xiaoxl/recipe_data huggingface dataset:
Chocolate Caramel Tart


Ingredients:
flour, sugar, salt, unsalted butter, vanilla extract, pecans, sugar, salt, water, heavy cream, unsalted butter, vanilla extract, bittersweet chocolate, pecan halves, sugar, water, cream of tartar

Directions:
For the Chocolate Pate Sucree-----------.
Place the flour, cocoa, sugar and salt in the bowl of a food processor, pulse several times to combine Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds Add the egg yolks and vanilla and process just until the mixture begins to hold together, no more than 30 seconds Turn dough out onto a lightly floured surface and form a disk.
Cover in plastic wrap, refrigerate for 30 minutes or until ready to use.
For the Tart----------------.
Preheat the oven to 350F degrees.
Roll the chocolate pate sucree to 1/8" thick and fit into a 9" fluted tart pan with a removable bottom Dock the bottom of the tart with a fork.
Refrigerate the shell for 30 minutes.
Place chopped pecans on a baking sheet and toast until slightly darkened and fragrant, about 10 minutes, set aside.
Line tart shell with parchment paper, pressing into edges and cover with dried beans or pastry weights.
Place on a baking sheet, bake for 20 minutes.
Remove paper and beans, continue baking until crust is golden, about 10 minutes.
Transfer to a wire rack and cool completely.
Make the caramel by placing the sugar, salt and water in a small saucepan.
Bring the mixture to a boil over medium high heat.
Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
Cook, gently swirling (do not stir] until the caramel is a rich amber color.
Remove from heat and add 1/2 c of cream, butter and vanilla.
Stir until smooth.
Pour mixture into chocolate tart shell.
Sprinkle with toasted pecans and place in the refrigerator while melting the chocolate.
Place chocolate in a medium heat-proof bowl.
Bring remaining cup of cream to a boil in a small saucepan.
Pour over the chocolate, let sit for 5 minutes.
Stir until completely smooth.
Pour over caramel and pecans.
Return tart to refrigerator and chill for at least 1 hour.
To serve, dust the op with cocoa powder and garnish with Caramel-Dipped Pecans For Caramel-Dipped Pecans-----------------.
Gently insert an 8" wooden skewer into each pecan, set aside.
Prepare an ice bath, and set aside.
Combine the sugar, water and cream of tartar in a medium saucepan and bring to a boil over medium-high heat Wash down the sides with a wet pastry brush to stop crystals from forming.
Cook, without stirring until the mixture begins to brown.
Gently swirl the pan to color evenly.
Remove from heat when the caramel is a rich amber color, place the pan in an ice bath to stop the caramel from cooking, about 5 seconds.
Allow the caramel to sit, until slightly thickened for about 15 minutes.
When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat.
Hold skewer over pan to allow the drip to lengthen and slightly harden, about 1 minute.
Place the skewers in a cube of flower foam to stand them upright, allow to completely harden.
Gently remove skewers before serving.
Seasoned Black-Eyed Peas


Ingredients:
black-eyed peas, onion, fresh tomatoes, green bell pepper, curry powder, salt, water

Directions:
Boil black-eyed peas in plenty of water on high heat for 15 minutes.
Salt to taste.
Reduce heat to simmer and cook for 45 minutes, until peas are tender.
In a large skillet or saute pan, saute onion for 3 minutes, and add tomatoes, green pepper, curry and salt.
Cook 8 minutes and add drained, cooked, black-eyed peas.
Cook an additional 5 minutes.
Serve hot.  This dish is typically served with Dodo (fried plantain].
Lemon-Breaded Fried Chicken


Ingredients:
fresh lemon juice, chicken breasts, salt, all-purpose flour, egg, lemon wedge

Directions:
Place chicken and lemon juice into a zip-lock bag.
Refrigerate for 2 hours turning pieces occasionally.
Remove chicken from bag and pat dry with paper towels.
In a medium mixing bowl, blend together salt and flour.
Place each chicken breast into flour and shake off excess.
In another bowl, lightly beat egg.
After chicken is dipped into flour dip it then into the beaten egg.
In a skillet, brown chicken breasts in oil.
The oil should be 1/4 inch at all times during frying.
If you can't fry all the chicken at the same time, place cooked chicken on a warm platter in an oven preheated to 200°F.
Cover cooked chicken with aluminum foil.
Place cut lemon wedges on platter with chicken before serving.
Gluten-Free Sugar Cookies
Category: desserts
By SueAnne McInnis

Best gluten-free sugar cookie going!

Ingredients:
2 ½ cups gluten-free flour
1 teaspoon baking powder
½ teaspoon salt
1 cup white sugar
¾ cup butter, softened
1 teaspoon vanilla extract
2  eggs
¼ cup cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
1 ½ cups confectioners' sugar

Directions:
Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour. Preheat oven to 325 degrees F (165 degrees C). Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet. Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs
Yields: 40 servings

Calories: 87.7
Fat: 5.4 g
Saturated fat: 3.3 g
Carbohydrates: 9.8 g
Sugars: 9.7 g
Protein: 0.5 g
Cholesterol: 23.1 mg
Sodium: 81.8 mg
Tortellini Soup I
Category: soups-stews-and-chili
By Donna

This is a wonderfully hearty soup that brings raves when you serve it! Add  some crusty French or Italian bread and a tossed green salad and that's all you  will need! Serve with grated Parmesan cheese.

Ingredients:
1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
½ cup water
½ cup dry red wine  (Optional)
8 ounces fresh tortellini pasta
1 cup sliced carrots
2 cups stewed tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
8 ounces tomato sauce
1 ½ cups sliced zucchini
2  green bell peppers, seeded and cubed
3 tablespoons chopped fresh parsley

Directions:
Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings. Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes. Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled  over the top.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 10 -12 servings

Calories: 240
Fat: 14.7 g
Saturated fat: 5.6 g
Carbohydrates: 15.2 g
Sugars: 4.6 g
Dietary fiber: 2.3 g
Protein: 10.6 g
Cholesterol: 36.1 mg
Sodium: 932.1 mg
Mash of Nine Sorts


Ingredients:
potato, carrots, swede, parsnips, unsalted butter, leeks, frozen green pea, cheddar cheese, parmesan cheese, salt, pepper

Directions:
Preheat oven to 350Ëš Fahrenheit. Boil potatoes, carrots, rutabaga and parsnips in well-salted water for about 15-20 minutes, or until potatoes are very tender. Drain vegetables and return to pan. Meanwhile, melt butter in a small skillet over medium heat until foam starts to subside. Add leeks and sauté until leeks are soft and starting to brown.
Mash the vegetables and then stir in the leeks (and butter], green peas and half the cheese. Stir in salt and pepper to taste then spread mixture in a casserole and top with the remaining cheese. Bake in the middle of the oven 40 minutes, or until cheese is starting to brown.
If there are only two in your house (like mine], you can put half of the Mash of Nine Sorts (before baking] in an oven-proof refrigerator container for another dinner. I just put it in the oven while the oven comes up to temperature and then set the timer for 40 minutes.
Quick and Easy Refried Beans
Category: side-dish
By MarasFlourpower

When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.

Ingredients:
2 tablespoons canola oil
2  garlic cloves, peeled
2 (15 ounce) cans pinto beans
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
½  lime, juiced

Directions:
Heat canola oil in a heavy skillet over medium heat. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in skillet with a fork. Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally. Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

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

Calories: 131.7
Fat: 5.6 g
Saturated fat: 0.5 g
Carbohydrates: 16.1 g
Sugars: 0.3 g
Dietary fiber: 4.8 g
Protein: 5 g
Sodium: 323.2 mg
Ginger Oatmeal Crisps


Ingredients:
eggs, sugar, Splenda sugar substitute, ground ginger, vanilla, salt, butter, baking powder, quick-cooking oats

Directions:
Heat oven to 350 degrees.
In a large bowl beat eggs until frothy.
Add sugar, ginger, vanilla and salt; mix until sugar is dissolved, about 2 minutes longer.
Blend in butter and baking powder, then fold in oats.
Cover a large cookie sheet with ungreased foil.
Drop the batter onto sheet in rounded teaspoonfuls spaced 2" apart.
Bake in center of oven until the edges are golden brown, 10 to 12 minutes.
remove from pan while hot and cool on a rack.
Repeat with remaining batter.
Jamaican BBQ Pork Tenderloin


Ingredients:
ground ginger, garlic powder, onion powder, cayenne pepper, ground cloves, brown sugar, salt, black pepper, honey, tomato paste, white vinegar

Directions:
Combine the ginger, garlic powder, onion powder, cayenne pepper, cloves, brown sugar, 1/2 teaspoon of salt & the black pepper.
Rub spice mixture over the pork.
Let stand 15 minutes.
Combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt in a separate bowl. Stir to blend. Set aside.
Broil pork @ medium-high heat, about 3 minutes each side.
Reduce heat, continue cooking about 14-16 minutes.
Baste with honey-tomato glaze.
Cook until pork is slightly pink in the center.
Cool on a cutting board for 5 minutes before slicing.
Sweet and Sour Beef
Category: everyday-cooking
By SDSCHMIDT

This is what I chose when I got to pick what we had for dinner! If possible, remove lid for the last hour.

Ingredients:
1 pound cubed beef stew meat
3 cups cold water
¾ cup vinegar
9 tablespoons soy sauce
9 tablespoons brown sugar
5 tablespoons cornstarch

Directions:
Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker. Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef. Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

Prep time: 5 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 15 mins
Yields: 4 servings

Calories: 320.7
Fat: 6.5 g
Saturated fat: 2.5 g
Carbohydrates: 41.8 g
Sugars: 30.2 g
Dietary fiber: 0.4 g
Protein: 23.1 g
Cholesterol: 59.8 mg
Sodium: 2090 mg
Ale Braised Pork Chops


Ingredients:
onion, ale, sea salt, fresh coarse ground black pepper, fresh marjoram

Directions:
Preheat oven to 350°F.
In small skillet, saute onion in 1 T oil until transluscent.  Transfer to plate or bowl & set aside.
In remaining 1T olive oil, sear pork chops.
Transfer chops to 9X13" baking dish and top with onions.
In small bowl, whisk together ale, salt, pepper and marjoram; pour over pork chops.
Cover and bake 45-60 minutes till cooked through.
Apple Salsa With Chicken


Ingredients:
gala apples, chili pepper, onion, lime juice, dry white wine, lime zest, boneless skinless chicken breasts

Directions:
To prepare salsa: In medium bowl, combine apples, chile pepper, onion, lime juice, salt and pepper to taste; cover and set aside while preparing chicken.
(If making several hours or day ahead, refrigerate salsa.].
To prepare chicken: In large bowl, combine white wine, apple juice, lime zest, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Add chicken and turn to coat with mixture; cover and refrigerate 30 to 40 minutes.
Heat grill.
Drain and discard chicken marinade.
Grill chicken until cooked through; serve with apple salsa.
Thai Green Curry


Ingredients:
chicken thigh fillets, Japanese eggplants, coconut milk, green curry paste, basil leaves, red chili peppers, fresh lime leaves, fish sauce, sugar

Directions:
Place 1/2 tin of coconut milk into saucepan and add green curry paste. Stir well until the paste is cooked.
Add chicken and stir for a few minutes.
Add the remaining coconut milk and bring to the boil.
Add vegies, then add fish sauce, sugar and lime leaves.  Bring to the boil until cooked.
Test for flavour then add basil and chilli.
Cheese & Spinach Puff Pastry Pockets


Ingredients:
frozen puff pastry shells, heavy cream, salt, fresh ground black pepper, frozen chopped spinach, Fontina cheese, parmesan cheese, green onions

Directions:
Preheat the oven to 400 degrees F.
Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.
Makedonska Brzola (Pork Stuffed With Cheese)


Ingredients:
mozzarella cheese, garlic cloves, beef broth

Directions:
On one half of each slice of pork lay a slice of cheese, allowing enough meat (about 1/2 inch] on the outside to run a skewer (for grilling] or toothpick (for broiling] through it later.
Top each with a tablespoonful of the minced pepperoni and fold over the other half of the pork and close with skewer or toothpick.
Sprinkle both sides with salt and pepper and grill over hot fire or grill in the broiler at 450F, 5 min on each side.
Serve with garlic sauce, made by boiling minced cloves of garlic in beef broth which has been seasoned with salt and pepper.
Quinoa Salad With Blackberries and Lamb


Ingredients:
quinoa, salt, fresh parsley, of fresh mint, garlic cloves, cumin, fresh lemon juice, olive oil, canola oil, blackberry, blood oranges

Directions:
Rinse Quinoa, Bring stock and salt to a boil, add Quinoa and simmer until absorbed (15-20 minutes]. Pour into a large bowl and cool. Add fresh herbs.
In a small bowl combine next 6 ingredients and pour over Quinoa. Stir. Refridgerate until ready to serve. This can be done up to a day ahead.
Heat a non-stick skillet or saute pan over medium heat. Add canola oil and heat. Add seasoned lamb loin and sear on each side 2-4 minutes (to desired level of doneness].  Remove from pan and let rest 10-15 minutes. Slice paper-thin, the same direction as a beef strip loin.
Toss Quinoa with fresh blackberries. Serve lamb over Quinoa with a spoonful of Blood Orange puree over the top.
Orange-Cranberry Scones


Ingredients:
all-purpose flour, whole wheat flour, baking powder, salt, dried cranberries, walnuts, canola oil, maple syrup, orange zest

Directions:
Preheat the oven to 425ºF., Sift together both the flours, the baking powder, and the salt in a large bowl., Add the cranberries and walnuts. Combine and set aside., In another bowl, combine the oil, maple syrup, and orange juice and zest., Add to the dry ingredients and mix to form a dough., Scoop by the tablespoonful onto a cookie sheet., Bake for about 12 minutes, or until golden., Let cool before serving.
Homemade Bread


Ingredients:
active dry yeast, water, sugar, salt, all-purpose flour, bread flour

Directions:
In a large bowl, mix the yeast with the warm water and stir in sugar until dissolved.
Add the salt and the flour, one cup at a time.
Knead bread for about 5-10 minutes.
Place bread in a large bowl sprayed with olive oil spray and turn to coat. Cover with a damp cloth and place in(inactive/not hot] oven to rise for one hour, or until dough has doubled in size. (If the kids really can't wait, 45 minutes works too!].
Punch down the bread and let the kids shape it, or put it into two loaf pans. I recommend brushing with an egg mixed with a tablespoon of water because it makes the bread taste better and makes it golden and crispy on the outside. Let the dough rise for another half hour (you can skimp on this to 20 minutes again if you have to!]. Preheat the oven to 400 degrees and bake for 25 minutes. Serve with margarine mixed with honey (about 2-3 tablespoons, to taste] and brown sugar (ditto, but packed].  To store this bread, wrap very tightly in several layers of foil, or put in a large Ziploc bag and seal. But, it's best warm and served the same day -- however putting chunks in the microwave for 10 seconds if it's a day old helps, too.  (Forgive me for my run-on sentences -- I am educated!].
P.S. Even for a health nut like I usually am, using whole-wheat flour exclusively in this recipe gives it a bad reputation.
Low Carb Latkes


Ingredients:
turnips, onion, eggs, flour, salt, pepper

Directions:
Peel and grate your turnips with the small grate side of the grater.
Place grated turnip in a tea towel and squeeze out as much liquid as possible.  Drop in a mixing bowl.
Finely chop your onions - use a processor if possible. Add to turnip mixture.
Lightly beat eggs add salt and pepper and combine with turnips and onions.
Add flour a little at a time - you most likely won't need 2 tbspns -.
In a frying pan pour enough oil to coat the bottom of the pan generously.
Heat on medium LOW heat.
Place by tablespoon (or thereabout] in the oil heated and slightly flatten.
Cook until brown and crispy and flip to the other side.  Remember your vegetables are raw so don't be in a hurry - cook fairly slowly.
Remove from heat - place on napkin to absorb excess oil and sprinkle with additional seasoning of your choice.
Latkes can be kept warm in a 250°F oven until ready to serve.
Passionate White Sangria


Ingredients:
passion fruit juice, fresh lime juice, riesling wine, ginger ale

Directions:
Combine first 5 ingredients in a large pitcher; chill.
Add ginger ale, stirring gently.
Chewy Brownie Cookies


Ingredients:
brown sugar, water, vanilla extract, eggs, cocoa powder, salt, baking soda, powdered sugar

Directions:
HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
BEAT brown sugar, shortening, water and vanilla with electric mixer at medium speed until well blended. Beat in eggs. Combine flour, cocoa, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in chocolate chips. Drop by rounded measuring tablespoonsful 2 inches apart onto prepared baking sheets.
BAKE 8 to 10 minutes, or until cookies are set. Cool 2 minutes on baking sheet. Place on cooling rack to cool completely. Sprinkle with powdered sugar.
Other combinations of chips may be used, such as 1 cup chocolate chips and 1 cup white chocolate chips, or 1 cup peanut butter chips and 1 cup of chocolate chips, or 1 cup chopped nuts and 1 cup of chocolate chips.
Creamy, Crunchy and Cheesy Squash Casserole


Ingredients:
onion, milk, Velveeta cheese

Directions:
Heat soup and milk in sauce pan.
Add Velveeta stir until melted.
Add squash and onion to mixture and stir gently until mixed.
Layer Doritos in casserole sprayed with cooking spray, just enough to cover bottom good.
Pour enough squash mixture to cover chips.
Sprinkle enough cheese to cover mixture.
Repeat layers until all is used, ending with chips then cheese.
Cover and bake in 350 degree oven for 25 minutes.
Uncover and bake for 10 more minutes until top is lightly brown.
Sugar Cookie Cutouts
Category: desserts
By GLJCAT

I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.

Ingredients:
1 cup butter, softened
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ cup heavy whipping cream
½ cup colored sugar for decoration

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Yields: 6 dozen

Calories: 135
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 18.4 g
Sugars: 8.4 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 26.2 mg
Sodium: 68.2 mg
Five-Onion Soup With Scallion and Gruyere Croutons


Ingredients:
yellow onions, red onions, shallots, leeks, scallion, garlic clove, olive oil, red wine, fresh thyme, Beef Stock, French baguette, gruyere cheese

Directions:
In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized.  Deglaze with the wine.  Add thyme and stock to the pot.  Bring to a boil and reduce heat to simmer for about an hour.  Adjust seasoning as needed, and remove the thyme stems.
Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese.  Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan.  Top each coin with some of the cheese mixture.  Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.
Ladle the soup into a bowl, and top with several Gruyere croutons.  Allow them to rest a bit, to soak up some of the soup, before eating.
The Easiest Teriyaki Sauce


Ingredients:
soy sauce, honey, lemon juice, ground ginger, garlic powder, onion powder

Directions:
Mix all the ingredients well., Store in a glass jar with a lid.
Baked Sweet Potato Fries With Garlic, Lime & Honey Dip


Ingredients:
sweet potatoes, ground cumin, dried oregano, dried coriander, dried parsley, kosher salt, ground black pepper, olive oil, plain yogurt, mayonnaise, honey, lime, juice of, garlic, cumin, oregano, fresh parsley, onion, kosher salt

Directions:
Potatoes  --   Two important things to note when making these.  First. Cut all the fries approximately the same size.  Second, make sure to cook directly on the cookie sheet. No foil or parchment paper.  After cutting the sweet potatoes fries add to a medium size bowl with the olive oil and seasoning and toss well to combine. Add to the cookie sheet and make sure then are not laying on top of  one another.  They need some space so they can brown up.
Bake  --  In a 425 degree oven bake them for 15 minutes and then flip.  Guys, they will be soft, they aren't done but be careful flipping them.  Bake another 20 minutes until crispy.
Dip  --  As the fries bake, make the dip. Just mix it all in a small bowl and refrigerate.  Nothing more.  Grating the onion is important as it gives you a lot more flavor.  Just enjoy, these are a great change from the average french fries.