HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup, milk, chicken, vegetables, 1/2 cup cheese, 1/2 can onion rings and place in a 9 x 13-inch baking pan. Bake at 350° for 20 minutes. Unwrap crescent rolls and separate into 2 rectangles; press perforated cuts together and cut into strips (pizza cutter works well). Place strips on top of casserole to form latticed top. Bake for 15 minutes. Top with remaining cheese and onion rings. Bake 5 minutes more or until lattice is golden brown.
Mix eggs, tortillas and cheese. Cook over medium-high heat in nonstick skillet until almost set. Stir often. Add salsa and finish cooking.
Heat water and butter to rolling boil in 1 qt. saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs; beat until smooth. Drop dough by scant 1/4 cupfuls onto ungreased baking sheet. Freeze uncovered until solid, about 4 hours. Place frozen puffs in freezer bag. Seal and label; freeze up to 1 month. 10 puffs. 1 1/4 hours before serving, heat oven to 400°. Place desired number of puffs 3 inches apart on ungreased sheet. Bake until puffed & golden, 45-50 minutes. Fill puffs with sweetened whipped cream, fruit pie filling, or ice cream. Sprinkle with powdered sugar.
Mix squash and onions. Sprinkle with salt; cover with ice. Let stand for 3 hours. Drain. Mix sugar, vinegar, mustard, celery seed and turmeric; heat well. Add squash and onions; bring to a boil. Cook for about 5 minutes, stirring thoroughly once. Put into hot jars and seal.
Simmer mushrooms in 3 cups water for 1 hour. Strain and through cloth and save stock. Wash mushrooms thoroughly and save. Saute 1 chopped onion in 2 tablespoons vegetable oil until golden. Add beets, carrot, celery, all chopped. Cook 5 minutes. Add 6 boiling cups water, 1 whole onion, bay leaf, peppercorns, lemon or vinegar and tomato paste. Simmer 15 minutes. Add cabbage and simmer for 20 minutes. Remove the whole onion, pepper, carrots and bay leaf. Add mushroom stock and salt to taste. Cool to let flavor "marry." Serve cold or reheat. Add mushrooms and dollop of sour cream to each serving. Makes 8 or 10 servings.
Combine milk and oats. Let stand at least 5 minutes. Add oil and eggs, mixing well. Stir in dry ingredients until moistened. Bake on hot, lightly oiled griddle. Makes 10 to 12 cakes.
Combine cabbage, red apples, pineapple, marshmallows, celery and enough salad dressing to moisten. Toss lightly. Serve in lettuce lined bowl.
Brown hamburger. Mix soup and milk together. Mix tomato sauce and spaghetti sauce mix together. In casserole dish, put 1/2 package raw noodles in bottom, 1/2 of hamburger and 1/2 of shredded cheese. Repeat again. Then top with soup and milk mixture and finally, tomato sauce mixture. Bake for 1/2 hour at 400°. Serves 6.
Mix well and bake 40 to 45 minutes at 375° or until browned in 9 x 13 pan.
Preheat oven to 350°. Bring salted water to rolling boil and slowly stir in grits. Cook 3 minutes, stirring constantly. Remove from heat and stir in butter and garlic cheese. Put eggs in cup and add milk to make 1 cup. Beat well. Add to grits mixture. Bake in greased 2-quart casserole for 1 hour. Serves 6.
Preheat oven to 325°. Combine both soups, water and rice in bottom of baking pan that is of a large size and is buttered. Cover tightly with heavy-duty aluminum foil. Bake for 2 hours in 325° oven. Don't peek.
Preheat oven to 375°. In a 9 x 13-inch baking dish, combine frozen potatoes and 1/2 can French fried onions.
Saute beef, stirring with fork to keep texture loose, pour off excess fat. Cut vegetables into cubes. Add remaining ingredients to meat and enough juice from peas to keep ingredients moist. Bake in greased casserole 1 1/2 hours at 350 degrees until carrots are tender.
Mix the pudding into the pineapple with juice. Add a can of fruit cocktail or whatever fruit you wish. Bananas can be used at last minute just before serving. Let stand awhile or overnight. Fresh fruit can be used also.
Mix eggs, milk, salt and vanilla wafers. Add the other ingredients. Pack in pan lined with wax paper. Bake at 325° for 50 minutes to 1 hour.
Scrub potatoes. Prick with fork. Cook uncovered in microwave on 100% power, 13 to 16 minutes. Let potatoes sit while making sauce. Combine zucchini, onion, garlic and water in covered container. Cook on High, 3 to 5 minutes or until tender. Drain. Stir in chicken and both cans of tomatoes and Italian seasonings. Cook covered 5 to 7 minutes until heated through. Split potatoes. Mash centers. Add salt and pepper to taste. Spoon sauce on top, then sprinkle with cheese. Return to microwave to melt cheese.
In a bowl, mix flour, sour cream, salt, sugar, baking soda and eggs. In pan, bring to a boil the margarine, cocoa and water. Add this boiled mixture to dry ingredients. Mix well and pour into a cookie sheet that has been greased and floured. Bake at 350° for about 20 minutes.
Cream together oil, sugar and eggs. Add dry ingredients. Add carrots and nuts; beat well. Grease and flour 13 x 9 pan. Bake 1 hour at 300°. Servings: 12.
Clean mushrooms; remove stems. Chop stems and set aside. Cook sausage in skillet, chopping up finely, until browned. Remove meat from pan. Add mushroom stems to pan. Cook on medium heat for 2 minutes. Add sausage; mix. Remove from heat. Add cheeses and bread crumbs. Mix; let cool. Brush outside of caps with butter and stuff with sausage mixture. Place on cookie sheet and bake at 450° in preheated oven for 12 to 15 minutes. May be frozen and cooked directly from freezer for 18 to 20 minutes. Makes about 3 dozen.
Place layer of chicken in casserole. Then a layer of broccoli. Combine soup, curry, lemon juice and mayonnaise. Pour over chicken and broccoli. Cover top with crumbs. Bake at 350° for 30 minutes.
Put water in frying pan. Add onion and pepper strips. Cover and cook until tender, remove. Add chicken and cook 10 minutes. Turn and add peppers, onions and gravy; simmer 10 or 15 minutes (or longer). Pour rice in dish. Arrange chicken and gravy over top.
Mix dry ingredients. Add egg and buttermilk. Mix well. Can use eggbeater. Batter will be smooth and thin. Spread thinly on griddle. Bake on hot griddle. Use oil or shortening sparingly. Serve with butter and maple syrup.
Have mixture of first 4 ingredients come to a boil, then let simmer 1 hour. To this mixture, add the remainder of ingredients. Have mixture come to a boil and boil 10 minutes. Pack in clean jars. Screw on bands tight. Process in water bath for 30 minutes. This is out of the old Kerr Canning book we used in the 40's.
Preheat oven to 350°. Spray 13 x 9 pan with Pam. Roll crescent rolls out on bottom of pan. Mix cream cheese, vanilla, sugar and egg yolk. Spread over crescent rolls. Spread crescent rolls over cream cheese mixture. Beat egg white and spread over rolls. Sprinkle 1/4 cup sugar over rolls. Sprinkle nuts on top. Bake for 30 minutes.
Mix all ingredients. Chill before rolling out dough. It will cut better. Sprinkle cinnamon sugar on dough as you roll it out thin and cut out desired shapes. Bake at 375° for about 8 minutes. You can leave off cinnamon sugar if you plan to put frosting on cookies.
Cream butter, sugar and egg yolk. Add flour and cinnamon; mix well. Spread onto greased cookie sheet. Brush unbeaten egg white over batter. Sprinkle with pecans. Bake at 325° for 20 to 25 minutes, the longer, the crispier. Cool and cut into squares. Makes 4 to 5 dozen.
Combine 1 1/2 boxes Jell-O, pecans and coconut. Add enough Eagle Brand milk to hold together. Form into small balls. Roll balls in remaining 1/2 box of Jell-O.
Cream butter and sugar. Add eggs one at a time and beat well. Add flour, potato starch and baking powder. Shape into two rolls and place side by side on a cookie sheet. Make a slight indention down the middle of each roll. Fill with fig jam (or any other jam). Bake at 350° until slightly golden. Cut, while warm, in slices on a slant, one finger wide. Let cool and store in a dry, tight container.
Pour 4 cups vinegar into pot and bring to boil. Empty black pepper, red pepper and salt into vinegar jug; then pour hot vinegar back into jug; let stand approximately 10 minutes. Shake well.
Cream sugar and eggs. Add peanut butter and mix. Roll a teaspoon of mixture into ball and press flat (crisscross). Top with M&M. Bake at 350° for 8 to 10 minutes. Use ungreased cookie sheet.
Brown beef and onion. Drain on paper towels. Heat soup (do not dilute). Add hamburger mixture when it bubbles. Place in casserole dish. Top with shredded cheese. Put Tater Tots on top. Bake 45 minutes at 350°.
Cream margarine and sugar. Beat in eggs, 2 at a time. Add vanilla, almond, flour, salt and baking powder. Reserve 1 cup batter. Spread remaining batter in greased jellyroll pan. Drop 1 can cherry pie filling over batter. Dollop remaining batter over pie filling here and there.	Bake at 350° for 30 to 35 minutes. Drizzle with powdered sugar glaze. Freezes well. Good warm or cold.
Boil the noodles for 15 minutes. Drain and put noodles in a bowl. Slice vegetables. Pour in Italian dressing and mix with noodles, only about half or 3/4 of the bottle. Put in cucumber, black olives and tomatoes. Mix with noodles. Put in fridge until ready to eat.
In a 2-quart saucepan, melt butter; stir in onions. Cook until onions are translucent and slightly browned. Stir in brown sauce and heat to a boil. Reduce heat and simmer. When ready to serve, ladle into ovenproof bowls; top with bread and cheese. Brown cheese under broiler. Serve immediately.
Dump pineapple and pie filling in 9 x 13 pan. Sprinkle dry cake mix over all cut butter into pats spread evenly over cake mix. Top with nuts. Bake 350 at 350 degrees for 1 hour.
Mix all ingredients in a 2-quart microwave-safe dish. Microwave on High, stirring twice, for about 7 to 8 minutes or until cucumber is crisp and tender and onion is transparent. Ladle into glass jars rinsed in hot water to prevent cracking. Cover and cool slightly before refrigerating. Makes 2 1/2 cups.
Melt oleo, add sugar and cocoa and milk, stirring slowly. Bring to hard boil for 3 minutes. Remove from heat, add peanut butter and oatmeal. Drop by spoonful on waxed paper.
Cream shortening with sugar; add 2 eggs and 1 egg yolk (keep white). Sift flour and salt and add. Roll 1/4 dough at a time (thin). Cut with cookie cutter. Brush with egg white. Sprinkle with cinnamon and sugar and add pecans if desired. Bake at 350° until golden brown.
Rub roast with flour. Melt butter in a roasting pan. Brown meat well. Sprinkle with 2 teaspoons salt and pepper. Add onions, bay laves, garlic and water. Cover; cook at 350° for 1 1/2 hours. Add onions, carrots and potatoes. Sprinkle with remaining salt. Cook, covered, for 1 more hour until tender. Serves 6.
Have cream cheese at room temperature. Mix cream cheese, confectioners sugar and vanilla well. Add Cool Whip and mix well. Put in graham cracker crust. Top with cherry pie filling. Chill 3 or 4 hours.
Prepare a 9 x 13 pan and preheat oven to 350°. Prepare potatoes and set aside. Melt cheese with milk and set aside. Fry bacon, then sausage; drain meat and with 2 tablespoons of drippings, fry onions and mix bacon, sausage and onion in the skillet. In prepared pan, layer half of potatoes, then 1/3 of cheese, last half of potatoes and rest of cheese. Sprinkle meat and onion mixture over the top and bake until meat starts to look crusty.
Mix Jell-O and water. Add pineapple. When partially set, add Cool Whip, cheese and coconut. Let set for 2 or 3 hours before serving.
Saute onions until they are transparent. Slice wieners in half and place on a cookie sheet or pizza pan. Pour barbecue sauce over wieners. Bake at 350° for 20 minutes.
In mixing bowl, dissolve jello in water. Add eggs beat 2 minutes. Add cake mix; beat 1 minute. Add oil; beat 1 minute. Pour into greased 9x13 inch pan. Bake at 375° for 35-40 minutes. Mix confectioners sugar and orange juice while cake is still hot. Put fork marks in cake; pour sugar mixture into holes. Serve with Cool Whip and a cherry on each piece.
While beating egg whites, add sugar and beat until stiff. Crush vanilla wafers. Add to egg whites along with coconut, nuts, salt and vanilla. Spread into a well-buttered, large pie plate. Bake at 350° for 30 to 35 minutes. Cool. Slice 1 or 2 bananas on top and add Cool Whip. Chill.
Combine cornmeal, flour, baking powder and salt in medium bowl. Cut in butter with pastry blender until mixture is in coarse crumbs. Pour molasses into measuring cup. Add milk to make 1/2 cup. Add liquids to dry ingredients. Mix with fork until dough clings together. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 425° for 13 to 15 minutes until golden and baked through. Cool slightly on wire rack. Serve warm or cool completely and serve cold.
Cream together the first 3 ingredients. Add remaining ingredients. Bake on greased pizza pan for 8 to 10 minutes at 375°.
Mix vinegar, sugar, oleo and water in a 2-quart boiler. Bring to a boil. Mix flour with cold water to make a semi-stiff dough. Roll out on a floured pastry sheet. Cut into small pieces. Drop dough into boiling vinegar mixture. Reduce heat and simmer about 10 minutes.
Fold dry pudding mix into Cool Whip. Add pineapple with juice and marshmallows. Almonds and 1/4 cup chopped cherries may be folded in or use almonds and cherries as a garnish.
Dip apples in lemon juice. Combine with chicken, grapes, celery, olives and almonds. Blend mayonnaise and whipped cream with 2 tablespoons lemon juice and salt. Toss with chicken. Best served cold with buttered croissants.
Blend ingredients in a bowl. Cover and refrigerate for at least 2 hours. Makes 2 1/4 cups. Serve dip in a hollowed out bread loaf with fresh vegetables and bread chunks for dipping. This is a quick and easy dip that is very tasty.
Melt oleo and saute onions until tender. Add bell peppers; cook a few minutes. Add soups and chopped tomatoes. Get all ingredients real hot, then add raw rice and shrimp. Add parsley flakes. Pour all this into a 3 to 4-quart casserole dish with cover or a 9 x 13-inch baking pan. Spray pan with Pam and cover with aluminum foil. Bake at 350° for 1 hour. Rice should appear fluffy.
Place chicken wings in pan in one layer. Combine remaining ingredients and pour over chicken. Bake 1 1/2 hours at 350°.
Mix all ingredients. Pour in a well-greased round cake pan. Heat oven to 350°. Bake 45 minutes to 1 hour.
Combine flour and sugar. Let ginger ale lose its bubbles and add to mixture. Pour into lightly greased bread pan and bake at 350° for 45 minutes.
Brown ground beef and drain. Mix in sauce. Put a layer of refried beans on bottom of pan. Next a layer of hamburger. Next a layer of sour cream. Shred lettuce and put a layer on top of sour cream, followed by shredded cheese. Put in fridge to set up.
Cover turtle with water. Put in 1 stick of margarine. Cook turtle until you can take off bone. Cook all other ingredients until done. Then put all together and cook slow for an hour. Cut up boiled eggs in it.
First Layer: Mix flour, pecans and margarine and pack in bottom of 13 x 9-inch Pyrex dish. Bake at 350° for 15 minutes. Let cool.
Cream sugar with margarine. Add egg. Sift together and add flour and cinnamon. Add apples and nuts. Bake in a 9 x 13-inch (lightly greased) pan at 350° for 35 minutes. Serve with warm Caramel Sauce.
Steep tea bags in 6 cups hot water for 10 minutes. Add remaining ingredients and freeze about 10 hours.
Gradually add flour to eggs, beating with rotary beater. Stir in milk, melted butter and salt. Grease a 9 or 10-inch skillet; bake in oven (450°) for 20 minutes. Cut into wedges and serve with hot fruit sauce or syrup.
Mix together graham crackers, 1/2 cup sugar and 1/3 cup butter. Heat until thick the sugar, flour, milk and egg yolks, then stir in graham cracker mixture. Bake at 350° for 10 minutes.
Line pan with sliced peaches, 9 x 14 pan. Make batter of margarine, 1/2 cup sugar, milk, flour, baking powder and salt. Mix and spread batter over peaches. Mix 1 cup sugar in 1/2 cup water and pour over batter. Sprinkle with nutmeg. Bake at 350° for 1 hour.
Saute onions, garlic, zucchini and mushrooms in butter and reserved artichoke hearts oil. Beat eggs. Blend in cheese and seasonings. Fold in drained sauteed vegetables, artichokes and spinach. Grease 10-inch quiche or pie plate. Pour into pan. Bake at 350° for 45 minutes or until brown on top.
Melt chips in microwave on High for 2 to 3 minutes. Stir together. Add nuts and drop on wax paper. Let it sit until hardened and break apart.
Layer on top of corn bread the beans, onion, pepper, celery, tomato and bacon. Mix together mayonnaise, pickle juice and relish. Pour this mixture on top and lift edges slightly so it can soak in. Chill.
Mix the flour with water and make a smooth paste in a saucepan and cook it over medium heat, stirring all the time, until it thickens as desired. Pour it into a wet bowl. Shape into a ball. Serve with the peanut butter soup.
Drain beans. Add beans, onion, celery and peppers. Add vinegar, sugar, salt, pepper and oil. Stir gently. Let set for at least 3 hours.
Pour boiling water over oatmeal in a large bowl or pot. Stir. Then add sugar, molasses, salt and Crisco. Stir and let stand until lukewarm. Add 4 cups of flour and yeast. Stir. Then add remaining 4 cups of flour. Mix thoroughly. Let stand until double, 3 to 4 hours. Stir mixture and let rise again. This will take less time. Spoon into two large greased bread pans. Bake at 350° for 1 to 1 1/4 hours.
Preheat oven to 325°. Butter a 9-inch square pan; line bottom with wax paper or parchment. Coat paper with butter and set aside. In a 4 to 5-quart saucepan over very low heat, stir together chocolate and butter until completely melted. Let cool slightly, then mix in sugar, Espresso, vanilla and eggs with a whisk. In a small bowl, whisk together flour, cinnamon, nutmeg and salt. Add to chocolate mixture and stir until just combined (do not overmix). Fold in chocolate chips. Pour batter into prepared pan; bake on center rack until toothpick inserted in center comes out slightly wet with a few moist crumbs attached (30 to 40 minutes). Let cool completely. Run knife around edges; invert and cut.
Combine first 7 ingredients in a bowl; mix well. Add enough broth for desired consistency. Spoon into buttered baking dish. Bake at 350° until golden brown. This makes enough for 6 people.
In a blender container, combine undrained fruit cocktail and remaining ingredients. Cover; blend until combined. Add ice cubes; cover and blend until smooth. Sprinkle with additional cinnamon (for garnish), if desired. Serve immediately.
Mix hamburger, onion, egg, crumbs, salt, pepper and 1/3 of the soup. Put in pie pan; cook 25 minutes at 350° and drain off fat. Spread mashed potatoes over meat mixture; over potatoes, spread remainder of soup and 1/2 cup cheese and cook 10 minutes more.
In a large saucepan, cook the pasta in boiling, salted water until tender, yet firm, about 10 minutes. If desired, keep the various shapes of pasta separate while cooking and frying. Drain the pasta very thoroughly. Fry pasta, a few pieces at a time, in deep Crisco heated to 365°. Fry until pasta is golden, about 2 minutes. Drain on paper toweling. Immediately sprinkle generously with seasoned salt. Serve warm or cool.
Cook Rice. Combine cooled rice with sour cream and chilies. Season to taste with salt and butter. Arrange 1/2 mixture in buttered casserole dish; spread with 1/2 the cheese. Then spread the rest of the rice; and the rest of the cheese.
Tear 1/2 angel food cake into small pieces and place in bottom of punch bowl. Pour 1 can fruit cocktail on the cake. Next, pour 1/2 of pudding in bowl. Then place 1/2 of strawberries on top of the pudding. Next, pour 1/2 Dream Whip on strawberries. Pour in 1/2 of nuts, 1/2 coconut and 1/2 strawberry gelatin. Now, repeat the same steps for the other half of the ingredients.
In a bowl, combine spinach, sour cream, mayo, soup mix, mushrooms and onions and mix well. Cover and refrigerate for 2 hours. Serve with vegetables or crackers.
Set oven at 350°. Cook noodles. Melt butter in skillet and add beef. Cook beef until done. Add tomato sauce. Blend noodles, cottage cheese, sour cream, onion and mushrooms in large bowl. Spoon into extra large casserole dish a layer of noodle mixture, then meat mixture. Repeat layers and sprinkle Cheddar cheese over top. Bake 25 to 30 minutes, until mixture is heated and cheese melted.
Combine gelatin, sugar and salt; add boiling water. Stir until dissolved; add lemonade. Chill until partly set; fold in whipping cream. Turn into 8 individual molds or one large mold. Chill until firm. If desired, top each serving with a sprig of mint and a few raspberries or melon balls.
Add ingredients in order given. Don't beat until all is added. Beat like any ordinary cake. Bake at 350° for 35 to 40 minutes or until done. Makes two 8-inch layers.
Grease crock-pot with margarine. Place dried beef in bottom of crock. Wrap each breast with 1 slice of bacon and layer in crock over dried beef. Mix the soup, sour cream and flour; pour over chicken. Cook on low for 8 hours or 5 hours on high. Serve with Uncle Ben's wild rice.
Coat a medium skillet with cooking spray; place over medium heat until hot. Add mushrooms; cover and cook 5 minutes, stirring occasionally. Cook, uncovered, an additional 3 minutes or until liquid evaporates; set aside.
Mix dry ingredients. Add honey, egg and milk. Mix well. Add nuts and raisins. Fill greased muffin pan. Bake at 425° for about 15 to 20 minutes until brown.
Mix dry ingredients; stir in egg yolks, milk and shortening. Fold in egg whites stiffly beaten. Bake on hot waffle iron.
Combine sugar, flour, cinnamon and nutmeg. Add sugar mixture to the sliced apples; toss to coat fruit. Fill a pastry-lined 9-inch pie plate with apple mixture. Dot with butter. Adjust top crust. Seal and flute edge. Sprinkle some sugar atop, if desired. Cover edge of pie with foil. Bake in a 375° oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until crust is golden. Cool. Serves 8.
Blend softened cream cheese and butter. Add chicken, salt, pepper, milk, onion and pimento (optional). Mix well. Separate the crescent rolls into 4 rectangles. Seal perforations. Put in bottom of pan. Spoon 1/2 cup mixture on each. Pull corners together and seal. Brush with melted butter. Pour the can of cream of chicken soup diluted with the milk mixture over top. Top with crushed croutons and I also add some shredded Cheddar cheese on top. Bake at 350° until brown. My guys love it!
Put first 4 ingredients into bowl. Sprinkle with salt. Let set 1 hour and drain. Then mix everything together. Bring to boil. Put into jars and seal.
Mix first 3 ingredients. Add next 8 ingredients. Stir into mixture candied cherries, chopped nuts and raisins. Pour into 3 well-greased loaf pans. Bake at 350° for 1 to 1 1/4 hours.
Blend juices and water; chill. Add ginger ale just before serving. Float a half gallon of lime sherbet on top of punch mixture.
Preheat oven to 400°. Spray muffin tins with nonstick spray.
Sift together flour, cocoa, baking soda and salt. Cream margarine and sugar; add egg and vanilla. Alternately beat in flour mixture and milk until smooth. Drop by tablespoon onto ungreased baking sheet 1 1/2 to 2 inches apart. Bake at 400° for 7 to 9 minutes or until firmly set by lightly pressing finger on top (like a cake).
Mix all ingredients together. Spread on cocktail rye slices. Place on cookie sheet. Bake at 325° until cheese melts. (Makes enough to cover 1/2 package of cocktail rye.)
Melt margarine and marshmallows. Whip well with spoon. Add dates, pecans and extract. Mix well. Add Rice Krispies and mix. Pack into buttered pan. Chill for 24 hours. Cut and roll in coconut. Keep refrigerated.
Bring milk to a boil. Add cornmeal. Stir constantly until smooth and slightly thickened. Remove from stove. Add eggs, sugar, salt, cinnamon, ginger and molasses. Mix well. Put into baking dish about 2-inches deep. Cover with wax paper. Bake approximately 1 hour at 400° in a pan of water or until wax paper can be lifted without paper sticking. Serve hot with vanilla ice cream.