cookbook 2 recipe

Penne alla vodka, or penne with a bright tomato sauce enriched with heavy cream, makes a quick, family-friendly dinner.

Penne alla Vodka

unsalted butter

yellow onion (from 1 small yellow onion)

garlic cloves,

red pepper flakes

tomato paste

salt

sugar

vodka

penne pasta

heavy cream

basil,

Parmigiano-Reggiano cheese,

Bring a large pot of salted water to a boil. 

Heat the butter in a 3-quart saucepan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds more. Do not brown. Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka; bring to a boil. Reduce the heat to medium-low and cook at a lively simmer, uncovered, stirring occasionally, for 10 minutes. 

While the sauce simmers, boil the pasta according to the package instructions until just shy of al dente (it will cook for a few minutes more in the sauce). Before draining, ladle out about 1 cup of the pasta cooking water and set it aside. Drain the pasta, then return it to the pot.

Stir the cream into the sauce and simmer, uncovered, about 3 minutes more. Using an immersion blender, purée the sauce until mostly smooth, leaving some small chunks. (Alternatively, ladle some of the sauce into a blender and purée until smooth. Be sure to remove the center knob on the blender and cover with a dish towel to avoid splatters, then add back to the pan.) 

Pour the sauce over the penne. It may seem a little soupy; that’s okay. Bring the sauce and pasta to a gentle boil over medium-high heat, stirring frequently; cook until the sauce is reduced and thickened enough to cling to the pasta, a few minutes. Add a little of the reserved pasta water if the pasta seems dry. Stir in the basil, then taste and adjust seasoning with if necessary. Spoon the pasta into serving bowls and pass the grated Parmigiano-Reggiano at the table.

Pro Tip: Diced canned tomatoes are treated with a chemical that prevents them from breaking down when cooking, so when I want a smooth tomato sauce, I prefer to use canned whole tomatoes and chop them myself. You can crush them by hand individually as you add them to the pan, but they splatter like crazy when squeezed, so it’s best to either use kitchen shears to cut them directly in the can or pour the entire contents of the can into a resealable freezer bag, press out any excess air, seal tightly, and then squish by hand.


Note: The nutritional information doesn't include the Parmigiano-Reggiano.

These toasty, golden, and caramel-y Rice Krispie Treats are made with brown butter and a secret ingredient.

Chewy, Gooey Golden Rice Krispie Treats

vanilla extract

Rice Krispies or crispy rice cereal

Golden Grahams

Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter or nonstick spray. Set aside 2 cups of the marshmallows.

Place the Golden Grahams in a resealable plastic bag. Using a rolling pin, the bottom of a dry measuring cup, or your fist, pound the cereal into smaller pieces. You don't want to pulverize it -- some pieces should be Rice Krispies-sized, some should be larger, and some should be crumbs.

In a large pot, melt the butter over medium-high heat (save the wrappers for pressing the mixture into the pan). After the butter is melted, it will begin to bubble, foam, and turn golden around the edges. Swirl or stir the butter as it continues to brown; eventually it will turn a dark golden color and smell nutty -- watch carefully as it will go from golden brown to burned quickly. (You'll see little bits of brown sediment forming; that's okay.) This whole process should take just a few minutes. Once the butter is browned, immediately remove the pan from the heat and add the remaining marshmallows, vanilla, and salt. 

Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereals. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted (you want pockets of goo). Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer. Let cool for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars, depending on how large you'd like them. Store in an airtight container at room temperature for up to 2 days.

Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.

Summer Pasta Primavera

1¼ lbs (2 pints) cherry or grape tomatoes, halved

shallots, thinly sliced

garlic,

extra virgin olive oil,

zucchini,

corn kernels, corn

oz fusilli (or similar shape) pasta

herbes de Provence (see note)

pecorino romano cheese,

basil leaves, roughly chopped

pine nuts, toasted (see note)

Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil.

Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that's okay) and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.

Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary. Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.  

Note: Herbes de Provence can be found in the spice section of your supermarket. Most markets carry it but if you can't find it, dried thyme may be substituted.

Note: To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.

This creamy risotto with asparagus and peas makes a lovely starter, side dish, or vegetarian main course for spring.  

Spring Risotto with Asparagus & Peas

chicken broth

unsalted butter, divided

black pepper

peas

yellow onion, finely chopped

Arborio rice

dry white wine

Parmigiano-Reggiano,

In a medium pot, bring the broth to a simmer.

Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.

In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.)

Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.

This rustic blueberry cobbler features tart, syrupy blueberries with a sugared biscuit topping.

Blueberry Cobbler

unsalted butter,

blueberries (see note)

all-purpose flour

lemon

baking powder

baking soda

(½ cup) cold unsalted butter,

buttermilk (see note)

Vanilla ice cream

Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8 x 8-inch square or 2-quart baking dish with butter.

Make the fruit filling: In a large bowl, toss the blueberries with the sugar and flour. Transfer the mixture to the prepared baking dish and dot evenly with the 2 tablespoons of butter.

Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, and the lemon zest, baking powder, baking soda, and salt. Add the butter and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a spoon until just combined. It will look a bit lumpy; that's good. Do not overmix.

Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the blueberries, allowing the filling to peek through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon sugar over the batter.

Bake until the fruit is bubbling and the biscuit top is golden, about 35 minutes. Check the cobbler; if the biscuit topping is nicely golden, cover loosely with foil and bake for 10 minutes more (even if the top is golden, the center still needs time to cook through). If it is not yet golden, leave uncovered and bake for 10 minutes more. Remove the foil, if necessary, and let cool for 15 to 20 minutes. Serve with vanilla ice cream or <a href="https://www.onceuponachef.com/recipes/whipped-cream.html">sweetened whipped cream</a>.

Note:  When baking with berries, there's always some variation in the sweetness of the fruit. Taste the blueberries; if they happen to be very sweet, reduce the sugar in the filling to &frac23; cup.

Note: If you’d prefer to make your own buttermilk, follow my easy method <a href="https://www.onceuponachef.com/how-to/how-to-make-buttermilk.html">here</a>.

Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.

Winner, winner, kid-friendly dinner! This one-pot chili mac belongs in your weeknight recipe rotation.

Beef Chili Mac

vegetable oil

garlic cloves, finely chopped

Ancho chili powder

cumin

smoked paprika

cayenne pepper (optional; omit for less heat)

beef

tomato sauce

oregano

(about 2 cups) elbow macaroni

(8 oz) evaporated milk

(one 6-oz package) shredded Mexican cheese blend,

scallions, dark green parts only, thinly sliced

Tortilla chips,

Heat the oil in a large pot or Dutch oven medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), and salt and cook, stirring often, about 1 minute more. Add the beef and cook, stirring and breaking apart the meat, until no longer pink, 3 to 5 minutes.

Stir in the broth, tomato sauce, oregano, sugar, and macaroni and bring to a boil. Reduce the heat to low, cover, and simmer, stirring every so often so the macaroni doesn't stick to the bottom, until the pasta is al dente, 9 to 12 minutes. Use a soup spoon to skim any grease off the top, if necessary.

Off the heat, add the evaporated milk and cheese and stir until the cheese is melted. Taste and adjust seasoning, if necessary. Ladle the chili mac into bowls and sprinkle with the scallions. Serve with more shredded cheese and tortilla chips. 

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Chicken Marsala

chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins

Salt

olive oil

(8-oz) package pre-sliced bella or button mushrooms

shallot

dry Marsala wine

thyme

Italian parsley,

Place the flour, &frac34; teaspoon salt, and &frac14; teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and &frac14; teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, &frac14; teaspoon salt, and &frac18; teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.

Note: If your chicken breasts are large (like the ones in the photos that are about &frac34; lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even &frac14;-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).

Feeling intimidated by soufflés? Pas de problème! Despite their reputation for being temperamental, soufflés are simple to make. 

Cheese Soufflé

unsalted butter, butter

Parmigiano-Reggiano cheese

milk,

nutmeg

(6 ounces) shredded good-quality sharp Cheddar cheese

egg yolks (save the whites)

chives

¼ teaspoon cream of tartar

Preheat the oven to 350°F and set an oven rack in the middle position. 

Use softened butter to grease a 2-quart soufflé or ceramic or glass baking dish. Add ¼ cup of the Parmigiano-Reggiano and roll it around the dish to coat the bottom and sides. 

In a small saucepan over medium heat, melt the 3 tablespoons of butter. Add the flour and cook, whisking constantly, for about 1 minute. Add the milk and whisk the mixture until smooth. Continue cooking, whisking constantly, until the mixture thickens and comes to a boil, a few minutes (be sure to scrape the edges of the pan with your whisk, where the mixture thickens first). Remove the pan from the heat and stir in the salt, pepper, and nutmeg. Add the Cheddar and the remaining ¼ cup Parmigiano-Reggiano; stir until the cheeses are melted and the mixture is thick and smooth. Let the mixture cool for 10 minutes, then whisk in the egg yolks and the chives. 

In the bowl of an electric mixer fitted with the whisk or beaters, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, about 3 minutes. Add one-third of the milk/cheese mixture to the whites and beat on medium speed until smooth. Add the remaining milk mixture to the whites and, using a rubber spatula, fold until the mixture is uniform (see note).  

Pour the mixture into the prepared soufflé or casserole dish (it should come about 1 inch from the top; if you have extra batter, discard or bake it in a separate dish). Place on a baking sheet and slide into the oven. (The baking sheet just makes it easier to move in and out of the oven.) Bake for about 35 minutes, or until puffed and golden brown on top. The soufflé will stay inflated for a while, but it is best to serve it immediately. 

Note: Folding is a technique used to mix a light and airy ingredient, like beaten egg whites, into a heavier mixture, like a soufflé base, without deflating the lighter mixture. After combining the two mixtures, use a rubber spatula to cut down to the bottom of the bowl. Pull the spatula toward you, scooping up the contents from the bottom of the bowl, and in one sweeping motion, fold the scooped up portion over the top. Turn the bowl a quarter turn and repeat the motions, scraping the sides of the bowl occasionally, until the ingredients are evenly combined.

This Asian-inspired noodle salad is everything you want a summertime meal to be: flavorful, light, and totally satisfying.

Soba Chicken Noodle Salad with Ginger Peanut Dressing

bone-in, skin-on chicken breasts (or 2 cups cooked, shredded meat)

salt and black pepper

soba noodles (or spaghetti)

red bell pepper, thinly sliced into bite-sized pieces

scallions,

peanuts

cilantro

sesame seeds

soy sauce

seasoned rice wine vinegar

peanut oil

Asian/toasted sesame oil

peanut butter

garlic cloves, roughly chopped

ginger

Cook the chicken: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with aluminum foil. Place the chicken breasts on the prepared pan. Rub the skin with the vegetable oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.

Begin the salad: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.

Make the dressing: Meanwhile, in a small food processor or blender, combine the soy sauce, vinegar, peanut oil, sesame oil, peanut butter, garlic, ginger, and sugar; blend until smooth. 

Finish the salad: Remove the skin from the chicken breasts and shred the meat into bite-sized pieces. In a large bowl, toss the shredded chicken with the noodles, bell pepper, scallions, peanuts, cilantro, sesame seeds, and dressing. Taste and adjust seasoning if necessary. Serve immediately.

Note: Check out easy guidance on how to peel, grate, and chop fresh ginger <a href="https://www.onceuponachef.com/how-to/how-to-peel-and-grate-ginger.html" target="_blank" rel="noopener">here</a>.

Greek-style shrimp saganaki makes a quick and easy weeknight dinner. 

Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)

tomatoes

pepper

red pepper flakes (use less if you are heat-sensitive)

honey

shrimp

feta cheese

mint

Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.

Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.

Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.

Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.

Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.

Flavored with leeks, maple syrup and spices, this pumpkin soup is the ultimate fall comfort food.

Pumpkin Soup

garlic, roughly chopped

pumpkin purée

apple, peeled, cored, and roughly chopped

maple syrup

cayenne pepper,

thyme,

sage

heavy cream,

Melt the butter in a medium soup pot over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened, about 10 minutes. 

Add the pumpkin, apple, broth, maple syrup, salt, cumin, cayenne pepper, thyme and sage. Bring to a boil, then reduce the heat to low and simmer for 20 minutes more. 

Add the heavy cream. Use a stick blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Ladle the soup into bowls and garnish with a swirl of cream (see note below) and fresh thyme leaves, if desired.

Note: To add a swirl of cream that floats on top of the soup, whip a few tablespoons of cream with a whisk until ever so slightly thickened. Then use a teaspoon to drizzle and swirl the cream over the soup.

Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

This easy butter chicken recipe features ultra-tender chicken simmered in a rich, creamy, spice-infused tomato sauce.

Butter Chicken

1½ lbs chicken tenderloins, tendons trimmed, cut into 1½-inch pieces (see note)

garam masala

yellow onion, finely chopped (about 1 cup)

coriander

cayenne pepper (optional)

water

cilantro (optional)

Basmati rice

Mango chutney (such as Major Grey's)

Pat the chicken dry with a paper towel. In a medium bowl, sprinkle the chicken pieces evenly with &frac34; teaspoon of the salt and 1 teaspoon of the garam masala; toss to coat evenly. Add the flour and toss again, making sure the chicken is well coated. 

In a large (12-inch) nonstick skillet, heat 1 tablespoon of the butter and the oil over medium-high heat. When the fat is hot and shimmering, add the chicken in a single layer and cook, without stirring, until the chicken is lightly golden on the underside, about 3 minutes. Using tongs, turn the chicken pieces over and cook until just cooked through, 2 to 3 minutes more. Transfer the chicken to a plate and set aside while you make the sauce (you’ll use the skillet in the next step—there’s no need to wash it).

Melt the remaining tablespoon butter in the same skillet over medium heat. Add the onion and ginger and cook, stirring frequently, until softened, 3 to 4 minutes. If the onion starts to brown, reduce the heat. Add the coriander, cumin, cayenne (if using), and remaining teaspoon of garam masala; stir and cook 1 minute more. Add the tomato sauce, cream, sugar, pepper, water, and the remaining &frac12; teaspoon salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until slightly thickened, about 3 minutes. 

Add the chicken, along with any accumulated juices, to the sauce and simmer just a few minutes until the chicken is warmed through. Taste the sauce and adjust the seasoning if necessary. Sprinkle with the cilantro, if using, and serve with basmati rice and mango chutney. (Note that the sauce will thicken as it sits; thin with a bit of water if necessary.) 

Note: Chicken tenderloins typically have a white tendon attached to them. They can be a little tough to chew, so I like to remove them with kitchen shears before cooking. Just pinch the tip of the tendon with your finger and snip where the tendon meets the chicken. 

Note: This dish is traditionally cooked with ghee, a type of clarified and fermented Indian butter that has a higher smoke point than plain butter. Since I don’t have ghee on hand in my kitchen and butter burns over high heat, I use a combination of butter and oil to get a similar effect (oil raises the smoke point of the fat and prevents the milk solids in the butter from burning). 

Top 16 cookbook 2 recipe recipes from across the web

The most viewed cookbook 2 recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Penne alla Vodka

Chewy, Gooey Golden Rice Krispie Tr...

Summer Pasta Primavera

Spring Risotto with Asparagus & Pea...

Blueberry Cobbler

Beef Chili Mac

Chicken Marsala

Cheese Soufflé

Soba Chicken Noodle Salad with Ging...

Shrimp Saganaki (Greek Shrimp with ...

Pumpkin Soup

Butter Chicken

Vietnamese-Style Meatballs with Chi...

Crispy Fried Chicken Sandwiches

Crab Soup

Spanish Paella

Top 16 cookbook 2 recipe recipes from across the web

The most viewed cookbook 2 recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Penne alla Vodka

Chewy, Gooey Golden Rice Krispie Tr...

Summer Pasta Primavera

Spring Risotto with Asparagus & Pea...

Blueberry Cobbler

Beef Chili Mac

Chicken Marsala

Cheese Soufflé

Soba Chicken Noodle Salad with Ging...

Shrimp Saganaki (Greek Shrimp with ...

Pumpkin Soup

Butter Chicken

Vietnamese-Style Meatballs with Chi...

Crispy Fried Chicken Sandwiches

Crab Soup

Spanish Paella

The most viewed cookbook 2 recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine