xiaoxl/recipe_data huggingface dataset:
Chicken Tikka Masala


Ingredients:
plain low-fat yogurt, garlic cloves, fresh ginger, ground cumin, ground coriander, ground cardamom, cayenne pepper, ground turmeric, salt, fresh ground pepper, salt, fresh ground pepper, onion, garlic cloves, fresh ginger, garam masala, cayenne pepper, tomatoes, sugar, heavy cream

Directions:
MARINADE CHICKEN 6-8 HOURS:
In a large glass or stainless steel bowl, combine marinade ingredients.
Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate 6-8 hours.
COOK CHICKEN:
Preheat the broiler and position a rack about 8 inches from the heat.
Remove the chicken from the marinade; scrape off all the marinade and season with salt and pepper.
Spread the pieces on a baking sheet and broil, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
Transfer to a cutting board and cut it into 2-inch pieces.
WHILE CHICKEN IS COOKING:
TOAST ALMONDS: Heat 1 teaspoon oil in a small skillet. Cook almonds over moderate heat, stirring constantly, until golden, about 5 minutes. Cool completely on a cool plate, then finely grind in a food processor.
MAKE THE SAUCE:
In a large enameled cast-iron casserole, heat 2 tablespoons oil. Cook onion, garlic and ginger over moderate heat until tender and golden, about 8 minutes.
Add next 3 ingredients and cook, stirring, for 1 minute.
Add the tomatoes with their juices and the sugar and season with salt and pepper.
Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
Turn heat to low. Add cream and ground almonds and cook, stirring occasionally, until thickened, about 10 minutes.
Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
SERVE WITH:
Steamed basmati rice, rice pilaf or warm nan.
Crab Alfredo
Category: world-cuisine
By LisaJ

Simply put, delicious!  A little on the decadent side, but it can be made with fat-free half-and-half and a heart-healthy spread instead of butter. Serve with garlic bread sticks, a nice salad, and a glass of Chardonnay.

Ingredients:
8 ounces dried fettucine
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
salt and black pepper to taste
½ teaspoon cayenne pepper
2 cups half-and-half
1 (4 ounce) package cream cheese, softened
½ cup grated Parmesan cheese
8 ounces crabmeat, flaked

Directions:
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.  Keep warm and covered. Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes. Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes. Divide the fettucine between 2 plates or bowls and top with the crab sauce.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 648.5
Fat: 37.2 g
Saturated fat: 22.4 g
Carbohydrates: 52.6 g
Sugars: 2.3 g
Dietary fiber: 2.2 g
Protein: 27.6 g
Cholesterol: 140.6 mg
Sodium: 516 mg
Crustless Pear and Almond Tart


Ingredients:
sugar, sugar, all-purpose flour, salt, eggs, milk, butter, butter, bartlett pears, bosc pears

Directions:
Preheat the oven to 350 degrees.
Butter a 9 inch baking dish or tart pan.
In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
Be careful not to process too long or it will turn into almond butter!
Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
In another medium bowl, whisk the eggs until frothy.
Whisk in the milk and melted butter until well blended.
Add the egg mixture to the almonds and stir to blend well.
Pour the batter into the prepared dish and spread to form an even layer.
Peel, quarter and core the pears.
cut each pear quarter into crossways slices, keeping the slices assembled as you go.
Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
Let the tart cool on a rack.
You could substitute mangoes, peaches, or apples for the pears, and have the same delicious results.
Red Velvet Cake (of Urban Legend Fame)


Ingredients:
shortening, sugar, eggs, vanilla, cake flour, buttermilk, salt, vinegar, baking soda, flour, salt, milk, shortening, sugar, vanilla

Directions:
Begin making the cake: cream shortening, sugar, eggs, flavors.
Make a paste of cocoa and food coloring, add to first mixture.
Alternately add flour and buttermilk.
Mix soda and vinegar in small bowl; add to batter; blend.
Bake in 3-9" or 10" pans for 20-25 minutes at 350 degrees; let cool completely
Make frosting: cook milk, flour, salt, until thick; stirring constantly; let cool.
Cream shortening and sugar very well; add flavors - combine with the first mixture; beat well.
Cover cake with frosting.
Tell legend while serving.
Reference: Brunvand, "The Vanishing Hitchhiker," NY: WW Norton, 1981, 154-160; more information coming in Brunvand,"The Brain Drain and other Timely Tales" Urbana: Univ of Ill Press, 1999.
The Adams products, of course, may be substituted if you do not live in Texas or nearby where they are sold.
Note from Julie: for St. Patrick's Day, substitute *green* food coloring and make Green Velvet Cake!  Or during Halloween, mix red and yellow to make orange.
Surprise Banana Cake
Category: desserts
By tomg

This is an old Seattle recipe for a simple cake to turn overripe bananas into a delicious dessert.

Ingredients:
1 cup white sugar
½ cup unsalted butter
2  eggs
4  ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C).  Grease and flour one 9 x 13 inch cake pan. Cream together the butter or margarine and the sugar. Add eggs, bananas, flour, soda, salt, nuts, and vanilla.  Mix thoroughly and pour batter into the  prepared pan. Bake at 375 degrees F (190 degrees C) for 30 minutes.  Cool and frost cake.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 - 9x13 inch cake

Calories: 144
Fat: 6 g
Saturated fat: 2.7 g
Carbohydrates: 21.2 g
Sugars: 10.9 g
Dietary fiber: 1 g
Protein: 2.2 g
Cholesterol: 25.7 mg
Sodium: 107.7 mg
Honey Jalapeno Shrimp Dipping Sauce


Ingredients:
butter, rum, barbecue sauce, cayenne pepper, honey, fresh cilantro

Directions:
Melt butter in a saucepan, add jalapenos and rum and cook over medium high heat until the liquid is reduced by half.
Add the remaining ingredients and simmer 20 minutes, stirring frequently.
Serve hot or chilled, garnished with cilantro.
Grammy Cookies (For Dogs)


Ingredients:
cornmeal, salt, flour, flax seed meal, olive oil, parsley, chicken broth

Directions:
Combine 1st 4 ingredients in a bowl and mix well.  In another boal, combine, oils, parsley and 1/2 cup Chicken broth.  Add the dry ingredients to the wet ingredients and stire well.  Add more of the chicken broth (up to 1/4 c] as needed to hold dough together.
Dump out on cutting board, knead briefly, then roll out (1/4 - 1/2" thick].  Cut with cookie cutter. Roll remnants into small mini-treat sized balls.  Bake on cookie sheet for 15 minutes at 400 degrees.  Turn off oven and leave cookies in for 10 minutes.  Remove and transfer to rack to cool.
No preservatives, so these should be eaten fairly soon. Or they freeze GREAT.
Cauliflower with Capers and Lemon
Category: side-dish
By Exploratory Chef

This cauliflower dish with capers is great to serve with fish.

Ingredients:
1 large head cauliflower, cut into bite-sized florets
¼ cup extra-virgin olive oil
1  lemon, zested and juiced
1 tablespoon capers
1 tablespoon anchovy paste
1 pinch salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 sprigs fresh thyme, leaves stripped and chopped

Directions:
Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain. Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use. Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 228.2
Fat: 16.1 g
Saturated fat: 2.9 g
Carbohydrates: 19 g
Sugars: 5.1 g
Dietary fiber: 8.6 g
Protein: 7.9 g
Cholesterol: 6.3 mg
Sodium: 712 mg
Frito Junk


Ingredients:
ground beef, onion, rice, tomato sauce, water, chili powder, lettuce, tomatoes, cheddar cheese, avocado, black olives, salsa, tomatoes, green onions, green chili pepper, garlic powder

Directions:
Brown ground beef, add onion, rice, chili powder, salt & pepper.  Stir in tomato sauce and water, bring to a boil.  Cover and simmer for 40 minutes or until rice is cooked and liquid is absorbed.
Salsa- place all ingredients in blender and blend until smooth.
To assemble - place a handful of Fritos on the plate, top with ground beef mixture, cheese, lettuce, tomatoes, avocado, olives and salsa.
Baked Sesame Potatoes


Ingredients:
potatoes, black pepper, salt

Directions:
Scrub potatoes and cut in half.
Rub with sesame oil then sprinkle generously with coarsely ground black pepper and salt.
Bake on a baking sheet until tender, turning partway through (about 45 minutes].
Boulevard Gourmet's Shrimp Mojito Ceviche


Ingredients:
red onion, garlic cloves, of fresh mint, of fresh mint, fresh lime juice, shrimp, French baguettes, extra virgin olive oil

Directions:
Combine the onions, 1 clove minced garlic, chopped mint, lime juice, salt and pepper in a nonreactive container. Add the shrimp, toss, cover and refrigerate 12 hours, tossing periodically to coat shrimp.
Meanwhile, cut 1 garlic clove in half and rub the bread slices with the garlic. Place bread on a baking sheet and bake in a 350°F oven 15 minutes or until toasted. Serve each shrimp, tail up, on a bread round. Drizzle with olive oil and garnish with a fresh mint leaf.
Healthy Low Calorie Apple Cinnamon Baked Oatmeal


Ingredients:
rolled oats, 1% low-fat milk, eggs, apple, banana, baking powder, cinnamon, vanilla, salt, golden raisin

Directions:
Preheat oven to 350 and spray 4 large muffin tin liners with cooking spray., Combine all ingredients, and divide between muffin tin liners., Bake for about 25-30 minutes until nicely browned.
Healthyish Blueberry Dump Cake


Ingredients:
blueberries, buttermilk, cinnamon, sugar

Directions:
Preheat oven to 350 degrees.
Grease a 9 X 13 pan.
Rinse blueberries and let drain in a colander.
Dump blueberries into pan, dump sugar over them, sprinkle some cinnamon over top, dump cake mix over blueberries-sugar mixture.
Shake pan to evenly distribute.
Pour buttermilk over cake mix- tipping pan to evenly distribute.
Sprinkle cinnamon and a teaspoon of sugar over top.Do not stir.
Bake in oven until top is light brown and blueberries start top poke through.
Should look solid and cakey- not wet.
Oven time could be between 20-35 minutes.
Tomato Salad


Ingredients:
tomatoes, feta cheese, basil leaves

Directions:
Slice tomato, Crumble feta cheese over tomato., Sprinkle basil over all.
Pink Champagne Cake With Bavarian Cream


Ingredients:
cake flour, sugar, baking powder, salt, water, cream of tartar, vanilla, vanilla instant pudding mix, half-and-half, brandy, vanilla, unflavored gelatin, salt, granulated sugar, eggs, milk, heavy cream, vanilla

Directions:
In a large bowl of an electric mixer, let egg white warm to room temperature about 1 hour.
Preheat oven to 325°F.
Sift flour with sugar, baking powder and salt into another bowl. Make a well in the center.
Add in order: oil, egg yolks, 1/2 cup water, vanilla and coconut extract. Beat with a spoon until smooth.
In the large bowl of an electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is lifted.
With a wire whisk or rubber scraper, using an over and motion, gently fold egg yolks/flour batter mixture into egg white mixture until just blended.
Pour into two 8-inch round cake pans which have been greased and floured. Bake 30 to 35 minutes or until top springs back when lightly touched. You can split each of these layers to make 4 layers, if desired.
Ice with the following recipe.
Champagne Icing.
Mix all ingredients together; beat with mixer until thickened. Split cake and spread between layers and all over cake. Grate pink, chocolate or tinted coconut over top of cake. Refrigerate.
Bavarian Cream - Optional.
The day before making cake, or early in the day, in a double boiler combine gelatin, salt, 2 tablespoons sugar. Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once.
Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla. Leave in bowl until ready to use.
Russian Pelmeni
Category: main-dish
By Volnushka

Pelmeni are traditional Russian meat-filled dumplings. Making pelmeni is favorite family pastime in the long winter months. These dumplings are a common convenience food - big batches can be frozen and quickly boiled or fried on demand.

Ingredients:
1  egg
1 teaspoon vegetable oil
1 teaspoon salt
¾ cup warm water
3 cups all-purpose flour
1 tablespoon all-purpose flour
18 ounces ground beef
1 small onion, chopped
1 ½ tablespoons ice-cold water
1 tablespoon coarse salt
freshly ground pepper to taste

Directions:
Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes. Dust a baking sheet lightly with 1 tablespoon flour. Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork. Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together. Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.

Prep time: 1 hr
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 100 pelmeni

Calories: 212.2
Fat: 7.3 g
Saturated fat: 2.7 g
Carbohydrates: 25 g
Sugars: 0.4 g
Dietary fiber: 1 g
Protein: 10.6 g
Cholesterol: 41 mg
Sodium: 800 mg
Double-Chocolate Brownie Cookies


Ingredients:
unsalted butter, sugar, eggs, vanilla extract, all-purpose flour, salt, walnuts

Directions:
Preheat the oven to 375 degrees.  Line two large baking sheets with parchement paper; set aside.
In a heatproof bowl set over simmering water, melt 5 oz semisweet chocolate, the unsweetened chocolate and the butter.  Stir until smooth.  Set mixture aside to cool slightly, about 5 minutes.
In the bowl of an electric mixer fitted the the paddle attachment, beat melted chocolate mixture and sugar on medium speed until well combined, about 3 minutes.  Scrape the sides of the bowl as needed.  Add eggs and mix until completely combined.  Beat in vanilla, and then the flour and salt, beating just until incorporated.  Stir in remaining 4 oz chocolate and nuts, if using.
Scoop dough into 1 1/2 inch balls and place on baking sheet 1 1/2 inches apart.  Bake until edges are set and centers are still a bit soft, 9 to 11 minutes.  Transfer parchment paper and cookies to a wire rack to cool completely.
Keep in airtight container at room temperature for up to 4 days.
Cheesy Rolls (To Have With Soup or As a Snack)


Ingredients:
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Directions:
Slice rolls in half horizontally., Top bottom halves with grated cheese., Replace tops., Bake at 220"C for 3 -5 minutes or until golden.
Chicken Quesadillas


Ingredients:
tortillas, cheddar cheese, green onions, salsa

Directions:
Place one tortilla in fry pan sprayed with cooking spray.
Scoop one tablespoon of salsa onto tortilla and spread over to cover it (not too much].
Layer 1/2 each of the cheese, chicken and green onion.
Place another tortilla on top, spray tortilla with cooking spray.
Heat until golden brown, then turn over and brown other side.
Repeat with remaining tortillas and ingredients.
Slice in pie wedges.
Serve with salsa.
Pineapple Fried Rice from Cooked (Leftover) Rice and Chicken


Ingredients:
garlic, eggs, white rice, spring onions, soy sauce, salt, white pepper powder, sugar, pineapple, raisins, cashews

Directions:
Put oil in a wok.
Add garlic.
When it turns slightly brown, add eggs or vegetables, rice, chicken or vegetables, spring onions, salt, soy sauce, white pepper powder and sugar.
Mix well.
Add in raisins and pineapples.
Mix well.
Garnish with fried cashews and serve.
Cider Potatoes


Ingredients:
baking potatoes, sweet apple cider, butter, salt

Directions:
Using a 2 inch pastry cutter, cut the potato slices into rounds.
Place the potato slices into a large pan and cover with the cider.
Add the butter and season with salt.
Bring to the boil over high heat and cook until the liquid is reduced and starts to become syrupy.
The potatoes will start to caramelize.
Carefully turn the potatoes, so that they will colour on both sides.
If the potatoes are golden but not yet cooked through, add a little water and repeat the steps.
Lamb Meatballs
Category: appetizers-and-snacks
By Kathy Bezemes Walstrom

This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.

Ingredients:
1 tablespoon unsalted butter
5  shallots, minced
2 pounds ground lamb
1 cup fresh bread crumbs
¼ cup chopped fresh parsley
1  egg, lightly beaten
2 tablespoons lemon zest
½ teaspoon dried marjoram
salt and freshly ground black pepper to taste
½ cup unsalted butter
1 tablespoon olive oil
2 ½ tablespoons tomato sauce
¼ cup wine
1 small garlic clove, minced
1 dash ground cinnamon
toothpicks

Directions:
Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl. Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator. Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish. Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 24 servings

Calories: 135.8
Fat: 10.3 g
Saturated fat: 5 g
Carbohydrates: 3.1 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 7.2 g
Cholesterol: 44.5 mg
Sodium: 144.5 mg
Thai Fried Rice


Ingredients:
water, long-grain white rice, ground pork, pork sausage, onion, fresh ginger, garlic cloves, ground turmeric, paprika, fish sauce, eggs, green onions, cilantro leaf

Directions:
Bring water and rice to a boil in medium saucepan over high heat.  Reduce heat to medium-low; cover and simmer 20 minutes or until water is absorbed.
Transfer rice to large bowl and fluff with fork.  Let come to room temperature, 30-40 minutes, stirring occasionally.
Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
When rice is cold, cook pork in wok or medium skillet over medium-high heat until no longer pink.  Drain off excess fat; transfer pork to bowl and set aside.
Heat wok or large skillet over medium-high heat.  Add oil and swirl to coat surface.
Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is very tender.
Stir in fish sauce; mix well.  Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes or until heated through.
Push rice mixture to side of wok and pour eggs into center.  Cook eggs 2-3 minutes or just until set, lifting and stirring to scramble.  Stir rice into eggs.
Stir in green onions.  Transfer to serving bowl; sprinkle with cilantro.
Garnish as desired.
Supper on a Bread Slice


Ingredients:
cheese, evaporated milk, egg, onion, mushroom, mustard, salt, pepper

Directions:
Heat oven to 350°.
Mix all ingredients, except bread, in a large bowl.
Cut bread in half lengthwise; spread meat mixture on top of cut sides of bread.
Wrap aluminum foil around the crusty bottom and sides of each bread half, leaving meat mixture uncovered; put onto baking sheet (s].
Bake until meat is cooked through and bread is crusty, about 35 minutes.
Sea Breeze Cocktail Revolution Style


Ingredients:
cranberry vodka, cranberry juice, grapefruit juice, lime wedge

Directions:
half fill a 14 oz glass witrh ice and pour out grapefurit juice.
in a seperate glass or shaker add some ice and the cranberry juice.
if using tumbler put the larger half of the cocktail shaker on the top of the glass tumbler hold tight and shake until their is light condensation on outside of the cocktail shaker.
tap cocktail shaker gentle on a surface to release glass and SLOWLY pour the  cranberry and vodka mix from cocktail shaker back into tumbler containing grapefruit juice aiming for a floating ice cube.
voila it should float serve with a lime wedge.
Chai Semolina With Honey Apples


Ingredients:
ground cinnamon, ground cloves, ground cardamom, ground nutmeg, semolina, low-fat milk, apples, honey

Directions:
Put the ground spices, semolina, dried apples and milk into a pan and stir over medium heat for 10 minutes or until the semolina is thick and smooth.
Place the sliced apples and honey into a pan and cook over mnedium heat for 5 minutes or until the apples are soft and golden.
Spoon the semolina into 4 bowls and top with the honey apples.
Tomato Lemon Basil and Goat Cheese Salad


Ingredients:
tomatoes, lemon basil, extra virgin olive oil, fine sea salt, fresh ground black pepper

Directions:
Sprinkle 1-teaspoon fine sea salt over cucumbers, let stand for 5-minutes, rinse under cold water and dry with a paper towel.
Place cucumbers, tomatoes, goat cheese on a plate and chill for 30 -minutes.
Assemble salad.
Place a tomato slice on a chilled plate, lemon basil leaf and top with  goat cheese. Place 2 cucumber slices beside the tomato.
Drizzle extra virgin olive oil and balsamic vinegar over salads. Season with fine sea salt and fine ground black pepper to taste.