xiaoxl/recipe_data huggingface dataset:
Mock Snickers Munch Bar


Ingredients:
butter, granulated sugar, light corn syrup

Directions:
Be sure the dry roasted peanuts you use are the salted kind, and watch that thermometer closely once the candy gets simmering.
Spread peanuts out on a baking sheet and heat them up in your oven set on 300 degrees.
This will warm up the peanuts so that they don't cool the candy too quickly when added later.
There's no need to preheat the oven.
Melt the butter in a medium saucepan over medium/low heat.
Add sugar and corn syrup and simmer, stirring occasionally.
Put a candy thermometer in the mixture and watch it closely.
When the mixture reaches 300 degrees add peanuts and stir well until all of the peanuts are coated with candy.
Pour the candy onto the warm baking sheet and spread it flat.
When the candy cools, break it into chunks and store it in a covered container.
You Pick the Veggies Vegan Quiche


Ingredients:
olive oil, onion, garlic clove, salt, extra firm tofu, soymilk, nutritional yeast, vegan parmesan cheese, Dijon mustard, cayenne pepper, vegan cheese

Directions:
Pre-bake the pie crust.
Preheat the oven to 375°F.
Heat the oil in a skillet over medium heat and cook the onions until soft. Add garlic and cook one additional minute. Season with salt and pepper.
In a food processor, combine the tofu, soy milk, nutrional yeast mustard, cayenne, and salt. Process until smooth.
Fold together tofu mixture, veggies and cheese.
Pour into crust and bake until firm and lightly browned, about 45 minutes.
Allow to cool slightly before cutting.
Vegetarian Enchiladas


Ingredients:
flour tortillas, baby portabella mushrooms, cheese, salsa, margarine, ground cumin

Directions:
Heat skillet on medium-high heat.  Add 1 tablespoons margarine when warm.  Add 2 cups sliced mushrooms.  Stir mushrooms until tender and soft.  Pour in a bowl for enchiladas.
Pour contents of canned refried beans and 1 cup beans (already cooked] in a bowl, and mix well.  Add 1 teaspoons ground cumin to the mixture, and stir.
Layer mushrooms, bean mixture, 2 teaspoons salsa, and a handful of shredded cheese in each enchilada.
Fold burrito-style.  (Fold short ends in, fold over one side, and roll over].
Repeat Steps 3 and 4 for all 6 enchiladas.
Place in a 9x13 inch baking dish.
Pour enchilada sauce over enchiladas evenly.
Sprinkle the rest of the shredded cheese over the top of the enchiladas.
Bake at 350 degrees Farenheit until cheese is melted.
Enjoy!
Double Fudge Chocolate Chip Brownies


Ingredients:
butter, eggs, sugar, vanilla, flour

Directions:
Preheat oven to 350 degrees F.  Grease and flour a 9"x13" pan (or use cocoa to flour the pan].
Melt chocolate and butter in a double boiler.
In a large bowl, beat eggs with sugar.  Add melted chocolate mixture and vanilla; beat until well blended.  Add flour and stir until well mixed.  Stir in chocolate chips.
Pour batter into pan and bake for 30 minutes.  Do not overcook.
Lemon Pepper Bay Scallops


Ingredients:
bay scallop, olive oil, garlic clove, salt, pepper, lemon

Directions:
Rinse and dry scallops.
Spread olive oil on the bottom of a saute pan, and add minced garlic.  Heat garlic on medium in olive oil until oil is warm.
Add scallops, and turn heat to medium-high.  Season generously with salt and pepper.
Keep the scallops moving for 4 minutes, or until opaque and tender.  With one minute to go, squeeze lemon into the pan and continue to toss scallops around the pan.
Serve right out of the pan, very hot.
Mixed-Berry Crostata


Ingredients:
all-purpose flour, all-purpose flour, sugar, sugar, salt, unsalted butter, eggs, fresh raspberry, blackberry, blueberries, fresh lemon juice, turbinado sugar

Directions:
Preheat oven to 375°F
Make the dough --  Combine 1 1/4 cup flour, 1/4 cup sugar and salt in a large bowl. Form a well in the center of the dry ingredients and place the butter and 1 egg in the well. Using your hands mix the ingredients into soft pliable dough. Form it into a 4 inch disk and place it on a lightly floured parchment paper. Lightly dust the dough with flour and roll it into a 10-inch circle. Place dough with parchment paper on a baking sheet, cover the dough in plastic wrap, and chill for 10 minute
Make the Crostata: Un a small bowl mix renaining flour and sugar and set aside. Remove the dough from the fridge and evenly spread the flour and sugar mixture on the dough leaving a 1-inch winde border arroung the edge.Place berries on top of the mixture and sprinkel with lemon juice. Fold the 1 inch border over the edge of the top of the berries to form a 9 inch Crostata.
Bake the Croatata: Lightly brush the top of Crostatat dough with remaining beaten egg and sprinkle with terbinado sugar if desired. Bake on the middle rack of the oven for about 35 minutes. Remove form oven and slide Crostata with the parchment paper onto a wire rack.
Cool for 1 hour. Serve warm or at room temperature with vanilla icecream!
Enjoy!
Lemon-Thyme Biscuits With Honeyed Carrots


Ingredients:
carrot, butter, honey, lemons, flour, baking powder, sesame seeds, vegetarian parmesan cheese, salt, black pepper, water

Directions:
Biscuits: Pre-heat oven to 180°.
In a large bowl, mix all the ingredients together.
Roll out onto baking paper until 3mm thick.
Bake for 15 minutes or until golden.
Allow to cool and break into desired size.
Carrots: Tip the carrots into a wide shallow pan so they are no more than a double layer.
Add the butter, honey, lemon and about 300ml of water, and a pinch of salt.
Cover with a lid, turn the heat up high and boil everything  until the carrots are tender.
Remove the lid and reduce until all the water has evaporated.
Serve immediately, with thyme biscuits and a twist of black pepper on top.
Solar Roasted Greek Briam


Ingredients:
eggplant, new potatoes, zucchini, roma tomatoes, garlic cloves, flat-leaf Italian parsley, kosher salt, fresh ground black pepper, bay leaf, dried Mediterranean oregano, extra virgin olive oil, canned tomato sauce

Directions:
Make sure the eggplant, potatoes, zucchini, and tomatoes are sliced evenly.
Combine eggplant, potatoes, zucchini, bell peppers, and tomatoes in a large bowl.
Add garlic and parsley.
Season with black pepper and salt to taste.
Add bay leaf, oregano, and  olive oil.
Using clean hands, toss all ingredients together.
Add tomato sauce and toss once again to coat all ingredients.
Adjust seasonings to taste.
Transfer vegetable mixture to a solar cooking pan or pot.
Place in solar cooker.
Solar cook until vegetables are completely cooked (about 3 to 4 hours].
Serve with bread or rice.
Pickled Onion and Cucumber


Ingredients:
sweet onions, cucumbers, white vinegar, pepper, salt

Directions:
Stir together all ingredients in a large bowl., Cover and chill 24 hours., Store in refrigerator up to 2 weeks.
Crock Pot Manhattan Clam Chowder


Ingredients:
clams, potatoes, diced tomatoes, tomato juice, celery, green pepper, bay leaf, fresh thyme, bacon

Directions:
Drain the clams (saving the juice] and put clams into the fridge.
In a 3.5 or 4 quart slow cooker, combine clam liquid, potatoes, tomatoes, tomato juice, onion, celery, green pepper, bay leaf, and thyme.
Cover and cook on LOW for 8-10 hours, on HIGH for 4-5 hours.
When potatoes are fork tender, turn off slow cooker and add clams.  Let sit till clams are warmed through, about 10 minutes.
Serve with crumbled bacon on top.
Black Bean Hummus


Ingredients:
black beans, garlic, sea salt, cumin powder, tahini, lemon juice, lime juice, fresh parsley

Directions:
Place beans, garlic, sea salt, cumin, tahini and lemon or lime juice in a blender or food processor and blend until smooth.
Add a small amount of reserved bean liquid for desired texture.
Place in a serving dish and serve with pita bread, crusty bread, tortilla chips, or crackers.
Buffalo Chicken Pasta Salad
Category: salad
By Andrew C

For anyone who likes Buffalo wings, this is a great change of pace from normal pasta salad. Really popular as a side dish for a barbeque or just about any gathering you can think of. You can substitute or add many different vegetables with this recipe.

Ingredients:
1 (16 ounce) package uncooked rotini pasta
½ cup mayonnaise
1 cup chunky blue cheese dressing
½ cup buffalo wing sauce
1 teaspoon salt
½ teaspoon black pepper
1 pound frozen cooked chicken strips, defrosted and diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
1 cup red onion, diced

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl.  Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 379.2
Fat: 21.1 g
Saturated fat: 3.8 g
Carbohydrates: 34.6 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 13.6 g
Cholesterol: 40.2 mg
Sodium: 1051.5 mg
Canadian Hamburger Soup


Ingredients:
lean ground beef, onion, garlic clove, plum tomatoes, low sodium beef broth, carrots, celery ribs, bay leaves, dried thyme, fresh ground black pepper, barley, salt

Directions:
In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible.
Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine]. After one hour, taste soup and add salt if necessary.
If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family], be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth.
Cheese Bites


Ingredients:
sharp cheddar cheese, butter, margarine, plain flour, salt, cayenne pepper, pecans

Directions:
Cream cheese and butter;.
add all other ingredients except pecans; mix well.
Add pecans by hand; chill until easy to handle pinch walnut size pieces from dough and place on ungreased cookie sheets.
press down with fork.
bake at 350 for 10 minutes or until set.
Cheesy Baked Cauliflower
Category: side-dish
By Bea Gassman

A delicious cheesy cauliflower dish.

Ingredients:
1 head cauliflower
¼ cup butter, cut into pieces
1 teaspoon mayonnaise
1 teaspoon prepared mustard
½ cup grated Parmesan cheese

Directions:
Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate. Preheat oven to 375  degrees F (190 degrees C). In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese. Bake at 375 degrees F (190 degrees C) uncovered, for about 30 minutes, or until the cheese is brown.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 5 servings

Calories: 162.4
Fat: 13.1 g
Saturated fat: 7.7 g
Carbohydrates: 6.6 g
Sugars: 0.1 g
Dietary fiber: 3.2 g
Protein: 6.9 g
Cholesterol: 33.6 mg
Sodium: 246 mg
Yogurt and Cucumber Soup


Ingredients:
pickling cucumbers, cucumbers, low-fat yogurt, scallion, of fresh mint, fresh dill, fresh oregano, fresh tarragon, fresh thyme, garlic cloves, raisins, walnuts, of fresh mint, dried mint

Directions:
Combine all ingredients except the last three.  Mix thoroughly with 1 cup water.
Refrigerate several hours or overnight.
Just before serving stir in rose petals and add a few ice cubes.  Garnish with additional mint and pita bread croutons.
Chinese Buffet Style Crab


Ingredients:
"mayonnaise"

Directions:
Preheat oven to 350 degrees., Break crab into smallish bite-size chunks into a bowl., Stir in mayonnaise to coat., Bake for about 10 to 15 minutes until bubbly, but not brown., Enjoy!
INDONESIAN PEANUT SAUCE


Ingredients:
ginger, garlic cloves, low sodium soy sauce, lime juice, red pepper flakes, low sodium chicken broth

Directions:
Put all the ingredients except peanuts in the jar of a blender and process until smooth. Stop a few times to clean the sides of the jar.
Transfer the mixture to a small saucepan and warm over medium-low heat; serve warm and sprinkle crushed peanuts on top. Yield 1 ½ cups.
Balsamic Mushrooms
Category: appetizers-and-snacks
By CHRISTYJ

Balsamic vinegary mushrooms, yum! A great way to start your dinner party! These mushrooms are equally delicious hot or cold so you can prepare them the night before your party or moments before!

Ingredients:
5 tablespoons olive oil
3 cloves garlic, minced
1 pound fresh mushrooms, sliced
3 tablespoons balsamic vinegar
3 tablespoons white wine
salt and pepper to taste

Directions:
Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

Yields: 4 appetizer servings

Calories: 94.2
Fat: 8.3 g
Saturated fat: 1.1 g
Carbohydrates: 3.3 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 1.9 g
Sodium: 4.9 mg
Simple Slow Cooker Potato Soup


Ingredients:
yukon gold potatoes, onion, onion powder, garlic cloves, garlic powder, black pepper

Directions:
Spray the slow cooker, at least 4 quarts in size, with non-stick spray.
Place all the ingredients, except the cream cheese, into the slow cooker.
Mix thoroughly before starting the slow cooker.
Cook on low for 8 - 9 hours.
Blend the final product. (I use a hand blender.].
Fold in the cream cheese just before serving.
Note: I did not peel the potatoes, liking the nutrition of the skin, not minding the darker flecks in the soup.
Note: I add no salt, since there was plenty of sodium from the condensed soup, broth, and turkey bacon, even with the low sodium varieties.
Note: I did not prepare the turkey bacon except to dice it, and I used UNCURED because that is how the turkey bacon we get at our supermarket comes.
Note: 12 potatoes makes a much thinner soup whereas 18 makes a stew with a mashed potato-like consistency.
Leeks in Cheese Sauce


Ingredients:
leeks, milk, cheddar cheese, flour, unsalted butter, bay leaf, garlic powder, salt, mustard powder, ground nutmeg

Directions:
Pre-heat oven to 200°C.
Cut the root-ends from the leeks, and cut them in 5 cm (2 inch] pieces, keeping only the white parts and the tender green inner parts; wash well in water.
Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square].
As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
Remove the bayleaf, then pour the cheese sauce over the leeks.
Top with remaining cheddar, and bake 20-30 minutes, until golden.
If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.
Summertime Grilled Onions


Ingredients:
butter, chicken bouillon cubes, beef bouillon cube

Directions:
Slice the ends off the onion and peel the outer skin off.
Place the onion on the aluminum foil (you could spray it first with nonstick spray].
With a sharp paring knife, scoop out some of the onion in the center to make an indentation.
Place the butter in the hollowed out area.
Then place the bouillon cube in the butter.
Wrap the onion up in the foil, sealing it tightly and place on a medium to low temperature grill and cook 30 to 40 minutes.
The onion is done when it feels soft to the touch.
Open the foil packet and put the onion in a shallow bowl or right on your plate.
Be careful, it's juicy!
You can leave out the butter (although this might alter the flavor] or use a beef bouillon cube if you want.
If you find the bouillon flavor to be too strong, use half a cube per onion.
Chocolate Cheese Frosting
Category: desserts
By Carol

Dark chocolate frosting. The cream cheese cuts the sweetness and gives it a wonderful tangy flavor.  Perfect with the Dark Chocolate Cake.

Ingredients:
1 (8 ounce) package cream cheese, softened
4 tablespoons milk
4 cups confectioners' sugar
¼ cup butter, softened
2 teaspoons vanilla extract
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon

Directions:
In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 - 1/2 cups

Calories: 267.7
Fat: 11 g
Saturated fat: 6.9 g
Carbohydrates: 42.7 g
Sugars: 39.6 g
Dietary fiber: 1.2 g
Protein: 2.3 g
Cholesterol: 31.1 mg
Sodium: 85.8 mg
BANANa CARAMEL SCROLLS


Ingredients:
self raising flour, bicarbonate of soda, sugar, salt, butter, egg, buttermilk, bananas, icing sugar, vanilla, milk

Directions:
preheat oven to 180 Celsius grease a  cake tin.
in a large bowl, place the flour, bicarb, sugar and salt.
rub in the butter.
beat the egg into the milk with a spoon then stir the milk mix into the flour.
stir in the banana.
tip onto a floured board and knead a few times, incorporating more flour if needed.
using a rolling pin, roll out to a rectangle approximately 14 x 10 inches.
cover the dough with the caramel.
roll up like a swiss roll and cut into 10 equal sized pieces.
place into cake tin and cook for approximately 20 minutes or until golden on top.
cool in tin.
drizzle with icing.
for the icing -- mix the icing sugar and vanilla together with enough milk to make a drizzly paste.
NOTE: In America the caramel is probably called dulce de leche. In Australia also caramel top and fill.
Cumin Scented Chicken


Ingredients:
cumin seeds, ghee, black peppercorns, green cardamom pods, green chilies, garlic cloves, ginger, ground coriander, ground cumin, salt, chicken pieces, garam masala

Directions:
Heat pan and dry-roast 1 tablespoons of the cumin seeds until they turn fragrant - set aside.
Heat the oil in a pan and fry the remaining cumin seeds, peppercorns and cardamoms, till aromatic.
Add the chillies, garlic and ginger.
Add the ground coriander and cumin, and salt, and cook for another 2-3 minutes.
Add the chicken pieces, stir and mix thoroughly with the spices.
Cover pan and simmer for 20 minutes approximately.
Add the garam masala and the reserved cumin seeds (from the first step], and allow to cook an additional 5 minutes.
Garnish with chopped cilantro and serve with a raita on the side if desired.
Bay Scallops with Garlic Parsley Butter Sauce
Category: appetizers-and-snacks
By Chef John

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.

Ingredients:
4 thick slices Italian bread, toasted
2 tablespoons butter
1 ½ tablespoons olive oil
1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
4 cloves garlic, minced
½ cup white wine
2 tablespoons lemon juice
¼ cup chopped fresh flat-leaf parsley
4 tablespoons cold butter, cut into cubes
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Directions:
Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside. Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring. Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds. Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds. Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper. Spoon scallops over buttered toast and serve immediately.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 4 servings

Calories: 528.1
Fat: 25 g
Saturated fat: 11.9 g
Carbohydrates: 24.6 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 45.7 g
Cholesterol: 148.5 mg
Sodium: 780.5 mg
Chavrie Guacamole


Ingredients:
avocados, lemon juice, lime juice, cumin, Tabasco sauce, tomatoes

Directions:
Split the avocado in half remove the core and scoop pulp into food processor bowl.
Puree until smooth.
Add lemon juice, lime juice , cumin, Tabasco and Chavrie® mix well.
Season with salt and pepper.
Remove from the food processor and fold in the diced tomato.
Serve immediately with tortilla chips.
Corn Dip
Category: appetizers-and-snacks
By Becky E.

This is a cool, refreshing dip that can be served anytime. Serve with chips, crackers or sliced vegetables.  Exceptional with Hawaiian bread.

Ingredients:
3 (11 ounce) cans Mexican-style corn
1 (4 ounce) can diced green chiles, drained
5  green onions, chopped
1 (8 ounce) container sour cream
1  jalapeno pepper, chopped
¾ cup mayonnaise
10 ounces shredded Cheddar cheese

Directions:
In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 12 servings

Calories: 296.7
Fat: 23.2 g
Saturated fat: 9.2 g
Carbohydrates: 16.5 g
Sugars: 0.5 g
Dietary fiber: 1.9 g
Protein: 8.6 g
Cholesterol: 38.4 mg
Sodium: 570.7 mg
Buffalo Tofu Wrap


Ingredients:
tomatoes, lettuce, extra firm tofu, cheddar cheese

Directions:
Cut the tofu into cubes and fry it until the outside is firm and crispy.
Add the buffalo sauce to the tofu and fry for about a minute more.
Lay out the wrap and spread the ranch or bleu cheese dressing in a circle in the middle.
Place the lettuce and tomato in the center of the wrap.
Put the buffalo tofu on top of the veggies.
Sprinkle the cheese on top of the hot tofu.
Add hot sauce if you like it spicy.
Wrap it up and enjoy!
Kitchen Kouture Original Rojo Salsa


Ingredients:
onion, fire-roasted tomatoes, garlic powder, lime juice, salt, green chilies, cilantro

Directions:
Put everything into a food processor and process till pureed., Pour into a bowl and serve with tortilla chips., This can be canned and stored for later.
Cheesy Keto Biscuits
Category: bread
By Scuttles

Large keto biscuits that are very substantial and filling.

Ingredients:
2 cups almond flour
1 tablespoon baking powder
2 ½ cups shredded Cheddar cheese
4  eggs
¼ cup half-and-half

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine almond flour and baking powder in a large bowl. Mix in Cheddar cheese by hand. Create a small well in the middle of the bowl; add eggs and half-and-half to the center. Use a large fork, spoon, or your hands to blend in the flour mixture until a sticky batter forms. Drop 9 portions of batter onto the prepared baking sheet. Bake in the preheated oven until golden, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 9 large biscuits

Calories: 329.2
Fat: 27.1 g
Saturated fat: 8.9 g
Carbohydrates: 7.2 g
Sugars: 1.3 g
Dietary fiber: 2.9 g
Protein: 16.7 g
Cholesterol: 118.1 mg
Sodium: 391.3 mg
Peach Paradise (Smoothie)


Ingredients:
1% low-fat milk, vanilla yogurt

Directions:
"Blend all ingredients until smooth."