HumbleIntelligence/food-ner-1-Million huggingface dataset:
Score edges of steak (one-inch intervals). Heat grill. Combine butter, parsley, Worcestershire sauce, pepper and mustard in small saucepan. Stir constantly over low heat until butter melts. Reserve 1/4 mixture. Place steak on grill; brush with butter mixture. Grill over medium heat for 6 minutes each side (medium or medium-rare; cook longer for a more done steak). Use remaining butter mixture to drizzle over finished steak just before serving.
Roll vanilla wafers very fine and mix with 1/2 stick melted butter. Spread about 2/3 of crumb crust in 9 x 13-inch Pyrex dish.
Mix spaghetti sauce and ziti in a baking dish. Add 1/2 of Mozzarella cheese and cottage cheese. Gently mix in. Sprinkle remainder of Mozzarella cheese on top. Bake at 375° until cheese melts on top.
Mix first five ingredients. Line a small bowl with plastic wrap, leaving long ends (which will cover top when done). Place 1/3 of cheese mixture in bowl. Spoon Pesto on cheese. Place 1/3 cheese on top of Pesto. Spoon tomatoes on top. Finish with rest of cheese. Cover with plastic and refrigerate for 2 hours or up to 4 days. Unmold onto plate and serve with crackers.
Mix sugar, oil and eggs; blend in pumpkin. Gradually add dry ingredients and mix well. Place in 2 greased loaf pans. Bake in 350° oven for 1 hour or longer (ovens vary).
Heat oil in electric fry pan at 300°. Pound round or sirloin steak until tender. Coat with flour, salt, pepper and Cajun seasoning mixed together. Brown; add onion, green pepper and tomatoes. Add water to cover. Cover and cook until tender, 4 to 6 hours.
Dissolve yeast in warm water. Stir in sugar and let set for a minute, then beat in remaining ingredients. Grease muffin pan. Fill half full with batter. Bake for 10 minutes at 400°. Makes 24. Batter will keep in refrigerator.
Cream sugar and oil; add eggs and beat well. Mix cocoa and food coloring together; add to sugar mixture. Beating well, add flour alternately with buttermilk. Add vanilla and beat until blended. Bake 25 to 30 minutes at 350°. Pour into three 9-inch cake pans lined with greased wax paper sprinkled with flour (can make 4 layers).
Fry tortillas and tear apart. Mix soup, diced chicken and green chiles and heat in casserole dish; layer tortillas and chicken mixture. Add layer of cheese. Continue layering. Microwave on High for 10 minutes.
Brown ground beef and onion. Add Ro-Tel, Velveeta and chili. When all is melted, add whipping cream. Simmer on low in crock-pot. Eat with taco chips.
Make a paste of the cold water and cornmeal; and stir until there are no lumps. Then pour gradually into the boiling salted water. Stir until very thick. Pour in a double boiler; cover and cook for 2 or 3 hours, stirring frequently. Serve hot with milk, sugar, butter and salt or as desired.
In medium-large frying pan add oil and bacon; cook over medium-high until bacon is half cooked, then add fresh green beans and stir-fry for 5 to 8 minutes. Add garlic salt and soy sauce; stir-fry for 3 to 4 more minutes. After 8 to 12 minutes, beans are ready to be served. Makes 5 to 6 servings.
Place roast in shallow baking dish. Rub with mixture of mustard/thyme. Combine 1/2 cup sherry, 1/2 cup soy sauce and garlic (minced). Let stand 3 to 4 hours at room temperature or overnight in refrigerator; turn occasionally. Remove meat from marinade; place on rack in shallow roasting pan. Roast uncovered at 325° for 2 1/2 to 3 hours, until meat thermometer registers 185°. Melt currant jelly; add 1 tablespoon soy sauce and 2 tablespoons sherry. Stir and simmer 2 minutes; pass with roast. Makes 10 to 12 servings.
Mix all ingredients and store in airtight container. Keeps a very long time. To make, add 1 level teaspoon dry mix to 1 cup hot water. Each cup has 4 calories.
Cook broccoli unsalted and drain. Mix ingredients, place in greased casserole dish. Crush cracker crumbs, place on top with butter and paprika. Bake 45 min. at 350°.
Crush the chips while still in the bag. Pour the crushed chips into a 2-quart casserole dish. Put the chili on top of the crushed chips. Put the cheese soup on top of the chili and spread it out. Pour a little water on the top of the soup and poke with a fork. Top with shredded cheese. Put in the oven at 350° for about 20 minutes until hot and bubbly.
Using pan from microwave cake mix, spray with Pam. Place butter and sugar in pan. Add pineapple. Top cake mix per box instructions. Microwave on High for 4 to 6 minutes.
Cream oil and sugar, add eggs and beat well. Add all dry ingredients, nuts and pears; then add flavors. Bake in a greased and floured Bundt pan at 350° for 55 minutes to 1 hour.
Mix pineapple, flour, sugar and cherries. Bring to a boil. Cook over a medium heat until thick. Stir in jello. Let cool. Add bananas. Stir. Pour into 2 baked pie shells or graham cracker shells. Cover with Cool Whip. Sprinkle pecans on top. Refrigerate immediately.
Cream butter and other ingredients. Drop by teaspoon onto greased baking sheet. Bake at 350° for 10-15 minutes. Cool and frost with
Cut lettuce and cauliflower into small pieces. Slice onion and separate into rings. Place lettuce in bowl, add cauliflower. Spread mayonnaise over top. Add onion, bacon and cheese. Sprinkle sugar over top. Refrigerate overnight. Toss before serving.
Cream butter, add sugars, then add egg and vanilla. Sift together flour, soda, cinnamon, salt and baking powder and add to creamed mixture. Last, add cornflakes, oats, coconut and nuts. Shape dough with hands into small balls and place about 2 inches apart on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Yields approximately 3 dozen cookies.
Cook pasta; cool. Cut up vegetables and crab; add to pasta. Toss with salad dressing and lemon juice. Refrigerate 2-6 hours.
Combine wine, brandy and sugar in a pitcher. Add lemon, orange and pineapple chunks. Let stand 30 minutes in the refrigerator before serving. Serve with or without ice. Makes 4 to 6 servings.
Cook sweet potatoes until done and drain well. Add remaining ingredients. Mix all these ingredients and pour into baking dish.
Cream the butter until smooth. Add sugar, again creaming until smooth. Add eggs, one at a time, mixing well after each egg. Add vanilla. Add flour, one cup at a time. Add 1/2 milk after adding 1 cup flour, mixing well after each addition. Add last 1/2 cup milk after adding second cup of flour. Add third cup of flour and mix well. Pour into a 9 x 13-inch greased and floured pan. This will also make three 9-inch layers. I use Baker's Joy spray to grease pans.
To keep ice cream from leaking through the pointed end of a rolled sugar cone, stuff a tiny marshmallow in the bottom of the cone before adding the ice cream.
Combine all ingredients except vanilla and nuts. Bring to a boil slowly, stirring until sugar dissolves. Boil without stirring over medium heat until soft ball and let stand 15 minutes. Do not stir. Add vanilla; beat until candy starts to loose its gloss. Stir in nuts and pour into buttered 9x9 inch pan.
Mix together and set aside to cool the first 5 ingredients. Mix together the remaining ingredients. Combine with first mixture and bake 1 hour at 350°.
Mix all ingredients in large bowl. Pour into two 9 x 9 x 2-inch pans or one 9 x 13 x 2-inch pan. If freezing is desired, do so at this point, then add topping before baking.
Mix and serve. Store in refrigerator. Makes 16 tablespoons. Per tablespoon: 18 calories, 0.5 mg cholesterol, 0.03 g fat, 247 mg Na.
Make a paste of cocoa and food coloring. Cream Crisco and sugar. Add eggs. Combine sifted flour with salt. Add with buttermilk and vanilla to mixture alternately. Fold in vinegar and soda. Pour into three 8-inch pans. Bake at 350° for 25 to 30 minutes.
Slice onions and pull apart in rings. Have 4 bowls, 1 with milk, 1 with flour, 1 with egg and milk and 1 with cracker meal. Dip onion rings in each bowl and lay out on cookie sheet. Let set for a couple of hours before frying. Deep fry. Can be frozen after frying.
Preheat oven to 350°. Mix sugar, butter, molasses, egg yolk and vanilla. Stir in flour and half of the chocolate chips. Mix and press dough into an ungreased 13 x 9 x 2-inch pan. Bake until golden brown (about 20 to 25 minutes).
Boil potatoes in water to cover until tender, about 20 minutes. Set potatoes aside until cool enough to handle, then peel and slice. Put potatoes in a large bowl. Saute bacon in a large skillet until browned and crisp. Remove bacon from skillet and reserve. Remove all but 8 tablespoons bacon grease from skillet. Set skillet over medium-high heat; add onion and saute, stirring often, for about 3 minutes. Stir in flour, sugar, salt and pepper. Stir well. Slowly stir in vinegar and 1/2 cup water. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes.
Combine herbs and garlic; set aside. Brush tenderloins with butter and roll in herb mixture, coating evenly. Place tenderloins, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of tenderloin, making sure thermometer does not touch fat. Drizzle any remaining butter over meat. Bake at 375° for 1 hour to 1 hour and 15 minutes.
Fit 1 pie crust into 1 9-inch pie plate (according to package directions). Do not bake. Combine chicken and remaining ingredients. Spoon into pie shell. Moisten edges of pastry with water. Place remaining crust on top. Fold edges under and flute. Cut slits in top. Bake at 400° for 45 to 50 minutes. Let stand 10 minutes before serving.
Mix together the crushed pretzels and 2 sticks melted margarine. Put in 2 pie pans or one oblong dish. Bake at 450° for 12 to 15 minutes. Let cool.
Melt butter in 15 1/2 X 10 1/2 X 1-inch jelly roll pan. Sprinkle on crumbs (tap sides of pan to distribute crumbs evenly). Sprinkle on coconut. Distribute candied fruit as evenly as possible over the coconut. Cut dates into a small amount of flour so they won't stick together. Distribute dates over candied fruit. Sprinkle on nuts. Press mixture lightly with hands to level pan. Pour sweetened condensed milk evenly over the top. Bake in moderate oven (350°) for 25 to 30 minutes. Cool completely before cutting. Remove from pan. Makes about 54 (1 1/2-inch) squares.
Prepare pudding mix and stir together with Cool Whip. Cover bottom of a 9 x 13-inch pan with graham crackers. Put 1/2 of pudding mix over graham crackers. Top with 2nd layer of graham crackers. Cover with remaining pudding mix. Top with 3rd layer of graham crackers. Frost with Fudge Frosting.
Combine soup, milk and soy sauce. In 10 x 6-inch pan, layer 1/2 broccoli, 1/2 soup mixture and 1/2 onions. Top with remaining broccoli and soup mixture. Bake at 350° for 25 minutes. Top with remaining onions. Bake 5 minutes. Makes 6 servings.
Blend Crisco and sugar. Combine soup with water and baking soda. Add this to Crisco/sugar mix alternately with dry ingredients. Stir in raisins. Bake in a greased pan for 1 hour at 350°.
Start with all ingredients, except vegetables. Cook on high heat until it boils; stir often. Turn down heat to simmer. Cook 20 to 30 minutes or longer. Add frozen vegetables; simmer 15 to 20 minutes.
Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; chop caps finely. Mix mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and the white pepper.
Melt margarine in an 8 x 8-inch pan. In a bowl, mix sugar, flour, cocoa, eggs and vanilla. Pour in melted margarine and mix well. Pour back into pan and bake at 350° for about 20 minutes. Real rich! Also doubles well to go in 9 x 13-inch pan.
Wash cucumbers and place whole cucumbers in crock. Cover with boiling water and let stand overnight. Drain and repeat this procedure on the next 3 mornings. On the fifth day, drain and slice into 1/2-inch chunks.
In a 1 1/2-quart casserole, stir together sugar, cocoa, salt, milk and vanilla until partially blended. Put butter over top in center of dish. Microwave on High power 2 minutes. Stir well until smooth. Pour into greased 8-inch square dish. Chill 1 hour. Makes 36 squares.
Combine all ingredients except sour cream and chives. Chill thoroughly and serve in chilled cups or bowls. Top with sour cream and sprinkle with chives.
Combine milk, chicken broth and both the canned soups in a 4-quart saucepan. Blend well. Add chicken, onions, corn, chiles and mushrooms. Mix well. Cook over medium heat for 5 to 8 minutes or until thoroughly heated. Remove from heat. Add cheese. Stir until melted.
Boil dates, prunes and raisins (that have been cut up) in a saucepan until thick. Add the oleo and leave until cool. Beat in the eggs, then dry ingredients. Then add vanilla, chopped nuts, cereal and coconut. Drop by teaspoons on greased cookie sheet and bake at 350°.
Blend items in blender. Use as a dip for raw carrot sticks, celery, cauliflower, radishes, pepper strips, scallions, etc.
Mix butter, sugar, eggs and bananas together and beat 2 minutes. Then add rest of ingredients. Mix all together and beat 2 or 3 minutes longer. Bake in loaf pan at 350° for 1 hour.
Cook zucchini in water for 5 minutes or until tender; drain. Beat eggs in large bowl until foamy. Add mayonnaise, onion and green pepper to eggs. Add salt and pepper. Mix cheese with zucchini. Add to egg mixture; mix well. Pour into 6 cup shallow baking pan. Sprinkle with bread crumbs. Dot with butter. Bake at 350° for 30 minutes.
Fry bacon in frying pan. Remove fried bacon, but not the grease. Slice cabbage into 6 quarters, then separate cabbage leaves and put in frypan with bacon grease. Cover frypan and cook over medium heat until tender (about 10 to 15 minutes). Add cooked drained macaroni and fried bacon to cabbage. Cook covered in frypan for 10 minutes over medium heat, stirring periodically to avoid mixture burning. This can be used as a side dish or as a meal.
Combine first 4 ingredients. Remove 1/2 cup of mixture to sprinkle on top of cake before baking. Add the baking powder, soda, 1/2 teaspoon cinnamon and nutmeg to remaining mixture. Add eggs and sour milk; beat until smooth. Pour into 2 (8-inch) greased cake pans.
In a large bowl, combine first 5 ingredients. Add eggs, milk, oil and extracts. Pour into 2 greased loaf pans. Bake at 350° for about 60 minutes. Cool on wire rack for 15 minutes before removing from pans.
Combine all ingredients; add 1 tray of ice cubes. Serves 20.
Cream butter and brown sugar; add eggs and vanilla. Sift in dry ingredients. Fold in raisins, drop by teaspoonful on baking sheet. Bake at 350° for 12 to 15 minutes. Yields approximately 5 dozen.
Toss the shrimp with all ingredients, except the last three listed. Chill shrimp mixture for 24 hours. Remove bay leaves and strain shrimp mixture. Sprinkle diced avocados with lime juice. Add avocados to the strained shrimp mixture. Serve on lettuce lined plates. Serves 8.
Combine bread cubes and 1 cup crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-quart casserole. Melt butter or margarine and combine with 1/2 cup crumbs. Sprinkle over casserole. Bake at 350° for 1 hour. Serves 6 to 8.
Cream butter and sugar until smooth. Add eggs one at a time. Beat well after each. Add whipping cream. Beat just enough to mix. Add flour. Bake at 300° for 1 1/2 hours.
Line a glass dish with potatoes; place green beans on top. Then add corn and meat. Mix soup and milk together; pour over vegetables. Top with grated cheese. Cook on High in microwave for 8 minutes; let stand 2 minutes and then cook on Medium-high for an additional 2 minutes.
Beat eggs; add soda and melted margarine. Stir in cake mix until well moistened. Stir in chocolate chips (and nuts if desired). Pinch off dough to form balls a little smaller than a walnut. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 13 minutes. Cool. Sift powdered sugar over tops. Makes about 4 dozen.
Cook potatoes the night before. Next day, grated potatoes and mix with onions. Set aside. Melt margarine and cheese in a pan. In a small bowl, mix sour cream and milk. Add this to cheese mixture, then add to potatoes in a casserole. Top with crumbs. Bake at 350° for 45 minutes.
Cook macaroni according to package directions. Drain. In a frying pan, brown meat and onion. Drain excess oil. Combine meat, onion, macaroni, corn and tomato soup in a casserole dish. Top with cheese slices. Bake, covered, in a 350° oven for 1/2 hour. Serves 4 to 5.
Stir dry ingredients into bowl. Cut in shortening. Add milk; stir quickly. Knead. Roll dough to 1/2-inch. Cut out 12 biscuits. Place on cookie sheet. Bake at 350° for 10 to 12 minutes.
Pour boiling water over jello, stirring until jello is dissolved. Add orange sherbet, stir until melted. Stir in 1 can of mandarin orange segments (1 cup). Pour into 6-cup ring mold, chill until firm.
Combine oleo and sugar; beat in egg. Add flour using mixer. Make small balls and flatten. Put in cherries, nuts, dates or wafers. Roll into balls. Roll in coconut and bake at 350° for 15 minutes. Check often.
Cream butter, sugar and peanut butter together. Add Rice Krispies. Make into balls. Dip into melted semi-sweet chocolate.
Heat oven to 400°. Grease and flour 12 medium muffin cups. Beat milk, oil and egg slightly in a large bowl. Stir in remaining ingredients with fork until moistened. Divide batter among cups. Bake until golden brown, 15 to 20 minutes. Serve warm.
Mix all ingredients and form into 1-inch balls; flatten with fork. Bake 350 degrees for 8-10 minutes. Should be slightly brown on the edges. Makes 6 to 8 dozen.
Cream butter and sugars. Add egg yolks separately. Mix in extracts. Mix together flour, baking powder and salt. Add alternately with milk. Fold in stiffly beaten egg whites. After greasing and flouring Bundt pan, embed almond in each crease. Pour in batter. Bake 45 minutes at 350°.
Put the cream cheese in a dish. (You can even leave it as it is.) Top with crab or shrimp, drained. Pour cocktail sauce over it. Stick a knife in it and serve with crackers.
Saute onion, celery and garlic in butter; add seasoning and oysters. When edges curl, add liquid, then fold in bread crumbs. Put in casserole; sprinkle with Parmesan cheese or buttered bread crumbs or both. Bake at 350° for 15 to 20 minutes.
Mix first 4 ingredients together. Roll Velveeta between 2 pieces wax paper until about 1/2-inch thick. Spread cream cheese mixture on top of Velveeta. Roll like a jelly roll. Keep cold until about 20 minutes before serving. Serve with crackers. Makes large roll.
Combine browned sausage, eggs, pepperoni, cheeses and parsley. Roll pizza dough in rectangle shape. Place mixture lengthwise down center of dough. Fold back over, then tuck in ends. Fold front over. Roll onto cookie sheet or jelly roll pan. Using reserved egg yolk, brush over crust. Bake at 350° for 1 hour. Slice and serve warm or cold as appetizer.
Sprinkle Jell-O straight from box on the cottage cheese and let stand for 1/2 hour. Then add can of Mandarin oranges and pineapple. Fold in 9 ounces of Cool Whip and sprinkle with nuts or coconut.
Mix cake mix, 1 egg and oil until crumbly. Reserve one cup of cake mixture and pat the rest into a 13 x 9-inch pan. Bake 15 minutes at 350°. Beat cream cheese, sugar, lemon juice and 1 egg and spread over crust. Sprinkle top with reserved crumbs. Bake 15 minutes more. Cool completely and cut into bars.
Combine all ingredients except candy Kisses. In large bowl, mix on lowest speed with electric mixer or by spoon until dough forms. Shape dough into balls, using a rounded teaspoonful for each. Roll balls in granulated sugar, then place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes; don't overbake. Top each immediately with candy Kiss; press firmly so cookie cracks around edges. Let cool.
Preheat oven to 350 degrees. Combine the brown sugar and flour, mixing well. In a large bowl, combine eggs, corn syrups, vanilla, and melted butter. Beat with a fork. Add the sugar mixture and mix well. Sprinkle the pecans over the bottom of the pie crust. Pour the filling on top of the pecans. As the pie bakes, the pecans will rise to the top. Bake for 55 to 60 minutes, until filling is set and pecans are golden brown. Cool before slicing.
Prepare pudding mix with milk as directed on package. Pour into paper or plastic cups to mold. Insert wooden stick. Freeze about 5 hours.
Cook macaroni. Dice celery, green pepper and onion. Drain macaroni; add all ingredients. Mix well. Chill.
Separate eggs and beat whites until stiff; set aside. Cream butter, shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well. Add coconut, nuts and extracts. Fold in stiffly beaten egg whites.
Combine crumbs and margarine; press onto bottom and sides of 9-inch pan. Combine cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Reserve 1 cup of cheese mixture; add pumpkin, remaining sugar and spices to remaining cheese mixture. Mix well. Layer half of pumpkin mixture and half of cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350° for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Thaw squash; combine with drained pineapple, 4 tablespoons brown sugar and salt. Put in 1-quart casserole; dot top with butter. Sprinkle with remaining brown sugar. Bake in a 350° oven for 25 minutes.
Beat eggs slightly; mix flour and sugar together real good and add to eggs. Then, add milk, vanilla and salt. Add all these together. Bake crusts until set, then pour in the egg mixture and bake in 425° oven for 10 minutes. Turn oven back to 350°. Bake about 20 more minutes or until done, when knife is inserted in center and comes out clean.
Preheat oven to 350°. Mix dry ingredients. Beat eggs with buttermilk; mix well. Stir into dry ingredients. Pour into greased and floured loaf pan. Bake for 1 hour.
Debone chicken breasts and pound to flatten. Mix the cream cheese, garlic, dill, parsley, salt, Tabasco sauce and lemon juice. Divide into 6 equal portions and place in center of chicken breasts. Roll breasts and place close together in baking dish. Combine wine and chicken broth. Pour over breasts. Bake at 350° for 30 minutes or until done.
Mix egg yolks and milk in top of double broiler. Mix sugar and flour, and add to eggs and milk. Stir over boiling water until thickened. Add grated lemons, and margarine. Pour into pie shells. Add vanilla flavoring.
In a medium bowl, combine all-purpose flour, whole wheat flour, soda, 1 teaspoon cinnamon and salt. Set aside. In a big bowl, toss together chopped apples and egg substitute. Stir in sugar, 1/4 cup nuts and applesauce. Add flour mixture and stir just enough to mix it. Pour batter into a 9-inch round baking pan.
Mix all ingredients in casserole. Bake at 350° for 1 1/2 hours. Cover casserole for the first 45 minutes.
Drain fruit cocktail. Soften gelatin in lemon juice, then dissolve over hot water. Blend cream cheese with mayonnaise and salt. Stir in gelatin. Whip cream until stiff, adding sugar gradually during last stages of beating. Fold in cheese mixture, nuts and fruit cocktail. Place in mold of your choice and freeze until firm (overnight). Turn out onto platter and garnish with watercress.
Cook and stir onions in oil in 10-inch skillet until tender; add remaining ingredients except tomatoes. Cover and cook over low heat for 10 minutes. Add tomatoes; cover and simmer until green pepper is tender, about 5 minutes. Garnish with ripe olives.
Beat eggs; add corn, cornmeal, oil, soda, salt and milk. Fold in onion, pepper, celery, black pepper and chili powder. Pour in a 9-inch greased pan. Bake at 400° for 30 to 40 minutes.
Tie spices in cloth bag and simmer in the water for 10 minutes. Remove bag, add 1 lemon, sliced thin and the brown sugar; simmer about 15 minutes to make a syrup. Add the rest of the ingredients to the syrup and bring to boiling. Serve hot or cold.
Cream sugar and Crisco; add beaten eggs. Blend rest of ingredients. Take tablespoon of dough for each cookie. Put flour on hands so dough won't stick. Sprinkle sugar on top. Put on greased cookie sheet and bake at 375° for 10 minutes. Makes 36 cookies. A good cut-out cookie.