HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate and butter in heavy saucepan. Remove from heat and stir in sugar. Add eggs and vanilla and beat like mad. Stir in flour, salt and nuts. Mix well. Pour into a buttered 8 x 8-inch pan and bake at 325° for 40 minutes. (If using molds, spray with something like Pam; I use the spray instead of buttering the pan.) Remove; let cool. Cut into 1 1/2-inch squares and dive right in.
Wash, dry, and season chicken.	Flour chicken.	Deep fry in skillet. While chicken is cooking make sauce: 1 cup of ketchup, 2 tablespoons of mustard, two dashes of hot sauce, sprinkle sugar and blend ingredients.	Add seasonings to taste. When chicken is done, remove oil. Pour over chicken homemade barbecue sauce and 1 1/2 cups of water simmer for 30 minutes with lid over skillet.
Beat eggs in baking dish. Add milk and chicken soup. Mix well. Add cheese and cracker crumbs, then stir in cooked squash (drained). Add butter. Top with cracker crumbs. Bake at 350° for about 30 minutes.
Pound 6 Tbsp. flour into sides of steak. Brown in hot fat. Add all ingredients. Cover, cook over simmer heat or in oven until tender. 2 - 2 1/2 hours. Uncover the last 15 minutes and let sauce thicken.
Melt together first 5 ingredients and cook until glossy. Mix together the remaining ingredients with caramel mixture. Mix thoroughly. Spread into 2 (9 x 13-inch) baking dishes. Bake at 225° for 1 hour. Stir every 15 minutes to prevent popcorn from sticking together and to the pan.
Mix together. Put in a loaf pan. Can be frozen. Take out about 2 hours before serving. May also be placed in graham cracker crumb pie shell or baked pie crust.
Cook sugar, Karo, butter in glass bowl in microwave on high 3 minutes. Stir and cook 1 minute on high. Add vanilla and baking soda and stir. Pour over popcorn in paper bag. Shake well. Microwave on high for 1 1/2 minutes. Shake well. Microwave on high for 30 seconds. Spread on aluminum foil and let dry. All done.
Wash the okra and drain well. Place in skillet with 2 tablespoons of margarine and let it cook slowly, stirring frequently, until the sticky substance has disappeared. Cut corn from cob. Put okra and corn in alternate layers in a greased casserole, sprinkling with salt and pepper as you go along.
Mix all ingredients together. Place in 13 x 9-inch baking dish. Bake at 400° until hot and bubbly.
Preheat oven to 375°. Combine sugar and cinnamon. Dip marshmallows in melted oleo and roll in sugar mixture. Wrap a crescent roll around each, covering completely and pinching edges to seal. Dip in margarine and place in muffin tins. Bake for 10 to 15 minutes until brown. Remove and drizzle with glaze. This is a great recipe for kids!
Combine rice and water in a 2 1/2-quart casserole dish. Salt and pepper pork chops to taste. Arrange on top of rice mixture. Bake, covered, 1 1/4 hours at 350°. Combine soup and milk. When casserole is done, pour soup mixture over casserole. Return to oven, uncovered, and bake until soup is bubbly. Serves 4 to 6.
Mix softened cream cheese with other ingredients until well blended. Chill. Great spread on crackers.
Combine cream cheese, egg, sugar and salt, then add chocolate bits and set aside. Sift together in bowl the flour, sugar, cocoa, soda and salt. Add water, vinegar, oil and vanilla. Mix well. Fill muffin cups 1/3 full with chocolate batter. Top each one with a heaping teaspoonful of cream cheese mixture. Bake at 350° for 30 to 35 minutes. If you don't want to make cupcakes, you can put it in a cake pan and make a cake.
Mix water and corn meal and bring slowly to the boiling point. Cook five minutes. Add milk, butter, salt and well beaten eggs. Beat thoroughly and bake in a well-greased pan for 25 minutes in a moderately hot oven. Serve from same dish with a spoon.
Mix jello and pineapple together. Fold in Cool Whip, nuts and marshmallows. Chill. Will set up quickly.
In medium saucepan, heat butter, onion, salt, celery salt, pepper and milk just to boiling. Stir in dry potato puffs and continue cooking until smooth, stirring constantly. Garnish with paprika and parsley. Makes 4 servings.
Combine vegetables. Heat vinegar, sugar, oil and spices. Pour over vegetables and toss and refrigerate for 24 hours. Toss before serving. Keeps in the refrigerator 9 days.
Boil chicken; skin and debone. Cut cross grain into small pieces. Cut green onions, onion, bell pepper and garlic into small pieces. In large pot, mix chicken soup, mushroom soup, Ro-Tel tomatoes, tomato sauce, French and Ranch dressing and dried celery. Heat to slow boil. Add slices of Velveeta and stir until thick. Saute green onions, onion, bell pepper and garlic. Cover bottom of dish with crushed Fritos and add layer of chicken; cover with sauce. Repeat until all ingredients are used. Cover top with Velveeta. Bake at 350° for 30 minutes. Serve while hot.
Cook the spaghetti as normal. Melt the margarine in a skillet; cook the turkey cutlets on each side. This only takes a few minutes. Take the turkey out and keep warm. If needed, melt more margarine in skillet. Saute the peppers and mushrooms for a minute. Add the turkey. Cover and remove from heat. Make the Toscana sauce as directed on package.
Mix ingredients and knead like dough. Chill until very cold. Shape dough into walnut size balls. Melt 12 ounces chocolate chips with paraffin in top of double boiler. Insert a toothpick into dough ball and dip in the chocolate just enough to resemble a "buckeye". These will keep well in metal containers in a freezer or refrigerator indefinitely.
Place broccoli in water, about 1 cup. Heat to boiling; reduce heat. Cover and cook until tender, about 15 minutes. Remove and drain.
Thaw potatoes and mix all ingredients well. Top with 2 cups of Rice Krispies crumbs mixed with 4 tablespoons melted butter. Bake at 350° for 1 hour.
Mix 2 quarts boiling water, sugar and lemon juice and cool. Mix all together with the pineapple juice, pink lemonade, strawberry daiquiri mix and 4 quarts of water. Put in gallon bags and freeze. Pour ginger ale on frozen mixture.
Sift dry ingredients, including sugar. Make a well in the center. Add oil, eggs, water and pumpkin. Mix well with spoon (no mixer) and add nuts and/or raisins if desired. Pour into two greased bread pans. Bake at 350° for about 1 hour.
Place in a buttered casserole pan or a buttered mold. Set in a pan of hot water and bake in a moderate oven (350°) until firm, about 45 minutes. Turn out of pan and surround with hot, buttered peas.
Brown the hamburger; drain grease. Add the next 7 ingredients to hamburger. Mix with lettuce, tomatoes, green onions and nacho cheese chips. Put Cheddar cheese on top.
Pour boiling water over gelatin, dissolve. Add cold water, mayonnaise, lemon juice and salt. Beat at low speed until blended. Freeze about 25 minutes. Beat at moderate speed until fluffy. Fold in apples, walnuts and celery. Turn into mold and refrigerate 1 hour.
Combine eggs, sugar, zucchini, oil and vanilla together. Add remaining ingredients. Bake at 325° for 1 hour.
Mix together and cook 30 minutes the beef, onion, garlic, basil, salt, tomatoes and tomato paste. Cook noodles and set aside. Mix cottage cheese, eggs, salt, pepper, parsley flakes and Parmesan cheese together. In 9 x 13 pan, put 1/2 of the noodles in the bottom. Next, put in 1/2 beef mixture, then 1/2 cheese mixture, then 1/2 Mozzarella cheese. Repeat process for second layer. Bake at 375° for 30 minutes. Let stand 10 to 15 minutes before serving. Serves 12.
Mix cranapple and pineapple juice. Just before serving, add ginger ale and ice to this mixture. Serve in chilled punch bowl.
Cook broccoli and melt butter. Add cooked onions and dressing and mix well. Put a layer of broccoli and a layer of dressing in baking dish. Pour soup over the top. Bake until it bubbles.
Blend together cream cheese and powdered sugar. Spread on dish; top with caramel ice cream topping. Sprinkle with chopped walnuts. Delicious with sliced apples.
Drain juice from crushed pineapple. Melt 4 tablespoons margarine in a 9-inch round deep pan. Add light brown sugar and the drained pineapple. Leave on a low fire until mixture bubbles. Pour cake mixture over. Bake at 350° for about 1 hour.
Combine meat, salt, egg, 1/2 can tomato sauce, seasoning and 1/2 can onions in 9 x 13-inch dish. Form 3 loaves. Place potatoes around mini loaves. Bake at 375° for 35 minutes. Place vegetables around loaves and mix with potatoes. Lightly season with salt and pepper. Top with remaining tomato sauce. Bake uncovered 15 minutes. Top with 1/2 onions. Bake uncovered 5 minutes.
Combine 1/2 cup butter (softened), cream cheese and Parmesan cheese. Mix with artichokes and spinach. Fold in egg whites. Put in 2-quart casserole. Melt remaining 1/4 cup butter. Mix with herbed stuffing mix. Put on top of casserole. Bake 30 minutes at 325°.
Cook onions in butter for 20 minutes; add broth and Worcestershire sauce. Bring to a boil. Season with salt and pepper.
Heat the apple cider with 1 cinnamon stick in large pan. Bring to boil; simmer, uncovered, for 5 minutes. Add the nutmeg, honey, lemon juice and pineapple juice. Simmer, uncovered, for 5 minutes. Float baked oranges in punch bowl. Serve hot. Good in cold weather and for holidays.
Cut shortening and sugar together. Add baking powder, salt, extract, milk and flour. Add eggs, one at a time. Grease pan. Pour in batter. Bake at 300° for 1 hour and 15 minutes or until cake tests done.
Beat eggs well, gradually add sugar and beat. Add oleo and beat until smooth. Add anise oil, a few drops at a time, mixing well. Add flour slowly, mixing well. Add salt and whiskey, blending well. Refrigerate batter several hours. (If desired, batter can be refrigerated overnight or several days to enrich flavor.) Bake in a pizzelle baker.
In a large bowl pour boiling water over bran. Add melted butter. Add rest of ingredients and mix thoroughly. Bake at 400° for 20 minutes. Batter will keep 6 weeks in refrigerator.
Soak beans overnight. Brown sausage and remove. Drain pot and saute onion, green pepper and celery. Put all ingredients into pressure cooker and cook for 25 minutes. Let pressure drop on its own.
Prepare, bake and cool cake mix as directed on package. When cake is cool, pierce cake with large fork at 1/2 inch intervals. Stir 1 cup of boiling water into each flavor of gelatin in separate bowls for 2 minutes or until dissolved. Carefully pour red gelatin over cake, then pour green gelatin over cake, allowing it to go in the fork holes. Refrigerate 1 hour or until ready to serve and then put on the frosting.
Score meat by pushing a knife through it at an approximate right angle to the meat fibers, in rows about 1-inch apart. Turn and score the other side, making slits between those already made. Place slices of garlic deeply into the meat. Place meat on wax paper and dredge well with 5 or 6 tablespoons whole wheat flour. The floured surface will brown as readily without fat as with it. Place meat in a large skillet or Dutch oven. Brown meat well on both sides; keep heat moderate, taking approximately 20 minutes. Place onions, celery tops, vinegar, water, salt and pepper around it and simmer slowly for 3 1/2 to 5 hours, adding water if needed, until very tender. Place in deep serving platter. Remove any fat and cut or slice into serving size pieces. Remove fat from broth. Increase broth with water to approximately 2 cups. Add the chopped parsley. Mix the oil and flour together and spoon in some of the broth until it is thin enough to add to the broth in the pan. Stir over low heat until the broth is thickened. Sprinkle the instant powdered milk over the gravy and stir in. Taste for salt. Spoon the gravy over and around the meat or serve in a separate bowl. Serve with small, steamed red potatoes, sprinkled with chopped parsley, and mixed vegetables or a mixed vegetable salad.
Blend together sugar and butter. Add egg yolks and vanilla. Beat at medium speed for 2 minutes, scraping sides of bowl. Stir in flour, one cup at a time, blending until stiff dough forms.
Cream butter, peanut butter and both sugars together. Beat in eggs and vanilla. Sift together flour, soda and salt. Blend into creamed mixture to make a dough. Preheat oven to 375°. Shape dough into 1-inch balls and place into ungreased miniature muffin pans. Bake 8 to 10 minutes or until lightly browned. Remove pan from oven and press a peanut butter cup into center of each cookie until only the top of the cup shows. Let cool for 10 minutes, then remove from muffin tin. Store in airtight container. Makes 80 cookies.
Preheat oven to 425°. Spray Pam in muffin tin. In medium-sized bowl, sift together flour, Sweet 'N Low, baking powder and salt. Stir in the bran cereal.
Sift the first 5 ingredients. Combine egg, milk and oil; mix well and add to flour mixture. Mix just until moistened. Add grated apple. Fill greased muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes. Dip muffin tops in the melted margarine, then in 1/2 cup sugar with the cinnamon.
Sprinkle yeast on warm water. Let stand 10 minutes. Sift flour and salt. Cut in butter; blend in yolks and yeast. Mix until a smooth ball is formed. Beat egg whites until stiff, gradually add 1/2 cup sugar and vanilla.
In a large mouth gallon jar or crock, pack as may cucumbers as you can get. Make a brine of the salt, alum and pickling spices. Cover the cucumbers with apple cider vinegar. Put lid on tightly and let set for 6 weeks.
In a 13 x 9 x 2-inch baking pan or dish, spread 1 package crescent rolls, butter side down. Stretch rolls to fit. Then mix cream cheese, sugar and egg. Beat well. Spread over rolls. Then spread the other tube of crescent rolls, butter side up, on top of mixture. Stretch to fit. Sprinkle sugar and cinnamon on top. You can add a can of cherry pie filling on top, if desired.
Grease a 10 x 7-inch pan with butter. Melt 1 stick of butter. Combine sugar, flour and cocoa. Add eggs and vanilla. Add melted butter next. Add 1 cup of nuts, if desired. Pour into pan and bake in a 325° oven for 30 minutes. Do not preheat oven.
Chop coarse: scallion, parsley, tarragon, capers and sun-dried tomatoes. Put salmon fillets through meat grinder or food processor on slow speed, not too fine. Blend eggs and heavy cream slowly into coarse salmon meat, one egg at a time, with a rubber spatula or wooden spoon. Add chopped ingredients. Mix well. Add juice of lemon, salt and pepper to your own taste.
Wash and sort beans, soak in water overnight. The following morning, simmer the beans 1 hour. Mix together salt, onions, dry mustard, molasses, ketchup and add to beans. Bake at 250° for 6 to 7 hours. Put bacon on top. Water may have to be added during baking. Serves 6 - 8 people.
Bake brownies in 13 x 9-inch pan. Cool slightly and sprinkle with Kahlua.
Put the Brie in a baking dish. Melt butter and pour over Brie. Sprinkle almonds over the top. Sprinkle brown sugar over the nuts. Bake at 350° for 20 minutes. Remove to a serving dish surrounded by crackers. Serve immediately.
*Soak chicken breast overnight in 3 tablespoons soy sauce, 1/2 clove minced garlic and 1/2 cup oil. Drain before using.
Combine Make a Better Burger with water. In skillet, brown turkey; stir in sauce. Alternately layer noodles, cheese and sauce until 3 layers are made. Cover; bake in oven at 375° for 45 minutes.
Heat oven to 350°. Cut bacon into smaller pieces and fry. Mix all ingredients and put in a 1-quart casserole. Bake 1 hour. Serves 4.
Simmer first 7 ingredients in a large stock pot with 3 quarts of water until chicken is fork-tender. Cool. Refrigerate. Remove all fat from surface of chicken stock. Remove bones from chicken. Set meat to side. Remove and throw away any vegetables you don't want. Use this stock and meat in combination with noodles, rice or vegetables for the healthiest soup possible.
Saute the first 4 ingredients in a small amount of butter. Add corn, cheese and salt. Cover and simmer for 10 minutes.
Mix well. Bake in unbaked pie shells. Bake in a 350° oven about 45 minutes or until filling is set. Will make 2 (8-inch) pies.
Mix all ingredients together except the cheese. Grease a 2-quart casserole dish. Bake at 325° for 1 hour and 15 minutes. Remove from oven and sprinkle on cheese. Bake an additional 15 minutes.
Saute celery, green pepper and onion in oil in saucepan until tender. Sprinkle with flour, curry powder, Worcestershire sauce, Tabasco sauce and salt. Cook for 2 minutes, stirring constantly. Stir in cream cheese until melted. Add milk gradually. Cook until thickened, stirring constantly; remove from heat. Stir in shrimp. Spoon into shallow 9 x 9-inch baking dish. Top with mixture of crumbs, butter and Parmesan cheese. Bake at 375° for 35 to 45 minutes or until bubbly and light brown. Yield: 6 servings.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Combine oats, flour, brown sugar, soda and salt; mix well. Stir in margarine, mixing until well blended. Reserve 1 cup; press remaining onto bottom of prepared pan. Bake 10 to 12 minutes or until light brown; cool 10 minutes. Top with nuts and chocolate pieces. Mix caramel topping and 1/4 cup flour until smooth; drizzle over chocolate pieces to within 1/4-inch of pan edges. Sprinkle with reserved oat mixture. Bake an additional 18 to 22 minutes or until golden brown. Cool; chill until set. Makes about 32 bars.
Boil potatoes for mash. Mix together butter, milk and potatoes until smooth; let cool. When mixture is cool, add hard-boiled eggs, celery, relish, onion and Miracle Whip; mix until creamy.
Chop tomatoes, onions and sweet green peppers and sprinkle with salt. Let stand 4 to 6 hours in cool place. Drain well; add hot peppers, vinegar, sugar, salt and spices tied in thin cloth bag. Simmer 15 minutes. Remove spice bag. Pack into hot jars. Close. Process in boiling water bath 5 minutes. Begin counting time as soon as water returns to boiling.
Preheat oven to 350° (325° for glass dish). Melt chips and butter. Stir in graham crumbs and nuts. Press 1/2 of crumbs on bottom of greased pan (13 x 9-inch). In mixing bowl, beat the cream cheese until fluffy. Add milk, vanilla and egg; mix well. Pour on top of crumbs. Top with remaining crumbs. Bake for 25 to 30 minutes, or until toothpick comes out clean.
Drain and rinse peppers; remove seeds and chop finely. Beat eggs in a large bowl. Blend in milk. Stir in corn bread mix, cheese, corn, oil, sugar and baking powder. Stir in peppers and pour into greased 13 x 9 x 2-inch pan. Bake at 400° for 40 minutes.
Toss strawberries with sugar and set aside. Slightly whip the ice cream. Fold in the heavy cream and Cointreau. Fold in the strawberries and serve in dessert dishes. Garnish each dish with a whole, fresh strawberry and sprinkle lightly with powdered sugar. Serve immediately.
Brown sausage until almost done; drain. Add ham and keep warm. Cook spaghetti and drain.
Put shortening or margarine into a bowl with the white sugar and mix, then add 2 eggs and mix. Add your milk and salt; mix. Sift your two cups of flour and your baking powder into bowl. Add your raisins and your cut up gumdrops. Add lemon flavoring to add taste. When you are all done, put it in a 9 x 13-inch pan and cook at 350° for 45 to 50 minutes, then at 300° for 15 to 20 minutes.
Place beans, tomato, onion tops, onion, cheese and olives in a large salad bowl; add lettuce to fill bowl. Right before serving, add dressing and avocados and top with Fritos.
Cream margarine and sugars. Add eggs. Sift together the flour, soda, salt and baking powder. Add to creamed mixture. Mix in chocolate chips and add vanilla. Drop by teaspoonful on greased cookie sheet and bake for 10 to 12 minutes at 375°.
Crumble meat into 1 1/2-quart casserole (or microwavable colander). Cook on High 5 to 6 minutes or until meat is no longer pink. Drain; stir in tomatoes, tomato paste, salt, basil, oregano, garlic and water. Cover; cook on High 4 to 5 minutes until mixture begins to boil. Combine cottage cheese, egg, Parmesan cheese and parsley; pour 1 1/2 cups tomato mixture into 12 x 8-inch dish. Spread evenly. Place 4 uncooked noodles over sauce. Top with 1/2 cottage cheese mixture. Sprinkle with 1/2 Mozzarella cheese. Spoon 1 cup sauce over cheese, then repeat layers. Top with remaining sauce. Cover tightly with 2 layers of plastic wrap. Cook on High 15 minutes, then 30% power for 15 minutes. Let stand 10 minutes before serving. Serves 6.
For each serving, pour 1/2 cup pineapple-orange juice into a 10 ounce glass. Add about 1/4 cup ginger ale. Top with a scoop of sherbet or ice cream. Makes 12 (10 ounce) servings.
Beat eggs slightly. Mix in Karo syrup, sugar, margarine, vanilla and salt. Add pecans. Bake at 400° for 15 minutes, then 350° for 30 to 35 minutes.
Mix white chocolate and peanut butter together and pour onto wax paper. Spoon melted chocolate over white chocolate mixture and marbleize with knife. Let cool; break into pieces or cut into squares. Melt chocolates in microwave oven. Very easy and delicious.
Place chicken in baking dish. Sprinkle with salt and pepper. Mix soup with 1/2 cup water per can. Pour over chicken. Dot with margarine. Bake at 350° until chicken is done.
Brown ground beef, chopped bacon and small onion and drain. Combine all ingredients in a crock-pot. Cook on low. Can be prepared in the morning and cooked all day.
Beat pudding and milk until thick. Add sour cream and Cool Whip. Put 1/2 of Cool Whip in pudding and 1/2 on top. Add vanilla wafers and bananas as much as you like.
Cook broccoli according to package directions. Drain water excess. Add Cheez Whiz and mix well over medium heat. Add rice and other ingredients until thoroughly blended. Bake in 2-quart casserole dish for 30 minutes at 350°.
Beat eggs in bowl. Mix in sugar and milk. Blend all ingredients together and pour into glass pan (13 x 9-inch). Top with nutmeg. Bake 20 to 25 minutes at 300°.
In a large salad bowl, layer lettuce, tomatoes, peas, chicken, bacon and green onions. Spread mayonnaise on top. Makes 8 servings.
Melt in shallow pan the margarine plus cooking oil. Beat the egg with a little milk. Add salt and pepper. Mix Parmesan cheese with bread crumbs. Dip chicken pieces in egg mixture, then in crumb mixture. Arrange in buttered pan. Allow to stand 10 to 15 minutes. Bake at 375° for 1 hour, turning once. For a special dish, bone chicken breasts and proceed with recipe. Shorten baking time to 30 minutes.
Dissolve 1 package yeast and 1 teaspoon sugar in 1/4 cup of luke warm water. Let stand a few minutes.
Drain pineapple; save juices. Add cold water to juice to measure 1 cup. Stir 2 cups boiling water into Jell-O. (Stir until all dissolved.) Stir in other liquid (juice and water). Refrigerate until mixture slightly jells.
Boil macaroni until almost tender in salted water. Rinse in cold water. Drain. Beat eggs; add milk. Pour over macaroni in baking dish. Add chipped cheese; stir. Garnish with butter. Bake at 350° for 30 minutes.
Preheat oven to 425°. Grease 9-inch glass pie plate. Spread sauerkraut in 9-inch glass pie plate. Top with tomato slices and dot with dressing. Cover with corned beef. Sprinkle with cheese. Bake 15 minutes. Remove from oven. Sprinkle with mixture of crackers, caraway seed and melted margarine. Return to oven for 10 to 15 minutes. Cut in wedges to serve.
Mash together sweet potatoes, sugar and butter. Add cinnamon and nutmeg. (Taste and add more seasoning if you like.) Add coconut and pecans. Put into baking dish; top with coconut. Bake in moderate oven until warmed through and coconut is light brown.
Combine and bake at 350° for 1 hour (9 x 13-inch dish). Sprinkle with paprika.
Rinse the cooked noodles in cold water. Set aside. Saute the onions and garlic in skillet sprayed with Pam. Stir in the tomato spices, parsley and salt. Cook sauce about 1/2 hour, simmering and stirring often until thickened. Stir in sauteed mushrooms and cooked beans. To assemble lasagna, place a layer of noodles on the bottom of 9 x 13 x 2-inch pan. Spread 1/2 of tomato mix over noodles, then layer cheeses. Repeat 2 times and end with Parmesan cheese. Bake at 375° for 20 minutes. Makes 15 servings.
In small bowl, squeeze lemon; press garlic. Add Worcestershire sauce, dressing, plus sugar, salt and pepper. Mix together with fork or whisk. If desired, substitute less oil for Ranch dressing plus a tablespoon of water. Pour over lettuce and cut into pieces. Sprinkle Parmesan; add croutons and toss. Serve 6 to 8.