HumbleIntelligence/food-ner-1-Million huggingface dataset:
Francaise the chicken and eggplant. Cut up chicken, leaving the lower part of the wing bone attached to the breast. Tenderize the chicken breast until it's flat and thin, i.e., pound with hammer. Can also francaise the dark meat and place under the breast. In bowl, mix eggs, parsley, white pepper and salt. In second bowl, put flour. Dip chicken in flour. Dip chicken in egg mixture. Fry chicken until golden brown in vegetable oil. Set chicken aside. Cut eggplant into 1/8-inch thin slices. Dip eggplant in flour, then in egg mixture. Fry until golden brown in vegetable oil; set eggplant aside.
Saute first 4 ingredients. Mix and add soups and water; season to taste. Add rice. Mix all together and bake at 350° for 2 hours. During last 1/2 hour, sprinkle 1 cup chow mein noodles on top.
Arrange apples in buttered 2 qt. casserole. In a separate bowl, mix flour, sugars and cinnamon. Cut in butter to make crumbs. Cover apples with crumbs. Bake 1 hour at 350 degrees.
Combine graham cracker crumbs, margarine and 1/2 cup sugar. Reserve 1/4 cup. Pat remainder in bottom of pan. Cream sugar and cream cheese. Stir in cooled gelatin. Whip the cream to soft peaks. Fold into cheese-gelatin mixture. Spoon over crust; sprinkle reserved crumbs on top. Refrigerate.
Pour rice in greased casserole dish. Brown pork chops on each side, not completely done, but brown. Place chops on rice. Cover rice and chops with soups. Cover and bake at 350° for 1 hour.
Combine all ingredients; stir well. Spoon into lightly greased 2-quart casserole. Bake at 375° for 45 minutes.
Mix cake mix according to directions on box. Use a 9x13 in. square buttered dish. Place pineapple on bottom of dish. Sprinkle with brown sugar. Pour cake mix over pineapple and brown sugar. Bake at 325 degrees for 30-40 minutes.
Cut wings at joints; remove wing tip. Wash and pat dry. Combine remaining ingredients in a 9 x 13-inch pan. Arrange wings, single layer, in marinade. Cover and refrigerate several hours. Bake, uncovered, at 370° for about 30 to 40 minutes. Serves 6 to 8.
Bake 25 minutes at 350° in 7 x 11-inch pan. Cut 4 down and 8 across. Delicious and very rich!
Pour warm milk and water in large mixing bowl. Sprinkle yeast and stir well. Add sugar, salt and egg. Stir well. Sift flour once before measuring. Add 3 cups flour to mixture and beat well by hand. Add melted shortening and stir well. Mix other 3 cups of flour and knead enough by hand in bowl until smooth. Allow to rise in well-greased bowl until about double. This should rise in warm place about 2 hours. Work down and place in well-greased bowl, well covered in refrigerator until ready to use. Then drop into well-greased muffin tins, cover and let rise again until doubled before baking. Bake at 400° about 20 minutes. Makes about 30 rolls. The dough can be refrigerated approximately 1 week and cook rolls as needed.
Combine sugar, cornmeal, flour and 1/4 teaspoon salt. Beat eggs well. Add sugar mixture and mix well. Add buttermilk, butter, lemon peel, lemon juice and vanilla. Beat until well blended. Pour into unbaked pie shell. Bake at 350° about 40 minutes or until top is golden brown and custard is set. (There will be some free butter at this point but it will be absorbed as the pie cools.) Remove to rack and cool completely. Serve with whipped cream, if desired. Yields 8 servings.
Cream sugars and shortening. Beat in eggs. Add flour, sifted with soda. Add oatmeal and chopped nuts (mixed with a spoon). Bake at 400° for about 9 minutes.
1st Layer: Work butter, flour, sugar and nuts until crumbly. Work into bottom of a 9 x 13-inch pan. Bake at 375° for 15 minutes.
Preheat oven to 375°. Grease 2 cookie sheets. Beat butter and brown sugar in mixing bowl at medium speed. Beat sour cream, egg, and vanilla into butter and brown sugar mixture. Stir flour, baking soda, and salt together and add to egg mixture and beat. Fold in cashews. Drop by tsp. Bake in preheated oven for 8 to 10 minutes.
In a greased 13x9 pan, spread the rice; place chicken pieces on top and sprinkle with soup mix. Combine the soup, salt, pepper and milk and pour over chicken. Bake at 300 degrees for 2 1/4 hours. Cover with foil for the first 1 1/4 hours.
Make as any other cake and follow Solomon's recipe for bringing up a good boy - Proverbs 23:14.
Layer lettuce, cauliflower and mayo. Sprinkle remaining ingredients on top. Refrigerate 12 hours.
In a large bowl, mix jello with sugar and 1 cup boiling water. Add cooked rice to the jello mixture. Add remaining ingredients in order given. If too thick, add a little cold water. Let set in refrigerator, stirring occasionally until set.
Mix by hand. Bake at 350° for 30 minutes. Bake on greased sheet cake pan.
Mix all ingredients together and drop by tablespoon in hot oil. Fry until brown on both sides.
In a 12 x 7-inch or 9 x 13-inch baking dish, combine butter or margarine, onion, garlic and oregano. Cover with vented plastic wrap; microwave at full power (High) for 5 minutes, or until onion is tender. Turn chicken pieces over in the butter mixture to coat. Arrange chicken with thicker side towards outside of dish. Spoon spaghetti sauce over chicken, coating completely. Cover with vented plastic wrap; microwave at High for 12 minutes. Turn chicken up. Spoon sauce over; re-cover with wrap and microwave at High 12 to 14 additional minutes, or until tender. Let stand, covered, for 5 minutes. Serve over spaghetti; sprinkle with Parmesan or Romano grated cheese. Serves 3 to 4.
Mix the first 5 ingredients well. Add peanut butter, soda and oatmeal. Stir in nuts, M&M's and chocolate chips. Drop by teaspoonful onto cookie sheet. Bake at 350° for 10 to 12 minutes. Do not brown; leave on sheet for 1 minute before removing. Makes 10 dozen.
Combine mushrooms, onion, crab, bread crumbs and flounder; salt and pepper to taste, mixing well. Cut fillets into 8 pieces and spread each piece with crab meat mixture. Roll to enclose filling and place seam side down in a shallow baking pan.
Mix first four ingredients in a heavy skillet. Cook on medium heat until it boils. Add sweet potatoes. Cook at low heat for about 20 minutes, turning several times. In about five minutes, you may add drained pineapple chunks and a few raisins and nuts if you like. If using pineapple, use the juice to replace water. If not using the pineapple, you may add thin slices of orange.
Put butter in a large pot. Saute red pepper, green pepper and onions. Then add chopped tomatoes, chicken, sausage and mushrooms. Cook 10 minutes. Add tomato sauce, Tabasco sauce, black pepper, salt and garlic powder. Cook another 5 minutes or until chicken is cooked. Boil linguini as per directions on package; drain. Pour 1/4 cup oil over linguini. Pour chicken and sausage mixture over linguini; toss lightly. Serve.
Saute butter, celery and ground chuck. Drain grease; add tomatoes, sauce, salt, sugar and chili powder. Simmer 1 hour. Add beans. Simmer 15 minutes.
Heat to boiling the crushed pineapple and juice. Then dissolve Jell-O in pineapple and cool. Cream the cream cheese gradually with the milk. Mix with pineapple mixture. Pour into 9 x 9-inch glass baking dish. Cool and refrigerate.
Cream margarine. Gradually add sugar and beat until light. Add eggs, one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with syrup, blending well. Add nuts and vanilla. Put in tube pan, lined with waxed paper. Bake at 350° for 35 to 40 minutes. Turn on rack; peel off paper. Cool and serve with cream.
Beat together sugar, shortening, peanut butter and egg until smooth. Stir in flour, baking soda and baking powder. Reserve 1 cup dough. Press remaining dough into a 12 x 8 x 2-inch baking pan.
Place chicken in a 13 x 9-inch baking dish. Add water and seasonings. Then pour honey over chicken. Bake in 375° oven for 2 1/2 hours. Chicken will be a golden brown. Serves 6.
Mix like pie crust and add 1 beaten egg. Save 1 cup for topping. Flatten into 9 x 12-inch pan.
In a large bowl, fold together all ingredients. Pile into pretty bowl and garnish with whole pecans. Chill. Quick, easy and delicious.
Boil and debone chicken. Stir chicken, chicken soup, celery soup and bread into baking dish or pan. Roll crackers until fine. Melt butter; stir in crackers and crumble over the top. Bake for 45 minutes at 350°. Will serve 4 or 5 people.
In a mixing bowl, combine peanut butter, sugar and egg (batter will be stiff). Stir in the chocolate chips. Scoop level tablespoon of batter and roll into balls. Place on ungreased cookie sheets and flatten with a fork. Bake at 350° for 15 to 18 minutes or until browned. (This recipe does not use any flour.) Makes 2 dozen.
Cook rice in water with salt. Cook on low heat until all water is gone. Combine onion and broccoli. Place in casserole dish and thaw in microwave for approximately 5 minutes. Add cheese to cooked rice. Combine milk and soup with rest of ingredients. Place in greased casserole dish and bake for 1 hour at 350°. Add Durkee onions and shredded Cheddar cheese toward end of baking.
Bring water, sugar and cream of tartar to a boil. Drop in 24 Ritz crackers, one at a time. Do not stir. Cook 5 minutes. Pour into unbaked pie shell. Sprinkle good with cinnamon and cut up 1/2 stick oleo on top. Put on top crust. (Top crust is optional.) Bake 40 minutes in 350° oven. Serve with scoop of vanilla ice cream (optional).
Serves 6. Saute artichokes, butter, olives and mushrooms in pan for 10 minutes. Add all other ingredients. Let simmer for 30 minutes. Serve over linguine.
Brown hamburger in separate pan; set aside. Fry crushed capellini, onion and bell pepper in hot oil; add beef broth, tomatoes, parsley and hamburger. Bring to boil; cover, reduce heat and simmer 2 to 4 minutes.
Sift the first four ingredients. Add the nuts. Melt margarine, remove from heat and mix with brown sugar. Add 1 tablespoon hot water. Stir in egg and vanilla. Add flour mixture, a small amount at a time. Spread in a greased 9-inch square pan. Sprinkle the chocolate chips on top. Bake at 350° for 25 to 30 minutes, or 30 to 35 minutes for doubled recipe (use 13 x 9-inch pan).
Brown hamburger and onions; add tomato sauce, mushrooms and spices. Cook egg noodles (not done). Grease dish; layer meat, noodles, cheese, meat and cheese. Bake at 350° until bubbly.
Combine butter, milk, sugar and salt in pan; bring to a boil. Stir constantly; boil 4 to 5 minutes. Remove; stir in marshmallows, chips, nuts and vanilla. Stir until all melted. Pour into foil-lined or glass 8-inch square pan. Chill until firm, then cut.
Mix ingredients together. Pour into 9-inch pie shell. Bake at 350° for 50 minutes.
Shape into loaf and place in loaf pan. Cover with 1 can undiluted mushroom soup. Bake at 350° for 1 hour and 20 minutes. (Soup makes excellent gravy.) Serve with mashed potatoes.
Beat together margarine, sugar and eggs. Alternate 1/2 cup milk with rest of dry ingredients as you mix it all together. Add zucchini last. Mix in. Pour into a 9 x 13-inch greased pan. Bake 40 minutes at 350°.
Mix Crisco and sugar until creamy. Add eggs and flavoring, then alternately the flour. Mix well. Bake in loaf or tube pan one hour at 325°.
Combine all the ingredients. Mix lightly but thoroughly. Shape into 4 dozen small balls about 1-inch in diameter. Place on a cookie sheet and brown in a 375° oven for 25 to 30 minutes, turning once.
Combine the 1/2 cup powdered sugar, shortening, vanilla. Add the remainder of the powdered sugar. Add egg whites.
Saute mushrooms in small amount of butter. Cook broccoli until almost tender and drain. Add onions, soup, cheese and butter. Cover and simmer until onions are tender. Add mushrooms and almonds. Serve hot with Melba toast or corn chips.
Grease 15 medium muffin cups. Mix margarine, 1/2 cup sugar and egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill cups 2/3 full. Bake at 350° for 20 to 25 minutes. Mix 1/2 cup sugar and cinnamon. Immediately after baking, roll puffs in melted butter, then in cinnamon and sugar mixture.
Boil macaroni shells 8 to 10 minutes, then drain. Saute onion until tender. Cook ground beef until browned and drain. Mix tomato soup, tomatoes and onions with the ground beef and macaroni. Simmer on low about 10 to 20 minutes.
Cream together margarine, Crisco, sugar and vanilla. Add egg yolks, 1 at a time, and beat well after each addition. Sift together sifted flour and baking soda. Add alternately with 1 cup of buttermilk. Fold in 3 egg whites (stiffly beaten). Stir in coconut and chopped nuts. Pour into 3 well-greased 9-inch cake pans. Bake at 350° for 25 minutes or until well done and brown. Cool before frosting.
Brown pork chops in olive oil. Add onion, green pepper, carrot and salt. Mix in cup and pour over chops: water, vinegar, brown sugar, apple, soy sauce and cornstarch. Simmer 1 1/2 hours (or until completely cooked). Serve over rice.
Look for good yellow/orange color; hard squash that is heavy. Wash squash. Pierce with tip of sharp knife in several places. Allows steam to escape. Place squash on paper towel in microwave. Microwave uncovered on High 18 to 23 minutes, turning over after 8 minutes, until tender when pierced with tip of sharp knife. Let stand uncovered 10 minutes. Cut crosswise in half; remove seeds and fibers. Scrape fork across squash to pull flesh into strands. Serve with spaghetti or clam cause or serve with sprinkled grated cheese. Yields 4 servings, 60 calories per serving.
Combine string beans, garlic, onion and shrimp in large bowl. Toss. Whisk together vinegar, lemon juice, anchovy paste, basil, salt and oil. Pour dressing over beans and shrimp. Cover. Let stand at room temperature for an hour or cover and refrigerate for up to 8 hours before serving. Serve at room temperature. Enjoy!!
Pour syrup over vegetables and refrigerate for 3 days. Will keep for months and will freeze.
Cream lard (Crisco), sugar and eggs. Add remaining ingredients. Drop by teaspoon onto cookie sheet; sprinkle with cinnamon and sugar. Bake at 400° until cookie starts to turn light brown around edges (about 5 to 8 minutes).
Beat first 5 ingredients until frothy. Pour into large saute pan. Heat over medium heat. Add shrimp and scallops. Cook for 5 to 10 minutes.
Fill a large pot with water and bring to a boil. Add seasoning bag, potatoes and onions. Add sausage (allow 10 to 15 minutes cooking time) and then corn (allow 7 to 10 minutes cooking time). Add shrimp. Cook until pink (5 to 7 minutes). Total time is 25 to 35 minutes.
Drain corn saving 3 teaspoons of liquid. Melt cream cheese in the saved liquid; add bell peppers, onions and green chilies. Add corn; mix together and heat.
Brown hamburger meat. Add onions and then all the other ingredients. Simmer for 30 minutes.
Combine all ingredients in blender. Blend for 60 seconds at low speed. Serves one.
Butter a 2-quart baking dish and arrange artichoke hearts in a single layer. Cover them with cooked shrimp. In a small saucepan, melt 3 tablespoons of butter and saute mushrooms for 3 minutes over medium heat. Spread mushrooms over shrimp. Melt the remaining 3 tablespoons of butter, add the flour and mix well. Whisk in the milk, sherry and Worcestershire sauce. Cook, stirring, until thickened. Season to taste with salt and pepper. Pour this sauce evenly over the top of the mushrooms and sprinkle Parmesan cheese over the top. Sprinkle with paprika. Bake for 35 minutes at 375°.
Mix ingredients together. Pour into pie crust. Bake at 375° for 10 minutes, then lower to 350°. Bake until knife comes out clean.
In bowl mix together corn oil, lemon juice, cheese, flavor enhancer, salt and pepper. Dip chicken in sauce. Place on broiler pan, skin side down. Cook, turning chicken frequently, basting with additional sauce about 45 minutes or until browned. Garnish with lemon slices.
Measure peaches into a large bowl. Stir in sugar and citric acid. Mix well and let stand until sugar is dissolved. Mix water and pectin in small saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Stir into peach mixture. Continue stirring for 3 minutes. Ladle quickly into 5 one-cup (1/2 pint) containers. Cover tightly. Let stand until set, then store in freezer. (If jam is to be used in 2 or 3 weeks, it may be stored in refrigerator.) For softer spread, use 3 cups of prepared fruit and 5 cups of sugar. Proceed as directed. Apricots may be used in place of peaches.
Wash mushrooms; remove and chop stems. Place stems in small bowl with onion or butter, if included in recipe. Cover with plastic wrap. Arrange caps on paper towel lined plate with larger caps to outside. Microwave 1 1/2 to 3 minutes, until heated, rotating plate once or twice. Microwave at High 1 1/2 to 2 1/2 minutes, until tender. Stir in remaining ingredients. Mound in mushroom caps.
Combine cheese and butter. Add salt, paprika and flour, mix well. Measure approx. one tsp. of mix and form cheese mixture around olive with pimentos showing. Bake on ungreased cookie sheet at 400° for 15 minutes.
Cut and cube cheese into small cubes and add chili to a crock-pot. To make it easier melt cheese in microwave and then transfer to crock-pot to keep warm and serve with tortilla chips. This is an awesome party dip.
Combine 2 Tbsp. cheese and bacon; mix well. In 2 1/2 quart bowl layer spinach, cheese mixture, mushrooms, onion, and peas.
Put jello in a large bowl. Add boiling water and stir until dissolved. Combine strawberries, lemon juice, sugar and salt. Stir until sugar is dissolved. Combine with gelatin mixture. Chill to consistency of beaten egg whites. Fold in whipped cream.
For beef or pork liver, cut in serving size pieces. Dip 3 or 4 times in very hot water. Salt to taste and roll in flour. Melt shortening in a heavy skillet. Place liver in skillet. Put an onion slice on each piece. Bake at 375° until tender and brown. Turn over.
Mix cucumbers, pepper and onion. Salt and pepper to taste. Mix vinegar and sugar; pour over vegetables. Refrigerate overnight before serving.
Mix sugar, cornstarch and water together; boil until thick and clear. Remove from heat. Stir in dry jello. Let cool. Fill pie shell with strawberries (leave whole or slice). Pour jello filling over berries and chill. Top with whipped cream.
Bread chicken with flour. Brown in oil. Place chicken pieces in a baking pan; season with pepper. Cover chicken with onion soup mix and pour wine over chicken. Cover and bake at 350° for 1/2 hour. Very easy. Serves 3 to 4.
Grate or cut chocolate. Mix all together and cook, stirring constantly (takes about 10 minutes or 238° on candy thermometer) to a soft ball stage. Put in cold water and beat until creamy. If it becomes too hard, add a little milk and beat.
Mix with mixer the cream cheese, sugar, eggs and vanilla together. Line little cupcake tinfoil papers with a vanilla wafer in the bottom of each. No muffin pan is needed. Fill liners 3/4 full of cheese mixture. Bake 10 minutes at 375°. Cool and cover with pie filling. Chill. Makes 2 dozen, depending on foil tins.
Melt margarine in 9 x 13-inch baking dish. Spread crumbs and apricots in dish. Pour condensed milk over all. Top with coconut and nuts, pressing gently. Bake at 350° for 25 to 30 minutes or until lightly browned.
Step One: Combine the following as you would any cake mix. First, beat eggs and butter. Add sugar. Sift 4 cups flour with soda and spices. Add to eggs mixture alternately with buttermilk, blackberry jam and grape juice. Set aside.
Cook and stir over medium heat until mixture forms a large ball. Remove and knead until lumps are removed. Food coloring and/or flavoring may be added. Store in airtight bag or container.
In a large frying pan, fry bacon until crisp; remove from pan. Crumble and reserve. Saute onions, celery and green pepper in bacon grease until tender. Add rice, tomatoes, crumbled bacon and seasoning. Cook on top of the stove for 10 minutes. Pour into large greased casserole dish, cover tightly and bake at 350° for 1 hour.
Put cabbage in casserole dish. Mix potato soup and water; pour over cabbage. Cover with cheese and bake at 350° for 30 minutes. Sprinkle with croutons and extra cheese if desired.
Combine all ingredients, blending until smooth. Spread on slices of cocktail bread. Put a thin slice of cucumber on top of spread. Sprinkle with dill weed. Can be used with thinly sliced boiled eggs. Sprinkle with paprika.
Cream together butter, brown sugar and vanilla. Stir in flour, nuts and chocolate chips by hand. Press in ungreased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cut while warm.
Layer on pizza pan in order. Serve with nacho chips to scoop. Better if made ahead by at least an hour to chill.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour Eagle Brand milk over crumbs, top with chocolate chips, coconut and nuts. Press down firmly. Bake 25 minutes or until lightly brown. Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.
Country Potatoes: Peel and quarter 6 to 8 potatoes. Boil and drain. Add 3 cups milk, 1/4 cup butter and a handful of chopped parsley. Salt and pepper to taste. When butter is melted and milk is hot, add 2 tablespoons flour, dissolved in water, to the mixture. Fold lightly. Cook until thickened.
In a large, heavy pan, brown meat in shortening; pour off fat. Add soup and water; cover. Simmer 2 1/2 to 3 hours or until done. Stir occasionally. Remove meat from pan. Gradually blend 1/4 cup water into flour. Slowly stir into gravy. Cook; stir until thickened. Makes 6 to 8 servings.
In a large pot, cover chicken with water. Cook uncovered until done. Debone and defat chicken, saving stock. Bring the stock to a boil and cook spaghetti (most of the water should be absorbed). Add cheese and chicken. Stir until cheese is melted. Add 1 or 2 cans soup. Can be served immediately or put in a casserole dish and bake at 350° for 20 to 30 minutes.
Slice cucumbers lengthwise and put in jars. Add 1 onion sliced 2 inches thick for each quart of cucumbers and add 1 head of dill.
Cook squash; drain. Add egg, mayonnaise, sour cream, onion and cheese. Pour into a 2-quart baking dish. Put stuffing mix on top of mixture and drizzle over with margarine. Bake at 350° for 30 minutes.
Drain asparagus and arrange half of it in a buttered 6-cup casserole. In a bowl, mix gently the peas, soup, mushrooms and cheese. Spoon 1/2 the mixture into casserole. Add remainder of asparagus; top with remaining mixture. Toss crumbs with butter and sprinkle on top of casserole. Bake in 350° oven for about 30 minutes or until crumbs are browned. Serves 8 to 10.
Rub butter over washed potatoes. Cut potatoes lengthwise. Make crisscross slashes on cut side of potatoes with sharp knife. Spread cut side with butter and sprinkle with seasoned salt. Place in baking dish, butter side down. Bake 1 hour at 350° or until potatoes are done.
Cook raisins in water for 5 minutes. Drain well and cool. Cream Crisco and sugar; add eggs, raisins and vanilla. Add sifted dry ingredients, add pecans. Drop by teaspoonfuls, about 1 1 /2 inches apart, on greased cookie sheet. Bake in 350° oven for 10 to 12 minutes. Remove baked cookies from pan immediately. Yields 4 dozen.
Drain hominy corn and add to cream-style corn. Put in 1/2 of the margarine and cook in pan for about 15 minutes. Add pepper and salt. Melt the other 1/2 of margarine and add crushed crackers. Layer crackers on top of corn and hominy mixture. Put in 350° oven and cook until crackers are brown. (You may add 1/2 cup grated Cheddar cheese to top of casserole before putting on crushed crackers.)
Preheat oven to 350°. Melt margarine in 9 x 13-inch pan in oven. Mix in dry cake mix. Remove 1 cup for topping. Press remaining mixture in pan. Pour cherry pie filling on top. Sprinkle the cake/margarine mixture on top. Bake 40 minutes.
Preheat oven to 300°. Mix milk and beaten egg yolks well. Add lemon juice and vanilla mixing well. Pour into pie shell. Bake at 300° for 10 to 15 minutes. Let cool.
Cut biscuits. Roll into balls and roll in sugar and cinnamon mixture. Place in Bundt pan. Make a syrup of sugar, cinnamon, water and margarine. Bring to boil and stir. Remove from heat and pour over balls in Bundt pan. Bake at 350° for 30 to 35 minutes. Remove from oven. Turn upside down on plate or cookie sheet. Pull apart to serve.