HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine. Pour soup over meatballs. Cover tightly. Bake 1 hour at 350°.
Squeeze spinach until dry. In medium bowl, stir together all ingredients. Cover and refrigerate 2 hours. Scoop out insides of bread. Stuff with mixture.
Mix pudding and all milk. Mix peanut butter into pudding. Put 2 teaspoons pudding mixture onto each of 36 graham crackers. Top with other cracker and freeze. When frozen, wrap individually in plastic wrap. Return to freezer.
Grease a cookie sheet. Stir together the flour, soda and cream of tartar. Beat the butter for 30 seconds. Add 2 cups sugar; beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten mixture until well combined. Form dough balls of 1-inch size. Roll in a mixture of 3 tablespoons sugar and the cinnamon. Place balls 2 inches apart on cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375° oven for about 8 minutes, or until light golden. Makes about 66.
Combine bread crumbs with butter. Place 1/2 bread crumbs on bottom of a greased 9 x 9-inch dish. Mix all remaining ingredients and place over the layer of bread crumbs. Top with remaining 1/2 of bread crumbs. Cover and bake 35 to 45 minutes at 350°.
Cream together 1 cup sugar and 1 cup butter. Add eggs, 2 cups flour, baking powder and salt. Pat 2/3 of the mixture into bottom of greased 9 x 13 pan.
In a saute pan, heat the oil and add the garlic. Be careful that the garlic does not get brown. Add shrimp and saute together for about 2 to 4 minutes (depends on the size of your pan). Add pepper, Creole seasoning, lemon juice, vermouth and salt to taste. Simmer for 2 minutes or until shrimp are cooked. Serve with crusty French bread or hard rolls. You can use shrimp peeled first or cook them in the shell and peel later. Cooking them in the shell, I think, is more fun. You need to suck the juice out of the shell first, then peel the shrimp, then dip in the sauce again and eat. Use the bread for dipping. Wunderbar!
Preheat oven to 425°. Divide pizza dough into 4 equal pieces (frozen dough). Shape each into round with palm of hand. Place on cornmeal sheet. Rub olive oil over each; sprinkle with basil. Arrange tomato slices evenly over Mozzarella cheese. Bake for 15 to 20 minutes; serve.
Melt butter in large baking dish. Mix together the rest of the ingredients and pour into the baking dish. Bake for 35 minutes in 350° oven.
Bring salted water to a boil and add macaroni. Cook 8 to 11 minutes and drain. Grate the cheese and set aside. In a frying pan, melt the margarine or butter. Add bread crumbs and roast until browned.
Heat water, sugar, and cloves until sugar is dissolved. On low heat, add remaining ingredients. Simmer, but do not boil. Serve hot.	Store leftovers in refrigerator or you may freeze.
Mix together and cook on hot griddle. Makes plenty for the whole family or company. Great when all the kids come home.
In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, Zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve. Dip with your favorite tortillas.
In a large bowl, combine sweetened condensed milk, coconut, 1/3 cup gelatin, almond extract and enough red food coloring to tint mixture a strawberry shade. Chill until firm enough to handle.
Mix the first 3 ingredients. Pat into a 13 x 9-inch cake pan and refrigerate. Beat the eggs, powdered sugar and oleo for 15 minutes. Spread over graham cracker crust. Cover with the bananas. Spread the pineapple over top and cover with Cool Whip. Sprinkle with the nuts, coconut and cherries. Refrigerate 48 hours.
Blend cinnamon, sugar and nuts together. Dip biscuits in melted butter, then in cinnamon mixture. Twist and place on ungreased cookie sheet. Bake at 475° for 8 minutes.
Mayonnaise is essentially an egg yolk and oil sauce. The ratio of egg yolks to oil is generally as follows:
Preheat oven to 375°. Heat oil in skillet over medium heat. Saute garlic, onion and bell pepper in oil until tender, but not brown. Combine all other ingredients with sauteed vegetables and shape into a loaf pan. Cook in oven until brown, about 45 to 60 minutes. Serves 4.
Whisk all ingredients together. Pour into popsicle molds and freeze at 0° or colder for 3 hours or more. Hold molds under warm water for a few seconds to loosen popsicles.
Mix and store in an airtight container. Use about 1/3 cup mix per 8 ounce cup boiling water.
Break cauliflower into flowerets and cook with salt. Drain well. In 2-quart casserole, stir together soup, cheese, mayonnaise and curry powder. Add cauliflower and mix well. Toss bread crumbs in melted margarine; sprinkle on top. Bake at 350° for 30 minutes until bubbly. Serves 8.
Melt butter in a large baking dish. Mix well the other ingredients and pour into baking dish. Bake, uncovered, in a 350° oven for 1 hour or until pie is firm when pressed in center. The corn meal comes to top and forms a thin crust.
Dissolve Jell-O in 2 cups boiling water. Mix all ingredients and chill.
Combine margarine, shortening, cocoa and water in small saucepan. Bring to a rapid boil and pour over flour, sugar and salt which have been sifted into a large bowl. Mix well and add buttermilk to which soda has been added. Blend well; add slightly beaten eggs and vanilla. Mix well and pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. About 5 minutes before cake is done, start to make frosting.
Blend together 1 egg, milk, sugar and cinnamon. Mix coconut and corn flakes together and put in a pie plate. Dip 4 slices of bread in egg mixture, then coat with cereal and coconut. Heat margarine in skillet over medium heat. Brown toast slices until golden brown on both sides. Serve hot with maple syrup or honey.
Set oven to 350°. Combine first 11 ingredients. Turn batter into 2 greased loaf pans. Combine brown sugar, cinnamon and nuts. Sprinkle on top of loaves. Bake 50 to 55 minutes.
Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients and add to dry ingredients, stirring just until batter is moistened. Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 5 minutes or until done. Remove to wire racks; cool completely. Yields 2 loaves.
Buzz all ingredients in a blender or mix well with a wire whisk. Keep refrigerated and shake well before using. Makes 1 pint.
Preheat oven to 350°. Combine all ingredients in large mixer bowl. Blend until all ingredients are moistened. Mix on medium speed for 1 minute or until batter is smooth. Pour batter into 2 prepared (greased and floured) pans, 1/2 full. Bake for 1 hour.
Fry hamburger and onion mix together. Drain off fat. Then add enough catsup to make sloppy. Add 3 to 4 tablespoons mustard and mix. Now we are ready for buns. Put mix on bun, top with cheese. Place bun top on and enjoy.
Combine turkey with remaining ingredients. Shape into a loaf and place on rack in shallow baking pan. Bake, uncovered, at 350° for 1 hour. This is a great low-fat meat loaf.
Cook apples until tender. Mix flour, oats, brown sugar and baking powder with melted butter. Cut together as for pastry. Spread half of crumbs in 9 x 13-inch pan. Spread with dried apples and sugar and cinnamon mixture that has been heated until sugar dissolves. Top with remaining crumbs. Bake at 350° for 25 minutes. Cut into squares.
Put spices and red hots in basket of percolator. Add liquid and perk for 10 to 15 minutes.
Brown meat; drain. Place 3 tortillas in bottom of buttered casserole dish. Spread half of meat on top and layer with 1/2 can beans, then 1/2 of sliced cheese. Add another layer of tortillas and repeat layers. Place remaining 3 tortillas on top. Mix cream of chicken soup and Ro-Tel tomatoes together. Pour over top of tortillas. Cover and bake 1 hour in 350° oven.
Sift dry ingredients. In mixing, make a hole in the mixture and add the other ingredients (already mixed). Mix well (no mixer). Pour into greased and floured tube pan. Bake at 350° for 1 hour and 10 minutes.
Cook onion in butter in saucepan until tender; add chili sauce, vinegar, Worcestershire sauce, brown sugar, celery salt and mustard. Cook uncovered until thick. Cut bread into 13 crosswise slices,	almost	through to bottom crust; place on large piece of aluminum foil on cookie sheet. Spread 1 tablespoon chili sauce mixture in	each cut. Turn loaf of bread on the side. Insert 1 folded slice of bologna	into each cut, folded edge to the	outside. Loaf bends into round crown shape as it is filled. Spread remaining chili sauce mixture over loaf; sprinkle with grated cheese. Cup foil around lower part of foil to form container. Bake at 375° for 15 minutes. Lift crown to serving plate. Snip slices apart with scissors to serve. Yield: 6 to 12 servings.
Spread quail open and wipe dry with paper towels. Sprinkle with salt and pepper and dredge in flour. Fill a deep, heavy skillet half full of salad oil; heat to 350°. Cook quail in hot oil 5 minutes; cover and continue cooking until golden brown, turning once. Drain well. Serve birds on a hot platter and garnish with lemon slices and parsley. Yields 6 servings.
In a large bowl, combine all ingredients. Beat at medium speed of electric mixer for 1 minute. Drop from teaspoon onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
In a medium saucepan, heat brown sugar, margarine or butter and water over medium heat just until melted, stirring constantly. Add chocolate pieces. Heat just until chocolate is melted, stirring constantly. Then transfer mixture to a large mixing bowl and let cool for 10 to 15 minutes.
Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach, drain well and keep warm.
Mix flour, 1/2 cup brown sugar, 1/4 cup and 2 tablespoons margarine. Mix well with hands. Press into 9-inch square baking dish. Bake at 350° for 12 minutes. Beat eggs; add 1/2 cup brown sugar, syrup, pecans, melted margarine, vanilla and salt. Mix and pour over crust. Bake at 350° for 25 minutes.
Peel tomatoes and slice thick. Mix all ingredients. Marinate tomatoes overnight. To serve: Arrange tomatoes on a serving plate and spoon a small amount of marinade over them.
Mix well. Bake at 375° for 1 hour. Let stand 10 minutes before serving.
Arrange in 3-quart Pyrex dish in order given. Rinse cherry can with 1/2 cup water and add to casserole. Bake 1 hour at 350°. May be served hot or cold.
Beat egg yolks until thick. Beat in sugar. Add dry ingredients and mix lightly. Add water. Fold in stiffly beaten egg whites. Spread in a greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool.
Sift flour, salt and spices together 3 times. Cream butter and sugar, gradually and cream until light and fluffy. Add eggs, honey, almonds, raisins and figs. Mix well. Add flour alternately with water. Beat well. Bake in greased pan about 2 1/2 hours at 350°.
In medium saucepan, stir ingredients together, using medium heat and stirring constantly, until cheese is melted. Serve with Mr. Phipps low-fat tortilla chips. Can also be used as a sauce for a taco salad.
Preheat oven to 425°. Mix together the first 5 ingredients. Pour into 13 x 9-inch greased pan. Layer chicken on top; salt and pepper. Bake 45 minutes or until chicken is done and golden brown. Let stand 5 to 10 minutes before serving. Serves 4 to 8.
Combine all fruits. Add coconut and nuts. Sprinkle with sugar. Chill 2 hours before serving.
Brown burger, onion and green pepper; drain the grease. Add 1/2 jar of Ragu and spread in casserole dish. Add a layer of cheese, then a layer of pepperoni and sauce. Repeat once. Bake at 350° for 20 minutes.
Mix and boil first 4 ingredients. Boil for 5 minutes; do not stir. Remove from fire and stir in 1/2 teaspoon baking soda. Pour mixture over 5 quarts of popped corn. Do not stir in! Bake at 250° for 15 minutes. Remove and stir. Put back in oven and repeat every 15 minutes until baked for 1 hour. If peanuts are desired, add after the first 15 minutes.
Combine all ingredients in a skillet. Simmer for about 25 minutes or until tender. Salt to taste.
Combine 1/2 package dry cake mix, water, eggs, butter and brown sugar in mixing bowl. Mix thoroughly. Blend in remaining mix. Fold in nuts. Divide batter evenly in two. Preheat oven to 350°.
Melt chocolate morsels and butter together. Let cool slightly. Pour this over marshmallows and pecans. Roll into log. Chill and slice or pour into pan. Let set 1/2 hour and cut into squares.
Line cookie sheet with foil. Generously grease foil with butter, then line cookie sheet with soda crackers.
Combine first 4 ingredients. Add vegetables and crabmeat; mix well. Serve on lettuce.
Heat oven to 350°. Mix shortening, brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, soda, salt and cinnamon. Drop with a teaspoon onto greased cookie sheet. Place 1/2 teaspoon of date or raisin filling on each cookie after making a depression with a teaspoon or knife. Bake 10 to 12 minutes. Makes 5 or 6 dozen.
Pour milk into a large bowl. Add pudding mixes. Beat with a wire whisk for 1 minute or until well blended. Let stand 5 minutes.
Mix all together and let stand overnight. Pour into sterilized jars and seal. Do not cook. Makes 12 quarts.
Peel and cut oranges in bite size pieces, removing seeds as you go. Sprinkle with 1/3 to 1/2 cup sugar, depending on sweetness of oranges. Add 2/3 cup shredded coconut. Mix well.
Combine sugars, pumpkin, oil and eggs. Blend well. Add spices and flour. Mix well. Stir in raisins and nuts. Bake in greased or foil-lined loaf pan at 350° for 65 to 75 minutes or until done. Cool on rack.
Break cake into small pieces and layer in a 13 x 9-inch pan. Combine condensed milk with cream cheese and pour over cake pieces evenly. Spread Cool Whip over cake and top with pie filling. Lip smacking good!!!
Soak bread in water 2 to 3 minutes. Squeeze out moisture. Combine soaked bread with remaining ingredients. Mix well and form into balls and brown in oil. Add to spaghetti sauce and cook 30 minutes.
Beat eggs until light. Add milk and butter. Stir in flour and salt. Beat until smooth. Mixture should look like heavy cream. Add more milk, if necessary. Fill buttered muffin pans to 1/3 full. Bake 20 minutes at 450°. Reduce heat to 350° and bake 20 minutes more or until done. Makes 8 to 12.
Mix all dry ingredients first. Then add eggs, wesson oil and vanilla. Grease and flour pans. Bake at 350° for 1 hour. Yield: 2 loaves.
In a large soup pot cover ham bone, peas and onion with water. Boil over medium heat until ham is soft and falls off the bone. Remove bone and ham. Cut ham into small pieces and return to pot. Add Potatoes, chicken bouillon, garlic powder, celery, carrots, black pepper, salt and bay leaf. Cook until peas, potatoes, carrots and celery are tender. Serve with hard rolls for dunking.
Blend reserved juice and cornstarch in small saucepan. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat; stir in strawberries. Cool completely. (Use to serve over low-fat frozen yogurt or ice milk.) Calories 7 per tablespoon, cholesterol 0 and sodium 0.
Cream shortening and sugar. Add egg and remaining ingredients. Be sure to cool raisins and liquid before mixing. Bake on greased cookie sheet for 20 minutes at 375°. Frost immediately with white powdered sugar frosting.
Melt in a double boiler. Drop in balls (one at a time). Lift out with fork and lay on wax paper to cool.
Spread baking dish with 1 can cream of mushroom soup (undiluted). Spread stew meat over that. Sprinkle 1 envelope dried onion soup mix. Add 1/2 can water. Cover and bake at 350° for 3 hours. Serve over rice.
In a large mixing bowl, combine flour, butter and 1 1/2 cups sugar. Beat egg yolks. Add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice.
Mix together all ingredients except chili sauce and crabmeat until smooth. Spread on round glass pizza dish (spread out like pizza crust). Pour Heinz chili sauce over first layer. Well drain the crabmeat; do not rinse. Use paper towels to remove excess liquid. Spread crabmeat over the other layers.
Cook the broccoli in salted water as directed. Drain and arrange in baking pan. Simmer chicken until tender. Drain and arrange on top of broccoli. Mix next 4 ingredients (mayo, lemon, curry powder and chicken soup). Pour on top of chicken. Sprinkle with shredded cheese. Top with bread crumbs mixed with melted butter. Bake 25 minutes at 350°. Serve with rice.
Brown meat; drain. Add taco seasoning mix and water. Bring to a boil; reduce heat. Simmer, uncovered, 3 to 5 minutes, stirring occasionally. Remove from heat. Add desired cheese; mix well. Place 2 flour tortillas on bottom of an 8 inch square baking dish. Layer 1/4 of the meat mixture over tortillas. Repeat layers 3 times. Top with remaining cheese. Bake at 375 degrees for 15 minutes or until thoroughly heated. Makes 6 servings.
Sift together dry ingredients. Add liquids. Mix thoroughly. Bake in 350° oven for 30 to 40 minutes. After cool, frost with Peanut Butter Fudge Frosting; yummy!
Mix all ingredients and cook 2 hours in open pot. You can cook 3 hours on low heat. Place in hot jars and seal.
Mix cabbage, onion and pepper together. Pour 3/4 cup sugar over all. Mix 1 1/2 tablespoons sugar and remaining ingredients together in pan; bring to boil. Pour over slaw and cover. Refrigerate 4 hours. Toss when ready to serve.
Generously grease 12-cup Bundt pan or 10-inch tube pan. Coat pan with nuts.
Put 5 cups of milk in large pot. Hold 1 cup to mix with cornstarch. Add Worcestershire and Tabasco and stir. Fry bacon and remove from pan. In drippings, saute onion until wilted. Add chicken base and continue to cook 3 to 4 minutes. Add these ingredients to milk. When milk begins to steam, mix cornstarch with reserved milk. Add to milk mixture, stirring frequently. When thickened, add Cheez Whiz, stirring constantly. Stir in beer.
Mix cornstarch, water and sugar; heat on medium-high until thick. Remove from heat and add Jell-O. Allow to cool about 15 minutes. Arrange strawberries in pie shell. Pour mixture into pie shell; let stand about 30 minutes. Refrigerate 2 to 3 hours or overnight. Serve with Cool Whip.
Cook ham hock 2 to 3 hours for rich broth, clean meat from bone and cut into small pieces. Add cheese and broccoli. Stir in half and half to thin to nice consistency. Season to taste.
Wash doves good in cold water; drain well. Pat dry. Split down middle. Mix together flour, salt, pepper, paprika and basil. Dredge doves in flour mixture. Put melted butter and garlic in	heavy Dutch oven or skillet, covered.	Brown doves over medium-high heat. Pour bouillon and wine over doves, cover. Simmer, stirring frequently, for about an hour. Add mushrooms and orange juice; simmer 6 minutes longer. Thicken pan juice with a little flour. Serve hot.
Bring all ingredients to boil. Then simmer for 20-30 minutes. Drink & enjoy.
Dissolve the 2 boxes of Jello in the boiling water. Add cold water. Cool, but do not allow to set. Once cooled, add pineapple, bananas, marshmallows, and lemon juice.	Place in refrigerator and allow to partially congeal. Pour into 11 inch x 14 inch glass dish.
In blender or food processor, combine all ingredients. Blend 30 seconds. Refrigerate several hours. Serve with fresh fruit.
Cook broccoli, as directed on package, until barely tender. Place in 1-quart casserole. Top with soup, then cheese. Toss pieces of bread with melted butter. Sprinkle over cheese. Bake 30 minutes at 350°.
Preheat oven to 350°. Melt margarine in 8 x 12-inch baking dish. Sift together flour, 1 cup of sugar, salt and baking powder and blend with milk. Pour mixture over melted margarine. Spread peaches over this and sprinkle with other cup of sugar mixed with cinnamon.
Lightly brush bread with 1 tablespoon of the dressing; place on cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly browned. Brush bread half with half of the remaining dressing. Top with processed cheese and desired pizza toppings. Drizzle with remaining dressing. Bake 1 to 2 minutes or until cheese has begun to melt. Cut into 6 wedges. Makes 2 servings.
Mix cornmeal, flour, baking powder and salt in a large bowl. In smaller bowl mix together milk, egg and oil. Add milk mixture to flour mixture. Stir only enough to mix. Fill greased baking pan half full. Bake at 425 degrees about 25 minutes or until lightly browned. Makes 6 servings. For muffins baking time is 15 to 20 minutes.
Grind together cukes, onions and peppers. Let stand overnight with 1/2 cup salt. Drain in the morning and add remaining ingredients. Cook 30 minutes and can. Makes about 7 pints.
Sprinkle 1 3/4 cups crumbs in 13 x 9-inch baking pan. Melt chips and oleo in saucepan on low heat. Stir in powdered sugar. Beat egg yolks; stir into chocolate mixture. Beat whites until stiff. Fold into chocolate well. Pour over crumbs. Top with pecans. Freeze solid. Soften ice cream; spread over chocolate layer. Top with 3/4 cup crumbs. Cover with foil. Freeze solid. Serves 16 to 20. Will keep frozen for 3 months.
Slice unpeeled cucumbers 1/16-inch thick. Finely chop pepper and onion and combine with cucumbers in a bowl. Sprinkle with salt and celery seed and let stand one hour or longer. Combine sugar and vinegar and add to the cucumber mixture. Stir well. Cover and refrigerate at least one day.
Combine oil, sugar and eggs. Beat until creamy. Sift flour, salt, soda and baking powder. Add gradually to mixture and beat well. Add vanilla and cinnamon; beat well. Fold in nuts and apples. Bake in greased flat pan at 350° for 55 minutes. Suitable for freezing.
Cook chop meat and drain. Add taco mix, tomato sauce and 1 cup water. Simmer until reduced. Put aside. Mix all other ingredients together. Add meat mixture. Serve warm.
Blend together cake mix, butter and 1 egg. Mix well. Press evenly in bottom of 9 x 13-inch cake pan. Then blend together 2 eggs, cream cheese and the powdered sugar. Mix well and pour evenly on top of cake mixture. Bake at 350° for 30 to 40 minutes.
Wrap 1 water chestnut with 1 piece of bacon; close with a toothpick. Heat sauce and spoon over water chestnuts. Bake for 30 minutes at 350°. Halfway through, spoon sauce over water chestnuts again.
Mix shortening in flour; add buttermilk, then mix well. Pour dough on floured surface and knead well. Roll out and cut biscuits. Bake at 500° until done. Yields 50 to 60 biscuits.
Cut zucchini into thin rounds and fry lightly in oil. Do not overcook. Put aside and keep warm. Cook pasta according to directions. Drain pasta and return to pan. Add Mozzarella cheese and stir quickly so that the hot pasta starts to melt the cheese. Now add the eggs and zucchini, stirring quickly to set the eggs. Add Parmesan cheese and pepper to taste. Stir thoroughly and serve at once.
Crust: Mix 1 stick margarine (melted) and graham cracker crumbs together. Press in 9 x 13-inch pan.
Combine first 3 ingredients; drizzle with poppy seed dressing. Serve immediately. Serves 6.
Arrange apples in a greased 8-inch baking dish. Combine oats, sugar and flour; cut in butter until consistency of crumbs. Sprinkle over apples. Bake at 350° for 30 minutes. Serve warm.
Brown ground beef and onion; drain. Put tortillas in dish, then some meat mixture, beans and cheese. Repeat as many layers as desired. Pour taco sauce over all this, then more cheese. Bake until bubbly at 350°.
Mix sugar, cornstarch, salt, water and lemon peel in saucepan. Add butter, lemon juice and food color. Cook over low heat until smooth, beating occasionally with wire whisk. To be served over fried chicken breasts/thighs (boneless) and rice.
Scald, peel and chop tomatoes. Chop green bell pepper, hot pepper and onion. Add to tomatoes. Put in 2-quart saucepan. Cook until pepper and onion are tender. Add sugar, thyme, salt and pepper and lemon juice. Cook about 10 minutes more. Makes about 1 quart.
Coat a 9 x 13-inch baking dish with 2 tablespoons of olive oil (not in recipe). Preheat oven to 350°. Wash chicken and pat dry. Spread half of parsley on bottom of pan. Arrange chicken on parsley, season to taste with salt and pepper. Squeeze lemon over chicken.
Combine ingredients. Refrigerate at least 8 hours or overnight before using. Serve with chips or pretzels.