HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together. Form into loaf. Bake 1 hour at 350°. Baste with brown sugar, mustard, orange or pineapple juice or tomato soup.
Stir sugar into corn syrup, water and dash of salt until dissolved. Boil to medium ball stage (240°). Slowly pour 1/3 over beaten egg whites, beating constantly. Cook remaining syrup to very hard ball stage (265°). Test. Add several drops to water. Beat syrup in candy mixture. Continue beating. When mixture holds its shape from a spoon, add 1 teaspoon vanilla. Drop from teaspoon onto a greased cookie sheet.
Brown beef and sausage; drain grease. Add remaining ingredients. Heat until thoroughly hot. Spread on bottom half of bun, sprinkle Mozzarella cheese on top of mixture and place other half of bun on top. Wrap in foil; bake 10 minutes at 400°. (Can be done in microwave.)
Melt chocolate and butter in small saucepan over very low heat, stirring constantly. Set aside to cool. Beat eggs until thick and light in color. Gradually add sugar, beating until thickened. Add baking powder, salt and flour. Blend in cooled chocolate mixture, nuts, vanilla and almond extract. Spread half of chocolate batter in greased 8 or 9-inch square pan. Cover with Cream Cheese Batter.
Preheat oven to 350°. Mix together flour, brown sugar, oat and cinnamon. Cut in butter until it resembles coarse crumbs. Toss mixture with yams and cranberries, place in 1 1/2-quart casserole. Bake 35 minutes. Sprinkle with marshmallows and broil until light brown.
Fill ice cube trays with lemon-lime beverage, reserving remainder for punch; freeze. At serving time, combine cranberry juice and apple	juice in punch bowl. Slowly pour remaining lemon-lime beverage and prepared ice cubes. Yield: 35 servings.
Dump everything into a bowl (egg and shortening last) and beat a bit, but not too much. Batter should be a little lumpy.
Cream together sugar and butter, then add milk, flour and baking powder. Mix well and put in a 2-quart baking dish that has been sprayed with Pam.
Cook potatoes, carrots and celery in a small amount of boiling unsalted water until crisp-tender. Drain and set aside.
Peel tomatoes and chop. Mix tomatoes, cucumber, green pepper and onions. Stir vegetable juice cocktail, vinegar, olive oil, garlic salt, basil and hot pepper sauce into tomato mixture. Cover and chill for several hours before serving.
Cut tortillas into strips and fry in oil until crispy. Set aside. Blend tomatoes, garlic and onion in blender until smooth puree. Saute puree in 2 tablespoons oil, then add bouillon cubes and let boil 1 minute. Add broth. Cover and simmer. Add pepper to taste after 20 minutes. Add cilantro and turn off heat.
This marinade is enough for about 5 pounds short ribs or 6 pounds sliced rib eye steak. Marinate at least 8 hours or overnight, turning meat occasionally.
In a large mixing bowl, mix all ingredients together. Mix well. Bake in 9 cup Bundt pan at 350° for one hour or until toothpick comes out clean.
Place all ingredients in large bowl except nuts. Microwave until chips are melted, 2 to 3 minutes, stirring once or twice. During cooling, stir in nuts. Pour into well-greased square pan. Refrigerate until set. Cut into squares.
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Mix first 7 ingredients until smooth and well blended. Stir in 1 1/2 cups chocolate chips and nuts. Spread into 9 x 13-inch pan. Sprinkle with 1/2 cup more chocolate chips. Bake at 350° for 30 to 35 minutes. Cool on wire rack. Cut into 2-inch squares.
Add last. Bake 1 hour at 350°. Serves 20 to 24.
Cut broccoli into bite-size pieces. Separate cauliflower into bite-size flowerets. Combine vegetables in a large bowl. Combine remaining ingredients; stir well. Add mayo or salad dressing, tossing to coat vegetables. Chill several hours before serving. Makes 6 to 8 servings.
Mix together wafers and 1 stick margarine and spread in bottom of Pyrex dish to form crust. Mix together egg whites, 1 stick margarine and powdered sugar. Pour over crust. Slice bananas longways and lay over filling. Spread pineapple over bananas. Spread Cool Whip over pineapple. Sprinkle pecan chips and cherries over Cool Whip. Refrigerate.
Cut fruit in bite-size pieces. Sprinkle with sugar to taste. Refrigerate for at least 2 hours. Can be made ahead, but add bananas just before serving. Easy and delicious.
Mix together oil, vinegar, wine, onion powder, salt and pepper to make dressing. Pour over spinach, bacon and sliced eggs.
With a fork, lightly toss bread crumbs with melted butter. Combine sugar, cinnamon, lemon juice and rind to form a paste. Line the bottom of a buttered casserole dish with approximately 1/3 of the bread crumb mixture. Spread half of the apples over the crumbs, then half the paste over the apples. Repeat this process with crumbs as final layer. Pour orange juice evenly over apple mixture.
Preheat oven to 350°. Roll pastry to 13-inch circle on lightly floured surface. Place in 10-inch pie plate or casserole dish. Turn under edge; flute. Sprinkle cheese, crab or Sea Legs, onion, flour and seasonings in pie plate or dish. Beat together eggs and half and half. Pour over cheese mixture. Bake 55 or 60 minutes or until set. Yields 6 servings.
Preheat oven to 350° (moderate). Grease 7 x 7 x 2-inch baking pan. Combine cranberry sauce and apples. Spread in baking pan. Combine rolled oats, brown sugar, salt and flour. Add melted fat and mix until crumbly. Sprinkle over fruit. Top with nuts, if desired. Bake 1 hour. Serve warm.
Cook chicken in small amount of oil in wok or skillet on medium high heat. Heat for 4 to 6 minutes until done. Add stir- fry mix and vegetables. Cook for additional 5 to 7 minutes, stirring very often. Add water and/or soy sauce as needed. Serve over white or brown rice. (Vegetables may be substituted to taste.)
Mix sour cream, sugar and coconut together and put in refrigerator to soak for 4 hours. Mix and bake cake mix according to directions on box. Split 2 layers to make 4 layers. Spread sour cream mixture between layers. Ice entire cake with Cool Whip. Sprinkle 1/2 package frozen coconut on top of cake. Seal cake in cake hider and place in refrigerator for 2 to 3 days before serving (very moist).
Mix together. Roll in flour. Cut out with biscuit cutter. Butter top of biscuit and pan. Bake at 400° for about 15 minutes or until golden brown.
Cube steak into 1-inch squares. Cook bacon in skillet until crisp. Drain and put in casserole dish. Brown steak in bacon drippings until brown. Add salt and pepper; put in bacon dish. Saute onions 5 minutes; add to meat. In the remaining fat, brown rice, then put aside. Add bay leaf, thyme and garlic to meat. Add liquid. Cover. Bake at 325° for 1 hour. Cook rice and put in dish with meat. Add tomatoes and cook 90 minutes. Serves 6
Mix flour and water together. Add to remaining ingredients and pour over browned meat. Simmer about 1 hour.
Saute onion in butter. Stir in soup and cheese. Add broccoli and rice. Bake at 350° for 30 to 45 minutes.
Grease an 8-inch square pan. Stir together the egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Add walnuts. Spread in pan and bake at 350° for 18 to 20 minutes.
Cut sausage into 4 inch slices. Slit sausage and stuff with cheese. Wrap in cooked lasagna noodles. Put into casserole pan or cake pan. Pour Prego over and bake covered at 350°, about 1 hour.
Sift together flour, baking powder, soda, salt and spices; stir in sugar and nuts. Combine remaining ingredients; add to flour mixture, stirring only until moistened. Bake in a greased 9 x 5 x 3-inch loaf pan at 350°for 45 minutes or until done. Cool slightly before removing from pan. Very good when spread with cream cheese.
Mix dry ingredients in Pyrex (quart). Stir in water; cook 1 1/2 minutes. Stir and turn on 30 seconds. Blend in butter and cook 30 seconds longer. Add vanilla. If too thin, cook about 10 seconds longer.
Spread mustard on bread. Combine cheese; place on bottom half of bread. Arrange meat on both halves. Spread mayonnaise on 1 half of bread. Place on baking sheet. Bake at 350° for 15 minutes or until thoroughly heated. Cut into squares and serve immediately. Makes 2 to 4 servings.
Mix all ingredients and pour into unbaked pie shell. Bake for 40 minutes at 350°.
Mix ingredients well and pour into 2 loaf pans, greased and lightly floured. Bake at 350° for 1 hour or until done.
Grind apricots. Add milk and coconut. Mix well. Refrigerate until firm. Shape into small balls. Roll in powdered sugar. Place on cookie sheet and let stand until dry. Store in airtight container in cool place.
Combine sugar, water, cornstarch, Jell-O and red food coloring. Mix until smooth. Cook until thick, stirring constantly. Cool. Add strawberries. Pour in pie shells and refrigerate. Garnish with whipped topping when ready to serve.
Scald milk. Mix all remaining ingredients except vanilla. Add milk slowly. Cook over medium heat until it boils. Cool. Pour into baked pie shell. Top with whipped cream. Yields 6 servings.
Saute garlic, onion and green pepper. Put everything into crock and cook on low for 8 to 10 hours or high 5 to 6 hours.
Thoroughly mix pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into unbaked pie shell. Bake at 400° for 50 minutes or until a knife inserted in the center comes out clean. Cool before serving. Trim with walnut halves if desired. Serve with whipped cream.
Wash cranberries; cut unpeeled oranges into quarters and remove seeds. Put oranges and cranberries through food grinder or processor. Stir in sugar. Cover and refrigerate. Makes 4 cups.
Mix dry ingredients then pour in melted butter and eggs. Mix well. Bake at 350 degrees for 20 minutes.
Mix all together until well blended. Roll into marble-size balls. Roll in more powdered sugar. Store in refrigerator as may be frozen for later use. Requires no baking. Makes 3 dozen balls.
Brown ribs in 1 teaspoon vegetable oil in large skillet with onion. Combine rest of ingredients in covered casserole dish. Add meat and onion; cover and bake for 1 1/2 to 2 hours in a preheated 350° oven.
Beat eggs until yolks and whites are blended. Add sugar, cornstarch, salt and flavorings. Mix thoroughly. Add milk slowly, stirring constantly. Pour into pastry-lined 10-inch pie pan and bake at 400° until an inserted knife comes out clean.
Melt butter in a 7 x 11-inch pan. Add seasoning salt and mix well. Toss thin potatoes in mixture. Top with cheese. Top with Italian seasoned bread crumbs. Bake at 350° for 45 minutes.
Cut sausage into bite size pieces. Combine all ingredients in large skillet or Dutch oven. Cover; bring to a boil. Reduce heat; simmer 25 minutes, or until rice is cooked.
Crumble and brown beef in large skillet or wok. Add all ingredients, except rice. Before serving, add rice and blend well. Cheese may be added if desired. Can be prepared ahead of time and put in casserole. Add grated cheese topping and bake until heated. Very popular at potlucks.
Grease 1/2 cup muffin cups. Mix all ingredients except eggs and oil in large bowl. Beat eggs and oil in another bowl to blend. Stir egg and oil mixture into flour mixture. Spoon 1/4 cup batter into each muffin cup. Bake at 375° for 25 minutes.
Melt margarine in skillet and saute mushrooms and onion. Blend in flour until smooth. Add broth and cream, stirring until smooth. Add cheese, salt, pepper and lemon juice. Stir until cheese melts. Lower heat and simmer uncovered 10 to 15 minutes. While sauce is simmering, cook spaghetti and drain. Add the spaghetti and ham to the sauce. Spoon into a greased casserole and sprinkle with Parmesan cheese. Bake at 400° for 20 to 30 minutes.
Arrange cauliflower in a vegetable steamer over boiling water. Cover and steam 5 to 6 minutes or until crisp-tender. Transfer to a serving platter. Keep warm.
In Dutch oven, saute onion and green pepper in butter for 3 minutes. Add lean ground chuck and brown meat, breaking up meat as it cooks. Add seasoning salt, garlic salt and pepper with sugar. Stir in whole tomatoes and tomato sauce and water. Heat mixture to boiling, reduce heat and simmer for 15 minutes. In 13 x 9 x 2-inch pan, layer tomato-meat mixture and uncooked wide noodles. Top with Mozzarella slices. Make sure noodles are well covered by sauce. Cover pan with foil and bake in preheated (350°) oven for 45 minutes.
In large punch bowl, combine juices and sugar; stir until dissolved. Just before serving, add orange soda, liqueur and ice. Garnish with orange slices, cloves and cherries.
Mix together flour, margarine, and pecans. Pat in 9 x 13 pan. Bake at 350° for 20 minutes; let cool. Cream together cream cheese, sugar, and 1/2 cup Cool Whip. Spread over cooled crust. Spread blueberry pie filling over cream cheese mixture. Top with remaining Cool Whip. Refrigerate.
Thaw raspberries. Save juice. Whip cranberry sauce with a hand mixer in a large bowl. Add sour cream. Add raspberries while still beating. Beat until smooth and creamy.
Blend together; do not overstir. Keep in refrigerator, covered, and use as needed. Bake at 400° about 20 minutes. Yields 60 muffins.
Dissolve gelatin in boiling water; add sherbet. Mix well. Add well-drained mandarin orange sections. When mixture is cool but not set, fold in whipped cream.
Mix and let set in refrigerator overnight. Bake at 225° for 4 hours in 2-inch rolls. Turn 2 or 3 times.
Mix and put into casserole. Cover with Mozzarella cheese. Bake for 40 minutes at 350°.
Coarsely chop cabbage into large pot with cover. Layer on top sliced onions and chopped green pepper. Pour sugar over vegetables. Do not stir! Bring remaining ingredients to a full rolling boil. Pour over vegetables and sugar. Cover quickly to keep in steam. Do not stir for 4 hours. Will keep a long time in refrigerator. Stays crisp.
Beat eggs; blend in oil, sour cream and corn. Add cornmeal, salt and baking powder. Bake in 8-inch pan, greased or sprayed with nonstick vegetable coating, for 45 minutes at 375°. Freezes well.
Butter 9 x 13-inch pan. Microwave margarine on High 45 seconds or until melted. Add marshmallows; toss until coated. Microwave 1 minute and 30 seconds on High or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately stir in cereal. Mix until well coated. Press mixture into pan using greased spatula or wax paper. Cool. Cut into squares. Makes about 24.
Mix together well and put in loaf pan. Place maraschino cherries on top of cake mix. Place half of the nuts in between cherries on top of cake before baking. Bake at 225° for 2 hours or until done.
Preheat oven to 400°. Grease a Bundt pan. Combine meal, baking powder and cheese. In another bowl, mix eggs, oil, corn and sour cream. Add wet ingredients to dry ingredients. Spoon into pan. Bake 40 to 50 minutes. Test with toothpick. Let stand on wire rack 10 minutes.
Cook sugar, flour, salt, milk and eggs in a heavy saucepan. Use electric mixer while cooking. When mixture thickens, layer with bananas and wafers.
In a large skillet, saute garlic and onion in olive oil. Add seasonings. Stir in zucchini; cook until tender. Stir in tomatoes. Heat and serve. Serves 8.
Heat oven to 350 degrees. Stir together butter, sugar, syrup, eggs and vanilla. Stir in pecans and pour into shell and bake for 55 minutes.
Heat chocolate, water and shortening until melted and glossy when beaten. Place in mixing bowl. Add dry ingredients in order listed. Then add eggs, one at a time, beating after each addition. Add milk; beat 2 minutes. (Batter is very thin.) Pour into greased pans. Bake at 350° for 30 to 35 minutes. (Of course baking time depends on the size of the pan.)
Cook noodles. Brown beef and drain. Add celery, onions, mushrooms and tomatoes. Stir. Add salt and pepper. Cover and simmer 30 to 50 minutes.
Heat 1 cup of milk and butter; dissolve sugar, cocoa and salt in remaining 1/2 cup of milk. Add well beaten egg yolks. Pour this mixture into hot milk and butter and cook until stiff, using double boiler or if open pan is used, stir constantly. Line deep pie tin with rich crust; pricking with fork and bake until a delicate brown. Put cocoa filling in crust and frost with whites of eggs, well beaten. Sweeten and flavor to taste. Put in oven until slightly brown.
Beat eggs; add sugar. Beat until lemon colored. Whip the sour cream and fold it into the egg mixture. Stir in raisins, salt and lemon juice. Pour into pie shell. Bake in 450° oven for 10 minutes. Reduce to 350°. Bake 20 to 30 minutes more.
Pour off liquid from yams, reserve. Place yams in glass pan in a single layer. Butter each yam individually. Sprinkle generously with cinnamon-sugar mixture.
Arrange 1/2 of angel food cake, torn in pieces, in a 9 x 13 pan. Dissolve jello in 2 cups hot water (no cold water added). Let jello cool and slightly thicken. Stir in strawberries. Fold in egg whites, beaten to meringue consistency and add in container of Cool Whip. Pour mixture over cake and refrigerate until served. Makes 8 to 10 servings, depending on serving size. Great light dessert.
In heavy stew pot over medium heat, brown bacon; drain. Add most of onions (reserve green parts for top of soup when finished). Cook and stir 1 minute. Add broth and potatoes; cover and cook 15 minutes. Add carrots; cook 5 minutes. Add rest of vegetables. Add turkey. Mix milk with cornstarch; add to pot. Bring to boil, stirring constantly about 1 minute, until soup slightly thickens. Season with salt and pepper. Serves 8. Decorate and slightly stir in minced green onion parts before stirring. Enjoy with cornbread or crackers.
Drain the red kidney beans, butter beans and green beans. Brown the bacon and hamburg. Drain. Add onions and brown. Add sugar and remaining ingredients. Stir. Bake at 350° for 45 minutes.
In a bowl, mix cookie crumbs and butter. Press into bottom of greased 13 x 9-inch pan. Carefully spread ice cream over crust. Spread whipped topping over ice cream. Drizzle syrup on top; sprinkle nuts. Freeze until firm (about 2 to 4 hours). Yields 12 to 16 servings.
Saute celery and onion in butter until transparent. Add vegetable mixture to combine bread crumbs and seasoning. Mix lightly. Spoon into your favorite bird.
Line 9 x 13-inch dish with beef. Put one slice of beef in each chicken piece and wrap in bacon. Place on beef lining. Blend sour cream, soup and milk. Pour over chicken. Bake, uncovered, at 300° for 3 hours.
Place 1/3 cup condensed milk and caramels in a saucepan. Melt slowly stirring occasionally.
Combine ingredients and mix. Drop on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Cool cookies 1 minute. Remove.
Sprinkle the salt over the cucumbers and onions; let set for 1 hour. Combine the last 6 ingredients; pour over cucumbers and onions. Bring to a boil and put in jars.
Combine beef, pork, onion, salt, pepper, oregano and thyme with tomato paste. Put into loaf pan. Make a trench in the top of meat loaf. Bake for 1 hour in 350° oven. Mix Ricotta cheese and egg; sprinkle with salt and pepper. Remove meat loaf when done and pour cheese mixture on top. Sprinkle with chopped onion and tomato. Bake for 30 additional minutes. Let cool for 10 minutes before serving.
Mix and freeze for 24 hours. Then stir and freeze overnight. Fill glass 3/4 full with slush; rest with 7-Up.
Cut peppers in half and boil 5 minutes. Drain and place in baking pan. Brown meat; drain and add chopped onion, red pepper, stewed tomatoes, salt and cooked rice. Stuff mixture in bell peppers. Melt butter; add flour and milk. Heat until thick. Add cheese and heat until melted. Pour over peppers. Cover with foil and bake 30 to 35 minutes at 350°.
Brown chicken breasts in olive oil. Lay in casserole dish; top with Italian style tomato sauce and sprinkle with Parmesan cheese. Cover with foil and bake in 350° oven for 45 minutes. Uncover and top with Mozzarella cheese. Continue baking until cheese has melted. Serve with buttered pasta of any kind. Sprinkle with more Parmesan cheese. Serves 4 to 6 people.
Cook shrimp in saucepan of boiling water until cooked thoroughly (about 3 minutes). Transfer shrimp to bowl of ice water and cool. Peel and devein shrimp, reserving shells. Finely chop shrimp. Place in bowl. Cover and refrigerate. Melt 1 tablespoon butter in medium skillet over medium heat. Add shallots; stir 2 minutes. Add shrimp shells; stir 1 minute. Add wine and simmer for 3 minutes. Increase heat to high. Add 3 cups water and boil until liquid is reduced to 1 1/2 cups or for about 8 minutes. Strain; discard all solids. Return cooking liquid to skillet and boil until reduced to 3 tablespoons or for about 10 minutes. Cool. Beat the cream cheese, tarragon, lemon peel, nutmeg, reduced shrimp liquid and 3 tablespoons butter in a bowl until smooth. Stir in chopped shrimp. Season with salt and pepper. Spoon into 2 cup dish. Cover and refrigerate overnight. Serve with assorted crackers.
Sift dry ingredients. Stir undrained pineapple into melted butter and egg. Add dry ingredients. Stir quickly until all is moistened. Mix in cheese. Pour into greased pan. Bake at 350° for 1 hour. Let stand overnight and eat next day.
Baking Temperature: 375°. Baking Time: 20 to 25 minutes.
Mix cake mix, butter and eggs thoroughly and spread in a 9 x 13-inch pan. Beat next 3 ingredients until smooth and spread gently over batter in pan. Sprinkle with chopped nuts. Bake at 350° for 30 minutes. Topping will become firmer as cake cools.
In a mixing bowl, cream butter and sugar. Add the egg. Combine the flour, baking powder, baking soda, and cinnamon; gradually add to the creamed mixture, beating just until combined. Stir in the apple and walnuts. Pour into a greased 8-inch pan. Bake for 35-40 minutes at 350 degrees.
Fry sausage and drain grease; let cool. In a bowl, mix the eggs and salt and pepper to taste. Lightly grease bottom of 9 x 11-inch pan. Cover bottom of pan with croutons. Pour over egg mixture. Cover the top with cheese; crumble sausage on top. Cover and set in refrigerator overnight. Bake at 350° for 20 to 25 minutes.
Simmer chicken until done. Cook broccoli in salted water and drain. Arrange broccoli in greased casserole dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle cheese and breadcrumb mixture on top. Bake at 350° for 25 minutes. Serve over prepared rice. Serves 6.
Mix and drop by spoonfuls on cookie sheet. Cook about 10 to 12 minutes at 375°.
Mix broccoli, mushroom soup, milk and cheese. Put in casserole. Bake 25 minutes at 350°. Add onions on top of casserole and bake covered 10 to 15 minutes more.
Dissolve gelatin in boiling water. Add crushed pineapple, thawed berries and mashed pineapple. Pour 1/2 of mixture into mold sprayed with nonstick spray. When set, spread sour cream on top. Pour on remaining mixture. Chill until set.
Mix ingredients together and put in greased 9 x 13-inch baking dish. Bake for 1 hour at 350°. Cut in half for family of four.
Mix together cake mix, Dream Whip and egg. Form dough into balls. Dip balls in powdered sugar and place on cookie sheet. Bake at 350° for 15 minutes.
Mix flour, margarine and sugar until crumbly. Press mixture in large cookie sheet. Bake at 350° for 15 minutes.
Mix mayonnaise, vinegar and sugar together. Stir into other ingredients. Serve cold.
Cook potatoes until tender in salted water. Drain. Cool slightly. Toss in butter and pepper. Spoon half of the potato mixture into lightly greased 3 qt. casserole dish. Top with layer of bacon pieces and cheese. Repeat layers. Bake at 350 degrees for 20 minutes or until cheese if bubbly.
Add salad oil to pot. Place tomato and minced ingredients in pot. Cook lightly. Add conch, chili powder and seasonings to taste. Cook 10 minutes.
Beat eggs until very light. Add sugar and vanilla. Dredge nuts and dates with cup of sifted flour. Fold into egg mixture. Add salt. Bake in loaf pans at 300° until done.
In large skillet, brown lightly salted and peppered chicken in oil and butter. Saute onion, bell pepper, garlic and celery. Stir in rice to coat. Add the chicken stock. Sprinkle generously with paprika. Add mushroom soup and mushrooms. Stir. Add chopped stuffed olives. Cover. Simmer 20 to 30 minutes. Check to make sure it doesn't dry out. Remove. Cover to reduce liquid. Serve with sour cream.