xiaoxl/recipe_data huggingface dataset:
Chicken Fettuccini Alfredo
Category: world-cuisine
By Emily

This is a family favorite.  A creamy, cheesy Alfredo dish, great with a salad and garlic bread.

Ingredients:
6  skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1  onion, diced
1 (8 ounce) package sliced mushrooms
⅓ cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3  roma (plum) tomatoes, diced
½ cup sour cream

Directions:
In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning.  Cook until chicken is no longer pink inside.  Remove from skillet and set aside. Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt 4 tablespoons butter in the skillet.  Saute onion, 2 cloves garlic, and mushrooms until onions are transparent.  Stir in flour, salt and pepper; cook 2 minutes.  Slowly add milk and half-and-half, stirring until smooth and creamy.  Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted.  Stir in  chicken mixture, tomatoes and sour cream.  Serve over cooked fettuccini.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 672.9
Fat: 30.8 g
Saturated fat: 18.9 g
Carbohydrates: 57 g
Sugars: 8.2 g
Dietary fiber: 3.2 g
Protein: 43.3 g
Cholesterol: 132.8 mg
Sodium: 1385.9 mg
Not Your Average Potato Soup


Ingredients:
yukon gold potatoes, fennel bulb, carrots, turnips, extra virgin olive oil, dry white wine, vegetable broth, coconut milk, garlic powder, garam masala, turmeric, chives, parsley

Directions:
Peel and wash potatoes, then cut into cubes.
Wash carrots, turnips and fennel, then cut in small pieces.
Slice the sausages.
In a large pot, heat 2 tablespoons of the olive oil, and then sauté the vegetables for about 2-3 minutes.
Add the wine and the vegetable broth and bring to a boil.
Turn heat to low and let simmer for about 15-20 minutes.
Purée the soup with an immersion blender (or use a regular blender or food processor].
Return the pot to the burner and add and mix in the coconut milk.
Continue simmering for another 10 minutes.
Add the peas about 5 minutes before the end.
While the soup is simmering, heat the remaining 2 tablespoons olive oil in a frying pan.
Sauté the sausages for about 4-5 minutes at medium heat.
Add sausages to the soup.
Add celery salt, garlic powder, garam masala, turmeric, salt and pepper. Adjust to taste as needed.
Serve with a garnish of chopped chives or parsley.
Classic She Crab Soup
Category: soups-stews-and-chili
By MARBALET

A full-bodied creamy crab soup that can be served with lemon for added tartness.

Ingredients:
3 tablespoons margarine
1  green onion, minced
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups fish stock
2 cups milk
2 cups heavy whipping cream
1 ½ pounds crabmeat, flaked
¼ cup sherry
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 cups hard-cooked eggs  (Optional)
½ teaspoon paprika
6 slices  lemon  (Optional)

Directions:
Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool. Press the yolks of hard-boiled eggs through a sieve and set aside. In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a  simmer. Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Yields: 6 to 7 servings

Calories: 566.5
Fat: 42.7 g
Saturated fat: 22 g
Carbohydrates: 13.3 g
Sugars: 4.8 g
Dietary fiber: 1 g
Protein: 32 g
Cholesterol: 374.4 mg
Sodium: 1415.3 mg
Moroccan Meatballs


Ingredients:
olive oil, yellow onion, garlic cloves, harissa, san marzano tomatoes, beef broth, fresh parsley, ground beef, onion, egg, ground coriander, ground cumin, ground cinnamon, curry powder, dried oregano, olive oil

Directions:
For the spicy tomato sauce:
In a large saucepan, heat the oil over medium heat, then add the onions. Saute until soft and fragrant. Add the garlic and harissa and saute for 2 to 3 minutes. Add the tomatoes and bring to a boil. Stir in the broth and season with salt and pepper. Bring to a simmer, then simmer the sauce for 10 minutes before finishing with the parsley.
For the meatballs:
In a large mixing bowl, combine the ground beef, breadcrumbs, onions egg, coriander, cumin, cinnamon, curry powder and dried oregano. Shape the mixture into 35 meatballs.
In a large skillet over medium heat, add 2 tablespoons olive oil. Add half of the meatballs and brown on all sides, 8 to 10 minutes. Remove to a plate and repeat with the remaining olive oil and meatballs. Serve warm with the spicy tomato sauce.
Serving suggestion:
Israeli couscous, rice or pita bread with yogurt sauce.
Cook's Notes:
Instructions for freezing:
After forming and browning the meatballs, place on a parchment-lined baking sheet and put into the freezer overnight. In the morning, remove the sheet tray, place the meatballs in a re-sealable plastic bag and return to the freezer until ready to use.
Instructions for reheating:
Preheat your oven to 425 degrees F. Remove the meatballs from the freezer and place on a parchment-lined baking sheet. Bake until the meatballs have cooked through, 10 to 12 minutes.
Rigatoni Isabella


Ingredients:
rigatoni pasta, butter, roma tomatoes, scallions, swiss cheese, fresh mozzarella cheese, fresh basil, parmigiano-reggiano cheese

Directions:
Cook the pasta as directed on the package, drain well.
While the pasta is cooking, melt the butter in a large saute pan, add the sliced scallions and tomatoes; cook for a few minutes until onions are wilted and tomatoes warm.
Stir in the sliced jalapenos, drained pasta and cheese, stirring to mix.
When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste.
Serve with grated Parmesan cheese and a jalapeno slice or 2 for garnish.
Spicy-Sweet Buffalo Popcorn
Category: appetizers-and-snacks
By MARGARET N

If Buffalo wings and kettle corn married, this would be their baby! This popcorn is sweet, salty, and spicy all at the same time! It's a winner for football parties. If you like blue cheese, try sprinkling a few blue cheese crumbles over your serving of popcorn. I put a small bowl of blue cheese crumbles next to the popcorn bowl so people can add some if they wish.

Ingredients:
cooking spray
8 cups popped popcorn
1 cup white sugar
¼ cup water
⅓ cup Buffalo wing sauce (such as Frank's®)
3 tablespoons butter, cut into small cubes
½ teaspoon baking soda
¼ teaspoon cayenne pepper  (Optional)

Directions:
Spray a large bowl with cooking spray. Fill with popcorn. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper or a silicone pad. Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Cook, without stirring and swirling pan gently as needed, until sugar has melted and the caramel is a deep amber color, 8 to 12 minutes. Remove from heat. Stir Buffalo sauce and butter carefully into the caramel; it will spit and bubble and may form a ball. Return to heat; bring to a boil, stirring until caramel is dissolved, about 3 minutes. Remove from heat and stir in the baking soda and cayenne pepper. Pour spicy caramel mixture carefully over the popcorn. Toss to completely coat, guarding your hands from the hot caramel. Spread the coated popcorn onto the prepared baking sheet. Bake in the preheated oven until dry, 15 to 20 minutes. Let cool for 10 minutes; stir.

Prep time: 10 mins
Cook time: 36 mins
Total time: 56 mins
Yields: 8 cups

Calories: 209.5
Fat: 9.5 g
Saturated fat: 3.5 g
Carbohydrates: 31.7 g
Sugars: 25 g
Dietary fiber: 0.9 g
Protein: 1.2 g
Cholesterol: 11.4 mg
Sodium: 502.6 mg
Caesar Crusted Crispy Chicken Strips


Ingredients:
buttermilk, sea salt, fresh ground pepper, chicken breasts, all-purpose flour, fresh parsley, romaine lettuce leaf

Directions:
Combine 1/2 cup Caesar dressing, buttermilk and salt in a medium bowl. Add chicken; toss to coat.
Combine breadcrumbs, flour, and parsley in a shallow dish or pie plate. Dredge chicken in breadcrumb mixture, pressing gently to adhere crumbs to both sides.
Place on a baking sheet. Chill 30 minutes.
Heat oil in a large deep-sided skillet 2 to 3 minutes or until hot. Cook chicken, in batches, 3 to 4 minutes on each side or until golden brown.
Drain on paper towels.
Serve warm or chilled with remaining 1/4 cup Caesar dressing and Romaine leaves.
Moroccan-Style Lamb


Ingredients:
lean boneless lamb, onions, chopped tomatoes, carrot, ground cumin, ground turmeric, chicken broth, crushed red pepper flakes, dried currants, golden raisin

Directions:
Trim fat from meat and cut into 3/4 inch cubes.
The recipe does not call for it, but I browned my meat and deglazed the skillet with some of the broth.
Place meat and vegetables in 3 1/2 to 4 qt slow-cooker. Add broth and spices.
Cover and cook on low for 9 to 10 hours, or on high  for 4 1/2 to 5 1/2. I found that 8 hours was enough, and with newer slow cookers, I suggest you check earlier for doneness.
If using low heat setting, turn to high.
Remove meat and vegetables with slotted spoon and keep warm.
Skim fat from the juices and reserve juice in the cooker.
Stir the couscous and the raisins into the juices.
Cover and cook for 5 to 7 minutes.
Note: I just served it with rice, and personally would make the couscous in a saucepan;. If you are going to try the above, I would measure the juices to make sure you don't have too much and that you have enough.
Note2: If using bone-in lamb, this will be more like 4 servings.
Oatmeal Butterscotch Bars


Ingredients:
flour, baking soda, salt, cinnamon, butter, white sugar, eggs, vanilla, oatmeal

Directions:
Preheat oven to 350°F.
Grease a 9x13 pan with butter.
Combine flour, soda, salt and cinnamon.
In a large mixing bowl cream butter, then add sugar and mix until fluffy.
Add eggs and vanilla and beat well.
Gradually add flour mixture.
Stir in oatmeal and the butterscotch chips.
Spread in prepared pan and bake for 22 to 28 minutes.
If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.
Gluten-Free Chocolate Raspberry Cupcakes
Category: desserts
By Ange's Table

These chocolate raspberry cupcakes are dairy and gluten free. They are also nut and seed free. Filled with jam, they are the perfect treat.

Ingredients:
½ cup palm shortening
½ cup coconut sugar
4 large eggs
1 teaspoon vanilla extract
½ cup coconut flour
¼ cup cacao powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup seedless raspberry jam

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla. Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute. Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter. Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more. Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes. Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 12 cupcakes

Calories: 168.5
Fat: 10.9 g
Saturated fat: 3.4 g
Carbohydrates: 16 g
Sugars: 14.5 g
Dietary fiber: 0.6 g
Protein: 2.4 g
Cholesterol: 62 mg
Sodium: 222.8 mg
Blueberry Oatmeal Chia Seed Muffins
Category: bread
By Ruth Cresswell Howes

Perfect for the lunch box, the breakfast/brunch table, or the coffee room at work. A moist muffin with the sweet burst of blueberries.

Ingredients:
1 cup all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup rolled oats
½ cup chia seeds
1 cup orange juice
½ cup applesauce
½ cup cooking oil
2  eggs, beaten
2 cups blueberries
2 tablespoons brown sugar
¼ teaspoon ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners. Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds. Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full. Mix brown sugar and cinnamon together in a bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 dozen muffins

Calories: 140.7
Fat: 6.1 g
Saturated fat: 1 g
Carbohydrates: 20.4 g
Sugars: 12.1 g
Dietary fiber: 1.8 g
Protein: 2.1 g
Cholesterol: 15.5 mg
Sodium: 181.2 mg
Pasta Alla Norma....Pasta Tossed With Fresh Tomato Sauce, Flavor


Ingredients:
olive oil, garlic cloves, red pepper flakes, onion, crushed tomatoes, fresh basil, eggplant, rigatoni pasta, pasta, ricotta salata, pecorino romano cheese

Directions:
Pete's Garlic Oil, place olive oil in a butter melting pot.  Remove the rough tips of garlic and cut cloves in half lengthwise.  Add to pot along with Tuscany seasoning and red pepper flakes.  Turn heat to medium.  When the oil just begins to simmer lower heat enough to maintain.
Remove garlic skins when released.  Continue simmering until cloves tan and soften; monitor their progress.  Heat can be increased slightly to hasten the process being careful not to burn garlic.
Sauté onion in ¼ cup of oil from Peter’s Garlic Oil in a pot.  When translucent, remove onion.  Simmer tomatoes and the sprig of basil in the same pot for about 45 minutes, adding water, salt and pepper as needed.
Peel and slice eggplant lengthwise about ¼ inch thick.  Lightly salt the eggplant on both sides and place in a pasta colander over the sink or a pot.  After a half hour or so the eggplant will "sweat" its dark, bitter liquid.  Wipe the salt off, rinse and dry on paper towels.
When mostly dry, brush both sides with the oil from Peter’s Garlic Oil.  Grill on medium heat until lightly browned on both sides.  Brush with additional oil and finish cooking by placing slices on a sheet of aluminum foil on grill over low heat or in a cookie tray in the oven.  When cooked through, cut eggplant into 1 inch squares.  You can also use one of the other methods, sautéing or oven cooked, both discussed above.
To assemble, cook pasta al dente and strain.  Place pasta in a bowl.  Remove sprig of basil from the tomato sauce.  Mix pasta with desired amount of sauce.  Add and mix eggplant into the pasta with tomato sauce reserving enough to place some on top as a garnish.  Grate Ricotta Salata or Pecorino Romano over each plate to taste (not shown so you can see texture] and serve.
Option, add a second can of tomatoes when cooking the sauce.  Use as additional sauce over the pasta if you prefer a slightly wetter sauce.  If not, simply reserve the excess.  This delicious sauce will never be wasted!
White Grape Splash


Ingredients:
grapes, sparkling water, mint sprig

Directions:
"Select 4 tumblers or wineglasses. Put several ice cubes and 6 frozen grapes in each glass. Pour 3/4 cup of the grape juice over the ice, then top with about 1/4 cup of the sparkling water. Garnish each glass with a mint sprig and serve immediately."
Grilled Chicken Pan Bagnat


Ingredients:
fresh lemon juice, anchovy paste, garlic clove, extra virgin olive oil, capers, skinless chicken breasts, tomatoes, eggs, red onion, romaine lettuce leaves

Directions:
Make a vinaigretted by whisking the lemon juice, herbs, anchovy paste, and garlic in a medium bowl. Gradually whisk in the oil. Season with salt and pepper. Pour 1/4 cup vinaigrette into a 1 gallon zip-tight plastic bag.
Stir the capers into the remaining vinaigretted and set aside. Add the chick,en to the bag, seal the bag, and refrigerate for 1 to 2 hours.
preheat grill on high ( gas or outside grill].
Lightly oil the grill. Removed the chicken from the marinade and shake off the excess. Grill over the hot side of the fire until the udnerside is seared with grill marks, about 2w minutes. Turn and grillt omark the other side, about 2 minutes. Transfer teh cicken to the outer perimeter of teh grill, being sure it is not directly over the coals (or place it above the turned-off burner]. Cover the grill and cook until the breasts feel firm when pressed in the center, about 10 minutes.  Transfer tot he chicken to a cutting board and let stand for 5 minutes.
Slice the chicken on the diagonal into thick slices. For each sandwich, place one sliced chicken breast on the bottom h alf of a roll. Top the chicken with the tomato, hard boiled egg, and onion, and drizzle with the reserved vinaigrette.
Finish each sandwich with lettuce leaf an the top of the roll. Press firmly and slice crosswise in half. Serve immediately or wrap each sandwich in aluminum foil and refrigerate for 2 to 4 hours.
Baked Red Beans


Ingredients:
dark brown sugar, salt pork, ham slices, red wine vinegar, Worcestershire sauce, barbecue sauce

Directions:
Preheat oven to 350 degrees., In a glass oven dish, throw in one can of red beans with its juices., Stir in the rest of the ingredients., Bake for one hour, stirring every 30 minutes.
Spinach Borscht


Ingredients:
water, beef brisket, potatoes, carrot, yellow onion, bell pepper, spinach, tomato puree, lemon, eggs, salt

Directions:
Place beef bones and brisket into a pot, add water, cover with a lid and quickly bring to a boil. Turn the heat down to low and skim all the foam that might appear during boiling. Cook for 2 hours, add salt 30 minutes before the broth is done. Take the brisket out, separate meat from the bones and cut into bite sized pieces. Strain the broth.
Shred the carrots, cut onions and green bell peppers into small cubes. Heat some oil in a skillet and cook the vegetables on medium low heat for 10 minutes. Add tomato puree and cook for another 5 minutes.
Wash spinach under running water and place into a colander. Pour boiling water over the spinach, wring it and cut into strips.
Bring the broth back to a boil, add cubed potatoes and cook for 15 minutes. Then add spinach, lemon juice, cooked vegetables and salt to taste. Keep cooking for 5 more minutes.
Whisk the eggs and slowly pour them into boiling borscht. Remove the borscht from heat.
Zesty Cold Chicken Pasta Salad
Category: salad
By Krysie

A quick, easy, tasty, and colorful chicken pasta salad that looks as great as it tastes. Serve at room temperature or cool for at least 1 hour.

Ingredients:
1 (8 ounce) package rotini pasta
1 cup fat-free mayonnaise
1 teaspoon lemon pepper seasoning
½ teaspoon dried mustard
24  cherry tomatoes, halved
1 (15 ounce) can peas, drained
2 (5 ounce) cans chicken packed in water, drained
1 pinch paprika

Directions:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Yields: 4 servings

Calories: 446.7
Fat: 7.3 g
Saturated fat: 1.8 g
Carbohydrates: 69.3 g
Sugars: 12.8 g
Dietary fiber: 6.3 g
Protein: 27.4 g
Cholesterol: 44 mg
Sodium: 1102.4 mg
Low Carb Crustless Greek Spinach Pie


Ingredients:
frozen chopped spinach, eggs, dill weed, scallions, parmesan cheese, plain nonfat yogurt, low-fat sour cream, olive oil, feta cheese, fresh lemon juice, salt, pepper

Directions:
Stir together ingredients and bake in a greased glass pie pan for 45-50 minutes at 375°F or until firm and lightly browned.
Cool 5-10 minutes before slicing and serving.
Vegan Chocolate Shake Shake Shake!


Ingredients:
vanilla-flavored soymilk, banana

Directions:
Blend all ingredients together until smooth., Pour into 2 tall frosty glasses, and serve with straws.
Crispy Honey Garlic Chicken Wings


Ingredients:
olive oil, garlic cloves, honey, soya sauce, fresh ground black pepper, flour, powdered ginger, cayenne pepper, salt, fresh ground black pepper, eggs, cold water, chicken wings

Directions:
For the sauce:  In a medium sauce pan, cook over medium heat the olive oil and garlic to slightly soften; do not let it brown.  Add the honey, soya sauce and black pepper.  Continue to cook over medium heat and simmer sauce for 5-10 minutes, watching carefully as it simmers because it can foam up and overflow.  Remove from heat and allow to cool thoroughly; set aside.
The coating:  Mix together the 'coating mixture'; set aside.
The wash:  In a seperate bowl, whisk together the slightly beaten eggs and cold water.
Wash and pat dry the wing sections.  Dip the wing pieces into the egg wash and then toss into the flour mixture to evenly coat.
Drop the coated wings into a preheated 350 degree F deep fryer, filled with vegetable oil.
Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil, toss the wing pieces in a large bowl with some of the honey garlic sauce.
Sugar Cookie Icing
Category: desserts
By JBS BOX

This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.

Ingredients:
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
assorted food coloring

Directions:
In a small bowl, stir together confectioners' sugar and milk until smooth.  Beat in corn syrup and almond extract until icing is smooth and glossy.  If icing is too thick, add more corn syrup. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Yields: 1 dozen cookies' worth

Calories: 42.4
Carbohydrates: 10.8 g
Sugars: 10.1 g
Sodium: 0.8 mg
Cheesy Chicken Wings


Ingredients:
chicken wings, butter, margarine, parmesan cheese, dried basil, dried oregano

Directions:
wash chicken wings, pat dry., In a bowl combine the crumbled crackers or bread crumbs. herbs and cheese., Add seasonings and mix well to blend., Melt butter., Dip chicken wings, first into melted butter and then into the crumb coating., Arrange chicken wings in lightly oiled baking pan., Bake at 375 for 30 minutes or until lightly browned and done.
Honey Wheat Crepes


Ingredients:
skim milk, whole wheat flour, all-purpose flour, eggs, honey, salt, butter

Directions:
Combine all ingredients except the butter in a blender and blend until smooth.
Melt butter in an 8-inch non-stick skillet.
Spoon 3-4 tablespoons of the batter into the skillet, quickly rotating and tilting it to cover evenly with batter.
Cook until edges start to brown.
Flip crepe and cook until lightly browned.
Remove from skillet.
Repeat with remaining batter.
Fill with desired filling.