HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine the first 4 ingredients, then add buttermilk. Mix well, then add dry ingredients and nuts. Mix well, but don't overbeat. Makes 2 loaves. Bake at 350° for 1 hour.
Mix together 1 1/4 cups hot water and lime gelatin; stir until dissolved. Let cool. Combine softened cream cheese and evaporated milk. Add crushed pineapple and chopped walnuts. Add to cooled gelatin mixture. Stir well and chill.
Cut crust off bread. Roll out each slice with rolling pin. Place salami on bread and roll up. Dip in beaten egg. Place in buttered frying pan and fry until lightly browned.
Put eggs in double boiler, add vinegar and sugar, beating constantly and cook until thick and smooth. Remove from heat; add butter and let cool. Mix fruit and marshmallows together with cooled, cooked mixture. Let set for 24 hours. Maraschino cherries can be added for color. It can be put in freezer.
Saute onions in shortening. Add flour and make a paste. Slowly mix in milk to prevent lumping. Heat, stirring constantly, until thickened. Remove from heat and stir in 3/4 cup cheese until melted. Add spinach. Layer twice in casserole potatoes, franks and sauce. Bake, covered, 45 to 50 minutes in 350° oven. Uncover and melt reserved 1/4 cup cheese on top. Serves 4 to 6.
In a large bowl, place coconut and confectioners sugar and mix. Add lite cream, but only until you can form a ball (1/2-inch in diameter). Roll in cinnamon. Makes 30 to 35 candy potatoes.
Fill tall glass with ice. Add Appleton's or any dark rum. Add grenadine and whiskey sour mix. Fill glass almost to top with orange juice. Shake and serve.
Arrange peaches on bottom of dish. Mix flour and 1 cup sugar together; sprinkle over peaches. Dot with butter. Bake 20 minutes at 425°. Mix the Bisquick, 1/4 cup sugar, egg and enough milk to make 1/2 cup. Add the 2 tablespoons melted butter. Drop on peach mixture and bake 15 to 20 minutes.
Bake cake and let cool. Crumble half of cake in bottom of clear punch bowl. Mix pudding with 5 cups milk. Layer half of pudding on top of crumbled cake. Add a layer of 1 can pie filling, 1 can pineapple, 1 container Cool Whip and 1/2 cup nuts. Repeat until all ingredients are used.
Cream oleo, shortening and sugar. Blend in water and vanilla. Add flour and nuts. Roll out on floured board and cut into desired shapes or can be rolled into log shape, chilled and cut into 1/4-inch slices. Bake at 325° for 15 minutes until lightly brown. When slightly cool, coat with powdered sugar. Makes 3 to 4 dozen.
Preheat oven to 350°. Grease and flour three loaf pans. Prepare fruits and nuts; set aside.
Mix all but peppers (chop tomatoes in blender). Clean and halve peppers. Fill peppers and place in covered pan. Sprinkle with 1/2 cup water. Bake at 350° for 1 hour.
Layer bottom of an 8-inch microwave dish with pecans and sprinkle brown sugar over pecans; pour 1/4 cup of the melted margarine over sugar and pecans. Cut biscuits into quarters and layer on top of mixture in pan. Pour the other 1/4 cup of margarine over top. Cook on High for 5 minutes. If more time is needed, cook at 1 minute intervals.
Combine boiling water and gelatin in a blender until gelatin is dissolved. Blend in banana until smooth, then blend in yogurt. Pour mixture into popsicle molds or little cups until hard. (If pouring into little cups, insert sticks when firm, then continue freezing until hard.)
Mix gingersnaps with melted butter and press into a 9-inch pie plate. Bake in 500° oven for 10 minutes. Allow to cool. Add egg yolks gradually to hot milk. Combine cornstarch and 1/2 cup sugar and stir into the milk mixture. Cool for 20 minutes, stirring constantly until it coats spoon. Chill. Remove and take out 1 cup of the mixture to which you add the bitter chocolate squares and beat well as it cools. Add vanilla. Pour this into the gingersnap crust and chill. Dissolve gelatin in cold water and add to the remaining hot custard and cool. Beat egg whites; when stiff, add 1/2 cup sugar and cream of tartar and bourbon. Fold into the plain custard mixture and pour on top of the chocolate mixture. Chill. Cover top of pie with whipping cream, whipped with shavings of bitter chocolate. Serves 6 to 8 people.
Mix. Press into jelly roll pan or a 9 x 9 x 2-inch pan. Sprinkle with sugar. Bake 10 minutes at 350°. Cool. Cut and enjoy!
Dry dove with paper towel and rub with salt and pepper. Heat 2 to 4 tablespoons oil (depending on number of doves) in pot and saute slowly until light brown. Add 2 to 3 cups water; cover with a tight lid and simmer until tender. Then add juice of 1 lemon, 1/4 cup chopped parsley, 1 pod of hot pepper and large lump of butter. Simmer another 15 minutes. Serve on toast.
Preheat oven to 375°. In a large mixing bowl beat Eagle Brand and peanut butter until smooth. Add biscuit mix and vanilla. Mix well. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased baking sheet. Flatten with fork with sugar. Bake 6 to 8 minutes. Do not overbake.
Cream the margarine and sugar together. Beat in eggs, one at a time. Add bananas and sour cream or yogurt. Sift remaining ingredients together. Add and mix to make batter. Grease and flour 9-inch tube pan. Pour in batter. Bake at 350° until golden brown (about 45 minutes). Cook in pan 5 minutes, then turn out on rack.
Combine ingredients and saute for 40 minutes. Cook as you would prepare clam sauce. Boil pasta, add sauce and fresh grated Asiago cheese and Parmesan cheese. Makes enough sauce for 15 people.
Preheat oven to 325°. Peel the potatoes and slice thin. Oil a rectangular baking dish. Arrange some of the potato slices on the bottom. Sprinkle very lightly with a bit of flour. Add salt and pepper to taste; sprinkle on some of the parsley. Repeat, making 2 or 3 more layers. Meanwhile heat the butter and milk together in a small saucepan over low heat; pour over the potatoes. Top with paprika. Bake, covered, for 1 1/2 hours or until a nice golden brown crust forms on the top and the potatoes are tender.
Mix together. Batter should be thin. Use a small, nonstick frypan on medium heat. Lightly butter. Pour scant 1/4 cup of batter in center. Rotate pan until it quits running. Flip when dry on edges. Repeat. Use immediately or stack with pieces of wax paper between crepes. (Can be frozen for later use.) Fill.
Mix first 3 ingredients together and pat into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Beat together next 3 ingredients and spread over cold crust. Mix Jell-O with boiling water, then add frozen strawberries. Chill until it starts to set, then pour over cheese mixture. Chill until firm.
Brown ground beef and onion. Add spices to taste. Boil manicotti (add a little shortening so noodles won't stick). Mix cheese, bread crumbs and eggs to meat mixture, blend well and stuff noodles. Put in a greased dish and cover with sauce and Parmesan cheese. Bake, covered, at 350° for 45 minutes.
Beat eggs with salt until stiff. Gradually add sugar, beating until very stiff. Add vanilla and almond; fold in nuts.
Mix altogether and spread on English muffins and toast under broiler until brown and bubbly. Can be made ahead if spread on muffins and then frozen. Just put under broiler when ready to use as they thaw quickly.
Lay one can of crescent rolls in bottom of 9 x 13-inch pan (greased). Beat cheese, sugar, egg and vanilla. Spread on top of rolls. Add other can of crescent rolls to top. Mix 1/4 cup sugar and cinnamon; sprinkle on top. Bake at 350° for 35 minutes.
Combine oil, sugar and eggs. Add sifted dry ingredients. Add remaining ingredients. Bake in angel food cake pan at 350° for about 45 minutes.
Slice carrots and cut elephant into bite-size pieces (this takes about 3 months). Add enough gravy to cover meat. (Be prepared to go through several "hand can openers".) Cook over kerosene fire for 4 to 5 weeks at 465°. This will serve approximately 3,800 people. If more come to dinner than expected, the 2 rabbits may be added, but do this only if necessary, as most people don't like hare in their stew!
Chop bell pepper and onion, add pimento and beans. Bring to a boil sugar, oil and wine vinegar. Let cool and pour over vegetables. Let stand 24 hours before serving.
Combine sugar and flour in heavy pan. Beat egg yolks and mix into pan. Stir on medium heat. Stir in dry ingredients, stirring constantly, until mixture thickens. Remove from heat and add vanilla. Layer wafers and bananas in glass baking dish. Pour pudding over layers.
Peel and slice eggplant. Steam until tender; drain. Blend soup, mayonnaise, beaten egg, onion and cheese. Fold cooked and drained eggplant into this mixture. Put in buttered dish and top with Ritz crackers or Pepperidge stuffing. Bake at 350° for 20 minutes. Makes 6 servings.
Combine all ingredients. Add enough buttermilk to make a thin batter. Pour into a 9-inch greased iron skillet. Bake at 450° until brown.
Heat oven to 350°. Beat margarine, sugars, vanilla, peanut butter and egg in medium bowl. Beat until creamy. Mix in flour and oats. Stir in chocolate chips. Drop by rounded tablespoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool for 1 minute before removing from cookie sheet.
Brown ground beef, sausage and onion in skillet. Pour off excess fat. Add garlic, mushroom pieces, bay leaf, salt, pepper, spices and tomato paste. Rinse each tomato paste can with 3 tablespoons water; stir into meat mixture. Simmer 45 minutes, stirring occasionally. Cook lasagna according to package directions. Alternate layers of lasagna, meat sauce, Ricotta, Mozzarella and Parmesan cheeses in greased oblong baking dish. Repeat layers. Bake in a 350° oven for 45 minutes.
*You can substitute 1/2 teaspoon garlic pepper for these two spices, if you prefer.
Preheat oven to 350°. Mix all ingredients well. Press mixture into very well-greased 9-inch square pan. Bake for 30 to 35 minutes. Cut into squares. Easier to get out if removed when still warm.
Put pineapple and cherry pie filling in 8 x 10-inch pan. Add 1 box yellow cake mix on top of pineapple-cherry mixture. Top with pecans, coconut, and butter. Bake at 350° for 50 minutes.
Mix eggs, milk, sugar, cinnamon, vanilla and salt. Place bread cubes and raisins in greased 8 X 8 baking dish. Pour egg mixture over bread cubes. Bake at 325 degrees for 40-45 minutes.
Chop broccoli and cauliflower into bite-size pieces. Mix with onion and pimento. Make dressing out of remaining ingredients and pour over vegetables. Refrigerate. Serves 10.
Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and margarine in a 13 x 9-inch pan. Press firmly into the bottom of pan and refrigerate.
Cook on low heat (325°) for 4 hours. Remove from heat. Take meat out of juice to cool and	slice.	Place back in juice. (If chuck roast is used, remove fat and take apart in small pieces.)
Boil butter and corn syrup gently for 10 minutes. Beat eggs gently, not until frothy. Mix pecans, salt, sugar and vanilla with eggs. Pour syrup mixture over egg mixture and blend. Place in pie crust. Bake at 375° for 10 minutes. Reduce to 325° for 25 minutes more, until center no longer shakes. Do not overbake. Pie will firm up as it cools.
Preheat oven to 350° (325° for glass pans). Grease pans generously and dust with flour. Blend in large bowl at low speed until moistened: cake mix, water, eggs and oil. Beat 3 minutes at medium speed or 450 strokes by hand. Pour batter into pan(s). Bake until done. Cake is done if toothhpick inserted in center comes out clean. Do not test for doneness by touching with finger.
Spray a large oval casserole with Pam. Roll out one crust and place in bottom of pan. Sprinkle sugar over blueberries in pan. Sprinkle flour and lemon juice over sugar. Dot with butter or margarine. Roll out second pie crust and place on top. Dot with butter. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients except the crumbs and pour into a well buttered baking dish. Sprinkle crumbs over top. Bake in a 350° oven for approximately 30 minutes.
Cream butter; gradually add sugar, beating until light and fluffy. Add vanilla, mixing well. Add flour, cocoa and baking powder; stir in walnuts. Chill dough 2 hours.
To make Caesar Dressing, place first 7 ingredients in food processor, processing until smooth and creamy. Add salt to taste.
Mix dry jello with pineapple (undrained). Stir in cottage cheese. Fold in Cool Whip. Serve immediately or refrigerate.
Lightly bake pie crust shell approximately 10 minutes. Preheat oven to 425°. Beat eggs until blended, then stir in cream, onion, salt and cayenne pepper. Pat crab meat dry. Sprinkle crab and cheese in pie crust shell. Pour egg mixture over and sprinkle with parsley. Bake 15 minutes at 425°, then reduce temperature to 300° and bake 20 minutes longer, or until knife inserted 1 inch from edge comes out clean. Let rest 10 minutes before cutting into 8 wedges. Each serving is approximately 370 calories, 221 mg cholesterol, 31 g fat and 715 mg sodium.
Beat eggs until thick. Gradually add sugar and beat well. Sift together dry ingredients. Add to eggs and sugar; mix well. Add vanilla continuously beating. Pour into a greased tube pan. Bake for 1 hour at 350°.
Sift flour, sugar and spices together. Make a hole in flour and put oil, egg yolks and stiffly beaten egg whites in. Beat well. Add rest of ingredients. Beat well. Bake 1 hour and 10 minutes at 325°.
Mix soup, mayonnaise and cheese together; set aside. Butter bottom of 13 x 9-inch pan. Layer half broccoli, half chicken and 1/2 soup mixture. Repeat layers with remaining. Top with bread crumbs (optional). Bake at 350° for 45 minutes or until bubbly.
In 1 1/2-quart casserole, blend soup and milk; stir in chicken, noodles, corn, peas, onion, pepper and paprika. Top with crumbs. Cook for 30 minutes in a 350° oven. Serves 4.
Combine yeast and warm water. Let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk mixture and mix until all ingredients are moistened. Turn dough out on floured board and knead 3 or 4 times. Roll out to 1/2-inch thickness and cut with a 2-inch cutter. Place on lightly greased pans. Bake at 400° for 10 to 12 minutes. Makes 3 dozen.
Brown ground beef, onion and chilies; drain. Stir tomato sauce, chili and garlic powders; simmer while preparing dough. Separate biscuit dough into 10 biscuits (pull each one in 2 layers). Put 10 layers in ungreased 8 or 9-inch square pan. Combine 1/2 cup cheese, sour cream and egg. Mix well. Remove meat from heat and stir in sour cream mixture; spoon over dough. Arrange remaining biscuits over top and sprinkle with remaining cheese. Bake at 357° for 25 to 30 minutes.
Thaw broccoli. Put in bottom of casserole. Boil chicken one hour, cut up and put over broccoli. Add soups, mayonnaise and milk. Put cheese on top and croutons. Drizzle margarine over all. Bake at 325° for 40 minutes.
Grease and flour a tube pan; in a large bowl combine all ingredients with a spoon, just until mixed well. Pour into pan; bake at 350° for 55 minutes.
Cover bottom of baking dish with chips. Spoon chili evenly over chips, then add another layer of chips. Bake or microwave until chili bubbles. Top with cheese and bake until cheese melts. Serve hot.
Mix altogether. Roll out. Put in pie tins and bake for 15 minutes at 400°.
Mix and bake cake according to directions in 9 x 13-inch pan. Combine pineapple and sugar; bring to a boil. Boil for 5 minutes. Make pudding by directions; cool. Pour pineapple mixture over baked cake; cool. Arrange slices of banana over mixture; then spread pudding evenly. Top with Cool Whip and sprinkle with nuts.
Mix together flour, baking soda, salt, cocoa and egg. Then add remaining ingredients. Beat together. Drop by tablespoon onto greased cookie sheet. Leave room for spreading. Bake at 350° for 12 minutes. Put together with filling.
Melt butter in heavy pan. Stir in sugar. Add dates. Stir until mixture leaves the sides of pan. Stir in milk. Add well beaten eggs and salt. Cook 2 minutes and then remove from heat. Add vanilla, 4 cups Rice Krispies and 1 cup nuts. When cool enough to handle, roll out into walnut size balls. Roll into coconut. These freeze well.
Brown sausage, onion and green pepper. Drain off grease. Mix the soups, pimentos and rice. Add sausage mixture to soup mixture. Mix well. Top with cheese (optional). Bake at 325° for 30 minutes.
Place sauerkraut in colander; rinse with cold water. Drain well. Combine sauerkraut, onion, celery, green pepper and pimentos in a large bowl; mix well.
Combine nuts, sugar and cinnamon. Set aside. In bowl, blend cake mix, apple, 1/3 cup apple butter, yogurt and egg whites. Beat 2 minutes on high. Evenly sprinkle nut mixture alternating with batter in Bundt pan or 13 x 9-inch pan (spray pan with Pam before putting batter in it). Bake at 350° for 35 to 40 minutes. Blend powdered sugar and 2 to 3 tablespoons apple butter and spoon over cake. Makes 20 servings.
Cream sugar and Crisco thoroughly. Add eggs, one at a time, until well beaten. Fold in flour. Grease and flour tube pan. Pour in batter and bake for 1 hour at 300°.
Combine all ingredients and pour into two 9-inch pie crusts. Bake at 300° for 45 minutes.
Mix and stir. Cover and place over low heat until cream cheese softens. Place crab dip in dish. Serve with chips or crackers.
In skillet in hot oil, saute celery and onion until soft and tender-crisp. Combine soup and milk. Add all ingredients together and stir until completely mixed. Pour into 10 x 6-inch baking dish or casserole dish and microwave until thoroughly heated and cheese is melted.
Soak the pecans for several hours in 1 quart of water containing 1 tablespoon of salt. Most of the pecan shells will crack in your hands, leaving the meats intact.
Stir together corn meal, baking powder, salt, eggs, corn, butter and sour cream. With a spoon, beat until combined. Stir in cheese and chilies. Turn into an 8-inch square glass baking dish and bake in preheated 350° oven until a cake tester comes out clean, about 45 minutes.
In a large bowl, combine cabbage, celery, apple, raisins and walnuts. In a smaller bowl, mix the mayonnaise, milk, salt, sugar, pepper and vinegar. Pour dressing over the contents of the large bowl and mix gently. Serve when ready.
In 2-quart saucepan, combine sugars and cornstarch. Stir in half and half. Add butter. Cook over medium heat, stirring constantly, until mixture comes to a full boil (6 to 10 minutes). Boil 1 minute. Stir in pecans and vanilla. Let cool 16 minutes. Meanwhile, core and chunk apples and place in 6 individual bowls. Serve about 1/2 cup warm sauce over each serving of apples. Yield: 6 servings (1 3/4 cups sauce).
In a medium bowl combine first 6 ingredients; beat until smooth and creamy. Refrigerate at least 1 hour. Preheat oven to 425°. In a 10-inch dish, arrange sausages in a spoke-like fashion. Bake for 5 minutes. Fold 1/2 cup cheese into the batter. Spoon mixture over sausages and top with apples. Let bake for 20 minutes or until puffy and golden. Top with remaining cheese and bake until just melted. Serve with maple syrup or apple butter. Makes 4 servings.
Cook squash; drain and mash. Saute onion and celery in butter. Add all ingredients together and pour into greased baking dish. Bake at 375° for 25 minutes. Yield: 6 servings.
In 10-inch skillet over medium-high heat, brown beef. Drain off fat. Stir in soups, water, vegetables and Worcestershire. Mix well. Spoon into 3-quart baking dish. Bake at 400° for 10 minutes or until hot and bubbly. Cut biscuits into fourths. Remove dish from oven; stir. Arrange biscuits on top; top with cheese. Bake 10 more minutes or until biscuits are brown. Serves 6. Prep time: 15 minutes. Cook time: 20 minutes.
Cut chicken in 1 1/2-inch strips. Put oil in wok. Add chicken and soy sauce; brown chicken and remove. Add onion, peppers, cabbage and frozen vegetables to wok. After these have cooked until crisp-tender, add chicken. Drain water chestnuts and mushrooms (reserving liquids) and add to wok. Mix cornstarch with reserved liquid and add to mixture; cook 2 or 3 minutes. Cook rice according to directions on package and serve with this stir-fry.
Place Nutri-Grain flakes in plastic bag and crush lightly with rolling pin. Stir in all ingredients, making sure pineapple concentrate is mixed evenly. Spray a 9-inch pie pan with nonstick spray and pour mixture into pan. Press pie crust into place with a rubber spatula or your hands. Bake at 400° for about 7 minutes or until golden brown.
Lace ribs on spit accordion style and secure with holding forks. Adjust on rotisserie above drip pan. Let ribs rotate over slow coals. In a saucepan, cook onions in hot oil until tender. Add remaining ingredients; simmer, uncovered, 15 minutes. After ribs cook 40 minutes, baste well with sauce. Add damp hickory to coals. Cook 20 minutes longer or until well done.
Place grated cabbage in bowl; add grated bell pepper and onion. Do not stir. Place remaining ingredients in saucepan and bring to a boil. Pour mixture over cabbage. Don't stir. Cover the bowl and place in refrigerator overnight. Stir just before serving. Will keep 2 weeks.
Beat all ingredients, except walnuts. Shape into a ball and roll in walnuts. Wrap with waxed paper. Chill.
Cut steak into 5 or 6 pieces. Place in slow cooking pot. Add dry onion soup mix, water and mushroom soup. Cover; cook on low temperature for 6 to 8 hours.
Saute vegetables in oleo. Add tails and saute for 5 minutes. Add soup and V-8 juice. Season to taste with Tabasco, pepper and salt or Tony Chachere seasoning). Cook for 20 minutes on low. Serve over rice.
Brown hamburger with onion. Drain and add enchilada sauce. Mix soups with water. Grease a 9 x 13-inch pan. Layer, starting with tortilla chips. Add hamburger mixture, soup mixture and cheese. End with cheese. Bake 1 hour at 350°.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. Prepare cake mix as package directs, stir in apples. Pour in baking dish and bake 30 minutes or until toothpick comes out clean. In medium bowl, combine sweetened milk, sour cream and lemon juice. Remove cake from oven and spread cream mixture over top. Return to oven and bake 10 minutes or until set. Sprinkle with cinnamon; cool. Refrigerate leftovers.
Beat egg, salt and sugar. Add vanilla and milk; beat thoroughly. Pour into glass and sprinkle lightly with nutmeg. Serves 1.
Prepare cake mix according to package directions. Stir in mandarin oranges. Bake cake in 2 or 3 layer pans, following package directions. Cool.
Boil chicken breasts until done. After cooking, remove skin and bone. Cut chicken into 1/2-inch chunks. Boil eggs; after boiling, dice eggs. Dice onion. Add these ingredients to cream of chicken soup (prepared with water as directed on soup can). When mixture comes to a boil it is ready to serve.
Combine soup and milk. In shallow casserole, arrange broccoli and chicken. Top with soup mixture and buttered bread crumbs. Bake at 450° for 10 minutes or microwave, covered, on High for 6 minutes, rotating halfway through heating.
To mix, cream sugar and shortening together and beat until light and fluffy. Add eggs, one at a time, and beat well. Add flour. Beat in lemon extract and 7-Up. Pour batter into well-greased and floured mold Bundt pan. Bake at 325° for 1 to 1 1/4 hours.
Put the garlic, soy sauce and lemon juice in a salad bowl and whisk thoroughly. Add the endive and romaine lettuce. Toss to coat. Sprinkle the black pepper and Parmesan cheese on top. Garnish with the chopped tomato. Serves 4. Contains 1.2 grams fat per serving and 80 calories.
Preheat oven to 375°. In a medium bowl, combine milk, sour cream, 1/4 cup lemon juice and vanilla; mix well. Chill.
Melt chocolate over hot, not boiling, water or in microwave. Let cool. Grease and flour 10-inch tube pan. Sift flour, powder, soda and salt. Set aside. Beat eggs at high speed until thick and light. Gradually add sugar, 1/4 cup at a time, beating well. Add salad oil and cooled chocolate, beat until well blended. At low speed, add sifted dry ingredients, mixing until smooth. Add grated zucchini and nuts with wooden spoon. Stir until well combined. Bake 1 hour and 15 minutes at 350°. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool thoroughly on wire rack. Sprinkle with powdered sugar. Freezes well and is delicious.