xiaoxl/recipe_data huggingface dataset:
Chris' Cinnamon Rolls


Ingredients:
evaporated milk, half-and-half, sugar, eggs, salt, butter, unbleached all-purpose flour, light brown sugar, ground cinnamon, cornstarch, cream cheese, vanilla extract, lemon juice, powdered sugar

Directions:
In a large bowl, combine the yeast, evaporated milk, and half and half.
Let stand 5-10 minutes.
Add the sugar, 1/2 cup (1 stick] butter, salt, 2 cups flour, and 2 eggs. Beat together until very smooth.
Add remaining flour gradually (1/2 cup at a time] until a soft but not sticky dough is formed that you can work with. Knead the dough for 10 minutes.
When the dough is smooth, place it in a lightly greased large bowl covered with damp towel and let it rise 60-90 min (or until doubled].
In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined.
Butter two 9 x 13" baking pans.
Liberally flour a large, clean work surface.
Punch down the dough to remove air bubbles, divide it in half, and transfer half of dough to work surface. Roll the dough out into a large rectangle about 20 x 30 inches wide.
Spread 1/2 cup (1 stick] of softened butter over the surface of the dough, leaving a 1-inch strip on the top edge without butter.
Evenly sprinkle half the cinnamon sugar mixture over the butter and press it down lightly into butter with your hands or the rolling pin.
Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, moistening the 1-inch top edge and sealing it.
Cut off any uneven ends.
Cut roll into 12 equal pieces (a little over 2" wide each].
Place rolls into greased 9x13 pan.
Repeat with second half of dough.
Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other.
Prepare frosting right before baking rolls.
In a bowl, using an electric hand mixer, beat together remaining 1/2 cup (1 stick] of butter and cream cheese until smooth and creamy.
Add vanilla and lemon juice and beat until combined.
Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for about 3-5 minutes.
Bake rolls in preheated 350°F oven for 25-30 minutes, or until tops start to brown. Do not overbake!
Once you remove the rolls from the oven, spread half of the frosting on top of them -- this layer will melt into the rolls.
Once they've cooled down, spread a dollop of the remaining frosting on each roll.
Mother's Ham Casserole


Ingredients:
potatoes, carrot, celery ribs, water, ham, green peppers, onions, butter, all-purpose flour, milk, salt, pepper, cheddar cheese, parmesan cheese

Directions:
In a saucepan, bring potatoes, carrot, celery and water to boil.
Reduce heat, cover and cook 15 minutes or til tender.
Drain and set aside.
In large skillet, saute ham, green pepper and onions in 3 tbsp of the butter until vegetables are tender.
Add to the potato mixture and transfer to a greased 1 1/2 qt baking dish.
In saucepan, melt remaining butter, stir in flour and whisk until smooth.
Gradually add milk, salt and pepper.
Bring to boil and stir for 2 minutes or until thickened.
Reduce heat, add cheese and stir until melted.
Pour over the ham mixture and sprinkle with bread crumbs and parmesan. (Dot with 2 tbsp butter if you want a crisp topping.].
Bake uncovered at 375F for 25-30 minutes.
Chef John's Panzanella
Category: salad
By Chef John

The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.

Ingredients:
2 cups 1/2-inch stale bread cubes, or more to taste
¼ cup olive oil, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste
1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
½ teaspoon minced garlic, or to taste
1 pinch white sugar
salt and freshly ground black pepper to taste
4 leaves fresh basil, thinly sliced, or more to taste

Directions:
Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes. Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely. Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes. Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 2 servings

Calories: 745.5
Fat: 45.8 g
Saturated fat: 7.9 g
Carbohydrates: 68.4 g
Sugars: 3.3 g
Dietary fiber: 4.2 g
Protein: 17.5 g
Cholesterol: 8.8 mg
Sodium: 927 mg
90-Second Breakfast Keto Bread
Category: uncategorized
By FrackFamily5 CA—>CT

I've tweaked a few recipes to come up with this microwave keto bread. It's my go-to for fried egg and bacon breakfast sandwiches. The onion powder gives this a great flavor. Cut in half horizontally and fry up in the skillet or toast in the toaster oven for best results.

Ingredients:
1 tablespoon salted butter
3 tablespoons finely ground almond flour
1 tablespoon shredded Cheddar cheese
¼ teaspoon onion powder
¼ teaspoon baking powder
1 large egg, lightly beaten

Directions:
Melt butter in a 4-inch ramekin in the microwave on high, about 25 seconds. Carefully remove from the microwave with a pot holder. Add almond flour, Cheddar cheese, onion powder, and baking powder; mix until combined. Stir in egg until incorporated. Microwave on high until set, about 90 seconds. Remove from the microwave and let stand for 1 minute. Run a butter knife around the edges and invert onto a plate. Cut horizontally to make 2 pieces of bread.

Prep time: 5 mins
Cook time: 2 mins
Total time: 8 mins
Yields: 1 serving

Calories: 345.4
Fat: 30.8 g
Saturated fat: 11.5 g
Carbohydrates: 6.2 g
Sugars: 1.4 g
Dietary fiber: 2.5 g
Protein: 13.5 g
Cholesterol: 225.3 mg
Sodium: 325.6 mg
Butterscotch Cashew Scotchies


Ingredients:
light brown sugar, butter, eggs, vanilla, unsalted dry-roasted cashews

Directions:
Heat oven to 350 degrees.
Place cake mix, brown sugar, melted butter, eggs and vanilla in large bowl of electric mixer.  Beat on low speed 1 minute.  Stop machine; scrape down sides of bowl with rubber spatula.  Beat 1 minute more.  Stir in half the cashews and butterscotch chips.
Transfer batter to ungreased 11 3/4 x 7 1/2 x 1 3/4 inch glass baking dish.  Spread batter evenly to all sides using rubber scraper. Sprinkle remaining cashew pieces and butterscotch chips over batter.
Bake until golden brown and wooden pick in center comes out clean, about 30 to 32 minutes.  Transfer pan to wire rack to cool completely.
Cut cake into 24 bars.  Remove bars from pan with metal spatula.
Glazed Almond Bundt Cake
Category: desserts
By AARONSMOM

A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.

Ingredients:
1 cup butter, softened
2 cups white sugar
4  eggs
1 ½ teaspoons almond extract
1 ⅔ teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup ground almonds
1 cup milk
¼ cup milk
¾ cup white sugar
½ teaspoon almond extract
½ cup toasted sliced almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla.  Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer.  Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch Bundt pan

Calories: 384.2
Fat: 17.5 g
Saturated fat: 8.3 g
Carbohydrates: 52.1 g
Sugars: 35.8 g
Dietary fiber: 1.5 g
Protein: 6.1 g
Cholesterol: 78.5 mg
Sodium: 225.2 mg
Christmas Cosmopolitan by the Pitcher


Ingredients:
cranberry juice, fresh lemon juice

Directions:
Fill a large pitcher 3/4 full with crushed ice.  Combine cranberry juice, simple syrup, gin, and lemon juice.  Serve chilled over  ice.
Garnish with cranberry-embellished rosemary sprigs, if desired.
Tiger Bread (Dutch Crunch Rolls)
Category: bread
By Chef John

It recently came to my attention that outside of San Francisco, these rolls aren't really well known, which I think is a real shame since this combines a nice, soft, tender white bread roll with a slightly sweet, beautifully crunchy, and gorgeous crust that (depending on how things go) may or may not look like a tiger's skin.

Ingredients:
½ cup milk
⅓ cup water
1 tablespoon white sugar
1 (.25 ounce) package active dry yeast
2 ⅔ cups all-purpose flour
¾ teaspoon kosher salt
1 tablespoon unsalted butter, melted
1 teaspoon unsalted butter, melted
⅓ cup rice flour
1 tablespoon white sugar
1 teaspoon white sugar
1 pinch salt
1 ½ teaspoons vegetable oil
½ teaspoon sesame oil
1 ½ teaspoons active dry yeast
¼ cup warm water, or as needed

Directions:
Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using. Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed. Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes. Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat. Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed. Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough. Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes. Uncover rolls and use a small spoon to carefully spread the topping mixture over each one. Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 6 rolls

Calories: 305.9
Fat: 5.3 g
Saturated fat: 2.2 g
Carbohydrates: 56.1 g
Sugars: 6 g
Dietary fiber: 2.2 g
Protein: 7.8 g
Cholesterol: 8.4 mg
Sodium: 277.4 mg
Go-To Crawfish Etouffee
Category: soups-stews-and-chili
By Staci

This recipe was (after much prodding) given to me by a friend. The soup seems an odd addition, but replaces the traditional roux -- and the end result is nothing short of wonderful. Serve over rice or linguine.

Ingredients:
½ cup butter
1  onion, diced
1  green bell pepper, chopped
1 bunch green onions, chopped
2 stalks celery, chopped
1 (10.75 ounce) can  condensed golden mushroom soup
¾ cup chopped fresh parsley
1 teaspoon Cajun seasoning, or to taste
salt and ground black pepper to taste
2 pounds crawfish tail meat

Directions:
Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil. Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 235.7
Fat: 13.9 g
Saturated fat: 7.8 g
Carbohydrates: 9.2 g
Sugars: 2.7 g
Dietary fiber: 2.1 g
Protein: 18.8 g
Cholesterol: 153.5 mg
Sodium: 498.7 mg
Sweet Dip With Cookies and Fruit


Ingredients:
cream cheese, butter, yogurt, vanilla, orange zest, powdered sugar, berries

Directions:
Beat first 4 ingredients at medium-high speed with an electric mixer until smooth.
Gradually add sugar, beating until creamy.
Cover and chill at least 1 hour or up to 3 days covered.
Let stand at room temperature 30 minutes before serving.
Serve with cookies, berries, and dark chocolate squares.
Candied Sweet Potatoes


Ingredients:
sweet potatoes, brown sugar, butter, margarine, miniature marshmallow, pecans

Directions:
Preheat oven to 350 degrees.
Drain off liquid from potatoes. Cut into bite sized pieces or leave as packed.
Dot with butter. Sprinkle brown sugar over all. Add pecans if using.
Bake for 20 minutes. Remove from oven and sprinkle marshmallows. Place back in oven for another 5-10 minutes.
Raw Sugar Banana Bread


Ingredients:
butter, turbinado sugar, eggs, salt, baking soda, flour, bananas, cinnamon

Directions:
preheat oven to 250., cream butter and sugar, add eggs one at a time., sift dry ingredients together in a separate bowl., add to wet mixture. mash bananas, and add to mixture with nuts., Pour into 2 greased loaf pans. bake for 1 1/2 hours.
Northern Italian Pumpkin Gnocchi With Sage Butter


Ingredients:
pumpkin, potatoes, flour, eggs, parmesan cheese, butter, sage

Directions:
Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.].
Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size].
Form dough to long rolls and cut into pieces (about 1,5 cm].
Bring salted water to a boil and cook gnocchi until they rise to the surface.
Melt butter in a pan and add sage. Let sage fry a bit.
Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta].
Fruit Crunch Sundae


Ingredients:
sweetened flaked coconut, honey, strawberries, blueberries, pineapple, plain yogurt

Directions:
Preheat oven to 350°F.
Toss the oats, coconut, almonds, oil and honey together in a large bowl until they are completely combined.
Pour into a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
Remove the granola from the oven and allow to cool, stirring once.
Combine the strawberries, blueberries, and pineapple in a bowl.
In 4 ice cream sundae glasses, layer first the fruit, then the yogurt and the cooked granola alternately until you fill the glasses.
Serve with a long spoon and enjoy!
Akrotiri: Fried Halloumi


Ingredients:
halloumi cheese, olive oil

Directions:
Slice the cheese about 3/8th inch thick, brush with olive oil on both sides and sear in a hot pan.
The cheese should be a golden color on each side. If you pan is hot enough, it should only take one to two minutes per side.
Cranberry Chili Salsa


Ingredients:
cranberries, granulated sugar, green chilies, fresh cilantro, green onions, fresh lime juice, lime zest, ground allspice, ground cinnamon, cumin

Directions:
Put all the ingredients in a food processor, then cover & pulse just until blended.
Transfer to a serving bowl & chill before serving, with either tortilla chips of large corn scoops.
Cinnamon Rolls (Raw Foods)


Ingredients:
flax seeds, cayenne pepper, cinnamon, sea salt, dates, water, vanilla, olive oil, raisins

Directions:
Combine almond meal, flaxseed, cayenne, 1/2 tablespoon cinnamon, and pinch salt in a bowl and set aside.
In food processor or blender, process dates, water, and vanilla into a paste.
Put half the date paste, the olive oil, and the agave nectar into the dry ingredients and mix with hands until a dough is formed.  You might need to add a little water or agave if it's too dry but be careful not to add too much.
Spread dough on a piece of parchment paper and shape into a 1/4-inch thick square.
Add 1/4 cup raisins and 1 tablespoon of cinnamon to the date paste remaining in the blender.  Process until smooth.
Spread a thin layer of this mixture onto the dough square, covering the whole surface, and sprinkle with the extra raisins and the chopped walnuts.
Using the parchment paper to hold everything together and carefully roll the square tightly into a log.
Chill in the refrigerator and slice into 1-inch thick rounds.
Barbecue Meatballs


Ingredients:
ground beef, quick-cooking oatmeal, evaporated milk, onion, salt, chili powder, garlic powder, black pepper, ketchup, brown sugar, onion, liquid smoke, garlic powder

Directions:
Preheat oven to 350*.
In very large bowl combine ground beef, oatmeal, milk, 1/4 cup onion, salt, chili powder, 1/4 teaspoons garlic powder, and pepper.
Shape into 1-inch meatballs.
Place on 15x10x1-inch baking pan.
Bake for 15 minutes or until no longer pink.
Drain well.
Meanwhile in medium bowl combine ketchup, brown sugar, 1/4 cup onion, liquid smoke, and 1/4 teaspoons garlic powder.
Pour over meatballs.
Bake for 10 minutes more or until sauce is heated through.
Stir gently to combine sauce and meatballs.
Serve.
Bacon, Apple and Brie Panini
Category: meat-and-poultry
By Angela

I had a panini like this at a winery in the Napa Valley, so this is my best attempt to recreate it! These make an amazing lunch and would also be great for bridal showers, baby showers, etc... All you have to do is cut them up into bite-size pieces and insert a toothpick!

Ingredients:
2 tablespoons butter, room temperature
2 slices bread
1 teaspoon Dijon mustard  (Optional)
3 slices Brie cheese
1  Fuji apple, thinly sliced
4 strips cooked bacon

Directions:
Heat a panini press to medium-high heat according to manufacturer's instructions. Butter 1 side of each slice of bread. Flip 1 slice and spread mustard on top; add cheese. Place apple slices on the cheese. Lay bacon on top. Cover with the other slice of bread, buttered side-up. Place sandwich into the panini press and press down. Grill until lightly browned, about 3 minutes per side.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 1 sandwich

Calories: 348.8
Fat: 24.2 g
Saturated fat: 14.9 g
Carbohydrates: 22.9 g
Sugars: 8.4 g
Dietary fiber: 2.3 g
Protein: 11 g
Cholesterol: 73.1 mg
Sodium: 582.7 mg
Breakfast Apples


Ingredients:
apples, sugar, all-purpose flour, ground cinnamon, salt, oats, brown sugar, all-purpose flour, baking soda, baking powder, butter

Directions:
"Peel and thinly slice apples.  Combine apples, sugar, one tablespoon flour, cinnamon, and salt and place in a WELL greased casserole dish. (I used a rectangular pan.]  Mix oats, brown sugar, flour, baking soda, and baking powder.  Sprinkle over apple mixture.  Pour butter over all.  Bake at 350 degrees for about 40 minutes.  Some of the mixture didn't get butter on it, so I used a fork and gently pressed the mixture and butter together."
Famous Tastee Sandwish


Ingredients:
Heinz ketchup, prepared mustard, Worcestershire sauce, salt, black pepper, ground beef, onion, Accent seasoning

Directions:
Take an 8 ounce cup or jar and add the ketchup, mustard, horseradish, Worchestershire sauce, salt, and pepper.  This should fill the cup. If not, add more ketchup.  Stir thoroughly untill all ingredients are completely mixed.  You now have the basic spices.
Place the beef in a flat bottom aluminum kettle.  Put the seasoning you just made into the kettle on top of the beef.
Fill the same cup or jar with warm water, rinsing it around to get all the fine seasoning out and pour it into the kettle.
Next, fill the jar with finely ground yellow onions and empty into the kettle.
Add the heaping teaspoon of Accent.
Take a wooden spoon to stir and mix all the ingredients in the kettle thoroughly.
Put the kettle on your stove over a low flame and stir constantly with the wooden spoon for about 15 minutes or until the meat is broken apart finely.  Increase the heat to medium and let the mixture come to a boil.  Let boil for 25 minutes.  Stir with the wooden spoon every few minutes to assure that it doesn't stick to the bottom of the kettle and to avoid lumps.
Usee a regular metal straining spoon to portion out the meat.  Serve on buns.
Mango and Roasted Bell Pepper Soup


Ingredients:
yellow bell peppers, garlic cloves, mango, coconut cream, milk, tofu, fresh ginger, lime

Directions:
Preheat oven to 425°F.
Wash and remove seeds of peppers; cut into small strips. Peel garlic and cut in half. Place in a single layer on a cookie sheet. Bake 25 minutes.
In blender, cream tofu, ginger, lime zest, milk, coconut cream, peeled and cored mango, along with the roasted garlic and peppers. Voilà!
Maple Pork Chops


Ingredients:
onion, vinegar, Worcestershire sauce, salt, chili powder, pepper, maple syrup, water, flour

Directions:
Preheat oven to 400 degrees.
In large skillet, brown pork chops. Place pork chops in 9x13 inch pan.
In medium saucepan on low heat, combine onion, vinegar, Worcestershire sauce, salt, chili powder, pepper, maple syrup and water. Simmer 4 to 5 minutes.
Pour mixture over pork chops.
Bake covered for 45 minutes basting occasionally. Then uncover for 15 minutes more.
Remove pork chop, then thicken gravy with flour.
Cheesy Beef and Egg Noodles


Ingredients:
lean ground beef, Velveeta cheese, 2% low-fat milk, garlic, Worcestershire sauce, onion powder

Directions:
In a large skillet heated over medium heat brown beef until almost all of the pink is gone. Season to taste with salt, pepper and onion powder.
Cube the Velveeta cheese into small chunks and put them in a small sauce pan heated over medium low heat. Stirring constantly, add in garlic, Worcestershire sauce, milk, onion powder, salt and pepper to taste. Cook until creamy and smooth.
In a large pot boil water and cook noodles to directions on packaging.
Once meat is almost fully cooked add in Velveeta sauce. Drain the pasta and add to skillet. Stir and serve.
I like to serve this with green beans or carrots. Sometimes I add on a salad for myself. Very quick and uncomplicated. Hope you enjoy!
Easy Miracle Face Mask!


Ingredients:
plain yogurt, turmeric powder

Directions:
Combine the yogurt and turmeric.
Wash your face with warm water to open the pores, gently pat dry.
Using your fingers, spread an even layer of the mixture all over your face, avoiding the eyes.
Let it sit 10-15 minutes, or until it starts to dry.
Wet a washcloth with cold water, scrub off gently.  The turmeric powder helps exfoliate your face and it is also an antibacterial agent (which helps prevent acne].
If any yellow residue remains on your face, it can easily be removed with gentle scrubbing or any brand of face wash.
Rinse with cold water and (optional] splash with a toner such as witch hazel.