I had some leftover pumpkin and since I have been craving muffins, I went looking for a pumpkin muffin recipe. This recipe is reminiscent of some cookies that I used to make when I was in Weight Watchers, but in muffin form. They really are super easy and really good. My only complaint is that the batter is so thick it is hard to place in muffin cups and the batter does not spread, therefore the muffins were not very aesthetically pretty, but who cares? They tasted yummy, that's the only thing that matters!
Source: http://allrecipes.com
Serves 12
Ingredients:
1 18 oz yellow cake mix ( I used carrot)
1 15 oz can pumpkin
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
(I omitted the cloves and nutmeg and used 1/4 tsp pumpkin pie spice)
Directions:
Preheat oven to 350 F.
Combine all ingredients in a medium bowl. ( mixture will be very thick)
Fill muffin tins with mix, about 2/3 full.
Bake for 25 minutes.
Showing posts with label Quick and Easy. Show all posts
Showing posts with label Quick and Easy. Show all posts
Tuesday, January 18, 2011
Tuesday, January 4, 2011
Weeknight Bolognese
I love Bolognese sauce, but I don't like the time that it usually takes to make it. This recipe was great because it was delicious, easy and quick!
Source:http://stylishcuisine.com originally adapted from How Easy Is That by Ina Garten
Ingredients:
2 tablespoons good olive oil, plus extra to cook pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ tsp crushed red pepper flakes
1 ¼ cups dry red wine, divided ( I used beef stock because I hate wine)
1 (28 ounce) can crushed tomatoes, preferably San Marzano ( I used off brand, it was still good)
2 tablespoons tomato paste
Kosher salt and black pepper
¾ pound dried pasta, such as orecchiette or small shells ( I used whole wheat)
¼ tsp ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed ( I omitted)
¼ cup heavy cream ( I used half-and-half)
½ cup freshly grated Parmesan cheese, plus extra for serving
Directions:
Heat 2 tablespoons of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground beef and cook, crumbling the meat until the meat is no longer pink and has started to brown. Add the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1/2 tablespoon salt, and 1 ½ teaspoons pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.
Meanwhile, cook the pasta according to the directions on the box.
Finish the sauce while the pasta cooks. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
Yield: 4 – 5 servings
Source:http://stylishcuisine.com originally adapted from How Easy Is That by Ina Garten
Ingredients:
2 tablespoons good olive oil, plus extra to cook pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ tsp crushed red pepper flakes
1 ¼ cups dry red wine, divided ( I used beef stock because I hate wine)
1 (28 ounce) can crushed tomatoes, preferably San Marzano ( I used off brand, it was still good)
2 tablespoons tomato paste
Kosher salt and black pepper
¾ pound dried pasta, such as orecchiette or small shells ( I used whole wheat)
¼ tsp ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed ( I omitted)
¼ cup heavy cream ( I used half-and-half)
½ cup freshly grated Parmesan cheese, plus extra for serving
Directions:
Heat 2 tablespoons of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground beef and cook, crumbling the meat until the meat is no longer pink and has started to brown. Add the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1/2 tablespoon salt, and 1 ½ teaspoons pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.
Meanwhile, cook the pasta according to the directions on the box.
Finish the sauce while the pasta cooks. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
Yield: 4 – 5 servings
Monday, January 3, 2011
Pulled BBQ Chicken Sandwiches
I retrieved this recipe from Ellie Krieger's cookbook, So Easy. This recipe really is easy. Using a rotisserie chicken helped this recipe come together for a perfect weeknight meal. I loved the sauce! I added a bit more molasses to it because it is one of my favorite things, so good and healthy!
Source: So Easy by Ellie Krieger
1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses ( I added 1 more tablespoon)
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke ( I omitted)
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
6 whole-wheat hamburger rolls
6 large green lettuce leaves
Directions:
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Per Serving:
Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg
Source: So Easy by Ellie Krieger
1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses ( I added 1 more tablespoon)
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke ( I omitted)
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
6 whole-wheat hamburger rolls
6 large green lettuce leaves
Directions:
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Per Serving:
Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg
Tuesday, December 28, 2010
Linguine with Bacon and Onions
I know I have mentioned that I LOVE Rachael Ray, but I really can't sing enough of her praises! I retrieved this recipe from a little calender that I received as a gift for renewing my magazine subscription. It is really easy and can be made fairly healthy. I substituted turkey bacon and whole wheat pasta to make it healthier. You could also use egg substitute for the eggs if you like. I have made carbonara before using egg substitute, but it does taste better with real eggs.
Source: Everyday with Rachael Ray
Ingredients:
1 LB. Linguine Pasta
3/4 LB Bacon
2 large onions, thinly sliced
2 large egg yolks
Parmesan cheese, for sprinkling
Directions:
In boiling, salted water, cook the linguine until al dente; reserve 1.5 cups pasta cooking water. In a large, deep skillet, cook the bacon over medium heat until crisp. Discard all but 3 tbsp. bacon fat, then add the onions and cook over medium-high heat, stirring until softened. Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from the heat. Stir in the egg yolks, one at a time. Add the bacon, season with pepper and sprinkle with Parmesan.
Source: Everyday with Rachael Ray
Ingredients:
1 LB. Linguine Pasta
3/4 LB Bacon
2 large onions, thinly sliced
2 large egg yolks
Parmesan cheese, for sprinkling
Directions:
In boiling, salted water, cook the linguine until al dente; reserve 1.5 cups pasta cooking water. In a large, deep skillet, cook the bacon over medium heat until crisp. Discard all but 3 tbsp. bacon fat, then add the onions and cook over medium-high heat, stirring until softened. Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from the heat. Stir in the egg yolks, one at a time. Add the bacon, season with pepper and sprinkle with Parmesan.
Tuesday, December 14, 2010
French Dip Brisket
I always look to Rachael Ray for recipe inspiration, she never disappoints! This recipe was the bomb! It was so flavorful and easy. All I had to do was a little prep in the morning before work and put it in the crock pot. It was so nice to have dinner ready when I got home! I would recommend this recipe to any one, it is so good! I made a few changes, such as use a roast instead of the brisket, since it was on sale. I also used turkey bacon to make it a bit more figure friendly.
Source: Rachaelray.com
Ingredients:
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped ( I used turkey bacon)
Salt and pepper
1 beef brisket (3 pounds) ( I used a beef chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons Worcestershire sauce
2 tablespoons honey
For serving:
1 loaf bread, cut into 4-inch sections, split and toasted ( I omitted)
Sliced Swiss cheese ( I omitted)
Flat leaf parsley, chopped (I omitted)
Preparation:
Place a large skillet over medium heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.
Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper and sear on all sides until golden brown, 3-4 minutes per side.
While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beef stock or broth, thyme, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the brisket. To serve, dunk the bread into the sauce and top with brisket, Swiss cheese, cooked veggies, more juice and parsley.
Source: Rachaelray.com
Ingredients:
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped ( I used turkey bacon)
Salt and pepper
1 beef brisket (3 pounds) ( I used a beef chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons Worcestershire sauce
2 tablespoons honey
For serving:
1 loaf bread, cut into 4-inch sections, split and toasted ( I omitted)
Sliced Swiss cheese ( I omitted)
Flat leaf parsley, chopped (I omitted)
Preparation:
Place a large skillet over medium heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.
Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper and sear on all sides until golden brown, 3-4 minutes per side.
While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beef stock or broth, thyme, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the brisket. To serve, dunk the bread into the sauce and top with brisket, Swiss cheese, cooked veggies, more juice and parsley.
Monday, November 29, 2010
Pumpkin Pie Spice Syrup
It is the time of year that Starbucks has Pumpkin Spice Lattes on the menu. It is my favorite drink and I was treating myself to them a bit more than I should, so I had to find an alternative. I did make a recipe for Pumpkin Spice Latte using canned pumpkin, which was delicious, but this is so much easier for my morning coffee during the week. You can just make it in advance and store it in a bottle to add to your coffee!
Source: http://mustlovechutney.blogspot.com
1 cup water
1 cup sugar
1 tbsp ground cinnamon
1/2 tbsp ground ginger
1 tsp of cloves or allspice
1 tsp of freshly grated nutmeg
1 tbsp vanilla extract
I used 1 tablespoon of homemade pumpkin pie spice and 1/2 tbsp cinnamon
Directions:
Add water and sugar to a saucepan. Bring to a boil, stirring occasionally. Turn heat down, add all spices, and simmer for several minutes; cool. Add 1 tbsp vanilla extract. Store in an airtight container, away from sunlight.
To make a pumpkin spice latte, if you have an espresso maker, add one shot of espresso and one shot of the pumpkin spice syrup to steamed milk. Top with whipped cream and crushed biscotti if you're feeling decadent.
If you do not have an espresso maker, you can still enjoy this Autumn treat! Add a shot of the syrup and 1/4 cup of steamed milk (or milk alternative) to your favorite morning cup of coffee. Sip, smile and repeat.
Source: http://mustlovechutney.blogspot.com
1 cup water
1 cup sugar
1 tbsp ground cinnamon
1/2 tbsp ground ginger
1 tsp of cloves or allspice
1 tsp of freshly grated nutmeg
1 tbsp vanilla extract
I used 1 tablespoon of homemade pumpkin pie spice and 1/2 tbsp cinnamon
Directions:
Add water and sugar to a saucepan. Bring to a boil, stirring occasionally. Turn heat down, add all spices, and simmer for several minutes; cool. Add 1 tbsp vanilla extract. Store in an airtight container, away from sunlight.
To make a pumpkin spice latte, if you have an espresso maker, add one shot of espresso and one shot of the pumpkin spice syrup to steamed milk. Top with whipped cream and crushed biscotti if you're feeling decadent.
If you do not have an espresso maker, you can still enjoy this Autumn treat! Add a shot of the syrup and 1/4 cup of steamed milk (or milk alternative) to your favorite morning cup of coffee. Sip, smile and repeat.
Homemade Dulce de Leche
If I would have known that making Dulce de Leche was so easy, I would have made it years ago. This recipe really works and it tastes delicious. It is great to use for dipping apples, drizzling on coffee or hot cocoa and for a yummy cake filling. I will be making this repeatedly!
Source: http://ourbestbites,com/
Ingredients:
1 can sweetened condensed milk
Directions:
Preheat oven to 425 degrees. Pour sweetened condensed milk into a shallow baking dish. Cover tightly with foil. Place in a larger pan, such as a roasting pan. Fill larger pan with hot water until water level reaches about half way up the baking dish. Cook for about 60 minutes and then check. Continue cooking if necessary. When a medium caramel color is reached, remove from oven and let cool. Whisk until smooth, store in fridge.
Crock Pot Instructions: Place 1-3 sealed cans of sweetened condensed milk in slow cooker. Place enough water in slow cooker to completely cover cans by 1 inch. Cook on low for about 8 hours. Let cans cool completely before opening.
Source: http://ourbestbites,com/
Ingredients:
1 can sweetened condensed milk
Directions:
Preheat oven to 425 degrees. Pour sweetened condensed milk into a shallow baking dish. Cover tightly with foil. Place in a larger pan, such as a roasting pan. Fill larger pan with hot water until water level reaches about half way up the baking dish. Cook for about 60 minutes and then check. Continue cooking if necessary. When a medium caramel color is reached, remove from oven and let cool. Whisk until smooth, store in fridge.
Crock Pot Instructions: Place 1-3 sealed cans of sweetened condensed milk in slow cooker. Place enough water in slow cooker to completely cover cans by 1 inch. Cook on low for about 8 hours. Let cans cool completely before opening.
Monday, November 8, 2010
Kettle Corn
I have never made homemade popcorn before. I have always been intimidated by it, but it is super easy. The reason I chose to finally make it is because it is so easy on the wallet. I get so tired of spending $4 for 3 bags of popcorn that never pop correctly! I got a whole bag of kernels for $1.99 that should last a long time! Maybe not, since I intend to make this weekly at least! I also included all of the fabulous tips from the source of this recipe. They really helped my confidence!
Note: This recipe was copied directly from the source for convenience.
Source:http://savorysweetlife.com
Ingredients:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Directions:Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
<> Buck from JustPoppin just left a really informative comment with suggestions on popping kettle corn. This is what he had to say:
“I’d like to suggest adding a step (or clarification) at the beginning of the recipe to get the most out of the Mushroom Popcorn kernels…
3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).
More so than any other popcorn, Mushroom Popcorn kernels are very heat sensitive. They need higher heat (over 400F) to pop with the explosiveness necessary to get that big puffy ball shape, and to get it from the overwhelming majority of the kernels in the pan (which should be the result).
Popcorn will pop at temperatures as low as 250F but it’s more of a PFFFFT instead of a POP! Get over 400F and you’ll be getting bigger POPs. The step above is a great way to be sure the oil is plenty hot before adding most of your corn.”
If you have more questions about popcorn he says you can pop (get it? pop?.. never mind) on over to Justpoppin for more tips.
PS: If you are fanatical about this type of kernel like I am, you can order them online at justpoppin.com since grocery stores do not carry this type of kernel.
Just so you know – Disclaimer: JustPoppin.com did not sponsor this post. They merely provided me with a few samples because I was curious about mushroom kernels.
Note: This recipe was copied directly from the source for convenience.
Source:http://savorysweetlife.com
Ingredients:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Directions:Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
<
“I’d like to suggest adding a step (or clarification) at the beginning of the recipe to get the most out of the Mushroom Popcorn kernels…
3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).
More so than any other popcorn, Mushroom Popcorn kernels are very heat sensitive. They need higher heat (over 400F) to pop with the explosiveness necessary to get that big puffy ball shape, and to get it from the overwhelming majority of the kernels in the pan (which should be the result).
Popcorn will pop at temperatures as low as 250F but it’s more of a PFFFFT instead of a POP! Get over 400F and you’ll be getting bigger POPs. The step above is a great way to be sure the oil is plenty hot before adding most of your corn.”
If you have more questions about popcorn he says you can pop (get it? pop?.. never mind) on over to Justpoppin for more tips.
PS: If you are fanatical about this type of kernel like I am, you can order them online at justpoppin.com since grocery stores do not carry this type of kernel.
Just so you know – Disclaimer: JustPoppin.com did not sponsor this post. They merely provided me with a few samples because I was curious about mushroom kernels.
Wednesday, September 1, 2010
Baked Spaghetti
This is a variation of a Martha Stewart recipe. I loved it because it was simple, had few ingredients and was delicious!
Source: Martha Stewart Everyday Food
Serves 6
Ingredients:
3/4 Ib whole wheat spaghetti
1 onion, diced
1 Ib lean ground beef or turkey
2 garlic cloves
2 - 15 oz cans of diced tomatoes with green chilies ( I used the tomatoes with green chilies because I had them in the pantry and it added some spice to the sauce, but you could use regular diced tomatoes, crushed tomatoes or even whole tomatoes, if you wish!)
1 tsp ground oregano
2 c mozzarella cheese
1/4 c grated Parmesan for serving
s&p to taste
Directions:
1. Preheat oven to 400 degrees F.
2. Bring water to a boil in a large stockpot. Add spaghetti and cook to almost Al dente. You don't want your pasta too soft because it will bake in the oven as well.
3. Brown the beef in a large skillet and add onions. Cook until meat is not pink and onions are soft. Add the oregano just before the meat has finished cooking to add the most flavor.
4. Puree the tomatoes and garlic in a food processor or blender and set aside.
5. Combine the meat, pasta, sauce and 1 c. of the mozzarella cheese. Stir to incorporate.
6. Spray a 9x13 casserole pan with cooking spray and add pasta to it. Sprinkle the remainder of the mozzarella cheese on top.
7. Bake for 25 minutes or until cheese is slightly brown and crispy.
8. Sprinkle Parmesan cheese for serving (optional).
Source: Martha Stewart Everyday Food
Serves 6
Ingredients:
3/4 Ib whole wheat spaghetti
1 onion, diced
1 Ib lean ground beef or turkey
2 garlic cloves
2 - 15 oz cans of diced tomatoes with green chilies ( I used the tomatoes with green chilies because I had them in the pantry and it added some spice to the sauce, but you could use regular diced tomatoes, crushed tomatoes or even whole tomatoes, if you wish!)
1 tsp ground oregano
2 c mozzarella cheese
1/4 c grated Parmesan for serving
s&p to taste
Directions:
1. Preheat oven to 400 degrees F.
2. Bring water to a boil in a large stockpot. Add spaghetti and cook to almost Al dente. You don't want your pasta too soft because it will bake in the oven as well.
3. Brown the beef in a large skillet and add onions. Cook until meat is not pink and onions are soft. Add the oregano just before the meat has finished cooking to add the most flavor.
4. Puree the tomatoes and garlic in a food processor or blender and set aside.
5. Combine the meat, pasta, sauce and 1 c. of the mozzarella cheese. Stir to incorporate.
6. Spray a 9x13 casserole pan with cooking spray and add pasta to it. Sprinkle the remainder of the mozzarella cheese on top.
7. Bake for 25 minutes or until cheese is slightly brown and crispy.
8. Sprinkle Parmesan cheese for serving (optional).
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