HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain macaroni according to box directions. Don't overcook. Combine cottage cheese, sour cream, egg, salt and pepper. Add grated cheese and mix. Stir in macaroni. Pour into 9 x 9-inch greased baking dish. Sprinkle with paprika. Bake in a 350° oven for about 45 minutes.
In pastry shell arrange sliced and peeled apples in a circular fashion. Mix together sugar and cinnamon and sprinkle some of the mixture over each layer of apples. Sprinkle nutmeg over top layer and dot with butter. Top with a slashed pie crust and crimp edges. Brush top crust with a little beaten egg and sprinkle sugar over top. Bake at 425° for 15 minutes, then at 350° for 30 to 40 minutes more.
Mix sugars, margarine and oil. Add eggs and mix. Add flour, cream of tartar and baking soda; mix. Add vanilla and mix. Chill dough.
Make white sauce with butter, flour, bouillon and milk. Stir in cheese and mayonnaise. Arrange broccoli in 8 x 12-inch dish, cover with turkey. Pour white sauce over. Combine bread crumbs and melted butter; sprinkle over top. Bake, uncovered, at 350° for 25 to 35 minutes. Slivered almonds may be added on top.
Mix together beef, onion, green pepper, bread crumbs, salt, egg, ketchup, horseradish, mustard and milk; blend well. Pack firmly into 9 1/2 x 5 1/4 x 2 3/4-inch loaf pan. Spread ketchup over top of loaf. Bake in oven at 350° for 1 1/2 hours.
Chop shrimp (hold). Saute mushrooms and onions in butter until tender, but not brown. Beat eggs, half and half, salt and mustard in bowl until smooth. Layer 1/2 shrimp, 1/2 mushroom mixture, and 1/2 of the Mozzarella into each pie shell. Pour 1/2 of the egg mixture into each pie shell. Bake in 425° oven for 15 minutes. Reduce to 300° and continue 30 minutes. Let set for 15 minutes before serving. Makes 8 servings.
Cook chicken. Remove from bones and cut into bite size pieces. Place in baking dish. In saucepan, mix broth and soup. Bring to a boil. Pour over chicken. Mix margarine, flour, buttermilk and salt and pepper to taste. Spoon over top of chicken. Bake at 375° until crust is done.
Simmer all ingredients in a covered saucepan for 30 to 40 minutes. Stir occasionally. Refrigerate after cool. Can be hot packed in sanitized hot canning jars or refrigerate up t 6 months. Excellent on chicken, venison or leftover beef or pork roast. Best the second day.
Drain the pineapple and mandarin oranges, reserving the juice from both. In a large bowl, combine the juice with the pudding mix, stirring until smooth. Add the canned fruit and the fresh fruit of your choice.
Cream sugars, shortening and eggs until light. Add applesauce, mixing well. Combine flour, soda, baking powder, salt and spices. Stir well to blend; add dry ingredients to creamed mixture. Alternately add water. Stir in nuts and raisins. Pour into well greased 9 x 13-inch oblong pan. Bake at 350° for 60 to 65 minutes. If using glass pan, bake at 325°.
Peel, pit and mash avocados with lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning. Assemble: Spread bean dip on large shallow platter. Top with avocado mixture; layer with sour cream, sprinkle with onions, olives and tomatoes. Cover with cheese. Serve chilled with a bowl of Tostitos chips.
Blend margarine, butter and sugar. Add eggs, one at a time. Add Crisco, flavor and milk. Add flour slowly. Bake at 325°.
Measure together flour, baking soda, salt and ginger. Combine 1 1/2 cups brown sugar, molasses, butter and egg. Add dry ingredients alternately with milk to sugar and molasses mixture. Beat until well blended. Pour into well-greased 8 or 9-inch baking pan. Put remaining 1 1/2 cups of brown sugar and nuts over top. Bake at 350° for 40 minutes.
Mix all ingredients and bake at 350° until crispy. I usually bake mine 8 to 10 minutes.
Combine oranges, coconut, pineapple, cherries and sugar in a medium bowl. Chill. Serve on lettuce leaves, if desired. Serves 8.
Blend all dry ingredients. Add egg, Miracle Whip and milk. Bake at 350° for 25 to 30 minutes.
Cream shortening and sugar. Add pop alternately with flour. Fold in the stiffly beaten egg whites; add nuts. Bake in 3 (8-inch) layer pans or loaf pan (10 x 14-inch) at 350° for 30 to 40 minutes.
Don't use mixer! Combine flour and sugar in a large bowl. In saucepan, combine and bring to a boil the next 4 ingredients (margarine, water, shortening and cocoa). Pour over sugar/flour mixture. Mix by hand.
Brown ground venison, onion and garlic in oil. Add salt and pepper. Boil potatoes until tender. Drain.
Saute mushrooms and peppers until done. Add seasonings. Cook elbow noodles. Add your favorite sauce and mix all together.
Drain and rinse livers. Drain chestnuts; set aside. Cut onion. Take 1 strip of bacon and at one end place 1 liver, 1 water chestnut and wedge of onion. Roll up and secure with a wooden toothpick. Place on deep baking sheet and broil. Turn at intervals for even cooking. When bacon is done on the outside, livers will be done on the inside. Place on paper towel, then onto serving plate.
Dissolve each flavor of Jell-O in separate bowls with 1 1/2 cups of boiling water each. Set until firm. Cut in squares. Dissolve lemon gelatin. Set until syrupy. Whip until foamy. Fold in different flavor Jell-O squares. Pour into angel cake pan. Set in fridge overnight. Unmold. Frost with Cool Whip and sprinkle with coconut.
In blue galvanized roaster, brown your roast on top and bottom. Sprinkle onion soup mix on top. Add cream of mushroom soup and drained mushrooms. Pour in the Classic Coke. Bake 3 1/2 hours at 350°. Remove roast from pan. Add Wonder flour to make the gravy.
Heat sugar, margarine and corn syrup in saucepan until all are melted. Add peanut butter and Rice Krispies. Press into 9 x 13-inch buttered pan, then frost with chocolate chips, melted. Cut into squares.
Mix together and set aside sugar and flour. Mix and bring to a boil the butter, cocoa and Pepsi. Pour this over the flour and sugar mixture. Add buttermilk, eggs, soda, vanilla and marshmallows. Bake in a greased sheet cake pan at 325° for 30 minutes. Cool. Add a favorite icing.
Brown the bacon, onion and bell pepper in a skillet. Add catsup, sugar, syrup and barbecue sauce; stir until well blended. Add pork and beans. Stir and simmer over low heat for about 30 minutes. Stir often to keep from burning.
Green onions and celery need to be chopped very fine. Crab can be chopped in a little larger piece.
Melt butter and cheese in double boiler. Then mix other ingredients and cover. Stir frequently. Pour into chafing dish. Serve with crackers or bread.
Mix all ingredients and put in large casserole. Refrigerate overnight. Remove and mix well. Top with Ritz crackers. Dot with margarine. Bake at 350° for one hour.
Mix dry ingredients. Cut in shortening. Add milk and beat well. Makes soft dough. Roll out on floured surface, cut in slices and fry.
Blend at high speed for 3 minutes. Pour in a greased 9-inch pie pan. Let stand 5 minutes. Sprinkle with coconut. Bake at 350° for 40 minutes.
Separate bread slices while still frozen. Trim off outside edges of the bread (the bread will be thawing). Roll each slice flat with rolling pin and cut in half, making 2 strips. Spread each strip with the softened cream cheese. Roll up jelly roll style. (It will stick to itself.) Dip into melted margarine. Then roll in the sugar and cinnamon mixture. Bake in preheated 350° oven for 12 to 15 minutes or until lightly browned. Good!
Soften butter and margarine. Combine all ingredients in mixer or blender. Keep refrigerated. Yields 1 cup.
Get a meteum size boll and put all the ingretients in the boll. Ster it up and put them in the oven. Set it for 6 minitse at 3 degrees.
Flour tomatoes; season with salt and pepper and fry until brown. Drain and set aside. Bake pie shells as directed for 5 minutes. Layer tomatoes, onions, Provolone and mushrooms. Combine eggs, Cheddar cheese and milk. Pour into pie shells over tomatoes. Bake at 375° for 35 to 40 minutes.
Pour into a two-quart saucepan. Bring to a boil and then let simmer on medium heat for about 20 minutes. Strain and serve steaming hot in mugs. Use cinnamon sticks as stirrers. Makes 4 servings.
Line a 13 x 9-inch dish with graham crackers. Mix pudding, milk and vanilla until almost thick. Add Cool Whip. Pour over graham crackers and cover top with graham crackers. Refrigerate while making icing.
Combine sugar and cornstarch; add water, vinegar and salt. Bring to a boil, stirring constantly. Add beets and butter and cook over low heat 20 minutes. Serve hot.
Place apples in 9 x 13-inch baking dish. With a fork, mix brown sugar, flour, oats, soft butter and cinnamon together. Drop little clumps over apples until covered. Bake at 350° for 30 minutes.
Mix and boil brown sugar and white syrup. Boil 8 minutes. Remove from heat. Add soda and vanilla. Stir very good and then pour over popped corn and stir very good until all is coated. Bake at 350° for 1 hour. Turn pans end for end and stir every 15 minutes. Cool. (Will not get sticky.)
Defrost rolls. Grease a tube pan and place nuts and raisins in bottom of pan. Place rolls in large Ziploc bag with 1 to 2 tablespoons cinnamon. Shake to cover each roll. Arrange rolls over nuts and raisins in pan. Sprinkle pudding mix (1/2 package) over rolls. Sprinkle brown sugar on top of pudding mix and rolls. Pour melted butter over rolls. Cover with towel and let sit overnight. Bake at 350° for 25 to 30 minutes.
Grate or blend corn and add sugar, salt, pepper, flour, onion powder and melted butter. Add beaten eggs and milk. Pour in greased baking dish and sprinkle with beef flavor granules, paprika and parsley flakes. Bake at 350° for 35 or 40 minutes.
Cook rice according to package directions, omitting any salt if desired. Drain well. Cool to room temperature. Put in large bowl. Add chicken, grapes, chestnuts or celery and mayonnaise. Toss gently. Cover and chill. Just before serving, add nuts and serve on lettuce. Yields 6 servings.
Melt in a pot over medium heat the cheeses, margarine and half and half. Add salt and pepper. Put frozen potatoes in 9 x 13-inch dish. Pour cheese sauce on top. Bake at 350° for 1 hour. Serves 8.
Cook shells according to directions. Combine cheeses, crumbs, egg, parsley and salt; mix well. Stuff shells generously. Put in baking dish; cover with sauce. Cook, uncovered, for 30 to 40 minutes at 350°.
Mix cream cheese, margarine, flour and salt. Chill several hours. Shape into balls and press into mini cupcake pan, like a pie crust. Take beaten egg, melted margarine, brown sugar and nuts, mixing together. Fill crusts with 1 teaspoon each of filling. Bake at 325° for 20 to 25 minutes. Cool for 10 minutes before taking out of pan. Makes 1 1/2 dozen.
Saute onions, green pepper and garlic in oil until tender. Add tomatoes, water, salt, chili powder, thyme and bay leaves. Simmer about 1 1/2 hours. While sauce is cooking, dredge chicken in the flour which has been seasoned with salt and pepper. Brown chicken in deep fat (350°) approximately 10 to 15 minutes. Arrange in roasting pans and cover with sauce. Place cover over pans and bake at 325° for about 1 hour or until tender. Yields 100 portions.
Mix items 2 through 5. Add crackers. Mix well. Stir every few minutes until crackers are dry.
Mix cream cheese and brown sugar to taste. Add nutmeg. Add enough marshmallow cream to thicken to desired consistency.
Preheat oven to 250°. Put all ingredients, raw, into a large Dutch oven or casserole with tight fitting lid. Bake, covered, 4 1/2 to 5 hours. You can add a cup of frozen peas 5 minutes before serving.
Combine first 8 ingredients lightly, but well. Form into 30 meatballs, using a rounded teaspoon. Drain pineapple; reserve liquid; refrigerate pineapple. Add water to reserved liquid to measure 3/4 cup. Combine liquid with vinegar and next 3 ingredients in large skillet. Heat to boil; add meatballs. Cover; simmer 15 to 20 minutes, or until meatballs are cooked. Stir occasionally. Stir in drained pineapple. Combine cornstarch and water; stir into meatballs. Cook until sauce is thickened, stirring constantly. Serve over hot cooked rice.
Mix together in large bowl flour, sugar, oil, eggs, salt, orange juice, vanilla and baking powder. Beat until smooth. Mix apples, cinnamon and sugar. Pour into a greased 10-inch tube pan as follows: 1 layer batter, 1 layer apples, batter, apples and repeat until all gone. Bake 1 hour and 45 minutes or until golden brown on top and not gooey when checked with toothpick (oven 340°).
Shred cabbage, chop green onions and store together in Ziploc bags. Will keep fresh for a couple of days.
Combine raspberries and grape juice in container of electric blender. Cover and process until smooth. Strain mixture through several layers of dampened cheesecloth, reserving liquid.
Cream the cheese and stir in the turkey and mushrooms. Unroll the crescent dough and separate into 8 pieces. Spread each with heaping teaspoonful of turkey mixture and roll into long rolls. Mix rosemary, onion and crumbs. Seal edges of the rolls and dip in melted margarine and roll in crumbs. Put on ungreased baking sheet and bake at 375° for 15 to 20 minutes. Serve hot with cream sauce made by heating soup and water.
Melt butter; add sugar and cocoa. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts. Mix well. Spread in a greased 8 x 8 x 2-inch pan. Bake at 350° for 30 minutes. Be careful not to overbake.
Mix well the shortening, 1 1/2 cups sugar and eggs. Sift together the flour, tartar, soda and salt. Add dry ingredients to egg mixture. Chill dough in refrigerator. Bake dough into small balls. Dip in sugar/cinnamon mixture. Place on cookie sheet and bake at 400° for 8 to 10 minutes.
Cook broccoli until tender. Cut into 2-inch pieces then layer broccoli, soup, water chestnuts and onion until all used up. End with broccoli. Cook covered about 30 minutes at 350°. You can use cheese on top of soup, if desired.
Mix water and sugar for syrup; boil 3 minutes and cool. Put juice from lemons over mashed bananas. Mix juices and bananas. Add cool syrup. Freeze overnight until crunchy. At serving time, add ginger ale. Serves 30.
Preheat oven to 375°. Combine filling ingredients in order given; pour into pie shell. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean. Top with Streusel Topping. Bake for additional 15 minutes. Makes 1 (9-inch) pie.
Saute okra in shortening for 10 minutes or until okra appears dry, stirring constantly. Add onion, garlic, salt, pepper and shrimp. Cook for 5 minutes. Add water, tomatoes and bay leaves. Cover and simmer for 20 minutes. Remove bay leaves and add liquid hot pepper sauce. Serve over rice. Makes 4 to 6 servings.
Cut the beans about 1-inch long; boil for 1/2 hour in salted water, then drain water. To the vinegar, add sugar and other ingredients, except the flour. Mix everything well; put on beans. Mix water and flour; put on beans. Cook slowly.
Cream butter and sugar. Add rest of ingredients. Roll in small balls. Place on greased cookie sheet. Bake at 300° for 30 minutes. Roll in confectioners sugar while hot. Repeat when cool. Makes about 3 dozen. Really good and easy.
Broil chicken; let cook and cut into pieces. Combine chicken broth and soups. Pour over chicken in baking dish. Mix butter, milk and Bisquick mix and pour over chicken. Bake at 400° until brown.
Combine ingredients to make a stiff dough. Let stand 20 minutes. Roll dough very thin on a floured surface. Let stand 20 minutes. Roll up loosely; slice 1/4-inch wide and unroll. Spread out. Let dry 2 hours. Store in covered container until needed.
Cook hamburger and drain fat; add barbecue sauce and stir to mix. Grease muffin tins well. Put biscuits in bottom and push up against the sides of the pan. Top with 1/2 cup ground beef mixture. Bake 10 to 15 minutes. Sprinkle with cheese and return to oven for 5 minutes.
Cook noodles until done. Grease and flour baking dish. Line dish or pan with sausage. Put in noodles, pimento, onion and peppers. Add cheese, salt and pepper, eggs, butter, milk and baking powder. Top with cracker crumbs. Bake at 350° for 1 hour.
Mix sugar, butter, eggs and vanilla in large mixing bowl. Beat until fluffy. Add water, flour, cocoa, soda and salt; beat until smooth. Bake 28 to 33 minutes at 350°.
In saucepan, bring to a boil the sugar and pineapple juice. Using a fork, prick cake at 1/2-inch intervals and pour hot syrup over cake. Let cake cool, and frost with frosting (add rum extract and rum). Spread over cake and sprinkle with 1/2 cup toasted coconut. Refrigerate. Serve chilled.
Cut apple and place in blender bowl. Cut pineapple and place in blender bowl. Place banana in blender bowl. Add almonds to blender bowl. Add pumpkin seeds to blender bowl. Add lemon juice.
Blend first 4 ingredients. Add flour, coconut, apples and nuts. Bake at 350° until golden brown.
Combine all ingredients and form into logs 3-inches long by 1 1/2-inches thick. Wrap each log in bacon and bake at 375° for 45 minutes.
Roll bread slices flat with a rolling pin. Mix cream cheese, egg yolk and 1/4 cup sugar. Spread about 1 tablespoon on each slice; roll up tightly. Mix remaining sugar and cinnamon in a shallow bowl. Brush roll-ups, including ends, with butter. Roll in sugar mixture to coat. Place on cookie sheet. Refrigerate or freeze at least 2 hours. (To store in freezer up to 2 months.)
Beat egg; add sugar with 3 tablespoons flour to beaten egg. Gradually add milk, melted butter and vanilla. Put coconut in the bottom of the unbaked pie shell. Pour liquid ingredients over coconut. Bake at 400° for 10 minutes; lower heat to 350° and bake 30 to 40 minutes, until knife inserted comes out clean.
Brown meat in large skillet. Drain. Add celery and onions. Cook until soft. Add tomatoes, tomato sauce, beans and corn. Add spices. Cook until blended. Add macaroni. Before serving, sprinkle with cheese.
In a bowl, combine mayonnaise, milk, lemon juice and salt. Season eggplant slices with additional salt; dip into mayonnaise mixture, then coat with crumbs. Place eggplant slices on a 15 x 10 x 1-inch baking pan. Bake in 350° oven for 25 or 30 minutes or until slices are crisp and hot. Makes 6 servings.
Stir all ingredients, except last two, in mixing bowl. Pour half batter in 2-quart baking dish. Sprinkle green chillies and Cheddar cheese over batter. Pour remaining batter over all. Bake at 375° for about 45 minutes or until set. Serve warm.
Blend sugar and oil well with electric mixer. Beat in eggs, one at a time, and continue beating until light. Add pumpkin and blend. Sift flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt into creamed mixture. Beat at low speed until blended. Pour batter into greased pans and bake until lightly browned. Bake at 350° for 1 hour. Cool 15 minutes on wire rack. Remove from pans and cool completely on wire racks. Sprinkle with confectioners sugar.
Combine all ingredients. Mix lightly but thoroughly. Pack lightly in 8 1/2 x 4 1/2-inch loaf pan. Bake in oven (350°) about 1 hour.
Slice the tops off the tomatoes and discard. Using a spoon, remove the pulp and reserve. Sprinkle the inside of each tomato shell with salt and pepper. Invert the shells onto paper towels and let drain for 20 minutes.
Mix all ingredients in a gallon jug and fill with water. Shake well. May leave concentrated if desired. Use 1 to 2 tablespoons per dog shampoo. More for lareger dogs may be necessary.
Mash bananas with fork. Blend in other ingredients. Pour into ice cube tray or salad mold. Freeze until firm. Cut in wedges and serve on salad greenery. Serves 6.
Mix well. Put in 9 x 5-inch loaf pan. Cover with wax paper. Place pan in larger pan with 1 to 2 inches of water. Bake 1 1/2 to 2 hours at 300°.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water and add milk to dry ingredients. Mix well. Roll out in 1/4-inch dough and fold in half. Bake at 400° for 15 minutes or until done.
Mix all together well. Bake at 400° for 35 to 40 minutes, covered. Mix the saved 1/2 of the cheese crackers with 4 ounces grated cheese. Pour over casserole and bake, uncovered, 10 minutes.
Cook spinach and drain well. Mix together all ingredients and chill. When ready to eat, make a serving bowl out of the Hawaiian bread by cutting out the soft middle portion and filling crust with dip. Cut the bread which has been scooped out into bite-sized cubes to dip in the spinach mixture.
In large bowl, combine all ingredients. Shape into 12 oblong burgers. Grill until done. Serve, if desired, in taco shells or frankfurter rolls and top with shredded lettuce, grated Cheddar cheese and chopped tomatoes.
Mix all together (except almonds) and put in microwave to melt cream cheese. After it has melted add almonds. Serve warm with crackers.
Combine all ingredients. Mix well. Pour into a 9 x 12-inch baking pan. Bake at 400° for 25 minutes.
Chop artichoke hearts and green chilies. Combine all ingredients in a bowl and stir until mixed. Place dip in an ovenproof serving dish and bake in a 350° oven for 15 minutes. Serve with tortilla chips or your favorite cracker.
Spray pan with vegetable spray. Heat honey, margarine, brown sugar and cinnamon to boiling in a 3-quart saucepan. Boil for 2 minutes. Remove from heat; stir in vanilla. Gradually fold in cereal until completely coated. Fold in nuts. Press mixture in pan with piece of waxed paper (it's sticky). Let stand at least 1 hour. Cut into bars.
Beat together margarine and sugar. Add remaining ingredients. Bake in 325° oven for 60 minutes. Turn oven down to 300° and bake for 30 more minutes.
In skillet, brown beef and cook onion until tender (use shortening if necessary); stir to separate meat. Add soup and seasonings; simmer 5 to 10 minutes to blend flavors. Stir often. Serve on buns. Makes about 3 cups.
Mix all ingredients together and chill overnight. When ready to serve, core out a large round loaf of Russian rye sourdough or pumpernickel bread. Tear the cored bread in pieces to use for dipping. Place bread with dip on platter and place extra bread around the outside. Should serve 25 to 30 people.
Beat 2 to 3 minutes until smooth. Pour into a 10-inch tube pan lined with waxed paper. Bake at 325° for 45 minutes. Cool and pour glaze over cake.
Arrange shortribs in 3-quart microproof casserole. Add just enough hot broth to cover ribs. Add onion and cover with casserole lid. Cook on High 10 minutes. Rearrange ribs. Cook on 50% for 35 to 45 minutes or until meat is tender. Let stand 5 minutes. "Precious things are without value to those who cannot prize them".
Mix together sugar and eggs. Add oil, nuts and apples. Stir until blended. Sift dry ingredients and add a little at a time. Mix well. Pour into a greased tube pan. Bake at 350° for 50 to 55 minutes.
Preheat oven to 450°. Open biscuit can and flatten biscuits onto waxed paper and flour. Flour hands also. Allow children to place 1 tablespoon sauce on flattened biscuit. Cover with cheese. Add desired toppings. Sprinkle with garlic salt. Pick up mini pizza with spatula and place on baking sheet (slightly greased). Bake for 8 to 10 minutes at 450°.
Mix; let come to a boil. Boil six minutes. Add three packages of chocolate bits. Add butter and stir in nuts. Pour in greased pan. Let set.
Dissolve dry yeast in warm water; mix in the Bisquick. Add the melted butter and sugar. Knead until smooth, about 20 times. Turn dough on well dusted surface and knead until smooth. Shape into 12 pan rolls or crescent rolls. Place pan of rolls on wire rack over a bowl of hot water and cover with a towel. Let rise about an hour. Heat oven to 400°. Bake 10 to 15 minutes or until golden brown. Brush with butter after baking.
Peel, slice and core zucchini. Slice into 1/4 inch pieces. Cover with water and boil 5 minutes. Drain well and mix in remaining ingredients. Put in double pie crust. Bake at 400° for 10 minutes. Then bake 20 minutes at 350°.
Place cottage cheese into a large bowl. Dump dry jello over cheese and mix well. Add fruits and mix. Dump in Cool Whip and fold in well. Place in container of choice. Chill 1 hour or overnight. This will keep well 3 to 4 days. Serves 6 to 8.
Cut up marshmallows and mix with pineapple. Let mixture stand until it becomes soft. Add finely chopped pecans, then whipped cream. Chill before serving. Serves 6.
Spread crescent rolls into an 8 x 13 pan. Bake at 375° for 10 minutes. Cool.