HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin chicken; place in 9 x 13 x 2-inch pan with 1/2-inch of oil. Lay several cloves of garlic in pan. Season chicken. Cover tightly with foil. Place in oven (350°) until done. When removed from oven, leave foil for approximately 1/2 hour. Serve.
Place uncooked noodles in bottom of baking pan or dish. Place raw chicken pieces on top of noodles. Sprinkle with salt and pepper. Mix soups and milk together; pour over chicken and noodles. Cover. Bake in 350° oven for 1 1/2 hours. In the last 10 minutes of baking time, remove the cover.
Grease bottom of 9 x 13-inch pan. Combine cake mix, melted butter and 1 egg; mix well. Spread over bottom of pan. Blend frosting with cream cheese and 2 eggs until creamy. Pour over crust. Bake at 350° for 35 to 45 minutes.
Very finely chop nuts. Mix together all other ingredients, then add the nuts. Taking a rounded teaspoonful, roll into a ball and place on cookie sheet. Bake at 325° for 12 to 15 minutes. Cookies will crack slightly, but will be okay once cooled. Sprinkle with powdered sugar.
Mix ingredients together in a bowl. Spread them on slices of bread. Lay spread side up on cookie sheet.
Mix the sweet potatoes, sugar, eggs, milk, 1/2 stick melted margarine, vanilla and salt well and top with the following: 1/2 stick melted margarine, brown sugar, self-rising flour and pecan pieces. Bake at 350° for 30 or 40 minutes.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough to form stem. Bake 20 to 25 minutes until cookies are firm and lightly brown. Remove from cookie sheet; cool on racks. Decorate using icing or peanut butter to affix assorted candies, raisins or nuts. Yields 19 to 20 cookies.
Blanch mushroom caps in a little water for 10 minutes. Saute garlic, onion, shrimp, crabmeat and parsley in butter. Add milk and the eggs; mix in all other ingredients, adding bread crumbs a little at a time. Stuff mushroom caps with mixture. Bake in a 350° oven until golden brown, about 45 minutes. Enjoy!
Salt and pepper chicken breast. Wrap bacon around sides and stick toothpicks in to hold bacon. Place jalapenos on top of chicken and place	one teaspoon butter on top of chicken. Wrap in foil and cook at 350° for 45 minutes.
Preheat oven to 425°. Grease a 2-quart baking dish. Cook ground beef and onions in large skillet until beef is browned and onions are tender. Stir in mushrooms, catsup, Worcestershire sauce and 2 tablespoons baking mix; mix well and set aside.
Mix first 7 ingredients together. Place into unbaked pie shell. Bake at 350° until well set.
Preheat oven to 375°. Combine butter, brown sugar, milk and vanilla in large bowl and beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and soda. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips and nuts.
Saute butter, celery, onion and green pepper in pan. Add the remaining ingredients. Mix and bake at 350° for 20 minutes.
Combine bologna, celery, onion and salad dressing or mayonnaise and mix well. Makes about 6 sandwiches.
Boil chicken in pot for 15 minutes. Remove and shred. While chicken is boiling, chop up onions. Put in pan with butter and garlic powder. Saut onions until clear. Add 4 ounces chilies to onions and transfer to large pot. Add Great Northern beans, chicken broth, all the spices and the cooked shredded chicken. Simmer for 15 minutes. Enjoy.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Squeeze rinsed sauerkraut until dry. Place in food processor until finely chopped. In large bowl at high speed, beat margarine until fluffy. Gradually add sugar. Beat until light and fluffy. Beat in eggs, one at a time, beating well after each; beat in vanilla. Mix dry ingredients together alternating starting with dry. Add dry mixture and water, ending with dry. Stir in sauerkraut. Pour butter in pan. Bake 35 minutes until done. Sprinkle with powdered sugar.
Combine sugar and flour in large bowl. Stir in eggs. Add coconut and remaining ingredients, stirring well. Pour into pie shell. Bake at 325° for 35-40 minutes or until pie is set.
Combine cake mix, eggs, dressing, water and cinnamon. Stir in carrots and nuts. Pour into a 9 x 13-inch baking pan (greased and floured). Cook 35 minutes in a 350° preheated oven. Cool and frost.
Mix dry ingredients with oil. Add food coloring to water. Add water very slowly until dough is play consistency.
Drain salmon and save liquid. Break salmon. Add onions and pepper and toss lightly. Trim bread. Cut diagonally. Arrange in casserole dish and cover with salmon and bread. Beat eggs, milk, salt and salmon liquid and let set for 30 minutes. Bake at 350° until puffed and brown, about 1 hour.
Preheat oven to 350°. Blend all ingredients and beat at medium speed for 2 minutes. Bake in tube pan or Bundt pan at 350° for 50 to 60 minutes. Cool right side up for about 25 minutes, then remove from pan.
Boil ingredients until a spoonful dropped into cold water will become brittle. Remove from heat and put in a generously buttered 9-inch pan. Cool slightly.
Toss all ingredients lightly but thoroughly. Wash mushrooms. Brush mushroom caps inside and out with garlic butter. Heat butter in 10-inch skillet. Add onion juice and all ingredients. Bake at 375° about 20 minutes.
In large bowl, beat egg yolks. Stir in sweetened condensed milk, ReaLemon juice and food coloring. Fold in whipping cream. Put into 9 x 5-inch loaf pan or other 2-quart container. Cover. Freeze 6 hours or until firm. Serve with warm Blueberry 'N Spice Sauce.
Mix all ingredients together and flour to make a real thick paste. Drop by teaspoon into deep, hot shortening. Let brown, then turn and brown on other side. Drain on paper towels.
Cook and debone chicken. Add salt and noodles to broth and cook. Add soup and 2 (1/2-inch) slices of cheese. Cook until melts. May add onion, celery or different vegetables if desired. Put in casserole dish. Place croutons or bread crumbs on top and bake until brown.
Brown pork chops in skillet. After they are browned, put into baking dish. Pour off fat and add rest of 5 ingredients to browned bits in skillet. Blend thoroughly and cook until thickened. Add applesauce and lemon juice. Mix well and pour over meat. Bake for 1 1/2 to 2 hours at 400° uncovered. Delicious!
Peel and slice apples in a buttered 9-inch square pan. Sprinkle spices, lemon juice and water. Mix sugar and flour in bowl; work in butter until mixture is crumbly. Spread over fruit. Bake uncovered in preheated oven at 350° for about an hour or until fruit is tender and mixture is slightly browned. Serve warm with whipped cream. Serves 4.
Mix all ingredients well. Bake in 2 loaf pans at 350° for 1 hour, or until brown and toothpick comes out clean. Makes 2 loaves.
Blend flour, salt and shortening until coarse as meal. Add egg, vinegar and water; mix well. Roll in ball. Refrigerate for a few hours. Roll out on floured surface. Cut in circles and fill with fruit of choice. Also good for making dumplings.
Combine all ingredients; simmer for 5 minutes. Baste pork, beef or chicken with this.
Cook rice according to package directions, substituting seasoned salt. Drain well; cool. Spoon into large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill. Serve on lettuce leaves.
Steam potatoes just until tender; transfer to 8-inch pan. In bowl, beat together remaining ingredients. Heat over medium heat. Add egg mix to potatoes. Cook, stirring frequently to keep even. When eggs are no longer runny, lift edge of Frittata and let any extra uncooked egg get underneath. Invert onto plate and let sit before slicing in two. (Great side dish.)
Cook pineapple, sugar and eggs until thick. Stir while cooking. Add Jell-O. Cool completely. Stir whipped Milnot into mixture; pour into 2 baked pie shells.
Stir together dry ingredients in a large bowl. Stir in buttermilk until all are combined. (Dough will be sticky.) Knead dough about 10 times on a flour-dusted board. Shape into an oval loaf with flour-dusted hands. Place in an ungreased pan. Cut a deep cross in loaf. Bake in a 375° oven for 45 to 50 minutes, until golden brown.
Peel cucumbers and onions; slice (as many as you desire). Salt well. Place in bowl with a dish over top with something heavy on the dish. Refrigerate for 1 hour; drain. Using your own judgement, mix enough mayonnaise and evaporated milk to thin the mayonnaise a little. Add vinegar and sugar to taste. Pour over cucumbers and mix well. Keep mixing until mayonnaise mixture is thinned from the juice of the cucumbers and cucumbers and onions are well-coated. Will keep in refrigerator several days.
Cook spaghetti according to package directions. Drain and place in a 9 x 13 x 2-inch pan. Brown meat with onions, garlic, salt and pepper. Add spaghetti sauce and heat. Pour this mixture over spaghetti noodles. Combine soup and water or milk and pour over sauce mixture. Cover the top with cheese. Bake at 350° for 30 minutes.
Soak meat overnight (18 to 24 hours). Start oven at 180° for 1 hour, then set oven at 140° for 7 hours. Best to use belly meat (thin). Hang on top of oven rack (use toothpick). Use something to hold oven door open, just a crack, to let moisture escape. Check last hour or so to keep from overdrying.
Preheat oven to 300°. Coat a 9-inch spring-form pan with nonstick spray. In a medium bowl, mix the crumbs and margarine. Press onto the bottom and 2 inches up the sides of the pan; set aside. Using an electric mixer, beat the Ricotta until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Blend in the sour cream.
Combine fat, beef and onion in skillet; cook until meat is lightly browned. Drain; add salt and pepper. Stir in catsup and tomato sauce; heat thoroughly. Turn into an 8-inch square or 1 1/2-quart casserole. Cut cheese into thin strips and spread over meat. Top with biscuits or rolls. Bake at 425° for 20 to 25 minutes or until biscuits are golden brown.
Dissolve jello in boiling water; add frozen lemonade, pineapple juice and water. Just before serving, add ginger ale and pour over sherbet. It is better to refrigerate the pineapple juice and ginger ale beforehand. Orange juice gives it a different taste but makes it go farther.
Cook chicken and debone; chop. Save broth. Cook vermicelli in 1 1/2-quarts of chicken broth (do not drain). Saute onions and peppers in butter. Put Ro-Tel through blender and add broth. Cook 10 minutes. Add Velveeta, chicken and all other ingredients to broth mixture until cheese melts. Bake at 350° for 30 minutes.
Heat oven to 350°. Use a 13 x 9-inch cake pan. Cream 2 tablespoons butter with cream cheese, 1/4 cup sugar and cornstarch. Add egg, milk and vanilla. Beat until smooth. Set aside. Grease and flour bottom of pan. Place in a mixing bowl 1/2 cup butter, 2 cups sugar, salt, baking powder and 1 cup milk. Blend; beat 1 1/2 minutes at low speed. Add 1/3 cup milk, 2 eggs, Choco Bake and 1 teaspoon vanilla. Beat 1 1/2 minutes. Spread half of batter in pan. Spoon cheese mixture over batter. Spread to cover. Top with remaining batter. Bake 50 to 60 minutes. Cool. Frost.
Preheat oven to 325°. Coat chicken with spices, pepper, garlic and cilantro. Place in baking dish and pour lemon juice over it. Sprinkle chicken with flour and mix to coat the chicken pieces. Add olives, lemon wedges and broth to dish. Bake for about an hour. Serve with rice or couscous.
Shake the rabbit pieces with flour, 1 teaspoon salt and pepper. In a large casserole or Dutch oven, saute the rabbit in lard or oil over medium heat until browned on all sides, about 10 minutes. During this browning, add onion and garlic.
Cook broccoli until tender. Mix the soup and milk together in bowl. Pour about half of this mixture in the bottom of a greased baking dish; layer the broccoli, onion rings and water chestnuts, ending with soup and cheese on top. Bake at 325° for 20 to 30 minutes, or until cheese is melted.
Mash tuna, cheese and horseradish together and spread on toast. Top with lettuce.
Preheat oven to 350°. Place all ingredients in a blender and blend 1 minute. Pour into a greased and floured 9-inch pan. Bake for 45 minutes.
In a large saucepan, melt shortening over low heat. Remove and let cool. Add sugar, molasses and egg. Beat well. Sift together remaining dry ingredients; add to first mixture. Mix well and chill thoroughly (at least 2 hours). Form in 1-inch balls. Roll in additional sugar. Place on greased baking sheets 2-inches apart. Bake at 375° for 8 to 10 minutes. Makes 4 1/2 dozen.
Boil clams in shell. Let cool. Extract and mince clams. Add chicken broth to clam broth, along with all ingredients, except biscuits; simmer 1 1/2 hours. Drop small pieces of biscuits into broth. Cook 15 more minutes. Let cool and serve. Serves 6 to 8 people.
Pour the oil into an iron skillet. Heat until oil is hot. Pour in batter. Bake at 390° for about 40 minutes, or until done.
Mix all ingredients together. Bake at 425° for 29 to 30 minutes.
Drain all canned vegetables and toss together in a large bowl. Add the next four ingredients to the vegetables. Bring the sugar plus the next five ingredients to a boil. This makes the dressing. Cool and pour over the vegetable mixture. Refrigerate. Keeps up to two weeks.
Preheat oven to 350°. Beat eggs well. Add sugar, salt and pepper. Mix well. Beat in milk and butter. Stir in corn. Pour into greased quart baking dish. Set in pan of hot water 1-inch deep. Bake 60 to 70 minutes or until knife comes out clean.
Mix first 6 ingredients together. Remove from heat after mixed well. Add peanut butter and vanilla. Cook until soft fall forms. Pour into buttered dish and cool.
Pour mixture into a pie crust; top with the other pie crust. Seal around the edges. Poke holes in top crust with a fork. Bake until brown at 350°.
Cook potato in water until tender. Drain and reserve 3/4 cup mashed potato (set aside 1/2 cup).
Brown meat with onion, pepper and celery in skillet; drain off fat. In a 6-quart Dutch oven, combine sauces and seasonings. Add meat and beans, if desired. Cook until thick.
Mix cocoa, oleo, sugar and milk and bring to a boil, stirring frequently. Turn off heat, then add remaining ingredients. Drop by teaspoonfuls onto wax paper and let cool.
Put beans and vegetables in a large bowl. Mix the vinegar, sugar, oil, salt and pepper and pour over the beans and vegetables. Refrigerate.
Saute eggplants in olive oil; drain. In same oil, saute celery, garlic and tomato pulp. Add eggplant, olives and capers. Dissolve sugar in vinegar; add to mixture. Add tomato juice. Cook about 1/2 hour, uncovered. Place in hot canning jars and seal. Chill in refrigerator before using. Serve with crackers for cocktails or with an antipasto before dinner. Makes 2 or 3 pints.
Combine mix and milk; stir until mix is just moistened. Drop by tablespoonful into hot stew or broth or hot fruit sauce. Cover; steam, without lifting cover, for 12 minutes.
Mix everything except stuffing mix. Layer 1/2 stuffing mix (dry) on bottom of 9 x 13-inch baking dish. Next, layer all the chicken mixture. Top with the rest of stuffing mix. Bake, uncovered, at 375° until hot, about 50 minutes.
Arrange rolls in greased 9 x 13 pan. Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar dissolves and mixture bubbles. Pour over rolls. Cover lightly with foil and let stand on counter overnight. Next morning, bake at 350° for 20 minutes. Let stand 5 minutes, then invert carefully on serving dish.
Dice smoked beef. Grate smoked cheese. Add all ingredients and mix well with hands. Form into two large balls and roll in chopped pecans.
In 1 1/2-quart casserole break bread into small pieces. Heat milk and butter in saucepan. Do not boil. Cream eggs, sugar, vanilla, cinnamon, nutmeg and salt in bowl. Add hot mixture and mix well. Pour all ingredients over bread pieces. Stir. Sprinkle top with cinnamon and nutmeg. Bake in 350° oven for about 50 minutes.
Combine first 3 ingredients. Sprinkle on both sides of meat. Combine egg and 2 tablespoons milk in dish. Dip steaks in egg mixture. Dredge in cracker crumbs. Pour oil into frypan. Fry until brown. Cover. Reduce heat and simmer, turning occasionally, 15 minutes or until tender. Remove steak and make gravy with remaining flour, broth and milk. Cook until thick. Serve with steak.
Melt margarine in pan. Blend flour and chicken bouillon cubes. Gradually stir in milk, stirring until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms.
Mix the flour, powdered sugar and margarine; pat into a greased 9 x 13-inch pan. Bake 15 to 20 minutes at 325°. Cool.
Brown chops. Put together wet ingredients and parsley in 2-quart casserole. Alternate layers of potatoes. Sprinkle with salt, pepper and sauce. Put browned chops on top. Cover with aluminum foil and bake at 375° for 1 1/4 hours.
Brown ground beef; drain. Stir in Cheez Whiz. Put in an 8 x 11-inch baking dish. Make stuffing according to directions on box. Add drained corn. Put on top of meat mixture. Bake in a 350° oven until heated thoroughly.
Soften cheese at room temperature. Chop dried beef in food processor. Add to cheese. Add Worcestershire sauce and garlic salt to taste. Mix in ball and refrigerate.
Mix all together; pour in pie crusts. Refrigerate. Makes 2 pies.
Cream shortening and sugar. Add mashed bananas and eggs. Sift flour, salt and baking soda. Add to creamed ingredients. Pour into a greased loaf pan. Bake at 350° for 1 hour. Freezes well.
Cream sugar and shortening. Add dry ingredients sifted together. Add milk and egg beaten together, berries and lemon rind. Put in 9 x 9 x 2-inch greased pan.
Wash chicken breasts and place into a bowl. Pour salad dressing over chicken and cover all sides of each breast well. Put in fridge for at least 1 hour. Cover cookie sheet with tinfoil. Place chicken breasts on cookie sheet; sprinkle with shredded cheese. Bake at 350° for 20 minutes. Slice tomato; place one slice on each breast. Bake for 5 more minutes. Serve on a bed of brown rice.
Stir shortening to soften. Mix in dry ingredients. Add bananas and 1/2 of buttermilk. Mix until all flour is dampened. Beat 2 minutes. Add rest of buttermilk and eggs. Beat 2 minutes. Fold in walnuts. Use 2 (9-inch) pans. Bake 35 minutes at 350°.
Cut steaks into 1 1/2-inch strips. Cut green pepper into strips. Prepare rice mix according to package. In a large skillet, brown half the meat at a time in hot oil. Return all meat to pan. Add pepper. In screw-top jar, mix catsup, cornstarch, sugar, 1 cup cold water and 1 teaspoon of salt. Shake to blend; add to skillet. Cook and stir until mixture bubbles. Cook and stir 1 to 2 minutes. Stir in hot rice; heat through.
Mix together the first 4 ingredients and 1/2 cup pecans. Form a ball. Cover with 1/2 cup pecans. Chill. Serve with crackers.
Sift dry ingredients together; add shortening and eggs. Mix with rolled oats. Add mashed bananas to mixture last. Drop cookies on cookie sheet; bake at 325° until brown.
Mix all ingredients together. Grease a 13 x 9-inch pan. Bake at 350° for 25 minutes. Let cool, then cut in squares.
Combine and mix well. I make 10 little rolls and freeze. When time to thaw, cut into slices and fry. Memories of home.
Boil chicken until done. Take chicken from water and let cool, then shred from bone into small pieces. Boil noodles in same water as chicken. Saute bell pepper, onion and butter. Add soup, tomatoes and Velveeta. Heat and stir until well blended and cheese is melted. Add shell noodles and shredded chicken. Serve.
Boil potatoes, unpeeled, until tender. Let cool. Cut in halves and then in slices about 1/2-inch wide. Salt and pepper.
Press dough onto pizza pan (large). Bake at 350° until light golden. Cool.
Hollow out round loaf of Hawaiian bread. Fill with dip. Cut bread into cubes for dipping.
Cream the butter and sugar together. Beat in eggs and vanilla. Mix dry ingredients together and add gradually to creamed mixture. Chill dough for 2 to 3 hours. Roll to 1/4-inch thickness and cut. Bake at 400° for 6 to 8 minutes. Decorate with icing when cooled.
Blend cream cheese, Blue cheese and butter. Stir in olives and chives. Chill slightly. Form in ball. Chill well. Press chopped walnuts over ball. Makes 3 cups.
Combine all ingredients, mixing well. Place in a 9 x 13-inch pan or baking dish. Bake at 350° for 35 minutes or until brown.
Saute onion in butter until soft. Add corn and water and bring to boil. Simmer 5 minutes, and stir in squash. Cook until squash is crisp/tender, adding water if needed.
Mix all dry ingredients except for soda. Add soda to soured milk. Cream lard (or butter) and sugar. Add eggs and mix, then add soured milk and mix again. Stir into dry ingredients and add chocolate chips. Mix and drop on ungreased cookie sheet by rounded teaspoonfuls. Bake at 375° for 10 to 12 minutes. Remove from oven and sprinkle with sugar and cool.
Drain chestnuts. Cut bacon in 1/3 pieces. Wrap bacon around chestnuts and secure with toothpicks. Bake on a wire rack for 30 minutes at 350°.
Mix flour, sugar and milk together. Spread melted oleo in a dish; pour in batter. Pour fruit with a little juice on top. Bake at 350° until done. Good with ice cream.
Mix ingredients. Add 2 large 7-Up (quart size). Serves about 50.
Mix soups, rice, water and celery until lumps are out. Add chicken. Bake in a 9 x 13-inch pan, covered, at 375° for 1 hour. Top with shredded cheese and French fried onions. Put back in oven for 5 minutes until brown onions and melt cheese.
Preheat oven to 400°. Grease pie plate (10-inch).
Break up angel food cake into pieces and place in bottom of large dish. Place bananas on top of cake.	Prepare pudding according to package direction and spoon on top of bananas. Add pineapple and then Cool Whip on top. If desired, drizzle pineapple juice down into mixture.	Refrigerate overnight.	Serves 12-15.
Combine ingredients and place in 9 x 12-inch pan. Pour crust over chicken mixture. Bake at 400° for 45 minutes to 1 hour, or until crust rises and browns.
Preheat oven to 375°. Rinse chicken off, including inside of cavity. Brush olive oil all over bird, then sprinkle over the seasonings, saving paprika for last. Insert onion and sage into cavity, then bake on a rack with a drip pan underneath for 25 to 30 minutes, back side down. Turn over and cook 5 to 10 minutes. Serve with fresh vegetables and new potatoes.
Brown ground beef, bacon and onion. Add remaining ingredients. Mix well. Bake at 300° for 90 minutes.
Dissolve gelatin in boiling water; add marshmallows, stirring until melted. Drain pineapple, reserving juice. Stir pineapple and bananas into gelatin mixture. Spoon into an 11 1/2 x 7 1/2 x 1 1/2-inch glass dish. Refrigerate until firm.
Combine flour, cheese and red pepper; cut in butter with a pastry blender until crumbly, but still dry. Gently press mixture together with hands, working until blended and smooth, 2 to 3 minutes. Shape into 2 (4 inch long) logs. (Or roll into a 10 x 7 inch rectangle, 1/4 inch thick, on a lightly floured surface. Cut lengthwise into 8 strips and crosswise into 4 strips, forming 32 squares.) Wrap in plastic wrap, chill 8 hours or freeze. Freeze up to 3 months, if desired. Thaw overnight in refrigerator. Preheat oven to 350°. Slice logs 1/4 inch thick. Bake 12 to 15 minutes on ungreased baking sheets until lightly browned. Yield: 32 appetizers.
Cut broccoli into florets; add raisins, sunflower seeds and onion, cut up. Mix mayonnaise and sugar and pour over salad.
Put all ingredients in crock-pot in the order listed. Stir once. Cover and cook on high 3 to 4 hours.
Combine flour, salt, paprika and pepper. Set aside. Dip steak in milk, then flour mixture, pressing to coat each side thoroughly. Pan-fry in oil 5 minutes per side. Serve with gravy. Makes 6 servings.
Meat filling: Brown meats and onion. Add seasonings after draining grease (reserve grease). Cool. Add cracker crumbs. If mixture is dry, add some or all of reserved grease. Pour into unbaked 9-inch pie shell. Sprinkle with cinnamon, add top crust, seal edges and bake 1 hour at 350°.