xiaoxl/recipe_data huggingface dataset:
Miso Glazed Cod
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.

Ingredients:
1 (12 ounce) cod fillet
3 tablespoons sugar
3 tablespoons water
¼ cup yellow miso paste
2 tablespoons mirin or sake or combination of both
2 tablespoons extra virgin olive oil
1 pound slender asparagus spears, trimmed
½ pound shiitake mushrooms, sliced
½ teaspoon kosher salt and freshly ground black pepper
Reynolds Wrap® Aluminum Foil

Directions:
Cut the cod into 4 equal pieces, rinse and pat dry. In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool. Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours. Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan. Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets. Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

Prep time: 30 mins
Cook time: 30 mins
Total time: 5 hrs
Yields: 4 servings

Calories: 262.2
Fat: 8.5 g
Saturated fat: 1.3 g
Carbohydrates: 23.8 g
Sugars: 15.5 g
Dietary fiber: 3.9 g
Protein: 20.9 g
Cholesterol: 36.4 mg
Sodium: 947.5 mg
Indian Tomato Salad


Ingredients:
tomatoes, red onion, English cucumber, wine vinegar, lime juice, garlic clove, Dijon mustard, ground cumin, salt, ground black pepper, of fresh mint

Directions:
In a large bowl, whisk together the oil, vinegar, lime juice, garlic, mustard, cumin, salt and pepper.
Stir in the mint.
Add the tomatoes, onion, and cucumber and toss gently.
Garnish with additional mint leaves.
Cover and refrigerate for up to 2 hours.
Herbes De Provence


Ingredients:
dried marjoram, dried rosemary, dried thyme, dried sage, dried savory, fennel seed, dried basil

Directions:
Combine all ingredients., Mix well and spoon into small jars.
Raw Fermented Beets
Category: side-dish
By Magpie

The health benefits of fermented foods are well established, and they're tasty to boot! If you're lucky enough to have a bumper crop of beets, try this easy recipe. Once beets are fermented, store in the refrigerator for up to 3 months.

Ingredients:
2 pounds beets, peeled and cut into chunks
4 cloves cloves garlic, peeled
6  peppercorns
2  bay leaves
3 cups water, boiled and cooled
1 tablespoon salt

Directions:
Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar. Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets. Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.

Prep time: 30 mins
Total time: 1 week 2 days
Yields: 2 jars

Calories: 53.1
Fat: 0.2 g
Carbohydrates: 11.9 g
Sugars: 7.7 g
Dietary fiber: 3.4 g
Protein: 2 g
Sodium: 963.8 mg
Rosalia's Eggplant Caponatina (Little Caponata)


Ingredients:
eggplants, olive oil, tomato sauce, celery, red wine vinegar, sugar

Directions:
In a large saucepan, saute onions and eggplant, seasoned with salt and pepper to taste, in 2-3 batches, until quite tender. Dice eggplant only when ready to saute the next batch. Remove each cooked batch to a large bowl. Add tomato sauce to the eggplant mixture. Place celery in a separate, small saucepan, with enough water to cover. Cook over medium heat until tender, drain, and add to mixture. Use the same small pan to heat the vinegar and sugar, over medium-high heat, stirring until the sugar dissolves. Add to the mixture and stir well to combine.  Season with salt and pepper to taste.
Serve cold or at room temperature on slices of Italian bread or French baguette. To toast the bread, brush with a little olive oil and broil for 1-2 minutes per side, or place on a hot grill pan for about 1-2 minutes per side.
Caponatina may also be used as a side dish alone or with fish.
Haddock & Bacon Rolls With Green Mayonnaise


Ingredients:
haddock fillets, bacon, tomatoes, butter, eggs, olive oil, salt, mustard powder, wine vinegar, fresh parsley, cucumber

Directions:
Heat oven to 220c 400f . Lay the fish fillets flat and put one piece of the cooked bacon on top, put one quarter of the tomatoes on top of the bacon and roll the fish securing with a tooth pick. Place in an oven proof dish and put a small piece of butter on each piece of fish cover and bake for 15/20 minutes. While the fish is cooking make the sauce.
Put the eggs in a liquidiser with the mustard, salt and pepper. Switch on and while blending pour in the oil and vinegar in a steady slow stream until the sauce thickens. Add the chopped parsley and liquidise well the sauce should turn green. Place a portion of the fish on a serving plate. Pour sauce over fish. Garnish with fresh cucumber.
Cinnamon Bun Pancakes


Ingredients:
flour, sugar, salt, baking powder, cinnamon, eggs, milk, corn syrup, maple syrup, butter, vanilla, powdered sugar, butter, corn syrup, maple syrup, milk

Directions:
To make the Icing Syrup, whisk the ingredients together until smooth and a pouring consistency.  If too thick add more milk, if too thin, add more sugar.
For the pancakes:  In a bowl, stir together the flour, sugar, salt, baking powder and cinnamon.
In a separate bowl, whisk the beaten eggs and milk.  Stir in the vanilla and melted butter.  Add the milk/egg mixture to the flour mixture and stir until just combined.  There may be small lumps; set aside.
Preheat a lightly oiled or buttered griddle over medium heat.  Pour enough batter (maybe 1/4 cup] to make about 3-4 inch pancakes (to make stackable].  Cook until brown on both sides (a few minutes].  Remove pancakes from griddle and pour over the Icing Syrup.
Berry Lemonade


Ingredients:
frozen unsweetened mixed berries, water, sugar, water, vanilla bean

Directions:
In a blender, combine the berries, lemonade concentrate and syrup. Blend until smooth. Pour the mixture into a large pitcher(The blended mixture can be strained through a fine mesh sieve to remove the berry seeds, if preferred]. Add the water and stir, then refrigerate for at least 1 hour. Pour the lemonade into ice-filled glasses and serve.
To make Vanilla Simple Syrup:
In a small saucepan, over medium heat combine the sugar, water, vanilla bean seeds, and vanilla pod. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
Yield: 1 cup.
Easy Gluten-Free Macaroni and Cheese
Category: main-dish
By Rick Kleinhans (kokodiablo)

Cheesy gluten-free deliciousness that is super easy to make. Kid-approved!

Ingredients:
10 ounces gluten-free elbow pasta
¼ cup butter  (Optional)
1 ¼ teaspoons salt
¾ teaspoon mustard powder
4 cups milk
¼ cup cornstarch
4 cups shredded Cheddar cheese, divided
2  gluten-free bread slices, toasted and broken into crumbs  (Optional)
1 teaspoon butter, softened  (Optional)
½ teaspoon paprika  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat. Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat. Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish. Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture. Bake in the preheated oven until top is crunchy, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 521.3
Fat: 29.8 g
Saturated fat: 17.5 g
Carbohydrates: 42.6 g
Sugars: 6.2 g
Dietary fiber: 1.4 g
Protein: 21 g
Cholesterol: 85.7 mg
Sodium: 809.1 mg
Chocolate Sheet Cake III
Category: desserts
By Arreinia Grubb

The classic chocolate sheet cake with cooked chocolate frosting. It uses a whole can of sweetened condensed milk.

Ingredients:
1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 ½ cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
⅓ cup sweetened condensed milk
2  eggs
1 teaspoon vanilla extract
¼ cup margarine
¼ cup unsweetened cocoa powder
¾ cup sweetened condensed milk
1 cup confectioners' sugar
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.  In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water.  Bring to a boil; remove from heat. In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.  Pour into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched. To make the Frosting:  In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 - 10x15 inch jellyroll pan

Calories: 281
Fat: 14.5 g
Saturated fat: 3 g
Carbohydrates: 36 g
Sugars: 26.3 g
Dietary fiber: 1.3 g
Protein: 3.9 g
Cholesterol: 20.2 mg
Sodium: 238.4 mg
Crispy Zucchini Rounds With Dip


Ingredients:
zucchini, cornmeal, chicken bouillon cube, egg, milk, black pepper, mayonnaise, yellow mustard, honey, garlic powder

Directions:
Heat oil in frying pan over medium heat.
Place 3 shallow dishes out. In the first one, stir cornmeal and crushed bouillon together. In next dish, mix egg and milk. In the last dish, mix breadcrumbs and black pepper together.
Place a few zucchini disks in the corneal and shake to coat. Add zucchini to egg mixture and flip over to coat. Lastly, place zucchini in breadcrumb mixture and shake to coat.  NOTE - It’s best to use a fork to lift the rounds out of the cornmeal and breadcrumbs so your fingers don’t get coated or remove the coating from the zucchini.
Add zucchini to hot oil and cook for 2 minutes on each side or until golden brown. Remove rounds and place on paper towels on a dish.
While you are waiting for zucchini to fry, mix together dip and set aside in a small dish.
Skinny Chick Popsicles


Ingredients:
strawberry, chocolate

Directions:
Puree the fruit.
Whip up you cream (add honey or Splenda if you please].
Mix the strawberries and whipped cream.
Fill the mixture into Dixie cups.
Insert popsicle sticks.
Freeze overnight.
When ready, pull our of cup and drizzle with low fat chocolate (if you desire.
ENJOY!
Apple Scones
Category: bread
By Carol

This has a terrific aroma and taste.  These scones are perfect for tea.

Ingredients:
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter, chilled
1  apple - peeled, cored and shredded
½ cup milk
2 tablespoons milk
2 tablespoons white sugar
½ teaspoon ground cinnamon

Directions:
Measure flour, sugar, baking powder, soda, and salt into a large bowl.  Cut in butter or margarine until crumbly.  Add shredded apple and milk.  Stir to form a soft dough. Turn dough out onto a lightly floured surface.  Knead gently 8 to 10 times.  Pat into two 6-inch circles.  Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon.  Score each into 6 pie-shaped wedges. Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen.  Serve warm with butter.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 scones

Calories: 146.9
Fat: 4.3 g
Saturated fat: 2.6 g
Carbohydrates: 24.6 g
Sugars: 8.1 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 11.2 mg
Sodium: 263.6 mg
Quick and Easy White Chili
Category: soups-stews-and-chili
By LEMONADE63

This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer.  If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork.

Ingredients:
1 pound ground pork
2 tablespoons olive oil
2  onions, chopped
5 cloves garlic, chopped
2 (4 ounce) cans diced green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cups chicken broth
1 (14.5 ounce) can great Northern beans, rinsed and drained
2 cups shredded Monterey Jack cheese

Directions:
Cook and drain the pork. In a large stockpot, saute onions and garlic in olive oil until transparent.  Stir in the chilies, cumin, and oregano.  Cook and stir 2 to 3 minutes more.   Add broth, pork, and beans; bring to a boil.  Reduce the heat to a simmer, and cook uncovered for 20 minutes. Remove from heat, and stir in the cheese until melted.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 383.7
Fat: 25 g
Saturated fat: 10.6 g
Carbohydrates: 16.3 g
Sugars: 2.6 g
Dietary fiber: 3.5 g
Protein: 23.4 g
Cholesterol: 66 mg
Sodium: 897.7 mg
Surprise Kisses


Ingredients:
butter, granulated sugar, vanilla, flour, pecan pieces, powdered sugar

Directions:
Preheat oven to 375 degrees.
Cream together butter, sugar and vanilla in a large bowl until fluffy.
Gradually add in the flour and chopped pecans.
Take about 1 Tbs.
of the dough and roll into a ball.
Press the dough down in the palm of your hand.
Take a Hershey's Kiss and place it in the middle of your dough.
Bring the sides of the dough up and around the Hershey's Kiss.
Once the candy is completely surrounded by the dough, roll it again in the palm of your hands until a ball forms.
Repeat this step until you use all of your candy or until all of your dough is gone.
Place cookies on an un-greased cookie sheet and bake for only 10-11 minutes.
Once cookies are completely cooled, roll them in the powdered sugar and ENJOY!
Farmhouse Vegetable Soup


Ingredients:
butter, onion, leeks, parsnips, potatoes, carrots, half-and-half, fresh flat-leaf parsley

Directions:
In a stockpot over medium heat, melt the butter.
Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
Remove from the heat and let cool for 10 minutes.
Working in batches, transfer the soup to a food processor or blender and puree until smooth.
Your immersion blender can also be used.
Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
Simmer until heated through.
Ladle the soup into swallow bowls and enjoy.
Granny Mabel's Best Bar Cookies
Category: desserts
By Amy

Amazing bar cookies with oatmeal, chocolate chips and caramel ice cream topping all layered to create THE BEST Bar cookie around.

Ingredients:
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups brown sugar
½ teaspoon salt
1 teaspoon baking soda
1 ½ cups butter, melted
2 cups semisweet chocolate chips
1 (12 ounce) jar caramel ice cream topping
6 tablespoons all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan. Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand.  In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate  chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly. Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 1 - 9x13 inch pan

Calories: 309.1
Fat: 16.3 g
Saturated fat: 9.9 g
Carbohydrates: 41 g
Sugars: 16.5 g
Dietary fiber: 2 g
Protein: 3.1 g
Cholesterol: 30.6 mg
Sodium: 236.2 mg
White Wine Garlic Alfredo Sauce


Ingredients:
heavy whipping cream, fresh parmesan cheese, white wine, garlic clove

Directions:
1. In medium sauce pan heat heavy whipping cream over medium low heat stirring occationally. (Do NOT let it boil.] Depending on your stove 5-15 minutes.
2. Add pressed garlic and mix well, slowly add parmesan cheese while constantly stirring.
3. Slowly mix in white wine while stirring, then add salt and pepper to taste. Reduce heat a little let sit stirring occassionally for 6-8 minutes.
4. Let cool slightly and serve over fettucini or linguini.
**I like to add 1 lb. grilled chicken and 2 cups steamed broccoli to the sauce before I serve it. Also I top with extra parmesan cheese. But it's of course optional!
Warm Roasted Root Vegetable and Chicken Salad #RSC


Ingredients:
shallots, boneless skinless chicken breast, fresh lemon juice, lemon wedges

Directions:
Heat oven to 400 degrees F.  In a large bowl, combine the potatoes, carrots and shallots.  Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil.  Toss gently, with hands, to make sure all pieces are coated with oil and seasoning.  Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer.  Roast for 30-40 minutes or until tender and golden brown.
Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
To serve:   In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken.  Divide among 4 plates and drizzle each with lemon juice.  Garnish each with a lemon wedge, if desired.
Chicken and Vegetables Soy Milk Stew


Ingredients:
carrot, spinach, chicken thighs, soymilk, sake, miso

Directions:
Peel the carrot then slice it thinly along its width so that the pieces will have round shape. Wash the gobo or burdock root well then slice it thinly diagonally.
Bring water in a pot to a boil then put the komatsuna with its root at the bottom. Boil the komatsuna for about 2 minutes then remove it from the pot and transfer it in a bowl with cold water to stop the cooking process. Next, put the carrot and gobo slices in the pot and cook it for 1-2 minutes then take it from the pot. Cut the root end of the komatsuna then slice it into about 5-cm pieces then separate the stem from the leaves.
Use your hands to tear the maitake into several easy-to-bite pieces.
Wash the chicken thighs using hot water then dry it using a paper towel. Slice it into bite-sized pieces.
Pour a cup of dashi stock in a pot. Add the chicken then bring the liquid to a boil. Add the carrot, burdock root, stem part of the komatsuna and the mushrooms in the pot then cover. Turn the heat to middle then cook for 10 minutes or until the chicken and vegetables are done.
Combine 2 cups of soy milk and a tablespoon of sake then pour it in the pot once the chicken and vegetables are done.
Once the liquid boils, lower the heat then add the miso paste. Dissolve it completely then carefully mix the stew.
Turn off the heat then serve the stew immediately.
Best Ever Chicken Marinade (Weight Watcher Friendly)


Ingredients:
soy sauce, brown sugar, lime juice, ginger, of fresh mint, garlic, skinless chicken breasts

Directions:
Combine the ingredients in a zip lock bag.  Add chicken and marinate for up to 3 days.
Note:  The recipe originally was double the amount.  You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Mexican Meatloaf


Ingredients:
milk, eggs, onion, salt, pepper, chili powder, lean ground beef

Directions:
In a large bowl, combine first 7 ingredients, then add beef and mix well.
Pat into greased 8"x4"x2" loaf pan.
Bake uncovered at 350F for 1 hour or until juices run clear; drain.
Top with picante sauce.
Italian Style White Chicken Caccitore


Ingredients:
chicken, garlic cloves, fresh rosemary, fresh mushrooms, white wine vinegar, white wine

Directions:
**Preheat Oven to 375**.
1. In a large frying pan throw in veg. oil and minced garlic let it heat up a little bit.
2. Brown all of the chicken pieces.
3. Place chicken in large aluminum pan (about the size of a sterno pan]
4. Pour oil from pan, drained cans of olives, mushrooms, white wine vinegar and dry white wine over chicken.
5. Place 2 sprigs of rosemary between chicken pieces, remove rosemary from stems and sprinkle on top of chicken.
6. Cover chicken with aluminum foil. About an hour later flip chicken over to cook meatier side down.
7. Cook for another 2 1/2 hours and enjoy!
Tave (Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes)


Ingredients:
red onions, potatoes, lamb, flat leaf parsley, cumin seeds, olive oil, tomatoes, butter

Directions:
Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
Pre-heat the oven to 180*C/350*F.  Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper.  Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!]  Layer the tomatoes on top and season them lightly with salt.  Dot with butter and pour about 1/2 cup of water around the sides of the dish.  Cover tightly with foil.
Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
Remove the foil, increasing the oven temperature to 200*C/400*F.  Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat.  Serve hot or at room temperature with  a salad.
Soycotash


Ingredients:
vegetable bouillon cube, red onion, red bell pepper, edamame, corn kernels, unsalted butter, salt, pepper

Directions:
In a medium saucepan, dissolve the bouillon cube in 1/4 cup water, and bring to a boil.
Add the onion, and bell pe[pper and cook, stirring often, until the onion is translucent, about 2 minutes.
In another saucepan, cook the edamame in boiling salted water.   If using fresh veggies, boil the edamame for 6 minutes, add the corn and cook 2 minutes longer.  For frozen veggies, boil the edamame for 5 minutes, add the corn and cook 2 minutes longer.  Either way, the veggies should be tender crisp.
Drain and add the cooked edamame and corn to the onion and bell pepper.
Mix in the butter until it melts.
Season to taste with salt, and pepper.
Serve hot or at room temperature.
Soycotash keeps for 2 days, tightly covered in the refrigerator.
Reheat it in tightly covered saucepan, adding a mininal amount of water if needed.