Cream Caramels

Another holiday favorite candy.

Cream Caramels

2 cups sugar

3/4 cup corn syrup

1/2 cup butter

2 cups half & half

Butter a square pan 8X8".

Combine sugar, corn syrup butter and 1 cup of half & half in a large, heavy saucepan. Heat to boiling over a medium heat, stirring constantly. Stir in remaining cup of half & half.

Cook over medium heat (at a rapid simmer) stirring occasionally, to 245 F on a candy thermometer. (You will want to watch it closely after it reaches about 215 F and stir in frequently as it nears the 245 F point to prevent scorching.)

Pour into the prepared pan and allow to cool at room temperature. Cut into bite size squares for candies and wrap individually in waxed paper, or heat some over low heat using more half & half to thin it out to make a dipping caramel. Store in an airtight container, put in frig if keeping more than a few days.

Peanut Brittle

A holiday favorite, this is easier to make than you might think. Make sure you use a good candy thermometer, the rest is a breeze.

Peanut Brittle

1 1/2 tsp baking soda

1 tsp water

1 tsp vanilla

1 1/2 cups sugar

1 cup water

1 cup light corn syrup

3 Tbls butter

1 lb unsalted roasted peanuts

Butter 2 baking sheets.

Combine the baking soda, 1 tsp water and the vanilla in a small cup or dish. Set aside for later use.

In a large heavy saucepan combine the sugar, 1 cup water and the corn syrup. Cook over medium heat, stirring occasionally, to 240 F on candy thermometer.

Stir in the butter and peanuts. Cook, stirring constantly, to 300 degrees. Watch carefully so mixture does not burn. Immediately remove from heat. Give the reserved baking soda mixture a stir to mix, and then add to the pot. Stir well. The candy will foam up.

Quickly pour half of the candy mixture onto each of the prepared cookie sheets and, using the back of a wooden spoon, spread the candy mixture out as thinly and evenly as possible. Place pans on cooling racks (careful, they will be hot) and allow to cool completely. Break candy into pieces and store in airtight container.

Tip: Candy does not do well in humid conditions. Try to plan your candy making for a day when the weather is dry and you are not cooking anything else that will steam up your kitchen. A rainy day, even in an air conditioned house, can cause problems with your candy.

Rosemary nuts

An easy, delicious addition to any holiday buffet.

Rosemary Nuts

1 lb unsalted assorted nuts (cashews, almonds, peanuts, walnuts, pecans, brazil nuts, etc)

2 Tbls fresh rosemary, coarsely chopped

1/4 - 1/2 tsp cayenne pepper (depending on your heat tolerance)

2 tsp dark brown sugar

2 tsp kosher salt

1 Tbls butter, melted

Preheat the oven to 350 F. Toss the nuts in a large bowl to combine. Spread nuts on a cookie sheet and toast in the oven about 10 minutes or until light golden brown. Watch carefully so as not to burn.

While the nuts are roasting, combine the rosemary, cayenne, brown sugar, salt and melted butter. When the nuts are browned and still warm toss with the rosemary mixture to coat. Allow to cool completely, then store in an airtight container.

Minute Chocolate Mu'g Cake

Minute Chocolate Mug Cake

This is a recipe that I gave a 'do over' to get a more cake-like texture. The original recipe I got from KT at the view.

1 oversized wide mouth coffee mug (16 oz)

8 Tbls all purpose flour

8 Tbls sugar

4 Tbls baking cocoa

1 egg

6 Tbls milk

6 Tbls oil

6 Tbls chocolate chips

1/4 tsp vanilla

Place flour, sugar and baking cocoa in the mug and mix well with whisk to combine. In a seperate bowl combine the egg, milk, oil and vanilla and mix well. Add milk mixture to dry ingredients, mix well. Stir in the chocolate chips.

Put the mug in the microwave and cook on high for 3 minutes. This is cool to watch. The cake will "climb" out of the mug while it cooks, but no worries, it won't run over.

Turn the cake out onto a plate. The Chocolate Chips will have settled to the bottom and made a gooey 'frosting'. Eat it while it is still warm.

This will serve two chocolate lovers or 4 smaller appetites.

Essence Chicken Tenders

3 Qts Peanut Oil

10 pounds chicken tenders

2-4 cups cornstarch

4-8 Tbls Essence, recipe follows

1 Tbls salt

Essence:

by Emeril Lagasse and Jessie Tirsch

2 1/2 Tbls paprika

2 Tbls salt

2 Tbls garlic powder

1 Tbls black pepper

1 Tbls onion powder

1 Tbls cayenne pepper

1 Tbls dried leaf oregano

1 Tbls dried thyme

Combine thoroughly and store in an airtight container. Yield: 2/3 cup

To make the tenders:

Heat oil in a large deep pan to 375 F.

In a large ziplock bag combine 2 cups of cornstarch with 4 Tbls Essence, mix well. Rinse chicken tenders and pat dry, then shake a few at a time in the cornstarch mixture. Shake off most of the cornstarch and drop tenders a few at a time into the oil. Fry until golden brown, about 4-6 minutes, and then place on a paper towel lined pan. Sprinkle with salt and keep warm while frying the remaining tenders.

These are good as they are, or finish with the Orange Glaze recipe posted seperately here.

Orange Glaze for Chicken

Orange Glaze for Chicken





This is a delicious citrus glaze you can add to the Tsukune* posted seperately, use it to finish off the delicious Essence Chicken Tenders** recipe also posted seperately here, or brush it on chicken on the grill.





2 cups orange juice (pulp free)


1 cup pineapple juice


2 Tbls orange zest


2 Tbls minced garlic


2 Tbls minced ginger


2 Tbls minced green onion


1 Tbls sesame oil


1/2 cup soy sauce


1/2 cup mirin


1 cup sugar


1 1/2 tsp crushed red pepper flakes





Combine all ingredients in a large saucepan over medium high heat. Bring to a boil and stirring occasionally cook at a slow boil until the liquid has reduced by about 1/2 and the mixture becomes the consistency of a moderately thick syrup (about 20 minutes).

*Add 1/2 to 3/4 cup to warm Tsukune in a skillet and cook tossing frequently until liquid reduces to a thick glaze. Sprinkle with toasted sesame seeds if desired.

**Place fried chicken tenders in a baking dish and toss with glaze. Bake at 350 F until glaze thickens, about 20 - 30 minutes. Sprinkle with toasted sesame seeds and/or fresh chopped cilantro if desired.

Tsukune (Japanese Chicken Balls)

Tsukune (Japanese Chicken Balls)

16 oz ground chicken

1/2 medium onion, chopped

1 Tbls sugar

4 Tbls chicken broth, divided

2 Tbls soy sauce, divided

1 egg

1/4 to 1/2 cup fine bread crumbs

2 Tbls veg oil

3 1/2 Tbls water

Soak the onions in water and squeeze out moisture. Combine the chicken and onion with the sugar, 2 1/2 tbls chicken broth, 1 tbls soy sauce and the egg. Mix well. Add enough bread crumbs to be able to work with the meat mixture. Roll into bite size balls (or use a 1" scoop).

Heat the oil in the pan; brown meatballs on all sides. Place on a cookie sheet and bake at 350 F for 15 - 20 minutes or until cooked through. Return tsukune to the skillet you used to brown and keep warm.

Combine the water with remaining 1 1/2 Tbls chicken broth and 1 Tbls soy sauce. Add to the Tsukune and cook over med heat until almost evaporated.

At this point the Tsukune is ready to eat, or you can finish it off with the Orange Glaze recipe posted seperately.

Sausage and Potato Skillet Meal

Sausage and Potato Skillet Meal

Quick, easy and delicious.

1/4 cup butter

2 Tbls veg oil

1/2 lb kielbasa sausage, sliced

1 large potato, washed and sliced thin

1/2 med onion, sliced thin OR dried onion flakes

garlic powder, salt, pepper

Heat a large skillet over med-high heat. Add butter to hot skillet and melt, then add oil. When oil is hot add potatoes to the pan. Toss to coat and cover. Steam 2-3 minutes to start potatoes cooking, then add sausage, onions and seasonings. Cover and cook about 5 minutes, or until potatoes start to become fork tender. Then remove the lid and allow the sausage and potatoes to brown, turning frequently with a spatula to ensure even browning.

Velveeta Cheese Soup

Velveta Cheese Soup

Cold weather is coming, and this is a hearty way to get your family to eat a bowl full of veggies! It's versatile as well. If you don't have cauliflower, use double the broccoli; don't like celery substitute more carrots. Make it your own. It can be made ahead and kept warm in a slow cooker, or tossed together quickly at the last minute. Use a food processor to do the chopping.

1 1/2 qt water

1 sm onion, chopped small

1 cup celery, chopped fine

2 1/2 cups potatoes, diced small

1 1/2 cup carrots, diced small

5 chicken bouillon cubes

1 1/2 cup chopped broccoli

1 1/2 cup chopped cauliflower

1 lb Velveeta Cheese

2 cans cream of chicken soup

Put the water, onion, cleery, potatoes, carrots, bouillon cubes, broccoli and cauliflower in a large pot. Bring to a boil, lower heat and simmer until vegetables are tender. Stir in cream of chicken soup and cheese. Stirring constantly simmer until cheese melts (about 5 minutes). Do not boil. Serve immediately, or keep warm until serving time. Watch carefully so as not to boil or scorch the soup.

Apple Tart

Recipe and directions straight from Kraft foods.
This recipe was just OK. Mediocre even. But, I wanted to try something new.
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

3 red and/or green apples (1-1/4 lb.), thinly sliced 1/4 cup granulated sugar 2 Tbsp. flour 1 tsp.

cinnamon sugar 1 cup thawed COOL WHIP Whipped Topping. For best results use baking apples such as granny smith, or macintosh, etc.


BAKING instructions:
HEAT oven to 450ºF. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.


Thinly slice apples and TOSS apples with sugar and flour; spoon over cream cheese.




Fold crust partially over apples. Sprinkle with cinnamon sugar.

BAKE 25 min., covering loosely with foil for the last 5 min. Cool. Serve with COOL WHIP. Refrigerate leftovers.

SPAGHETTI SQUASH

Medium sized spaghetti squash, halved lengthwise, seeds discarded
2 tablespoons extra-virgin olive oil,
salt and freshly-cracked black pepper
3 shallots, sliced thin
3 cloves of garlic, sliced thin
1/2 teaspoon crushed red chile flakes
1/4 cup grated parmigiano-reggiano
2 tablespoons minced flat-leaf parsley


Start with a beautiful spaghetti squash



Clean out seeds and discard




Line baking sheet with foil

salt and pepper squash and coat with olive oil
brush cut side and inside of squash with TBL spoon of oil and liberally salt and pepper.


Place on baking sheet cut side up

Roast for one hour or until squash is soft and brown. Allow to cool.

Draw a fork through the squash to form long spaghetti like strands. Add to frying pan and toss. Before serving add grated cheese and parsley.


While squash is cooling in a frying pan add 3 cloves garlic thinly sliced, 3 shallots thinly sliced and pepper flakes to pan. Cook until shallots are tender.
I had tomatoes that needed to be used so I roughly peeled them and coarsley chopped. I added to the garlic mixture and then added the squash! Season with salt, pepper, red pepper flakes and garlic and herb seasoning. Add squash last.

MMMmmmmmm... good. Everyone liked this! I knew they would.

Banana Bread w/buttermilk

Banana Bread

Please feel free to add any of the following as an add in:

1/2 cup nuts

1/2 cup chocolate chips

1/2 cup cranberries or any fruit you decide

Ingredients:

¾ cup butter (softened)

1 ½ cups sugar

3 very ripe bananas

2 eggs

1 tsp vanilla extract

1 tsp baking soda

2 cups flour

¾ teaspoon salt

½ cup buttermilk

½ cup nuts (optional)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees,

In a mixing bowl cream butter and sugar.

Mash bananas by hand and add to mixture.

Add eggs, vanilla extract, baking soda, flour and salt. Stir in buttermilk and chopped nuts or any add in.

Step 2:

Pour into 1 or 2 greased loaf pans.

Step 3:

Bake at 350 degrees for 1 hour and 15 minutes (or until a toothpick comes out clean or almost clean). Be sure not to over bake. Bread is done when toothpick comes out clean or slightly clean.

Peanut Butter Brownies

Peanut Butter Brownies

1 pkg. brownie mix. Prepared in a 9x13 pan. (cakelike brownies)

Filling
1 cup cold milk
1 (3.4 oz)pkg. vanilla instant pudding and pie.
1 cup creamy peanut butter
1/2 cup powdered sugar

3 squares semi sweet baking chocolate
1 1/2 cups cool whip (don't thaw)
1/2 cup peanuts

Step one

prepare brownie mix as directed as brownies are baking begin step two.

Step two
whisk milk and pudding. Mix for 2 minutes. Mix well and cover and refridg. pudding while brownies are cooling.


Spread pudding mixture over brownies.


Step three
Microwave whipped topping and chocolate on high, for 30 seconds. Stir.
cook for 30 seconds again and stir, continue process until chocolate is melted.
The whipped topping gives the chocolate a more fluid feel.

Spread over pudding, sprinkle with chopped nuts if desired and refridgerate for one hour. Be sure to refridgerate leftovers too.

I got this recipe from Kraft food and Family magazine.

**************These are a hit************** We will be making them again and adding them to our Christmas trays. They are very rich and decadent so cut them in 1x1 or 2x2 squares.

Sticky Chicken Drumsticks

Sticky Chicken Drumsticks

6 to 8 large chicken drumsticks. Boil in a skillet until cooked through.
2 medium onions or one large onion, cut into large chunks
3 to 4 medium to large size green bell peppers, cut into large cubes.
1 bottle of sticky finger bbq sauce or your favorite BBQ sauce

When chicken drumsticks are finished cooking remove from skillet.
Heat skillet with 2 TBL oil and add onions and peppers to skillet. Toss and cook until onions are translucent. Add 1/3 cup water and cover skillet with lid for 2 minutes. Remove lid and continue to saute'.

Coat chicken drumsticks with sticky finger barbeque sauce and place on baking sheet. Turn oven to broil and broil until slightly carmelized and brown. Turn chicken peices over. Coat with more sauce and broil again for 3-4 minutes. Remove chicken and place in skillet and toss onions and peppers with BBQ sauce over chicken peices.

Serve over a plate of rice or noodles. You could add watered down BBQ sauce to skillet to make a bit of a rue and reduce it down over medium heat and pour over rice.

Beef Broccoli

Beef Broccoli is one of the easiest dishes to make! Just start a pot of rice and dinner is ready in under 20 minutes.

BEEF BROCCOLI (6 to 8 people)

2lbs. fresh broccoli florettes/or frozen

Beef flanks

1/2 soyu sauce
1 1/2 TBL.garlic
1cup brown sugar
1 TBL. spoon ginger
1 cup water

Remove meat from pack and rinse. Place meat in hot pan and begin to brown. Add garlic when meat is nearly done. Just barely pink. Season with salt and pepper or lawry's salt. Remove from pan and place broccoli florettes into pan with 2tbl. water and place lid on pan for 1 to 2 minutes. Remove lid and add beef and garlic and soyu sauce, ginger and brown sugar with 1 cup water. Toss and season until flavors are absorbed. Add a little more water or soyu sauce to make a good broth and add more brown sugar or seasonings as needed. Turn heat up from medium to medium high. Remove when broccoli is still a la dente.
These measurements are all guessamations! I do a lot of my cooking by taste. If the sauce needs more tang I add a bit more soyu or if it isn't sweet enough I add brown sugar. If I need a bit of a different taste I sprinkle in a little more ginger or garlic. If the soyu is too strong then I weaken it with a half a cup of water or a bit less. Don't be afraid to try things out and change things up to the liking of your own family.
I did use a seasoning packet because I wanted to see if it was easier to use a pre made ready packet. YOU know what? It's not. I can do the same exact thing with the seasonings I have at home. But, If you like packet is very much the same. I just added more seasonings to our likening. Serve over steamed rice.

Chicken Cattiatore

I have had chicken cattiatore a few times and it should be made in a slow cooker. This is a perfect dish for company or on a busy night. A sure crowd pleaser.But, rushed the process and it came out Fan-tab-ulous!
I had the basic ingredients:

4 to 5 skinless boneless chicken breasts
2 cans tomato paste 2 cans water
4 cans stewed tomatoes
2 TBL spoons or season to taste (roasted garlic bell pepper seasoning blend) It is buy Mccormick and it comes in a spice jar
1 med to large onion, sliced thin
1 green bell pepper finely chopped
2 small cans of mushroom peices or 6oz. sliced mushrooms
2tsp. oregano
1tsp dried basil
1/2 tsp celery powder
1/2 tsp. salt
3 TBLS. olive oil
1 tsp red pepper flakes
1/2 Cup dry white wine

Place all ingredients in a slow cooker on low heat for 7 to 9 hours or high heat for 3 to 4 hours.

If you need to rush the process. Place chicken in a pot of water and bring to boil until done. Drain water and remove chicken.
In same pot add olive oil,onion, green pepper, mushrooms and white wine and cook until onion is translucent but slightly firm. Add all of the tomato sauces and paste and 2 cans water. Add all of the remaining ingredients and chicken and bring back to a simmer. Serve over steaming rice or pasta.

Orange Rosemary Ribs

This takes a little time, but is so worth the effort!

2 Racks (5#) baby back ribs
6 tsp fresh rosemary, chopped, divided
2 1/2 tsp klosher salt, divided
2 1/2 tsp minced garlic, divided
1 1/2 tsp red pepper flakes, divided
12 oz orange marmalade
1 Tbls cider vinegar

Preparation:

Preheat the oven to 400 F. Place rack in lower third of the oven. In a small bowl combine 4 tsp Rosemary, 2 tsp salt, 2 tsp garlic and 1 tsp pepperflakes. Set aside.

Bake Ribs:

Rinse ribs, pat dry. Place on heavy duty aluminum foil and rub with combined seasonings; wrap foil tightly around ribs and place on a baking sheet. Roast 1 1/2 - 2 hours, until tender.

Grill Ribs:
In a small bowl whisk marmalade, vinegar and remaining seasonings. Cover and set aside.
Heat grill to medium high. Brush Ribs w/glaze. Remove from foil* and grill until golden brown.

As you can see from the picture, I elected to just open the foil and grill the ribs that way. They were very tender and I was concerned they would fall apart on the grill. The ribs browned just as nicely, and I think it helped retain the moisture.

White Chocolate Cheesecake

I made this for the first time about a year ago, and it has quickly become a family favorite. Make sure to check out the Hints for a Successful Cheesecake at the bottom. :)

10 ounces chocolate sandwich cookies (like oreos)
1/2 cup butter, melted
24 oz cream cheese, softened*
14 oz good white chocolate bar, broken into pieces
1 cup sugar
1/4 tsp salt
4 large eggs
1/2 cup heavy cream
1 1/2 Tbls vanilla extract
1 cup sour cream

Preparation: Preheat oven to 300 F and butter the inside of a 10 inch springform pan. Wrap the bottom of the pan in aluminum foil so that the foil completely covers the bottom and sides and is pressed firmly against the pan. (I use the extra wide foil so this can be accomplished with one solid sheet.)

Make the cookie crust: First crush the cookies in a food processor or with a rolling pin until very fine. Transfer to a small bowl and stir in the melted butter with a fork. Press the mixture into the bottom of the springform pan until you make an even layer. Place the pan in the oven and bake for 10 minutes. Remove pan and set aside.

Make the filling: Melt the white chocolate by placing a bowl over simmering water or using a double boiler. Stir the chocolate until smooth and set aside.

Use a stand mixer with a paddle attachment (or a hand mixer) to beat the cream cheese with the sugar and salt. Continue to beat until smooth, then add the eggs one at a time. After each egg, beat the mixture well and scrape down the sides and bottom of the bowl with a spatula.

Add heavy cream and vanilla. Beat well. Add the sour cream and beat well at slow speed.

Give the white chocolate a final stir to make sure it is smooth and add to the cream cheese mixture. Beat well at slow speed.

Pour into the prepared springform pan.

Make a Water Bath: Place the springform pan into a high sided pan such as a lasagna pan. Place onto middle rack of oven. Add hot water to the lasagna pan. The water should come up the side of the springform pan at least half way.

Bake for approximately 1 hour and 20 minutes (I find I usually end up baking it 5 - 10 minutes longer - just check it closely the last 20 minutes or so). When done, the cheesecake should be mostly solid around the edges but still jiggle a little in the center when you shake the pan. Remove from oven and let the cake stand at room temperature for about an hour.

Remove cheesecake from water bath and place in fridge (still in springform pan). Cool in fridge, uncovered, for at least 4 hours, preferably overnight. When completely cooled you may cover with plastic wrap.

To remove cake from springform pan, run a knife under hot water, then wipe dry. Run the knife around the edge of the cheesecake. Unbuckle the springform and remove the ring. Run the knife under the cheesecake to remove the bottom of the pan. Carefully transfer to a large platter.

*The tub of softened cream cheese does not work as well as the solid bricks of cream cheese softened for an hour or so on the counter.

Hints for a Successful Cheesecake:

1) Always bring refrigerated ingredients (eggs, cream cheese, sour cream, etc) up to room temperature before using

2) Always mix at the slowest speed and for the minimal time that will accomplish the task. Over beating can cause the cake to 'crack' on top.

3) Always use a water bath as described above to bake a cheesecake, even if the recipe does not call for it.

4) Always butter the inside ring of the springform pan. This prevents the cake from sticking to the sides, those preventing cracking when the cake shrinks as it cools.

Cheesy chicken quesadillas

I found this wonderful recipe on Cynthia's blog. Cynthia and I have very similar taste buds!
Her pictures are better than mine and definitely more appetizing so please check her out for her pictures alone. This takes less than 5 minutes from start to finish.

*****DISCLAIMER*******
This recipe calls for a can of Campbells Southwest Style Pepper Jack condensed soup but they have discontinued making this soup. If you can find it follow the recipe. If you can not find this hot commodity please follow my improvised recipe.
"original"
CHEESY CHICKEN QUESADILLAS: I found the recipe here.

1 pound boneless chicken breast halves, cubed 1 can (10¾ oz.) CAMPBELL'S Condensed Southwest Style Pepper Jack Soup ¼ cup water 8 flour tortillas (8-inch), warmed Pace Chunky Salsa

Heat oven to 425 degrees. Cook chicken in nonstick skillet until done and juices evaporate, stirring often.

Add water and soup and heat through. Spoon 1/3 cup chicken mixture on half of each tortilla to within ½-inch of edge. Fold over and seal. Add 1 TBLsp oil to hot skillet. brown each side. Cut into wedges and serve with salsa. Prep/Cook Time: 20 minutes Yield: 8 quesadillas

****************************IMPROVISED RECIPE***************************************

1 can condensed cream of chicken soup
2 large can of breast of chicken 12.5 oz can or 2 lb. boneless chicken breast.
1/4 of a block of pepper jack cheese (cubed)
1 Tbl spoon red pepper flake add as much or as little to preference.
Heat ingredients in a pot on stove. Once cheese is melted then spoon on to flour tortillas and fold. Add 1 Tblsp oil to hot skillet. Add flour tortillas to skillet and brown. Flip and brown the other side. Remove and cut into wedges or eat whole with a dollop of sour cream and salsa on the side.

Fried dough and calzones

Ever since I was young the town I grew up in had an Italian Festival. It was due to the fact that the majority of the townsmen were all Italian. We were brought up on this stuff and I could smell the aroma of hot oil through the air when the festival was open. YUMM, such great memories. My children really like this and its really easy to do.

Frozen bread dough
oil
confectioners sugar
speghetti sauce
mozzerella cheese

Heat oil in a deep frying pan or iron skillet. Oil should be at least 3 to 4 inches deep. Deep enough to submerge dough completely in oil.
Lightly flour counter and rolling pin. Tear off a piece of dough and roll out slightly. Emmerge into hot oil. Oil should be hot enough that dough cooks fairly quickly. Do not over brown. Quickly brown and cook the other side. Remove and place on paper towels to drain excess oil.
Add butter and confectioners sugar or

sauce and top with mozzerella.


If you would like to bake or fry a calzone. Tear off dough and roll out on floured counter. Add mozzerella to center of dough, or you could add cheese, ham and broccoli. What ever stuffings you would like to add to the middle do so.
Seal edges. Place into frying pan and turn when brown. Keep a constant watch on your heat. You do not want it too hot or not hot enough.

If you choose to bake this. Please set your oven to 375 degrees or 400. Use an egg wash and baste the outside of your calzone, then lightly brush with melted butter. Bake in oven until done. 20 to 30 minutes.