xiaoxl/recipe_data huggingface dataset:
Easy Home Made Mac-N-Cheese


Ingredients:
elbow macaroni, flour, butter, salt, pepper, garlic cloves, milk, American cheese, basil

Directions:
Put a medium pot of water on to boil. When boiling, add the elbow macaroni and cook for the amount of time the box requires.
While the pasta is boiling, combine the butter, finely chopped garlic, and flour in a small to medium size sauce pan on medium heat. When the butter is completely melted and the mixtures forms a very loose dough remove from heat. Add salt, pepper, and milk. Return to medium-high heat and whisk until everything is well combined. Keep stirring occasionally until the mixture begins to boil.
When the mixture begins boiling, slowly add a few pieces of cheese at a time and whisk until melted. Continue this process until all of the cheese is melted. If you like basil, you can add some at this time.
Drain the pasta and return back to the pot. Then add cheese mixture. Stir and serve!
Black Bean and Salmon Salad


Ingredients:
pink salmon, black beans, fresh parsley, scallion, celery, lime, juice of, olive oil, garlic clove, cumin, red pepper flakes, cayenne pepper

Directions:
In a medium sized bowl, flake the salmon with a fork. Add black beans, parsley, scallions, and celery, and toss.
In a small cup, combine the lime juice, olive oil, garlic, cumin, red pepper flakes, and cayenne and whisk to mix. Add to salmon mixture and toss again.
Serve at room temperature.
Gluten Free, Dairy Free, Chewy Brownies (Crackly Tops)


Ingredients:
cornstarch, tapioca starch, cocoa powder, xanthan gum, salt, water, powdered sugar, sugar, eggs, vanilla extract, canola oil

Directions:
Preheat oven to 350 degrees and grease a 9x12 pan, or 24 muffin tins, or 48 mini muffin tins.
Sift together the dry ingredients: rice flour, starch, cocoa powder, xanthan gum, and salt. Set aside.
In another bowl, cream the lard, 2 tbsp water, powdered sugar, and ONE egg together for 5-6 minutes until looks like a soft, shiny, whipped frosting. I use a KitchenAid Stand Mixer setting it to around 6.
Add the rest of the eggs (there will be three of them], one at a time until each is blended in, and the vanilla extract. Then turn up the mixer (KitchenAid on about speed 8], or use some serious elbow grease with a whisk, slowly pour the oil into the mixture (kind of like you're making mayonnaise; though it won't look or feel like mayo]. At first, after you add all the eggs, it will look kind of worrisome, like tiny curdles and you've ruined it. Don't worry! Keep mixing! The purpose of this stage is to introduce as many bubbles as possible, whipping it so that it will have the glossy, shiny, crackly top. Mix for about 5 minutes.
Finally, BY HAND (no mixer], add the flour mixture to the wet ingredients until combined. Be careful not to over mix after you add the flour. This is to ensure that your brownies will be chewy and not cake-like.
Add the mixture to your pan of choice. If using a 9x12 pan, bake for 25 to 30 minutes. If using muffin tins, about 20 minutes, and mini muffin tins, about 15 minutes. Always check at an early time to ensure they don't overbake. Overbaked brownies are more cake-like. If you want chewy brownies, be sure not to bake too long.
Let cool, and then serve.
Citrus Herb Marinated Halibut


Ingredients:
lemon juice, halibut fillets

Directions:
Mix Marinade Mix, orange juice, oil and lemon juice in small bowl. Place halibut in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove halibut from marinade. Discard any remaining marinade.
Grill over medium-high heat 4 to 6 minutes per side or until fish flakes easily with a fork.
Italian Cream Cake II
Category: world-cuisine
By Cyndi

Very delicious cake!

Ingredients:
½ cup margarine, softened
½ cup shortening
2 cups white sugar
5  egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped pecans
5  egg whites
8 ounces cream cheese
½ cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour three 8 inch round cake pans. Beat egg whites until they form stiff peaks. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely. Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl.  Beat till smooth. Add coconut if desired.  Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Yields: 1 - 8 inch round layer cake

Calories: 967.2
Fat: 53.3 g
Saturated fat: 15.3 g
Carbohydrates: 116.8 g
Sugars: 93 g
Dietary fiber: 3.2 g
Protein: 10.3 g
Cholesterol: 128.4 mg
Sodium: 489.9 mg
Cinnamon Snickerdoodles


Ingredients:
eggs, cinnamon, granulated sugar, flour

Directions:
Preheat oven to 400 degrees F.
Spray 3 baking sheets w/ nonstick cooking spray.
In a large bowl, beat cake mix, eggs, 1.4 cup vegetable oil & 1/4 teaspoon cinnamon with a wooden spoon until it forms a soft dough.
In a small bowl, combine sugar and remaining cinnamon; mix.
Form small ( 1 inch] balls w/ cake mixture then roll in sugar mixture.
Place dough balls, spaced well apart, on baking sheets.
Using the base of a glass, ( dip in a little flour so it doesn't stick] gently flatten each ball.
Bake until edges are light brown.  3- 6 minutes.
Let cool for 1 minute before transferring to wire racks.
Stu's Green Breakfast Smoothie


Ingredients:
greens, bananas, dates, coconut milk

Directions:
Here's what we do:.
Early in the morning go out into the garden and gather up your greens.
If you don't have a garden get the greens from the grocery store, but get organic ones, these won't have any pesticide/herbicides on them.  But wash them anyway.
Stuff the greens into the blender and add the liquid ingredients.  Then add the fruit and process until nice and creamy.  You can make it thin or thick, it's up to you and what you like.  We like ours a little on the thin side.
Store in a jug in the fridge and enjoy often.
Bon Appetit!
Strawberry, Orange & Banana Frappe


Ingredients:
bananas, strawberries

Directions:
Place the bananas and chopped and de-stemed strawberries in a blender with the orange juice and blitz until smooth and delicious.
Enjoy.
Chipotle Lime Mayonnaise


Ingredients:
mayonnaise, chipotle peppers, garlic, fresh lime juice, fresh cilantro, kosher salt, fresh ground black pepper

Directions:
"Combine and mix ingredients in a medium size bowl.  Use immediately or cover and refrigerate."
Aim's Best Batch of Brownies


Ingredients:
chocolate chips, sugar, self-rising flour, butter, eggs, salt, vanilla, walnuts, walnuts

Directions:
Preheat oven to 350°F Line an 8x8-inch pan with foil.  Spray the foil.
Combine 1 cup chips and the butter.  Melt in the microwave for 1 minute, stirring until smooth.  Whisk in the sugar and eggs.  Stir in the flour and salt.  Fold in the 1/2 cup nuts and vanilla.
Bake for 23-25 minutes or until done.
Finely chop the remaining nuts.  Top the baked brownies with the remaining nuts and chips.  Return to the oven for 2 minutes to melt the chips to form a glaze.  Cool completely and cut into squares.
Spicy Black Bean "meat"balls


Ingredients:
red onion, salt, chili powder, pepper, egg, black beans

Directions:
Preheat your oven to 350 degrees.
In a mixing bowl, combine red onion, jalapeno, bread crumbs, salt, chili powder, and pepper. Set aside.
Drain black beans and rinse thoroughly in a colander.
In a food processor, combine black beans and egg until completely pureed.  Add this mixture to the remaining ingredients.
Combine all ingredients together.  The mixture should not be sticky and should be easily formed into balls.
Form mixture into 1 1/2 inch balls, making 12. Place them on a nonstick cookie sheet (or spray with non-stick spray] and place in the preheated oven.
Bake for 20-25 minutes or until lightly browned and firm.  Enjoy!
Easy Cheesy Artichoke Bread


Ingredients:
mayonnaise, garlic, parmesan cheese, artichoke heart

Directions:
Mix mayo, garlic, cheese and chopped artichoke hearts well., Spread on bread-- it makes enough to spread each side of the bread., Bake at 375* for 20 minutes., Slice& serve hot.
Strawberry Lemon-Lime Marmalade


Ingredients:
lemon, limes, water, sugar, strawberries

Directions:
Wash the lemon and limes and shred them finely.
Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
Put the jars into a large kettle with water to about one inch above the rims.
Turn on the heat about 25 minutes before the jars will be needed.
They should boil 10 minutes to be sterilized.
Put the lemon and lime shreds in a large, broad pot with the water, and the seeds, and boil for ten minutes.
Wash, hull and slice the strawberries.
Add the sugar and strawberries to the pot.
Continue boiling until it is thick and looks inclined to set, about 30 minutes longer.
Stir regularly.
Fish out the seeds, draining them well.
I open the tea ball and press with the back of a spoon.
Spoon the marmalade in sterilized jars and seal them according to the manufacturer's instruction.
(Generally, boil lids for 5 minutes.] Process in boiling water for 5 minutes.
Cantaloupe-Lime-Granita


Ingredients:
cantaloupe, lime juice, lime zest, white wine, sugar, lime wedge, peppermint

Directions:
Half the melon, remove the seeds with a spoon and spoon out the flesh of the melon halves.
Cut the melon into chunks and put into food processor. Add the remaining ingredients except for the sugar. Don't add sugar at this time.
Mix until smooth.
Pour into a container and freeze.
Get it out after one hour and mix with a fork, so that you don't get too large ice chunks. Add sugar to taste, if it is not sweet enough to your taste.
Put back into freezer for at least one hour. Mix again with a fork to your desired consistency.
Serve in chilled glasses or in the melon halves. Garnish with lime wedge and mint leaves.
NOTE on melon: you need about 1.3 pounds melon flesh. Do not add sugar first, because ripe melons are sweet enough. You can add sugar later to your taste.
NOTE on serving: I serve this granita also in the remaining melon halves. Chill them too. This dessert can be made in advance. You can prepare it the day before serving, but mix it with a fork from time to time.
Baked Herb Decorated Potatoes


Ingredients:
potatoes, fresh oregano, lime juice, lemon juice

Directions:
Place a sprig of oregano on the cut side of a potato half.
Dribble on 1 tsp juice on each potato half; wrap  each in foil.
Bake in 350 F oven for 30-45 minutes until tender.
Open the foil,  leave oregano on the potato,  place 6" below broiler for 15 minutes or until the potato is browned.
Serve, leaving the herb on the potato.
Baked Fettuccine Lasagna
Category: world-cuisine
By MARBALET

The fettuccine pasta used in this recipe is a delicious alternative to the typical lasagna noodle. Serve with a green salad and crusty Italian bread.

Ingredients:
12 ounces dry fettuccine pasta
1 pound lean ground beef  (Optional)
1 cup chopped onion
1 cup red bell pepper, chopped
1 tablespoon butter
1 (29 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons dried oregano
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can  condensed cream of mushroom soup
¼ cup beef broth
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and  beef, and season with oregano. Simmer for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese. Bake in preheated oven for 30 to 35 minutes, or until heated through.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 365.5
Fat: 16.5 g
Saturated fat: 7.8 g
Carbohydrates: 32.9 g
Sugars: 5.3 g
Dietary fiber: 2.8 g
Protein: 21 g
Cholesterol: 55.3 mg
Sodium: 686 mg
Easy Onion Jam
Category: side-dish
By Adam Schiff

This is an easy onion jam that is incredibly versatile. It enhances anything from rice or barley dishes to spreading on a piece of bread. Great accompaniment to chicken as well. You can substitute sherry vinegar for the balsamic vinegar.

Ingredients:
1 tablespoon olive oil, or as needed
2  onions, coarsely chopped
1 cup water
¼ cup balsamic vinegar
¼ cup brown sugar

Directions:
Heat olive oil in a saucepan over medium-high heat. Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 91.5
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 17.6 g
Sugars: 13.6 g
Dietary fiber: 1.3 g
Protein: 0.9 g
Sodium: 9.4 mg
Fudge Sauce


Ingredients:
butter, evaporated milk, sugar, vanilla extract, salt

Directions:
Put chocolate, butter and evaporated mild in a 4-cup glass measuring cup. Microwave uncovered on high for 1 minute. Stop and stir. Microwave on high another minute. Remove and stir until chocolate and butter finish melting.
Stir in the sugar. Microwave 1 minute, uncovered, on high. Remove and stir well with a wire whisk. If the sauce is grainy microwave just until the sugar melts 30 seconds to 1 minute more. Do not overcook. Whisk again.
Whisk in the vanilla and salt. Let sauce cool a little. Serve warm or at room temperature.
Gluten-Free Cinnamon Bun Cookies


Ingredients:
butter, cream cheese, sugar, egg, vanilla, potato starch, buckwheat flour, baking soda, salt, butter, cinnamon, brown sugar

Directions:
Cream butter, cream cheese, and sugar together well.
Beat in egg and vanilla.
Sift in flour, baking soda, and salt together; add and mix well.
Add milk if dough is too dry.
Roll dough 1/4" thick into a rectangle about 9x13".
Brush with melted butter and sprinkle with cinnamon and brown sugar.
Beginning at long side, roll up.
Chill for 30 minutes.
Slice 1/4" thick and arrange on greased baking sheet.
Bake in a preheated 350* oven for 10 to 12 minutes.
Enjoy!
Smartie Cookies


Ingredients:
margarine, brown sugar, white sugar, vanilla, eggs, flour, baking soda, salt

Directions:
Cream together margarine and both sugars until smooth.
Add vanilla; mix well.
Add eggs, one at a time, stirring well after each addition.
Mix flour, baking soda and salt together; gradually add to the creamed mixture.
Stir in Smarties.
Drop by rounded teaspoonful onto baking sheet.
Bake at 350°F for 9-11 minutes until golden brown.
Pesce Spada in Padella Alla Senape


Ingredients:
swordfish fillets, salt, black pepper, lemon, stone ground mustard, flour, white wine, stone ground mustard, butter, parsley

Directions:
Rinse the fish under cold running water and pat dry with papper towels.
Season the swordfish with salt and pepper, then sprinkle with lemon juice, rub with the mustard and then dust with the flour.
Fry the swordfish im oil for 6 - 7 minutes per side, do not overcook.
Remove fish from the pan, set aside and keep warm.
Drain oil from the pan, add the white wine and chicken stock,  mix together bring to a boil, then reduce heat.
Next add the mustard, blend and simmer for 2 minutes.
Add the cream and butter, blend and simmer for 1 minute.
Spoon the sauce over the fish, sprinkle with parsley and serve immediately.
Buttermilk Ranch Cheeseball


Ingredients:
sour cream, cream cheese, cheddar cheese, pecans

Directions:
Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.
Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.
Grain Free Vegan No Bake Silk Chocolate Cake


Ingredients:
walnuts, dates, cocoa powder, chocolate, gluten, cocoa powder, pure vanilla extract, sea salt, coconut oil, semisweet vegan chocolate chips, coconut cream, coconut milk, pure vanilla extract, berries, berries

Directions:
Line the bottom of 7-inch spring cake pan with a circle of parchment paper.
Add nuts, dates and cocoa into a food processor and process into fine crumbs. Transfer into a cake pan and firmly press down. Freeze while preparing the cake layers.
CHOCOLATE LAYER.
Add tofu into a food processor and blend until smooth. Add cocoa, agave, vanilla and salt and blend until well combined.
Using a small saucepan over low heat while stirring, melt coconut oil and chocolate chips. Add to tofu mix and blend until smooth. Pour chocolate layer over the crust and place in the freezer while preparing the coconut cream layer.
COCONUT CREAM LAYER.
Scoop out only the firm layer, coconut cream at the top of the can. Place cream in a chilled glass bowl and whip the cream at high speed with an electric beater until fluffy and soft peaks form. Stir in agave and vanilla.
Spread coconut cream evenly over chocolate layer and if you wish top with frozen berries.
Note: for a 9-inch cake double the recipe.
Heavenly Honeydew Juice
Category: world-cuisine
By cricky87

We had some amazing honeydew juice at a Mexican restaurant and immediately tried to recreate it. We think this is even better than the original!

Ingredients:
1 (5 pound) honeydew melon, quartered and seeded
2 cups ice cubes
1 cup water
3 tablespoons white sugar

Directions:
Scrape flesh from honeydew melon quarters into a blender; add ice cubes, water, and sugar. Blend until smooth and sugar has dissolved. Serve immediately.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 159.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 40.3 g
Sugars: 36.7 g
Dietary fiber: 3 g
Protein: 2 g
Sodium: 68.7 mg
Smoked Corn on the Cob
Category: appetizers-and-snacks
By Elizabeth

Smoking corn gives it a unique flavor and then it's finished with a smoky lime butter right before serving! Try it for your next BBQ!

Ingredients:
4 ears corn on the cob, silks removed
mesquite wood chips
2 tablespoons butter, melted
1 tablespoon chopped fresh cilantro
½  lime, juiced
1  lime, zested
1 teaspoon smoked paprika
salt and ground black pepper to taste

Directions:
Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes. Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes. Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

Prep time: 10 mins
Cook time: 1 hr
Total time: 3 hrs 10 mins
Yields: 4 ears

Calories: 133.2
Fat: 6.9 g
Saturated fat: 3.8 g
Carbohydrates: 18.5 g
Sugars: 3.2 g
Dietary fiber: 3 g
Protein: 3.1 g
Cholesterol: 15.3 mg
Sodium: 93.9 mg
Taco Hand Pies
Category: main-dish
By bd.weld

These taco pies are easier to handle than those regular tacos you need two hands to keep the the shells from cracking and the fillings from falling out. Pico de gallo and pepper Jack cheese round out the flavors of the taco beef. Taco hand pies are perfect for parties and on-the-go meals. Serve with picante sauce for dipping.

Ingredients:
2  Roma tomatoes, diced
½ cup diced white onion
3 tablespoons chopped cilantro
¼  jalapeno pepper, seeded and diced
¼ teaspoon garlic salt
1 pound lean ground beef
¼ cup water
3 tablespoons taco seasoning mix
½ cup shredded pepper Jack cheese
12  frozen empanada wrappers, thawed
1  egg
1 tablespoon water

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix tomatoes, onion, cilantro, jalapeno pepper, and garlic salt together in a mixing bowl. Cook and stir beef in a saute pan over medium-high heat until no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan. Add water and  ; stir thoroughly until fully incorporated and water has been absorbed, 2 to 3 minutes. Add the tomato mixture and pepper Jack cheese, Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose the filling. Crimp edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet. Whisk egg and water together to make egg wash. Brush egg wash over the tops of the pies. Bake on the middle rack of the preheated oven until golden brown, about 20 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 12 hand pies

Calories: 226.2
Fat: 9.9 g
Saturated fat: 3.7 g
Carbohydrates: 22.9 g
Sugars: 1 g
Dietary fiber: 1.3 g
Protein: 11.7 g
Cholesterol: 43.5 mg
Sodium: 438.5 mg
Chinese Fried Rice


Ingredients:
cooked rice, green onion, eggs, soy sauce

Directions:
Heat oil in skillet and add onion., Saute until light golden., Add eggs., Mix., Stir in cooked rice before eggs set., Mix well and cook, stirring constantly, for 6-8 minutes., Add soy sauce before serving.
Soft  Sugar Cookie Cutouts


Ingredients:
sugar, unsalted butter, eggs, vanilla, light sour cream, orange zest, flour, baking powder, baking soda, salt

Directions:
In a large mixing bowl, beat together sugar and butter until creamy.  Beat in eggs, vanilla and sour cream until fluffy.  Mix in orange peel.
In a seperate bowl, combine flour, baking powder, baking soda, and salt.  Gradually add flour mixture into creamed mixture.  Beat until well-combined.
Divide dough in half and wrap each half in plastic wrap or wax paper.  Chill for about 2 hours.
When dough is chilled, preheat oven to 400.
Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters and place cookies on ungreased cookie sheets about 2" apart. (If desired, sprinkle with colored sugars]. Bake at 400  for 6-9 minutes or until edges slightly golden.  Cool about 2 minutes before removing to wire racks to cool.
Light Chicken Nuggets


Ingredients:
chicken, all-purpose flour, chili powder, kosher salt, egg, skim milk, panko breadcrumbs

Directions:
Preheat oven to 425. Coat large baking sheets with cooking spray.
Cut chicken into 1 inch pieces.
Combine flour, chili powder and salt in a plastic bag. Add chicken, a few pieces at a time, shaking to coat.
Combine egg and milk in a shallow dish.
Place bread crumbs in another dish.
Using tongs, dip chicken into egg mixture, then bread crumbs, turning to coat.
Place nuggets in a single layer on baking sheets, ensuring at least 1 inch of space between them.
Bake 6 minutes. Turn nuggets over. Bake 6 more minutes. Nuggets are done when their internal temperature reaches 165 degrees F.