 minute. Add peas and carrots and cook 2 minutes or until heated through.
Make a well in center of rice and quickly stir in eggs until set. Stir eggs into rice and cook until done.
Snowdrops


Ingredients:
butter, icing sugar, cake flour, vanilla, water

Directions:
Beat butter until creamy; add sugar and blend some more.  Mix in the flour, nuts, vanilla and water.
Chill until firm enough to shape with your fingers into small round balls.
Bake at 400 F for 10 minutes, but watch them - remember they are snow drops, shouldn't even turn golden.
Roll in sifted icing sugar as soon as you remove them from the oven. Mmm, toasty fingers coated in melted sugar!
Slow Cooker Chicken Fajitas
Category: meat-and-poultry
By AddiesMom6

I searched high and low for a great recipe for slow cooker fajitas before I came up with this. The best part for me is that I don't have to defrost the meat before I throw it in there. Also, this makes a very large batch, so it's good for big families or a crowd of guests.

Ingredients:
2 ½ pounds frozen skinless, boneless chicken breasts
1 (14.5 ounce) can diced tomatoes, well drained
1 (8 ounce) jar salsa
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground paprika
1 teaspoon white sugar
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon chicken bouillon granules
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 pinch red pepper flakes, or to taste
2  onions, sliced into thin strips
1  red bell pepper, sliced into strips
1  yellow bell pepper, sliced into strips
1  green bell pepper, sliced into strips
2 tablespoons cornstarch
1 (15 ounce) package flour tortillas
1 (8 ounce) package shredded Cheddar Jack cheese
½ cup sour cream, or to taste

Directions:
Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker. Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch. Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.

Prep time: 30 mins
Cook time: 6 hrs 30 mins
Total time: 7 hrs
Yields: 20 fajitas

Calories: 208
Fat: 7.5 g
Saturated fat: 4.1 g
Carbohydrates: 18 g
Sugars: 2.5 g
Dietary fiber: 1.8 g
Protein: 16.5 g
Cholesterol: 42.7 mg
Sodium: 436.4 mg
Brown Scones


Ingredients:
flour, flour, oats, baking powder, salt, milk, sparkling water

Directions:
Preheat the oven to 230°C.
In a big bowl mix all dry ingredients.
Add milk and water and add-ins of your choice. Using your fingers knead into an elastic dough (be careful not to over knead it]. If you need more flour just add it and if you need more liquid add more water or milk.
Flatten the dough to desired thickness and cut out scones of desired size (I use a 7.5 cm round glass for cutting].
Place scones on a paper-lined baking sheet and bake for 15 minutes or until golden brown.
Uncle Matt's Sloppy Joes


Ingredients:
ground beef, onion, chili powder, brown sugar, vinegar, Worcestershire sauce, mustard

Directions:
Fry onions in vegetable oil until soft.
Add ground beef and cook until lightly browned.Drain fat if need be.
Add remaining ingredients.
Mix and simmer about 1/2 hour.
Serve on toasted bread or buns.
You can also sprinkle grated cheese on top if you like.
Double or triple the recipe and freeze in individual containers for a fast dinner another night.
Nutty White Chocolate Chunk Cookies


Ingredients:
all-purpose flour, baking soda, salt, light brown sugar, white sugar, salted butter, eggs, vanilla extract, pecans, white chocolate baking bar

Directions:
Preheat oven to 300°F.
In medium bowl combine flour, baking soda, and salt.  Mix well with wire whisk; set aside.
In large bowl with an electric mixer blend brown sugar and white sugar at medium speed.
Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla, and beat at medium speed until light and fluffy.
Add the flour mixture, pecans, and white chocolate, and blend at low speed until just combined.
DO NOT OVERMIX!
Drop by rounded Tablespoons onto ungreased cookie sheets, 2-inches apart.
Bake 20-22 minutes or until edges just begin to turn golden brown.
Use spatula to transfer cookies immediately to a cool, flat surface.
Instant Pot® Sausage and Peppers
Category: meat-and-poultry
By thedailygourmet

There's something comforting about sausage and peppers ... maybe it's a favorite during the fall or served on a bun with tailgating, regardless you can go wrong cooking this classic in the Instant Pot®!

Ingredients:
2 tablespoons olive oil
2  green bell peppers, seeded and cut into strips
2  red bell peppers, seeded and cut into strips
1  onion, sliced, separated into rings
1 (8 ounce) can tomato sauce
2 cloves garlic
½ teaspoon Italian seasoning
½ teaspoon salt
1 (20 ounce) package turkey Italian sausage links

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add oil, green and red bell peppers, and onion. Cook until vegetables are tender, about 5 minutes. Lightly prick sausage casings with a fork and add to pot. Brown sausages on all sides, about 5 minutes. Add tomato sauce, garlic, Italian seasoning, and salt. Close and lock the lid. Turn off Saute function and select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Cut sausages on the diagonal into small pieces. Serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 5 servings

Calories: 288.2
Fat: 17.1 g
Saturated fat: 4.1 g
Carbohydrates: 12.2 g
Sugars: 6.8 g
Dietary fiber: 3.3 g
Protein: 23.2 g
Cholesterol: 85.5 mg
Sodium: 1411.8 mg
Ratatouille Walnut Tart


Ingredients:
olive oil, eggplant, garlic, shallots, leek, dried thyme, tomato paste, walnuts, phyllo dough, olive oil, olive oil flavored cooking spray, parmesan cheese, feta, plum tomatoes

Directions:
Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
Stir in tomato paste and cook for 3 minutes more.
Remove from heat, stir in nuts.
Coat a 9 inch tart pan with olive oil or spray.
Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
You also want to layer the phyllo in a circle so you have an even jagged edge.
Spoon in eggplant mixture.
Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
Fold the jagged edge over top so you have a nice edge.
Bake at 350F for 35 minutes.
Mennonite Buttermilk Cookies


Ingredients:
sugar, margarine, eggs, buttermilk, vanilla, flour, salt, baking soda, baking powder

Directions:
Preheat the oven to 350 degrees.
Beat the sugar, margarine, lard, and eggs together.
Add buttermilk and flavouring and beat well.
Add rest of ingredients and mix until smooth.
Drop by the tablespoon onto a baking sheet covered in parchment paper.
Bake for 10 minutes (these are a pale cookie - the edges should just start turning a golden colour, you don't want the tops of the cookies to turn brown or they will be overcooked].
For icing: 1/4 cup sugar, 1/3-1/2 cup of milk, 1/4 cup margarine, 1 bag of icing sugar, couple drops of food colouring. Boil 1 minute and add enough icing sugar until it is very thick. Dip the cookies in the icing.
Fabulous Sticky Buns


Ingredients:
eggs, buttermilk, granulated sugar, table salt, unbleached all-purpose flour, unsalted butter, unsalted butter, light brown sugar, light corn syrup, heavy cream, table salt, light brown sugar, ground cinnamon, ground cloves, unsalted butter, unsalted butter, light brown sugar, light corn syrup, table salt, vanilla extract, pecans

Directions:
Dough:
In the processor bowl, whisk eggs to combine.
Add buttermilk.  Whisk in sugar, salt and yeast.
Add 2 cups of the flour and process until evenly moistened.
Add balance (2 1/4 cups] of the flour.
Process about 2 minutes.
Should be slightly sticky but comes away from sides of bowl.
Spray large bowl with nonstick cooking spray. Turn dough and cover with plastic wrap until doubled about 2- 2 1/2 hours.
Glaze:
Combine all ingredients in a small saucepancook over medium heat until mixture is thoroughly combined.  Pour into a 13x9" baking pan or dish. Spread to cover evenly. Set aside.
Combine filling ingredients well.
Assembling and Baking:
On lightly floured surface, roll out dough 16x12".  Brush with the 1 tablespoons melted butter leave 1/2" border at top edge. Brush sides of the baking pan with a little bit of the butter.
Sprinkle ingredients over the surface evenly. Press into dough to allow filling to adhere.
Starting from the 16" side nearest to you, roll up. Pinch edges. Stretch to 18".  Cut roll in half and then halves again to get 12 pieces.
Place evenly in pan.  Let raise until sides meet and are puffy.
I actually did this recipe up to this point and covered it with plastic wrap and refrigerated it until morning. Take out early enough so that it raises quicker.
Bake 350 degree oven30-35 minutes or until thermometer reads 180 degrees in the center bun.  Remove and let cool 10 minute.
Turn out onto a large rectangular dish or low-sided pan.
Optional:  Top with Pecan Topping.
Cracked Pepper Parmesan Dressing


Ingredients:
whole black peppercorns, parmigiano-reggiano cheese, shallot, garlic clove, sea salt, mustard, Worcestershire sauce, light mayonnaise, mayonnaise, vinegar, extra virgin olive oil

Directions:
Place the whole peppercorns in blender jar.
Blend for 10 seconds.Some peppercorns will be pulverized,some will be cracked and crushed.
Remove and reserve.
Place the Parmesan cubes in blander jar.
Blend for 20 seconds and scrape sides of jar.
Add shallot, garlic and salt.
Blend for 10 seconds and scrape sides again.
Add remaining ingredients in order listed.
Blend for 10 seconds.
Add black peppercorns. Blend for 5 seconds.
Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop.
Keeps for one week in refrigerator.
Tomato, Basil and Goat Cheese Frittata (For One)


Ingredients:
olive oil, fresh garlic, onions, egg, onion powder, garlic powder, salt, black pepper, cherry tomatoes, fresh basil

Directions:
Preheat oven to 425 degrees or heat covered grill.
Heat olive oil in a 6" cast iron skillet over medium-low heat coating all sides of pan.
Meanwhile, chop garlic and onions and set aside in a small bowl. Thinly slice tomatoes and roughly chop basil leaves (leave on cutting board for later use].
In another small bowl, combine eggs, onion powder, garlic powder and a few shakes of salt and pepper to taste. Whisk briefly with a fork until the egg yolk is fully mixed inches.
Add garlic and onions to preheated skillet and cook about 2-3 minutes at medium-low heat or until soft and fragrant, but not brown.
Pour egg mixture over garlic and onions and let cook about 1 minute.
Scrap the center with a metal spatula in a few places to allow uncooked egg to reach the bottom of the pan.
Use the spatula to gently pull the frittata away from the edge of the pan while lifting the pan at a slight angle so uncooked egg mixture pours into the exposed area on the pan.
Continue occasionally scraping the center and lifting edges in different places until until the egg mixture is mostly cooked (it may be slightly bubbling up in some places - about 2-4 minutes].
Distribute sliced goat cheese evenly in small flattened clumps over the top of the frittata (some areas will not be covered, but this is okay].
Top with a single layer of thinnly sliced tomatoes, sprinkle with chopped basil and shake on additional salt and pepper to taste.
Bake in oven (or covered grill] for 10 minutes or until tomatoes have shrunk and are crinkled at the edges.
Let cool 5 minutes or until edges of frittata pull away from pan, then slice into quarters and serve warm.
Strawberry Pecan Scones


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, margarine, low-fat vanilla yogurt, pecans

Directions:
Preheat oven to 400, use center rack.
Combine first 5 ingredients in a mixing bowl and cut in margarine with a pastry blender till mixture looks like coarse meal.  Add yogurt to dry ingredients, stirring till ingredients are just moistened (dough will be sticky].
Turn dough out onto a floured surface; with floured hands, knead 4-5 times.  Pat dough into an 8 inch circle on a baking sheet covered with cooking spray.  Cut dough into 12 wedges, cutting to but not through bottom of dough.  Make a small slit in the center of each wedge.
Place 1 tsp of strawberry spread on top of each slit and sprinkle with pecans.  Bake at 400 for 13-20 minutes or until golden.  Serve warm.
Smooth & Creamy Vegetable Soup


Ingredients:
vegetable broth, sweet onions, olive oil, broccoli, spinach, corn, Worcestershire sauce, sea salt, ground black pepper, cayenne pepper, liquid smoke

Directions:
Put Creamy Vegetable Medley and vegetable broth into large pot over medium heat (if it begins to boil, lower heat].
Add Worcestershire and other seasonings.
Chop onions and put in microwave-safe container with olive oil, cover and microwave on high for 8-10 minutes until soft and clear.
Add onions to pot.
Add broccoli, spinach, and corn to pot a little at a time letting the soup get hot again each time after adding the frozen veggies.
Cover and simmer for 20 minutes and enjoy!
Dry Spice Rub for Lamb or Beef
Category: side-dish
By Jessica Godfrey

I got this recipe from my grama. It can be used on lamb or beef, and the flavors can be adjusted to suit your taste.

Ingredients:
1 teaspoon paprika
1 ½ teaspoons dried thyme
1 ½ teaspoons dried basil
¾ teaspoon cumin
2 tablespoons curry powder  (Optional)

Directions:
Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 1 /4 cup

Calories: 5.3
Fat: 0.2 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 0.2 g
Sodium: 1 mg
Slush Punch


Ingredients:
vodka, rum, cranberry juice cocktail

Directions:
Combine first 5 and freeze for 24 hours., At serving time combine with soda.
Mom's Most Requested Chocolate Pie


Ingredients:
sugar, all-purpose flour, salt, milk, butter

Directions:
Combine all ingredients except butter in a saucepan.
Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
When mixture becomes thick, remove from heat and add butter; stir to combine.
If lumping does occur, beat filling with a whip.
Pour into pie shell.
Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
Bake to brown meringue.
Best if allowed to cool to lukewarm or room temperature.