xiaoxl/recipe_data huggingface dataset:
Creamy Avocado Chicken Salad
Category: salad
By SunnyDaysNora

This simple salad is full of flavor! It's hard to believe how quickly it comes together. Serve as a sandwich or wrap.

Ingredients:
2  cooked chicken breast halves, diced
1  ripe avocado, sliced
½ cup sour cream
1 ½ teaspoons ground black pepper
1 teaspoon lime juice
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt

Directions:
Process chicken in a food processor until finely chopped. Add avocado, sour cream, black pepper, lime juice, garlic powder, onion powder, and salt; process until completely combined and almost pureed.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 217.3
Fat: 15 g
Saturated fat: 5.3 g
Carbohydrates: 6.6 g
Sugars: 0.6 g
Dietary fiber: 3.6 g
Protein: 15.4 g
Cholesterol: 49.2 mg
Sodium: 196.5 mg
Lentil Salad With Spinach Pecans and Cheddar


Ingredients:
brown lentils, onion, carrot, garlic clove, bay leaf, pecans, red wine vinegar, salt, black pepper, olive oil, spinach, aged cheddar cheese

Directions:
In a medium pot, combine the lentils, onion, carrot, garlic, bay leaf, and enough water to cover by 2 inches. Bring to a boil.
Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes.
Drain; discard the onion, carrot, garlic and bay leaf.
In a small frying pan, toast the pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Chop them.
In a large glass or stainless steel bowl, whisk together 2 tablespoons of the vinegar, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Add the oil slowly, whisking.
Shred half of the spinach and put in a large glass or stainless steel bowl.
Add the hot lentils, half of the dressing, the remaining vinegar, salt and pepper. Toss gently until the spinach wilts.
Toss the remaining spinach with the remaining dressing and put on plates. Top with the lentil mixture and toasted pecans.
Using a vegetable peeler, shave the cheese over the top.
Carne Asada Fajitas


Ingredients:
Hass avocadoes, fresh cilantro, fresh lime juice, garlic, kosher salt, fresh ground black pepper, paprika, dark brown sugar, kosher salt, fresh ground black pepper, ground cumin, extra virgin olive oil, red onion, red bell peppers, green bell pepper, flour tortillas, Tabasco sauce

Directions:
Make the guacamole: scoop the avocado flesh into a bowl; add the remaining guacamole ingredients; stir with a fork until combined.
Cover with plastic wrap to prevent browning.
Make the rub: in a small bowl, combine all the rub ingredients.
Lightly brush or spray the flank steak on both sides with oil; season steak evenly with the rub.
Let steak stand at room temperature for 20-30 minutes before grilling.
Lightly brush or spray the onion and bell peppers on both sides with oil.
Grill over direct medium heat until tender, turning once; the onion will take 8-10 minutes and the bell peppers will take 6-8 minutes.
Cut the onion and bell peppers into bite-sized pieces.
Grill the flank steak over direct high heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once.
Remove from grill and let rest 3-5 minutes.
Wrap the tortillas in a foil package; grill the package over direct medium heat to warm the tortillas, 2-3 minutes, turning once.
To serve: cut the flank steak against the grain into ¼ inch slices.
Place the warm tortillas, sliced, meat, onions, peppers, and guacamole in separate serving dishes.
Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco to taste; wrap and serve warm.
Wassail Bowl


Ingredients:
apple cider, cranberry juice, lemon juice, sugar, whole allspice, whole cloves, cinnamon sticks

Directions:
Combine liquids in coffee percolator., Place sugar and spices in brew basket., Perk as you would coffee., Serve hot.
Triple Berry Meringue Bars


Ingredients:
butter, powdered sugar, sugar, sweetened flaked coconut

Directions:
HEAT oven to 350°F Line 8-inch square pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
COMBINE butter, powdered sugar and flour in medium bowl. Stir with fork until evenly moistened and mixture comes together to form a ball of dough. Press evenly in prepared pan.
BAKE 15 to 18 minutes or until just beginning to brown. Spread preserves over crust. Beat egg whites until soft peaks form. Add sugar gradually. Beat until stiff peaks form. Fold in coconut. Spread over preserves. Sprinkle with almonds.
BAKE 22 to 25 minutes or until golden brown. Cool completely. Remove from pan lifting with edges of foil.
Beefy Bean Skillet


Ingredients:
ground beef, barbecue sauce, sharp cheddar cheese

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Return to skillet and add beans and sauce.
Stir occasionally until heated through.
Sprinkle with cheese.  Cover and heat until cheese melts.
Honey Roasted Rhubarb Compote


Ingredients:
rhubarb, honey, raw sugar, vanilla

Directions:
Heat oven to 400°F., Combine rhubarb, OJ, honey and sugar in a pie dish., Roast for 1 hour, until rhubarb collapses and OJ is reduced., Cool 15 minutes, then stir in vanilla and serve or store.
Vegetable Polenta Lasagna


Ingredients:
water, cornmeal, cold water, salt, onion, olive oil, fresh mushrooms, salt, fresh ground black pepper, red sweet peppers, yellow sweet peppers, mozzarella cheese, fresh basil

Directions:
For polenta, in a medium saucepan bring 2 1/2 cups water to a boil. In a medium bowl combine the cornmeal, 1 1/2 cups water and the 1 tsp salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to a boil, reduce heat to low. Cook about 10 minutes or until very thick. Pour into a 3-quart rectangular baking dish. Cool slightly. Cover and chill about 1 hour.
in large nonstick skillet cook onion in hot oil over medium heat for 3-4 minutes or until tender. Add mushrooms, 1/4 tsp salt and pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat, stir in roasted sweet peppers.
Spread the marinara sauce over chilled polenta. Top with the vegetable mixture; sprinkle with cheese. Bake, covered, in a 350 oven for 30 minutes. Uncover, bake for 10-15 minutes more or until edges are bubbly. Garnish with basil, if desired.
*To roast peppers, quarter lengthwise; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Roast at 450 for 15-20 minutes or until skins are blistered and bubbly. Seal foil around peppers to form a packet. Let stand for 20 minutes. Peel peppers.
Doris' Social Tea Squares


Ingredients:
eggs, butter, sugar, mini marshmallows

Directions:
Mix eggs, butter and sugar in the top of a double boiler., Cook for 25 minutes, stirring constantly until thick and creamy., Cool to room temperature., Add marshmallows and crumbs., Mix well and press into a buttered 9" pan., Cut into 16 squares., Store in fridge.
Restaurant Style  Mexican Rice


Ingredients:
rice, olive oil, onion, garlic clove, salt, salsa, chicken broth

Directions:
Heat olive oil in a sauce pan.  Add rice and fry for about five minutes.  Stir occasionally so it doesn't stick.  Add onion, garlic, and jalapeno and cook until onion is tender.
Add chicken broth and salsa.  Bring to a boil.  Once it boils, turn heat down to low and cook for 20 minutes.  Do not lift lid while cooking!
When done cooking, remove from heat and fluff with fork.  Enjoy!
Grilled Chicken (Kebob Style)


Ingredients:
boneless chicken breasts, olive oil, lemon juice, hot chili sauce, garlic cloves, buttermilk, salt, ground black pepper

Directions:
Cut the chicken into kebab size cubes.
Finely chop the garlic.
Mix all the ingredients (including the chicken] in a bowl.
Cover with plastic wrap and place in the fridge for at least two hours.
Once you are ready to cook, preheat your grill to 500 degrees.
Place the chicken on the grill and cook on each side for about five minutes or until you feel the chicken is fully cooked.
Serve hot with basmati rice.
The Best Tasting Breaded Chicken!


Ingredients:
chicken, mayonnaise, salt, paprika, garlic, ground pepper

Directions:
Preheat oven to 400. Wash, (skin] and dry chicken.
MIx the mayonnaise and the spice ingredients together is a medium size bowl.
Put cornflake crumbs in a separate bowl or plate.
Take a spoonful or mayonnaise and rub it all around each piece of chicken
Place each piece of chicken in the bread crumbs and roll it around making sure each piece is fully covered.
Place in a pan big enough to fit all the pieces of chicken.
Cover the pan with tinfoil and place in the oven for 40 minute.
Uncover chicken and put it back in the over for 20-30 ,min until it is brown on top and appears crunchy.
Enjoy!
Cheese Filled Jumbo Shells


Ingredients:
jumbo pasta shells, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, fresh parsley, dried oregano leaves, salt, ground black pepper

Directions:
Cook pasta according to package directions.
Combine cheeses, eggs, parsley, oregano, salt and pepper.
Fill each pasta shell with about 2 tablespoons of the cheese mixture.
Spread a thin layer of sauce on bottom of a 13x9 inch baking pan.
Place pasta in the pan; cover with remaining sauce.
Sprinkle with additional Parmesan cheese, if desired.
Cover with aluminum foil.
Bake at 350 degrees Fahrenheit for about 35 minutes or until hot and bubbly.
Pasta Chickpea Salad
Category: salad
By Anita Hughes

This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

Ingredients:
1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
½ cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
¼ cup red wine vinegar
½ cup grated Parmesan cheese
salt and pepper to taste

Directions:
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill. In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool. In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Prep time: 15 mins
Cook time: 35 mins
Total time: 14 hrs
Yields: 6 servings

Calories: 424.1
Fat: 10.3 g
Saturated fat: 2.2 g
Carbohydrates: 68.9 g
Sugars: 3.4 g
Dietary fiber: 5.6 g
Protein: 15.6 g
Cholesterol: 5.9 mg
Sodium: 484.8 mg
Soft Popovers


Ingredients:
milk, flour, salt

Directions:
Preheat oven to 450-degrees F.
Grease popover pan (or use large muffin tins].
In a large bowl beat eggs and milk together.
Sift flour and salt together.
Add dry to wet ingredients.
Heat pans in oven for 3 minutes.
Pour batter into pre-heated popover pan, filling cups half full.
Bake at 450-degrees F for 15 minutes.
Reduce temperature to 350-degrees F and bake 20 minutes longer.
DO NOT OPEN OVEN DOOR WHILE BAKING.
Maple Pumpkin Spice Popcorn


Ingredients:
brown sugar, maple syrup, butter, margarine, pecans

Directions:
In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat.
Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling.
Stir in butter until melted and well blended.
Add pecans, if desired, and popcorn and stir until well coated.
Allow mixture to cool before serving.  Serve immediately or store in an airtight container.
Harvest Moon Yeast Risen Chocolate Chip Pumpkin Bread


Ingredients:
all-purpose flour, active dry yeast, ground ginger, ground nutmeg, ground cloves, milk, brown sugar, margarine, butter, salt, canned pumpkin, walnuts, pecans, chocolate chips, milk

Directions:
In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºF to 130ºF] and margarine is almost melted.
Add to the flour mixture; add pumpkin.
Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
Beat on high speed for 3 minutes.
Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
Turn dough out onto lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total].
Shape into a ball.
Place in a lightly greased bowl; turn once to grease the surface.
Cover and let rise in warm place until double (30 to 45 minutes].
Punch dough down.
Turn out onto a lightly floured surface.
Cover and let rest for 10 minutes.
Lightly grease an 8x4x2-inch loaf pan.
Shape dough into a loaf; place in the prepared pan.
Cover and let rise until double (25 to 30 minutes].
Brush top with milk.
Bake in a 375ºF oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
Remove from pan.
Cool on a wire rack.
Barbecued Pork Ribs


Ingredients:
brown sugar, kosher salt, pepper, paprika, mustard powder, celery seed, onion, garlic cloves, red pepper flakes, tomato paste, Bourbon, canned tomato, vinegar, Worcestershire sauce, water, brown sugar, kosher salt, pepper

Directions:
To prepare the ribs place one rib rack meat side down on a cutting board and with a knife cut a small slit through the membrane at the end of the rack. Then use a paper towel and peel the membrane off the rack and discard. Repeat with the other rack.
To make the rub combine the rub ingredients (sugar - celery seed] in a bowl. Rub mixture on both sides of the racks. Place ribs on a baking sheet and cover and refrigerate for at least 2 hours (or overnight]. Let stand at room temperature for 30 minutes before cooking.
To make the sauce heat the oil in a saucepan over medium heat. Add and onion and garlic and cook for 2-5 minutes or until onion is tender. Stir in red pepper flakes and tomato paste and cook for another minute. Stir in bourbon and the next 5 ingredients (tomatoes - brown sugar] an cook stirring until sugar dissolves.
Bring the sauce to a boil and then reduce heat and simmer until reduced by half (30 minutes]. Season with salt and pepper. Let cool. Puree in blender until smooth.(Can be covered and refrigerated for up to 2 weeks or use immediately].
Prepare grill by placing a 9 x 12 inch disposable aluminum pan in center of bottom rack in grill. Prepare charcoal grill or gas grill to medium low.
Let ribs stand at room temperature for 30 minutes while preparing gril. Fold a paper towel in half and dip in oil - use it to brush grill racks.
Place both rib racks, bone side down, on top of grill rack directly over pan (to catch drippings]. Cover and cook ribs without turning for 3- 3 1/2 hours or until meat is tender but not falling off the bones. To maintain temperature of 275 - 325 degrees F you will need to add briquettes to each charcoal pile every hour or so.
Transfer 1 cup of the sauce to a small serving bowl. Set aside. With remaining sauce brush both sides of the ribs. Cover and grill for another 15 minutes or until ribs are deep mahogany. Let stand for 10 minutes and serve with reserved sauce.
** These can also be made in the oven by cooking them in a 350-degree oven for 2 hours.
Jan's Comforting, YUMMY but Naughty Chicken Wild Rice Soup


Ingredients:
wild rice, ground beef, chicken broth, half-and-half, milk, cheddar cheese, carrot, onion

Directions:
Cook rice according to directions and brown the ground beef., Put all ingredients into crockpot., cook on high for 2-3 hours., Enjoy.
How to Make Cream Biscuits
Category: bread
By Chef John

Not only is this one of America's greatest biscuit recipes, it's also by far the easiest. If you can stir, you can make cream biscuits. They are so light, moist, flaky, and perfect, you're going to be shocked.

Ingredients:
2 cups self-rising flour
1 tablespoon white sugar
1 ½ cups heavy whipping cream
2 tablespoons butter, melted, or as needed

Directions:
Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil. Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky. Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle. Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough. Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter. Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 10 biscuits

Calories: 236.9
Fat: 15.8 g
Saturated fat: 9.7 g
Carbohydrates: 20.8 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 55 mg
Sodium: 347.4 mg
Loaded Oatmeal Cookies


Ingredients:
butter, brown sugar, granulated sugar, ground cinnamon, baking soda, salt, egg, vanilla, all-purpose flour, rolled oats, flax seed meal, wheat germ, dark chocolate, dried cranberries, walnuts

Directions:
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries, and walnuts (dough will be a little crumbly].
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire rack to cool.
Crock Pot White Chicken Chili with Hominy


Ingredients:
onions, boneless skinless chicken breasts, great northern beans, navy beans, hominy, white corn, corn, rotel, chicken broth

Directions:
Chop up 1 onion & place on the bottom of a 4 quart slow cooker.
Place chicken on top of onions.
Top with beans & corn.
In a medium bowl combine taco seasoning, rotel, soup & chicken broth. Pour over chicken.
Chop up 2nd onion & place on top.
Cover & cook on low for 8 to 10 hours.
Before serving stir gently to break up chicken.
OPTIONAL: Top with sour cream, chips, cheese or jalapeno's.
Mixed Berry Couscous


Ingredients:
couscous, currant juice, cinnamon stick, mixed berry, lemon zest, lime zest, mint leaf, low-fat plain yogurt, honey

Directions:
Place the couscous in a bowl.
In a saucepan put the fruit juices and cinnamon stick, bring to the boil then pour over couscous. Cover the bowl and leave to stand for 5 minutes.
Remove the cinnamon stick and put in the fridge.
When cool separate couscous with a fork until light and fluffy, add the berries, lime and lemon zest and mint and gently fold through. Put yogurt on top, drizzle with honey and top with any remaining zest.
Grandaunt's Banana Cake


Ingredients:
sugar, butter, flour, baking soda, baking powder, eggs, bananas, evaporated milk, salt, vanilla

Directions:
Preheat oven to 180degrees Celsius. Grease and flour 10 inch round baking pan.
Sieve flour, baking soda, baking powder and salt together. Set aside.
Cream butter and sugar till light and fluffy.
Beat eggs in 1 at a time, only adding the next when the previous egg has been fully incorporated.
Add bananas and milk inches Mix well.
Add flour in and mix well.
Pour into baking pan and bake for 50 minutes or till a skewer in the middle comes out clean.
You may need to start tenting it inbetween the 50 minutes so that it does not overbrown.
Lemon Drop Shakes


Ingredients:
lemon, sugar, vanilla ice cream

Directions:
Rub rim of 6 juice-size glasses with one lemon slice.
In a shallow dish combine combine crushed lemon drops and sugar; dip glass rims in mixture; set aside.
In a blender combine ice cream and lemonade. Cover and blend until smooth.
Pour ice cream mixture into glasses.
Top with remaining lemon slices.
Makes 6 (2/3 cup] servings.
Baked Mussels With Mushrooms and Bacon


Ingredients:
mussels, butter, shallots, smoked bacon, parsley, Fontina cheese

Directions:
Preheat oven to 400ºF (200ºC].
Put mussels, pilsner and cream in a large pot, cover with a lid, bring to a boil and steam for 2 to 3 minutes, or until mussels have opened.
Remove from heat and drain, reserving cooking liquid in a bowl and discarding any mussels whose shells remain closed.
Strain cooking liquid through a fine sieve, place in a pan and boil for 5 minutes or until thickened. Reserve for sauce.
Remove mussels from shells, separate top and bottom halves of shells, discarding top halves. Reserve remaining shells and mussels separately.
Melt butter over high heat in a large skillet. Sauté shallots, smoked bacon and mushrooms for 3 minutes, or until bacon is cooked and vegetables are soft.
Combine vegetable mixture with reserved mussels, reduced cooking liquid and chopped parsley.
Spoon mussels and mixture into reserved mussel shells. Place in a baking dish, top with grated cheese (at this point you can refrigerate for up to 24 hours until ready to serve] and bake for 5 minutes or until cheese is melted and mussels are warmed through.
Season with salt and pepper to taste.
Roast Pumpkin and Feta Risotto
Category: main-dish
By MEL_JADE

This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.

Ingredients:
3 ¼ cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
½ teaspoon chopped fresh garlic
1  onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice

Directions:
Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper.  Bake in preheated oven until golden brown. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste. When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 615.2
Fat: 13.1 g
Saturated fat: 6.9 g
Carbohydrates: 107 g
Sugars: 7.2 g
Dietary fiber: 3.4 g
Protein: 16.1 g
Cholesterol: 37.8 mg
Sodium: 1524 mg
Crisp and Creamy Baked Chicken


Ingredients:
boneless skinless chicken breasts, milk, monterey jack and cheddar cheese blend

Directions:
Preheat oven to 400 degrees.
Coat chicken with coating mix. Follow directions on package.
Place in greased 13x9 pan.
Bake 20 minute or until chicken is done.
Beat soup and milk with wire whisk until well blended.
Pour evenly over chicken; sprinkle with cheese.
Bake an additional 5 minute or until cheese is melted and sauce is bubbly.