HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter and sugar in large bowl. Beat in syrup, eggs and flour thoroughly. Stir in chocolate chips. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° until toothpick inserted comes out clean, 30 to 35 minutes. Cool.
Cut up tamales. Add corn and chili, mix well. Put in casserole and sprinkle with grated cheese. Add olives in rows. Bake at 350 degrees for 30 to 45 minutes. Makes six servings.
Combine apples, celery and nutmeats in a serving bowl. In a saucepan, stir together sugar, flour, egg and 2 tablespoons water. Add 1 cup water and butter. Bring to boil; cook until thickened. Stirring, add vinegar and salt. Let cool. Pour over mixture. Refrigerate until ready to serve.
Heat oven to 375°. In large bowl, combine all ingredients except flour and cocoa. Beat at medium speed until light and fluffy (2 to 3 minutes). Gradually add flour and cocoa until well mixed (2 to 3 minutes). Shape rounded teaspoonfuls as desired (1-inch balls, 2 to 3-inch logs, balls flattened, balls with indentations, cookie press like spritz, etc.). Place 1-inch apart on cookie sheets. Bake 7 to 9 minutes or until set. Cool. Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. Yield: 3 dozen cookies.
Preheat oven to 350°. Cream butter, sugar, egg and vanilla. Mix in flour, salt and coconut; stir well. Reserve 3/4 cup dough for topping. Spread remaining dough into a 9 x 13-inch pan. Spread apricot preserves over mixture; sprinkle with nuts. Bake at 350° for 30 minutes. Cool slightly; cut into bars.
Shell: Melt margarine and mix with wafers. Press into pie pan. Bake at 350° for 8 minutes.
Mix green beans, milk, mushroom soup, cheese and 1/2 can French onions. Bake 1 hour at 350°. Cover with remaining French onions and bake additional five minutes. This recipe will serve 10 people.
Peel eggplant; cut in slices and soak in salt water for 30 minutes. Drain. Boil eggplant until tender; drain well. Fry bacon until crisp; crumble. Drain skillet, except for about 1 tablespoon of fat. Saute onion and pepper in bacon fat. Add the stewed tomatoes; simmer. Add eggplant, then cornbread dressing and crumbled bacon. Heat this mixture slightly. Add 1/2 of the cheese. Pour into a greased baking dish; sprinkle the top with the remaining cheese. Decorate with the Fritos. Bake for 30 to 40 minutes in a 350° oven. This freezes well, or may be kept in the refrigerator for hours without the Fritos. If frozen, thaw slightly before baking. Serves 6.
Trim ends of hot dogs, then cut each into 4 or 5 pieces. Combine vinegar, water, salt, sugar and pepper sauce in saucepan. Bring to a boil. Add hot dogs. Simmer, do not boil, for 30 minutes. Put in jar. Cover and let stand 2 to 4 days. Drain and serve. Makes 2 pounds.
Combine all ingredients in bowl and mix thoroughly. Chill for 1 hour. Roll into 1-inch balls and place on greased cookie sheet. Bake at 350° for 15 minutes. Makes 60 balls. Can be frozen before baking.
Melt oleo in shallow pan. Add onion and cook until softened (not brown). Put in flour. Remove from stove and blend in boiled milk. Add beaten egg. Reheat until thickened and well blended. Add crabmeat. Cool and form into cakes. Dip patties into 1 beaten egg or more if needed. Dip in bread crumbs. Fry until brown.
Heat oven to 450° (hot); melt butter in oven in oblong pan, 13 x 9 x 2-inch. Remove from oven when butter is melted. Sift dry ingredients into bowl; add milk, stir slowly with fork until dough just clings together (about 30 strokes). Turn out on well floured board. Knead lightly about 10 times, roll out 1/2-inch thick into rectangle, 12 x 8-inch. Cut in half lengthwise, then crosswise into 16 strips. Dip each strip on both sides in melted butter. Place close together in 2 rows. Bake 15 to 20 minutes or until golden brown. Serve piping hot.
In greased casserole, layer uncooked potatoes, onions and combined flour, salt and pepper. Repeat. Sprinkle paprika over all. Cut butter into small pieces and spread over casserole ingredients. Pour scalded milk over all. Bake at 375° for 35 minutes covered. Remove cover. Stir. Cook uncovered for approximately 25 minutes or until potatoes are tender and milk is absorbed.
Cook yams until tender. Mash potatoes. Add rest of ingredients and beat with a mixer. Pour into buttered baking dish and bake at 325° for 30 minutes. Remove from oven and sprinkle miniature marshmallows over top and return to oven until slightly brown.
Saute onion, green pepper and celery in margarine. Add chicken, soup and chicken and noodles dinner. Turn into casserole dish. Bake at 325° for 25 minutes. Makes 6 servings.
In large skillet, stir fry vegetables in margarine until crisp tender. Reduce heat. Add Velveeta, milk and marjoram; stir over low heat until cheese is melted. Serve over rice. Makes 4 to 6 servings.
In a large bowl, mix the flour, baking soda, salt, cinnamon and nutmeg; set aside. With whisk, beat the eggs. Stir in oil, sugar and vanilla. Add applesauce and carrots; mix well. Add to flour mixture, stirring to moisten. Fold in raisins and 1/2 cup walnuts. Pour into greased pan or pans. Sprinkle on remaining walnuts. Bake in preheated oven at 350° until done.
There were no baking directions, as this was my grandmother's recipe that she gave to my mother when she married in 1918! All mother told me was that you mix just like you do any cookie or cake mix and bake in a medium oven. If they don't do right, turn the oven up or down (as needed). Grandmother used a wood stove and my mother used a gas oven.
Mix Carnation,	sugar and chocolate in saucepan. Bring to boil over medium heat. Cook 5 minutes, stirring vigorously. Remove from heat.	Add vanilla. Beat with rotary beater for 1 minute. Serve hot	or chilled on ice cream or cake. If the sauce seems a bit too thick, just add undiluted Carnation and blend before serving. Makes 2 1/2 cups sauce.
Mix all ingredients, except crackers, in a 9 x 13-inch casserole dish. Crush crackers into small crumbs and sprinkle over top of casserole. Bake at 375° for 30 to 40 minutes until hot all the way through. Serve hot.
Cook meat and onion well and drain. Heat a large iron skillet and add 1/4 cup of oil. Sprinkle corn meal in bottom of pan to keep cornbread from sticking. Pour 1/2 of the cornbread mixture in bottom of pan, then layer meat, jalapenos and cheese. Pour remaining cornbread mixture on top and bake in a 350° oven for 45 minutes.
Mix first 5 ingredients; mix well. Pour into pie shell. Sprinkle 3/4 cup chopped pecans or walnuts on top. Bake 350° for 45 minutes to 1 hour until set.
Remove 12 of the clams from their shells and save them along with their liquor until later.
Mix sugar and cocoa in a large saucepan. Mix in milk and butter. Bring to a boil. Cook 1 minute; stir. Remove from heat. Add peanut butter, vanilla and oats; stir. Drop by spoonfuls onto waxed paper.
Sift flour and powdered sugar. Cut in margarine (or butter) until mixture clings together. Pat into greased 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes. Beat eggs, granulated sugar, lemon peel and juice. Beat about 5 minutes. Add 4 tablespoons flour and baking powder to egg mixture. Blend just until moistened. Pour over baked layer. Bake at 350° for 25 minutes. Sift powdered sugar over top. Cool, cut into bars.
Mix first five ingredients together and then add next four in order. Fill cupcake holders 1/2 full.
Mix sugar, flour, shortening, baking powder and soda together, then take out 1 cup crumbs for top. Add and mix remaining ingredients. Pour batter into greased cake pan. Sprinkle crumbs over top and bake.
Mix sugar, mayonnaise and cream cheese. Add to the Cool Whip and beat with mixer. Then add diced apples and raisins.
Add sugar to mixture until it becomes very sweet. Just keep tasting to get it to suit your taste. Mixture is then ready for freezing in ice cream freezer.
Place bread cubes in bottom of greased 2 1/2-quart baking dish; set aside. Cook sausage until browned and crumbled. Drain well. Combine sausage, eggs, milk, cheese and salt. Pour over bread crumbs. Cover and refrigerate overnight. Bake, uncovered, at 350° for 50 minutes.
Mix in one bowl the graham cracker crumbs, nuts, brown sugar, cinnamon and butter. Set aside.
*Preferably small new potatoes such as Yellow Finns, Yukon Gold, Bintjes or red-skinned potatoes.
Wash and slice pickles. Pack in jars. Put in each jar 2 garlic cubes, 1 bunch of dill and 1 grape leaf. Bring to boil the water, vinegar and salt. Pour over pickles and cold pack 5 to 10 minutes.
Mix all ingredients together and pour into a greased 13 x 9-inch pan. Cut into squares and serve hot or at room temperature.
Combine all ingredients. Store in airtight container. Serve 1 to 2 teaspoons per cup hot water.
Brown venison and pork. Add onions, peppers, garlic and chili peppers until sauteed. Add red cooking wine, chili mix and chili beans. Simmer for 1 to 2 hours. Add Maza flour for thickening. Some folks add brown sugar or molasses. It's your call.
Let mixture (first 6 ingredients) cool. Then pour over the pineapple chunks, bananas, apples, marshmallows and coconut.
Dissolve Jell-O and sugar in boiling water. Add cold water, crushed pineapple and 1 can pineapple juice; mix well. Pour into plastic gallon milk jugs; do not fill completely to allow for expanding. Freeze. Set jugs out 1 to 2 1/2 hours or until mixture is mushy. At serving time, add ginger ale, sherbet and additional can of pineapple juice.
Preheat oven to 375°. Lightly coat cookie sheet with nonstick spray. Mix first 5 ingredients together, then add dry ingredients except for chocolate chips. Once well blended, stir in chocolate chips. Drop teaspoon-size balls of dough onto cookie sheet and bake for 10 minutes, or until done.
In small bowl, mix cocoa, vinegar and red food coloring. In large bowl, beat sugar, eggs and shortening. Mix in contents from small bowl; mix well. Add vanilla, salt and soda. Gradually add flour and buttermilk alternately. Makes 3 (9-inch) round layers. Bake at 375° for 20 to 30 minutes, or until done.
Combine sugar, water, raisins, shortening, spices, salt and nuts. Boil for 10 minutes. Set aside to get quite cool. Add eggs, vanilla, flour, oats and soda to the cooled mixture. Drop by spoonfuls on lightly greased cookie sheet or ungreased nonstick sheet. Bake for 10 to 12 minutes at 350° or until browned.
Mix rice well and spread in heavy buttered deep dish. Pour broth over rice slowly. Scatter mushrooms and chestnuts over rice. Place breasts over this using 6 or 8 breasts. Sprinkle onion soup mix over each breast, then salt and pepper. Dilute mushroom soup a bit with milk or cream and put a spoonful on each breast. Sprinkle paprika on top. Cover pan with foil and cook for 1 hour at 400°. Remove foil and cook 30 minutes longer.
Mix vanilla wafers with 1 stick oleo and pat in a 13 x 9-inch pan. Mix the powdered sugar, 2 sticks oleo and eggs together with mixer; beat on high speed for 15 minutes. Spread this mixture on top of vanilla wafers, then put drained pineapple on top of egg mixture. Slice bananas and arrange on top of pineapple. Spread Cool Whip on top of bananas. Sprinkle with nuts and cherries. Cover and chill overnight.
Place bread and cheese alternately in a casserole dish. Beat eggs, milk, and salt together; pour over bread and cheese. Refrigerate overnight. Bake at 275° for 45 minutes.
Beat eggs in small bowl. Drain salmon; remove skin and bones and flake. Add salmon, bread, salt and butter to eggs. Heat milk to lukewarm and add to salmon mixture. Mix thoroughly. Place in a greased loaf pan. Bake at 350° for 1 hour. Yields 6 to 8 servings.
Cut corn off of cob. Cut onions, peppers and celery into small cubes. Mix everything together and boil all together until soft. Seal in jars.
Spray a deep 9x13 in. dish with pam. Un-roll 1 can crescent rolls and spread on bottom of pan. Cover with 1/2 of bacon and 1/2 of sausage. Pour 1/2 eggs over meat. Add 1/2 bag of cheese and cover with 1 can of crescent rolls. Add other 1/2 of bacon and sausage and cover with other 1/2 of egg mixture. Top this with balance of cheese. Top with last can of crescent rolls. Bake at 350 degrees for 30-45 minutes.
Cream butter; add sugar and cream well. Add well beaten egg yolks. Sift flour three times with baking powder, soda, salt and cream of tartar. Add flour mixture and buttermilk alternately to creamed mixture. Add orange rind, nuts and dates. Last, fold in beaten egg whites. Bake in greased and floured tube pan at 300° for 1 1/2 hours.
Melt peanut butter and butterscotch morsels on low heat until liquid forms. Mix in Crispix until coated. Remove from heat and stir in chocolate chips until Crispix is completely covered with chocolate. Spread mixture on wax paper until "dry" (sheen disappears).
Place oleo, onion and garlic in a 4-quart Dutch oven. Cook until tender but not brown. Add water, potatoes, sausage and beans. Stir in beef bouillon. Heat to boiling. Reduce heat. Cover and simmer for 15 minutes. Add cabbage, corn, catsup, vinegar and sugar. Simmer 10 minutes more.
Mix sugar, cinnamon and milk. Cook to soft ball stage (236°). Add nuts and vanilla. Turn out onto waxed paper. Cool. Separate.
Heat milk in large saucepan until hot but not boiling. While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar. Gradually stir the hot milk into the egg mixture; transfer back to the saucepan and cook on medium-low heat, stirring constantly with a whisk, until the mixture has thickened or coats the spoon. (Thermometer should register 160°.) Stir in vanilla, cool quickly by setting pan in bowl of ice cold water and stirring for about 10 minutes. Cover and refrigerate until thoroughly chilled.
Prick potatoes with a fork. Bake in a 425° oven for 40 to 60 minutes or until tender. Meanwhile, in a 10-inch skillet, cook ground beef, shredded carrot and sliced green onion until meat is browned and vegetables are tender. Drain well. Stir in water, tomato paste, chili powder, oregano and garlic powder. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
Brown steak in oil. Add onions, garlic, celery and green peppers. Add water with bouillon cubes. Add cornstarch dissolved in 1/4 cup of water. Cook about 30 minutes on low.
Cook macaroni, drain. Cook sausage and onion. In a large bowl combine pizza sauce, tomato sauce, and milk. Stir in sausage mixture, macaroni, pepperoni, and mushrooms. Transfer to a greased 9x13 baking dish. Cover, and bake at 350° for 30 minutes. Uncover, sprinkle with cheese. Bake 10-15 minutes, or until cheese is melted and bubbly.
Drain pineapple juice in a bowl, add pudding mix and Tang and mix well. Stir in pineapple chunks and fruit cocktail; mix and chill, adding the banana chunks before serving.
Mix the first 3 ingredients together; put in casserole. Cook for 8 minutes at 350°. Mix together Jell-O, strawberries and water; put in refrigerator until it starts to congeal. Cream together the cream cheese and sugar; put on pretzel crust after it has been cooked. Put congealed strawberry mixture on top of the cream cheese mixture. Put Cool Whip on top.
Butter 13 x 9-inch pan. Put half of potato mix in pan; put half of cheese over this. Add rest of potatoes and bake at 350° for 30 minutes. Stir and add rest of cheese on top. Bake 15 minutes more until brown on top. May add ham chunks.
Arrange meat in ungreased baking dish. Top with hot broccoli, cover with cheese, stir together milk and soup and pour over cheese. Bake uncovered for 25 minutes at 350°. Then sprinkle with onion rings and bake 5 minutes longer.
In a large skillet, saute broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from heat and set aside. Cook spaghetti according to package directions. In another saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended. Gradually add milk; bring to a boil. Cook, stirring for 2 minutes or until thickened. Reduce heat to low; stir in cheeses until melted. Add the vegetables and heat through. Drain the spaghetti and toss with the vegetable mixture. Serves 4.
Put all the ingredients in a pan and cook on medium for 30 minutes or until desired consistency. Mash with a potato masher. This freezes well!
Spread rolls out flat. Place chicken on large end of rolls and roll up. Butter casserole dish. Place rolls in dish, not touching one another. Add undiluted soup. Sprinkle grated cheese on top. Bake at 350° for 30 minutes until golden brown.
Combine all ingredients, except vanilla, in top of double boiler over boiling water. Beat constantly with mixer for 7 to 10 minutes or until stiff peaks form. Remove immediately from heat and stir in vanilla.
Mix ingredients. Refrigerate for 2 hours. Roll into balls and give to children. They can mold dough into their own creations and then eat. Great afternoon activity and snack.
Put all ingredients in a large pan; bring to a boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours. Take meat off bone and mix with lentils.
Beat butter until fluffy. Add sugar and continue beating. Add chocolate and vanilla. Continue beating. Drop in 1 whole egg at a time. After each egg, beat for 3 minutes. Pour into baked pie shell. Top with whipped cream and almonds. Chill.
Mix together the coconut and nuts. Put into bottom of 9 x 13 pan that has been sprayed with cooking spray. Prepare cake mix according to box directions and pour over coconut and pecans. Place margarine and cream cheese in microwave or saucepan; heat until softened. Stir in the confectioners sugar. Spoon over cake mix. Bake at 350° for 40 to 50 minutes.
Mix bread crumbs, garlic powder and grated Parmesan cheese together. Roll chicken breast in dry mixture and place on a baking stone. Bake at 400° for 15-20 minutes. Serve with Ranch dressing.
Preheat oven to 350°. Mix all ingredients in an 8 x 8-inch ungreased pan. Bake 20 minutes or until top feels done. Do not overcook. No frosting is necessary but use if desired.
Combine flour, sugar, salt, soda, baking powder and cinnamon in a large bowl. Add other ingredients. Mix well. Bake in a greased and floured 9 x 5 x 3-inch pan for 1 hour at 350°.
Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat well. Sift together flour, salt and baking soda; add to creamed mixture. Stir in oatmeal and nuts. Mix well. Form dough in rolls, 1 to 1 1/2 inches in diameter. Wrap in waxed paper or clear wrap. Chill thoroughly. With sharp knife slice cookies about 1/2 inch thick. Bake on ungreased cookie sheet at about 350° for 10 minutes or until lightly browned. Makes about 5 dozen.
Scoop 1 quart of lime sherbert into a punch bowl. Add 12 (7 oz.) bottles of 7-Up, pouring liquid slowly down side of bowl. Add vanilla ice cream and pint of lime sherbert.
Combine sugar, cream and water in pan. Cook to soft ball stage. Remove from heat and beat until creamy. Add nuts and drop by spoonfuls onto buttered sheet.
Remove skin and debone chicken. Prepare dressing according to directions. Layer dressing on bottom of baking dish, then layer chicken, then broccoli. Pour soup, thinned with 1/2 can water over all. Top with cheese and bake at 350° for 30 to 40 minutes.
Cook rice according to package directions. Combine rice and next 6 ingredients; mix well. Spoon into a lightly greased 13 x 9 x 2-inch baking dish; top with chicken breasts.
Brown hamburger with onion; drain. Add salt and pepper to taste. Press in bottom of 9 x 13-inch pan. Add green beans, then the soups over top of the green beans. Next, add the Tater Tots and sprinkle with the seasoned salt. Bake at 350° for 1 hour.
Melt butter in a jelly roll pan in a 375° oven. Add single layer of potatoes, cut lengthwise in 1/2-inch slices. Turn once in butter. Mix remaining ingredients and sprinkle over potatoes. Bake at 375° for 30 minutes or until done and tops are crisp.
Line an 8 or 9-inch spring-form pan with ladyfingers. Soften cream cheese and mix with sugar, creaming until mixture is smooth. Add eggs, one at a time, and continue beating. Add vanilla. Fold in sour cream and pour into prepared pan. Bake at 350° for 40 minutes. Shut off oven and leave cake in for 1 or 2 hours or until oven is cooled. Refrigerate until ready to serve and enjoy!
Put all ingredients in bowl and beat for 3 minutes on low to medium speed. Pour into tube pan which has been greased and floured, or lined with wax paper. Bake at 350° for 55 to 60 minutes. Leave in pan until cool to touch. Turn out of pan.
Combine dry ingredients and cut in shortening. Dissolve yeast in warm water and add cooled milk. Make a well in dry ingredients and add liquid. Work into dough. Knead dough 15 to 20 times and set aside for 10 minutes. Add liquid shortening to skillet and heat to 420°. Roll dough to 1/4-inch thick; cut in squares or triangles.
Bake patty shells as directed on package. Heat butter in pan. Add chicken, soup, sherry and mushrooms; bring to a boil. Simmer for 5 to 10 minutes. Serve in shells. Top with pecan halves; sprinkle with paprika.
Combine soy sauce, sherry, ginger and garlic. Add chicken and marinate for 1/2 hour. Heat wok or skillet to medium-high. Stir-fry vegetables and chicken, one at a time, and remove. Add chicken broth, snow peas and chestnuts to wok. Heat to boiling.
Muffuletta salad: Cook pasta shells according to pkg. directions until firm but tender, Drain well, rinse with cold water, drain well again. Place pasta in a large bowl. Add the Provolone, Salami, Mortadella, ham, olives, onions, celery, parsley, thyme and garlic. Toss until well blended.
Thaw pie crusts overnight. Preheat oven to 350°. Cut pie crusts for 9 x 3 x 11-inch pan, leaving enough crust for 1 layer and top crust after placing in bottom of pan and sides. Sprinkle 1 teaspoon on crust in bottom. Spoon in 1 1/2 cans of filling. Spread evenly. Place layer of crust and sprinkle with 1 teaspoon of sugar. Spoon in remaining filling. Place top crust and sprinkle with remaining sugar. Bake for 30 to 45 minutes. Cool before serving.
Dissolve jello in hot water. Add pineapple, strawberries and nuts. Pour 1/2 in mold and set in refrigerator to congeal.* (I use the Tupperware mold with removable center.) Spread sour cream on jello and add other half of jello. Congeal and serve.
Mix potatoes, soup, melted butter, salt, pepper, onion, sour cream and cheese. Put mixture in buttered 9 x 13-inch baking pan or dish. Bake at 350° for 45 minutes. Top with more cheese. (Freezes well.)
Beat the eggs well in the top of a double boiler. Have the butter at room temperature and cream it with the flour. Add seasoning and lemon juice; then add hot water and stir until smooth. Pour the mixture into the eggs, set over boiling water and stir until thickened.
Mix ingredients thoroughly in big bowl as if kneading dough. Press into 9 x 5 x 3-inch loaf pan or shape into loaf.
Dissolve coffee in 2 cups boiling water. Pour into cups. Top with whipped cream and dash with cinnamon or nutmeg. Fold cream into coffee until frothy. Makes 6 to 7 servings.
Place buttermilk in shallow dish. On waxed paper or plate, mix flour, poultry seasoning if desired, paprika and salt. Dip chicken in buttermilk to coat completely. Dredge in flour mixture to cover completely. Place on clean sheet of waxed paper. In foil-lined 15 x 10 x 1-inch baking pan, melt butter in a 425° oven for 3 to 5 minutes or until bubbly. Spread evenly. Place chicken, skin side down, in pan. Bake* chicken at 425° for 30 minutes. Carefully turn chicken over. Bake 30 minutes more or until internal juices of chicken run clear.
Mix 1 cup mayonnaise and 1/2 cup sugar. Put over other ingredients. Keeps in fridge for days.
Mix confectioners sugar, butter, warm water and oil of peppermint; form into flat patties. If soft, refrigerate for about 1 hour. Melt unsweetened chocolate and paraffin wax. Keep chocolate-paraffin mixture over warm water. Place peppermint patties on fork, dip and place on wax paper. Allow chocolate to set at room temperature. Makes 5 dozen mints.
Beat the eggs until fluffy. Add oil, sugar and brown sugar to eggs. Sift together baking soda, flour, baking powder, cinnamon and salt. Add to egg mixture. Fold in zucchini, vanilla, walnuts and raisins. Pour into 2 greased and floured loaf pans. Bake at 325° for 50 to 60 minutes.
Mix all ingredients together except coconut. Shape into balls and roll in coconut. Keep in refrigerator.