HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip egg whites with cream of tartar and salt until frothy. Slowly beat in 1 cup sugar, 1 tablespoon at a time. Beat until meringue is stiff and glossy. Spread into a well-buttered and floured 9-inch pie plate. Bake at 300° for 40 to 45 minutes or until dry and crisp.
Bone chicken. Combine flour and garlic salt. Coat chicken with flour and cook in hot oil until brown. Add chicken broth. Cover and cook slowly 13 minutes. Drain pineapple and reserve syrup. Combine 1/4 cup reserved syrup with cornstarch, curry and ginger. Blend in soy sauce, catsup, vinegar and honey. Pour over chicken and blend. Simmer, uncovered, 20 minutes longer. Add drained pineapple and pea pods. Cook 5 minutes longer. Arrange chicken and sauce on serving platter. Sprinkle with green onions.
Steep tomatoes in warm water (1/2 to 1 hour) until soft. Drain. In food processor, mince garlic. Add tomatoes and cheese and blend. Slowly add olive oil until desired consistency is reached. Make night before serving. Serve on crackers or toasted baguettes, etc.
Add sugar to	boiling water; bring to a boil again. Add remaining ingredients; boil for 3 minutes. Pour into an unbaked pie shell; top with butter and cinnamon. Top with another pie shell. Bake at 400° for 30 to 35 minutes.
Mix hamburger, bread crumbs, onion, milk, garlic salt and salt. Pack mixture into 9-inch pie pan. Spread tomato paste over pie, spread cheese and oregano over top of meat, sprinkle Parmesan cheese over on top of meat. Bake at 375° for 25 to 30 minutes.
Rinse and pick over beans. Place beans and 4 cups water in glass bowl and soak overnight.
Combine in saucepan the water, sugar and cornstarch. Cook over medium heat until it boils. Boil 2 minutes, until thick and clear. Add 1 package of strawberry Jell-O (dry). Stir well until Jell-O is dissolved. Pour over berries while hot. Chill.
Combine first 4 ingredients and sift in medium bowl. Beat in a large bowl the margarine, sugars and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 9 to 11 minutes. Let stand for 2 minutes. Makes 5 dozen.
Boil the cabbage leaves in salt water 5 to 8 minutes or until tender. Combine the next 8 ingredients. Place equal portions in each leaf. Fold 2 opposite ends over and place in lightly greased 13 x 9 x 2-inch pan, seam side down. Combine remaining ingredients. Pour over cabbage rolls and bake, covered, at 350° for 1 hour to 1 hour and 15 minutes.
Mix the first 4 ingredients with hands; form into a rectangle on waxed paper. (Rectangle should be the length of a loaf pan.) Place Cheddar cheese, onion and pepper in center of meat; roll sides up into a loaf and seal the ends. Place in loaf pan. Bake at 350° for approximately 1 hour.
Take banana mix with sugar and let stand 15 minutes. Mix rest of ingredients with bananas. Bake at 350° for 30 to 45 minutes.
Mix together. Bake in a 9 X 13 pan for 50 - 60 minutes at 350°. Cool for 15 minutes before serving.
Spread cookie dough on pizza pan; bake at 350° for 10 to 15 minutes. Cool. Mix cream cheese with sugar and Cool Whip. Spread on cooled crust. Layer fruits on top, as desired.
Preheat oven to 350°. Combine flour with tarragon, salt and pepper. Dip chicken pieces in seasoned flour to coat on all sides. Heat butter and oil in large skillet; brown chicken pieces, a few at a time, until golden. Remove to an ovenproof casserole. Add wine to skillet and deglaze by scraping up brown particles from the bottom of the pan. Add tomatoes, mushrooms, olives and garlic. Stir to combine. Pour sauce over chicken pieces and cover. Place in oven and bake for 35 to 40 minutes.
Mix flour, dry milk, pepper and salt. Cut in margarine until a coarse, mealy texture. Store in a cool place until ready to use. Makes 5 3/4 cups sauce to mix.
Melt butter in a casserole dish. Stir in flour, sugar, baking powder, milk and salt until all lumps are gone. Dump fruit on top, but don't stir it in. Bake 1 hour at 350°.
Mix sugar, cooking oil and eggs together. Add flour, soda, salt, cinnamon, nutmeg, pecans and sliced peaches. Mix with mixer and peaches will mash up. Bake in Bundt pan at 350° for 1 hour and 20 minutes. Cool in pan.
Mix all ingredients together with hands. Divide into 8 (I usually divide into 4 rather large balls) parts and pat into rounds 1/2 inch thick on a cookie sheet. Prick with a fork. Bake in a preheated 350° oven for 15 minutes. Reduce heat to 300° and bake about 30 minutes longer. Cut into 8ths and return to oven until the edges are brown. Store in airtight container.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with blueberries. Preparation time: 15 minutes.
Mix all together and bake at 350° for 45 minutes; good with white icing.
Melt chips and peanut butter, then add peanuts and drop on waxed paper until hard.
Mix up jello and water. Add other ingredients. When jelled, frost with sour cream.
Place chicken in bottom of 13 x 9 x 2-inch baking dish. Top with strips of tortillas. Mix together canned ingredients (no water) and spread on top of tortillas. Sprinkle with cheese. Bake at 350° for 1 hour. Cover with foil for first 15 minutes.
Mix cream cheese with fork until smooth. Gradually add remaining ingredients except for 1 cup of the nuts. Shape into ball. (It will be very moist.) Roll in remaining cup of nuts and cover with Saran Wrap. Refrigerate overnight.
Whip all ingredients together and form into a log shape. Chill 24 hours or freeze 1 hour. Roll chilled log in 3 tablespoons chopped parsley and 1/2 cup chopped nuts. Serve with assorted crackers.
Combine cream cheese and peanut butter. Beat until well blended. Add milk and confectioners' sugar. Beat well. Stir in Cool Whip. Pour into crust, cover with plastic wrap and place in freezer.
Put Eagle Brand sweetened condensed milk, lemon rind, lemon juice and egg yolks into a mixing bowl. Stir until mixture thickens. Pour into chilled crumb crust or cooled pastry shell.
Mix soup, water and milk together. Brown porks chops in small amount of shortening or oil; drain off. Pour soup mixture over chops; salt and pepper to taste. Bake, uncovered, at 350° for 45 minutes.
Put in crock-pot for 4 hours or bake in oven for 4 hours at 275°. It is very good.
Brown spareribs on all sides. Melt fat in saucepan, add remaining ingredients and cook slowly until flavors are blended. Pour sauce over browned spareribs. Cover tightly and bake in a moderate oven (350°) for 1 1/2 to 2 hours or until done.
Note: If desired, marinate and bake chicken in same greased dish. Or marinate in double plastic bags in refrigerator overnight. Let chicken come to room temperature before baking.
Brown hamburger and onion, drain. Layer in 9 x 13 pan: hamburger and sauerkraut. Top with egg noodles, then soups. Add 2 cups Mozzarella cheese. Bake at 350° for 50 minutes. Then top with remaining 2 cups cheese and bake until cheese melts.
Mix ingredients well. Heat iron skillet in oven a little with a bit of oil. Bake 20 minutes at 450°.
Measure seasonings into a large dry bowl; mix thoroughly. Preheat oven to 375°. Slice potatoes (no need to peel) into 6 (1-inch) spears. Place spears in single layer on pizza pan; baste with melted butter. Sprinkle with seasoning mix lightly. Bake for 45 minutes, or until golden. (Seal seasoning mix and use on meats, salads and vegetables.)
Combine pretzels, 1/2 cup sugar and melted butter and spread in bottom of 9 x 13-inch pan. Bake 5 minutes at 350°. Let cool. Combine cream cheese, 1 cup sugar and Cool Whip. Spread over crust. Drain juice from strawberries and add enough water to make one cup. Dissolve Jell-O in hot water and add to strawberries. Spread over Cool Whip and chill until firm.
Melt butter and let cool. Then mix butter with 1 egg and the cake mix. Press in bottom of 13 x 9-inch pan. Mix together 3 eggs and the confectioners sugar and cream cheese (softened). Pour over top of first mixture and bake at 325° for 40 to 45 minutes.
Brown sausage and drain. Add other ingredients. Cook, tightly covered, on top of stove for 10 minutes at low temperature. Uncover and cook 10 minutes more or until macaroni is tender. Serve in casserole.
Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°. In skillet, heat oil. Add onion; cook, stirring frequently, until tender. Add tomatoes and tomato paste; heat to boiling. Reduce heat; simmer for 5 minutes, stirring to break up tomatoes. Set aside. In bowl, stir together the Ricotta cheese, spinach, 1/2 cup Mozzarella cheese, egg, Parmesan cheese, salt and pepper. In bottom of 12 x 8-inch baking dish, spread 3/4 cup tomato mixture. Spread about 1/3 cup cheese filling on each noodle to within 1 inch of ends; roll up. Place Roll-Ups, seam side down, in prepared dish; top with remaining tomatoes. Cover; bake for 35 minutes, or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese; continue baking until cheese melts. Serves 4 (2 Roll-Ups each).
Shake chicken pieces in flour, salt and pepper. Place skin side down in single layer on baking sheet. Dot with shortening. Bake 1/2 hour in 400° oven. Turn chicken; baste with combination of melted butter, water and dill. Bake another 1/2 hour, basting 2 or 3 times. Turn oven off and keep chicken in oven another 40 minutes to crisp. Makes 6 servings.
Place garlic in bottom of large heavy kettle (tight lid). Put pork on top of garlic, then chicken. Cover each piece of meat with sauce (no salt). Cover and cook slowly for 1 hour. Stir gently so sauce covers meat. Serve over steamed rice.
*You may use 1/2 shrimp and 1/2 scallops.
Cook sugar, water and syrup to 170°. Add peanuts and continue to cook to 300°, stirring constantly. Remove from heat and add soda. Beat to a foam. Pour into a well buttered cookie sheet; spread and sprinkle with salt. When cool, break into small pieces. Do not forget the salt.
Combine chicken, apple and eggs in bowl. Add mayonnaise, barbecue sauce, salt and lemon pepper; mix gently. Serve with crackers. May use as sandwich filling. Yields 8 servings.
Mix all ingredients in a crock-pot. Heat until your house smells like Christmas (on high for 3 hours or on low most of the day)!
Mix all these ingredients together. Bake on greased and floured sheet pan (10 x 15-inch) at 375° for 25 minutes. Remove from oven.
Combine cookie crumbs and melted butter. Press into 9-inch spring-form pan, reserving 1/2 cup of mixture for topping. Gradually add milk, extract and food coloring to Kraft Marshmallow Creme, mixing until well blended. Fold in whipped cream. Pour into pan. Sprinkle with remaining crumbs. Freeze. If desired, substitute 1/4 cup green creme de menthe for milk. (Omit peppermint extract and coloring.)
Beat eggs with mixer. Melt butter and add to eggs. Mix with mixer, then add flour and mix with hands. Roll; let dry, then cut into strips.
Melt margarine in 9 x 13-inch pan. Add in order the graham cracker crumbs, coconut, chocolate chips, butterscotch chips and chopped walnuts. Pour condensed milk over the layers. Bake for 25 minutes at 350°.
Cream the butter, Crisco and sugar. Add eggs, one at a time. Add dry ingredients. Add milk and vanilla. Pour into greased and floured Bundt pan and bake at 300° for 1 hour and 15 minutes. Let cool slightly (about 15 to 20 minutes) and remove from pan on cake plate.
Mix all ingredients and pour into two unbaked 9-inch pie shells. Bake at 375° for 35 minutes.
Beat 1/2 cup mayonnaise, egg and mustard; add to salmon and other ingredients. Make into cakes and refrigerate about 1 hour. Dip into cracker meal and fry in olive oil.
Put Jell-O and crushed pineapple in boiler and let come to a boil. Take off heat and let cool. Add Cool Whip and buttermilk and mix well. Let congeal.
Cut kielbasa into small chunks. Put in a large frying pan. Fry on medium heat. Chop onion and green pepper and add to meat. Fry about 10 to 15 minutes. Add can of beans, mayonnaise, mustard and ketchup. Add salt and pepper to taste. Stir constantly. Cook until hot.
In a mixing bowl, cream butter and sugar. Add egg and vanilla. Beat well. Blend in the bananas. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into greased 9 x 13 pan. Spoon remaining batter on top. Bake at 350° for 25 minutes. Cool. Makes 2 1/2 to 3 dozen.
Heat syrup and sugar to boiling in heavy 2-quart saucepan over medium heat, stirring constantly. Immediately remove from heat; stir in peanut butter until melted. Place cereal in large bowl. Pour peanut butter mixture over cereal, stirring until well coated. Cool 2 minutes. Stir in marshmallows. Press mixture in ungreased 13 x 9 x 2-inch rectangular pan. Sprinkle with peanuts. Heat chocolate and shortening over low heat until melted; drizzle over squares. Let stand until chocolate is set; cut into 2-inch squares. Makes 24 squares.
Mash cheese well. Add sugar and cream well. Add egg yolks, vanilla and flour. Add stiffly beaten egg whites. Fold in. Bake in 350° oven until knife comes out clean.
Heat a heavy, well-seasoned skillet over high heat. Sprinkle salt over bottom. Place steaks in pan and sear 1 minute over high heat. Turn steaks and reduce heat to medium-low. Cook, uncovered, for 5 minutes, turning once for medium-rare. Remove steaks from skillet and keep warm. Increase heat to medium and sprinkle tarragon in skillet. Add Worcestershire sauce and simmer until almost evaporated. Stir in wine, turn heat to high and boil until reduced by half. Add butter and swirl to melt. Pour sauce over steaks.
Brown ground beef and onion in skillet until meat is brown and onion is tender; drain grease. Add remaining ingredients; simmer for 1/2 hour. Freezes well.
Melt margarine; add 1 tablespoon sugar and pretzels. Press in a 13 x 9-inch pan. Mix cream cheese with 1 cup sugar. Blend in Cool Whip. Spread on pretzel crust. Top with pie filling of your choice.
Grate lemon peel and set aside. Place jello in a bowl and stir in lemon juice until soft. (Place bowl in pan of hot water and stir until dissolved.) Beat eggs until foamy. Beat in sugar, salt and lemon peel until thick and creamy. Stir in jell, then fold in whipped cream. Turn in pots or serving dishes and garnish with mint leaf. Cover with Saran Wrap and chill thoroughly. Can be served in demi-tasse cups with demi-spoons.
Mix shortening, sugar, eggs, and vanilla until well blended. Blend dry ingredients; mix with creamed mixture and add nuts. Spread in a well-greased pan (8 x 8 x 2-inch). Bake about 30 minutes. Cool; cut into 2-inch squares. Makes 16.
In large pan on medium heat add V-8, celery soup, onion and butter. Heat until butter melts, then add vegetables, salt, pepper and cook until vegetables are done; then add a pinch of baking soda and stir, then add milk to your desire. Heat a couple of minutes and your soup is ready to eat.
Beat ingredients. Put into unbaked 9-inch pie shell. Bake 5 minutes at 400°, then 25 to 30 minutes at 325° until done.
Butter both sides of bread and cut in cubes. Layer 1/2 of bread in the bottom of a 6 x 10-inch glass Pyrex sprayed with cooking spray. Next, layer 1/2 of grated cheese. Layer ham over bread and cheese. Add layer remaining bread cubes. Sprinkle remaining cheese on top. Mix milk, salt, pepper and Worcestershire sauce. Add to eggs and mix. Pour mixture over cheese, bread and ham layers. Let stand several hours or overnight in refrigerator. Bake 1 hour at 350°.
Preheat oven to 450°. Wash potatoes and cut into shape and size of pickle spears. Dry with a towel. Coat potatoes with vegetable oil in bowl. Put on baking sheet. Sprinkle with paprika. Bake for 15 to 20 minutes.
Saute onion in margarine. Mix flour and water together. Add to onion and cook until thick. Add cut up cheese; stir until blended. Add cooked, drained broccoli. Add beaten eggs. Pour into a casserole dish and cover with buttered Ritz cracker crumbs. Bake at 325° for 45 minutes.
In a 6 to 8-quart pot, start 3 quarts of water with 2 teaspoons shrimp boil liquid to boiling. Add sausage and cook 5 minutes, boiling. Add potatoes and cook 5 minutes, boiling. Add corn and cook 3 minutes, boiling. Add shrimp and cook at low boil for 4 minutes. Dump into strainer, then onto a big sheet of freezer paper and everyone dig in.
Prepare mashed potatoes, except reduce water to 1 cup. Stir in egg; spread on bottom and sides of a well-greased 9-inch pie pan. Bake in 400° oven 15 minutes. Brown beef and celery (some like a little onion, too) in large skillet. Pour off liquid. Stir in water, tomato paste, sugar and salt. Bring to boil. Spoon into potato crust. Sprinkle with topping. Continue baking at 400° for 10 to 15 minutes, until top is brown.
Remove skin from chicken. Place in baking dish. Add barbecue sauce. Place into oven at 350° for 1 hour or until tender and done.
Wash and cut cucumbers and onions. Place in a large bowl and sprinkle with salt. Cover with a layer of ice cubes and lay a terry towel over everything. Let soak about 3 hours.
Cook to a good boil egg yolks, pineapple and 1/2 cup sugar. Beat egg whites and add 1/2 cup sugar. Beat well and fold into pineapple mixture after the gelatine has been added. Pour in crust and chill.
In a large skillet, saute the zucchini, onion and green pepper in oil until crisp and tender. Stir in remaining ingredients. Cook until heated through. Makes 6 servings.
Fill large pot 1/3 to 1/2 full of water. Add all ingredients except crawfish. Bring to boil. The aroma will knock your socks off, but seasoning must be strong to penetrate crawfish shells. Cook 10 pounds of crawfish at a time. Add crawfish. Cover and return to full boil. Remove crawfish, peel and dip in a cocktail sauce.
Grind first 5 ingredients. Add remaining ingredients. Cook slow for 2 1/2 hours.
Cream butter, shortening and sugar. Add eggs, one at a time. Beat until light and fluffy. Add flour and 7-Up, beginning and ending with flour. Add flavoring. Pour into a large tube pan. Bake at 325° for 1 hour and 15 minutes. Cool in pan for 10 minutes and remove.
Mix ham and pork with remaining ingredients. Shape into loaf. Place in a shallow roasting pan and bake for 1 1/2 hours at 350° or 2 hours if topping is not used.
Line greased spring-form with ladyfingers; dissolve gelatin in cold water. Whip cream; fold pineapple and gelatin into cream (cubes of jello folded in optional). Pour in pan a layer of ladyfingers alternately with cream mixture. Refrigerate at least 6 hours before serving.
In large bowl, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved. With wire whip or rotary beater blend in cream cheese until smooth. Stir in lemon juice, curry powder, salt and garlic powder. Fold in green onions, pimento, tuna and 1/2 cup almonds. Turn into 5 1/2-cup greased mold or bowl. Chill until firm.
Mix together all ingredients except taco chips and bake at 350° for 30 to 35 minutes. You may put crushed taco chips on top of casserole before serving or put taco chips on individual plates and spoon casserole on top of chips.
Mix all ingredients together, making sure sugar is dissolved. Pour into a quart jar with holes punched in the lid. Let stand at room temperature for 24 hours. Starter is now ready to use.
Bring butter, eggs and sour cream to room temperature.	Preheat oven to 350 degrees. Grease and lightly flour a 10-inch tube pan or bundt pan and set aside. Cream butter and sugar until very smooth and creamy.	Add egg yolks, one at a time, beating well after each addition. Sift flour three times. Add baking soda to sour cream to sugar mixture, blending well, add all flavorings. Beat egg whites until stiff; fold gently into mixture. Pour batter into prepared pan and bake for 1 1/4 to 1 1/2 hours or until cake tests done. Cool in pan on rack for 15 minutes.
Melt chocolate in top of double boiler or microwave on Low. Place all other ingredients in heavy iron skillet. Stir with wooden spoon over medium heat until mixture reaches hard crack (20 to 30 minutes). Spread evenly in 9 x 12-inch buttered pan. Wait 3 minutes. Spread melted chocolate over top. Let cool. Break into pieces.
Mix brown sugar and flour in saucepan. Add corn syrup, butter and salt. Warm over low heat just until butter is melted. In large bowl, beat eggs with vanilla. Stir in sugar mixture. Turn into pie shell and sprinkle with walnuts. Bake on lower rack of oven at 350° for 40 to 45 minutes until filling is set in center. Cool before cutting. Makes one 9-inch pie.
In 6 quart Dutch oven, cook sausage, celery, onion and garlic until sausage is browned and vegetables are tender. Drain. Add all remaining ingredients, except pasta and zucchini. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Add pasta and zucchini. Simmer 20 more minutes, or until pasta is tender. Season to taste. Serve with crusty Italian bread or breadsticks. Yields 6 (1 1/2 cup) servings.
Put pineapple, bananas and strawberries in blender and blend until slushy. Mix all ingredients together and serve cold.
Mix together all ingredients except margarine. Pour into an oiled baking dish. Melt margarine and pour over top. Bake, uncovered, at 350° for 20 to 30 minutes.
Drain beets. Mix sugar, cornstarch and salt. Add vinegar and water and bring to boil. Simmer about 5 minutes until sauce is clear. Add drained beets and stir well. Let stand at least 1/2 hour. Rewarm and add butter before serving.
Get a bowl, then chalklite chips, then Rice Crispys, then butter, then marshmellows. Stir it for a few minutes. Put it in the oven for 30 minutes. Let it set for 10 minutes and then you have Rice Crispy Treets.
Mix first 4 ingredients in a large bowl. Transfer to a greased 12 x 8-inch baking dish; set aside.
Mix uncooked sausage and Bisquick with hands. Melt cheese and pour in sausage mixture. Form balls and bake 15 to 20 minutes at 350° in ungreased pan.
Preheat oven to 375°. Peel, core and slice apples. Place in 9 x 13-inch baker. Combine cranberry sauce, sugar and flour in bowl. Mix well, then pour over apples.
In bowl, combine ingredients. Dress with artichoke marinade and Italian dressing, as desired. Chill 10 minutes. Serve on a bed of lettuce, if desired.
Combine dry ingredients; add other ingredients. Pour into a 13 x 9-inch baking dish.
Cream butter, shortening and sugar well. Add eggs, one at a time, beating very well. Stir in flour, then flavorings; add 7-Up. Pour into greased tube pan and bake in 325° oven for 1 hour and 15 minutes.
Make Kool-Aid according to package. Chill all liquids. Mix equal parts of juice, ginger ale and Kool-Aid.
Mix marinade ingredients. Baste ham slices at start of grilling and continue to baste as meat is turned.
Combine raisins and popcorn in a large bowl. Combine peanut butter, water and corn syrup in a saucepan and heat until boiling; stir constantly. Lower heat and cook for 5 minutes. Remove from heat and pour immediately over the popcorn. Let cool a few minutes and form the popcorn into balls.
Boil or microwave chicken until done. Fix Stove Top according to box directions. Cube chicken and place in 8 x 12-inch casserole dish. Spoon out soup and cover chicken. (You may need to add a little milk if too thick.) Cover with Stove Top. Bake in oven at 350° until top is crispy.
Mix filling ingredients well and pour into pie shell. Bake at 350° for 40 to 45 minutes.
Dough: Mix the cream cheese, 1 stick oleo and flour together and let stand 1 hour; refrigerate.
Wash roast and pat dry. Using your hands and/or paper towels, grease roast with cooking oil. Then sprinkle roast with Italian seasoning. Use your hands to pat seasoning so it will stick to roast. Bake uncovered in a foil-lined baking pan at 325° for 45 minutes per pound. Slice thinly to serve. Good hot or cold. Delicious for sandwiches.
Cream margarine and sweetener; add eggs and extracts. Sift flour, cream of tartar and baking soda; mix all ingredients well. Roll into small balls. Place on greased cookie sheet and flatten with fork. Bake 10 minutes, until lightly browned. Yield: 3 dozen cookies. Carbohydrate 9.2 g, protein 1 g, fat 2.3 g, calories 78. One cookie = 3/4 bread exchange, 3/4 fat exchange.