HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line an 8 x 8 x 2-inch pan with foil. Sift sugar and cocoa together. Add milk and butter. Do not stir. Place in microwave dish. Cook on High for 2 1/2 minutes or until melted. Add vanilla; stir until blended. Pour into foil-lined pan. Smooth with spoon. Freeze 10 minutes to set. Cut 64 (1-inch) squares. Place pecan half on each.
Brown hamburg in skillet. Combine remaining ingredients and simmer 1 hour. Serve with open faced hamburger rolls.
Grease a jelly roll pan. Beat sugar, honey, margarine, eggs and pumpkin in a large bowl. (Batter will be slightly curdled.) Stir in remaining ingredients, except glaze and nuts. Pour batter into pan. Bake for 25 to 30 minutes. Cool. Drizzle with glaze.
Preparation time: 20 minutes plus 1 hour for marinating. Cooking time: 5 to 6 minutes.
In bowl, beat cream cheese until well creamed. Stir in pineapple, peppers, onions, seasoned salt and 1/2 cup pecans. Blend well. Shape into two balls. Roll into remaining pecans. Sprinkle with parsley and place a cherry on top for garnish. Wrap in plastic wrap; refrigerate.
Cream the cheese and instant pudding. Beat in crushed pineapple. Fold in Cool Whip and marshmallows. Sprinkle with ground nuts. Refrigerate.
Mix and form a ball (can be divided for 2 smaller balls). Take the extra pack that is left and roll the ball or balls until covered with the remaining beef. This is great served on crackers.
Cream together butter and sugar; beat in eggs, sour cream and soda. Put raisins and whole orange (peel and all) through food grinder. Add to first mixture, including juice. Gradually beat in flour, mixing well. Turn batter into greased and floured 9-inch square pan.
Melt oleo in heavy pot and saute green pepper. Add pimento. Blend in flour, salt and red pepper. Add milk gradually. Cook at slow boil 2 minutes. Add Worcestershire sauce and lemon juice. Gently fold in crabmeat (drained with cartilage discarded). Put in lightly greased ramekins or casserole dish. Sprinkle with grated cheese and bake at 350° for 20 minutes. Serves 6.
In double boiler mix sugar, cornstarch, salt, cloves and vinegar. Stir until smooth. Cook and stir until clear. Add beets and leave over hot water about 30 minutes. Just before serving, heat, but do not boil. Add butter and marmalade.
Cream sugar, salt and butter or margarine thoroughly. Add extract. Gradually stir flour into creamed ingredients. Work nuts into dough. Chill well. Form into 1 inch balls. Place on ungreased cookie sheet. Bake in hot oven at 400° for 10 to 12 minutes until set but not brown. Roll in confectioners sugar immediately. Cool on rack. Roll in sugar again. Store in airtight container. Yield: 5 dozen snowballs.
Roll thin and fry on griddle until flecks of brown, then flip lefse over and bake on other side. Lay on towel and cover. Sprinkle water on towel to keep it damp. Refrigerate when done. Put wax paper between.
Mix soy sauce and marmalade; put over chicken and let sit overnight. Take chicken out of sauce and bake for 45 minutes at 350°.
Blend sugar, butter and eggs. Add remaining ingredients and pour into unbaked pie shell. Bake 1 hour at 300°.
Cream butter, cheese and salt. Blend in sour cream, chives and cucumbers. Store in airtight container in refrigerator. To serve, pour sauce over cooked vegetables while they are hot.
Combine crumbs, 1/4 cup sugar and melted butter. Press in pan. Chill 5 minutes or can bake at 375° for 8 minutes. Cool. Beat cream cheese with other 1/4 cup sugar and the 2 tablespoons milk until smooth. Fold in half of the Cool Whip. Spread over the crust. Prepare the pudding, using the 3 1/2 cups milk. Pour over the cream cheese layer. Chill. Spread the remaining half of the Cool Whip over the pudding.
Mix all dry ingredients together first. Then add oil, eggs and vanilla. Bake at 350° for 40 to 50 minutes.
In a small saucepan, mix milk, syrup and butter or margarine. Bring to a boil (medium heat); simmer 5 minutes, stirring constantly. (Cool completely.)
In blender, combine grapefruit juice, banana and ice. Process until frothy. If desired, garnish with mint or lime. Makes 2 servings.
Cook first 3 ingredients over medium heat in double boiler for 10 to 12 minutes, until dates are melted. Stir in Rice Krispies, vanilla and pecans while hot. When cool, make into balls and roll in powdered sugar. Makes 70 to 80 pieces.
Prepare all ingredients and mix together. Chill 1 to 2 hours before serving. Better prepared the day before. Makes 8 or more servings.
Mix all ingredients together, except pecans. Chill 3 to 4 hours. Divide into 2 balls; roll in pecans. Wrap in plastic wrap and refrigerate.
Grease bottom of 13 x 9 x 2-inch pan. Prepare brownie mix according to package directions; spoon into prepared pan. Combine pecans, oats, brown sugar and cinnamon (if desired). Stir in butter. Stir in candy; sprinkle over batter. Bake at 350° for 35 minutes. Let cool and cut into squares.
Brown beef in heated oil in large skillet. Add pepper, onions and celery. Cook 3 to 5 minutes, stirring frequently. Stir in molasses, soy sauce, lemon juice and seasoning. Blend water and cornstarch. Quickly stir into beef mixture. Cover. Simmer 5 minutes. Serve over hot cooked rice and/or heated Chinese noodles. Makes 2 to 3 servings. Add a touch more lemon juice to cut sweet taste.
Mix cake, butter and 1 egg. Press into a 9 x 13-inch buttered pan. Mix softened cream cheese, 3 eggs and powdered sugar, then pour over crust. Bake at 350° for 35 minutes. Dust with powdered sugar after cake cools a bit. Slice into bars. Yummy!
Scrape carrots and slice into 1/2-inch thick rounds. Cook until tender and drain completely. Add butter and stir until it melts. Add dill and gently toss. Serve hot.
Cream butter and sugar. Add beaten egg and bananas. Combine dry ingredients and add to mixture. Put into a greased and floured loaf pan. Bake at 375 degrees for 45 minutes or until toothpick comes out clean.
Chop tomatoes	and cabbage. Sprinkle with salt; cover with cloth. Let stand 12 hours. Drain liquid off. Mix into tomato mixture, bell pepper, onions, red pepper, hot pepper, sugar and black pepper. Bring to a boil about 30 minutes. Do not overcook. Add whole cloves. Pack in pint jars and seal. Very good with field peas, butter beans and meats.
Cook spaghetti 10 minutes; drain. Toss with butter. Cook pepperoni in water to cover for 5 minutes; drain. Saute onion in remaining butter until translucent. In large casserole layer ingredients in this order: 1/2 spaghetti, 1 can tomato sauce, 1/2 Swiss cheese, 1/2 spices and salt, 1/2 onions, mushrooms and pepperoni and 1/2 Mozzarella cheese. Repeat with second layer. Bake 30 minutes at 350° or until brown and bubbly.
Mix sugar, corn syrup, water and salt in a 2-quart casserole. Cook for 19 minutes, stirring every 5 minutes (candy thermometer should read 260°), if not, cook longer. Beat egg whites very stiff in a large bowl. Gradually pour hot syrup over egg whites and continue beating at high speed until candy loses gloss, about 12 minutes. Add vanilla and nuts to beaten mixture. Drop by teaspoon onto waxed paper.
Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then cut into wedges. Boil wedges for 5 minutes in salt water. Drain. Spread wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425° for 15 minutes. Sprinkle with cheeses. Bake at 425° for 10 to 15 more minutes or until potatoes are golden brown and cheese is melted.
Combine all ingredients, mixing well. Cook, stirring often, until thick. Pour into sterilized jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath for 10 minutes. Makes 6 pints.
Brown meat, onion and pepper. Add mushroom soup and 1 can water. Add 1/2 of cheese and pour over cooked macaroni. Top with remaining cheese. Bake 45 minutes at 300°.
Marinate mushrooms, olives, heart of palm, artichokes and onion in salad dressing 5 to 6 hours. Just before serving, toss with lettuce and spinach.
Sift first 4 ingredients together; cut in butter. Bind together with egg yolk/milk mixture; press into bottom of 8 x 8 or 7 x 10 pan. Core and slice 3 cups apples. Arrange on pastry. Sprinkle topping on top. Bake at 375° for 50 minutes.
Brown burger and onion in saucepan; add Ragu and simmer. Lightly grease large muffin pan (back side). Separate biscuits and roll each one flat. Place biscuits on the back of the muffin pan. Bake for 10 minutes at 450°. Remove and fill each one with the sauce mixture and then sprinkle with the cheese. Place back in oven for 5 minutes.
Boil and mash salted potatoes. Add the dip and cottage cheese. Mix well and place in a buttered casserole. Put cheese slices on top and bake at 350° for 15 minutes.
Boil sugar, syrup and water in heavy saucepan until it reaches 235° on candy thermometer. Pour half of this mixture into egg whites and mix well. Cook remaining syrup to 250°. Beat into egg white mixture and add vanilla and pecans. Beat until nearly cold. Drop by teaspoonfuls onto wax paper. Yield 3 to 4 dozen pieces.
About 2 hours before serving, in a large saucepot, place chickens, 1 onion, 1 tablespoon salt, pepper and water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until fork-tender.
With a wire whisk, beat together all ingredients. Refrigerate. Mix before serving. Can be made ahead. Makes about 1 1/2 cups.
Mix undiluted soup, sour cream, curry powder, onion and pepper in a large saucepan until blended. Bring to a boil over medium-high heat, stirring once or twice. Add shrimp and raisins; reduce heat to low and cook, stirring occasionally, for 8 minutes until shrimp are opaque throughout. Serve immediately over hot rice.
Brown ground meat. (Add spices and onion while cooking; I use about 2 to 3 tablespoons chili powder and about 2 tablespoons cumin powder).
Drain green beans and place in casserole with onion, soup and Cheez Whiz; stir. Cover and bake 45 minutes at 350°. Top with onion rings and bake 10 minutes.
Sift first 3 ingredients together. Dissolve yeast in 1/4 cup warm water. Cut in 1 cup Crisco into flour mixture until coarse like meal. Add yeast mixture and buttermilk. Mix well and refrigerate overnight. Take out what you need. Rol out. Cut and bake in hot oven. Will keep up to 7 days in refrigerator.
Brown hamburger; drain and add all ingredients. Cook in crock-pot until all cheese has melted, then dip with your favorite chips.
Mix together in mixing bowl and pour into buttered casserole dish. Cook for 1 hour at 250°. Add more shredded cheese on top the last 15 minutes of cooking.
Combine all ingredients except chicken in a bowl. Add chicken and turn to coat. Cover and refrigerate overnight. Boil marinade for 1 minute. After the chicken has cooked for 5 minutes on grill, spoon marinade over the chicken. Grill and baste, turning every 5 minutes for about 20 minutes.
Arrange fish in a buttered pan. Sprinkle lemon juice on top. Mix butter with enough cracker crumbs so crumbs are moist and will stick together. Spread crumbs generously over fish. Bake for 15 minutes at 375°.
Mix by hand cake mix, egg and margarine. Grease a 9 x 13-inch baking pan. Pour mixture into pan. Pat mixture evenly over the bottom of pan. Sprinkle pecans on top of mixture. In a mixer, cream eggs, confectioners sugar, cream cheese, vanilla and almond extract. Pour over top of first mixture. Bake in 350° oven for 40 minutes or until golden brown. Cool in pan and cut in squares.
Cream the butter and sugar. Add one egg at a time and beat. Add vanilla, then flour and fold in nuts. Bake at 350° in a greased and floured oblong dish for 30 to 40 minutes. Keep testing with a toothpick for doneness. Don't let it get too done because it won't be chewy.
Cut the roll of paper towels in half with an electric knife or sharp knife. Place in a container with lid (old Chubs container). Bring all ingredients to a boil, pour over towels and close lid. Cool before using.
Dissolve yeast in warm water, let stand. Stir together hot water, Crisco, salt, sugar and eggs. Add cold water. Add yeast dissolved in water. Add flour, mix well. Place on floured board and knead. Put in greased bowl and set in refrigerator for several hours or overnight. Break off and make biscuits. Place in greased pans. Makes about 4 dozen. Let rise about 2 hours. Bake for 25 minutes at 350°.
Fill tortillas with other ingredients and wrap in paper towels. Makes 18 to 20. Freezes real good. Microwave 45 seconds if thawed or 1 1/2 minutes if frozen.
Melt oleo. Mix all ingredients. Bake in unbaked pie shell 30 to 45 minutes at 350°.
Soak overnight the beans. Parboil until beans begin to foam with Baking Soda. Place Onion in bottom of pot. Add beans and cover with hot water. Stir in the Salt Pork, Dry Mustard, Molasses and Salt. Mix and bake for 6 hours, stirring occasionally.
Prepare cake mix according to instructions on box. Pour half of mixture into greased 9 x 13 x 2-inch pan. This is the crust. Bake 20 minutes at 350°. Meanwhile, melt caramels with oleo and milk. Pour over baked crust. Sprinkle chocolate chips and nuts over caramel mixture. Spread remaining batter over top. Bake 20 minutes at 350°. Continue baking 10 minutes at 325°. This freezes great.
Mix all ingredients together in a 9 x 11-inch pan, except for crackers and butter. Mix butter and crackers and sprinkle on top. Bake in 325° oven for 1 1/2 hours.
Combine first 9 ingredients and put in greased baking dish. Top with potato chips. Bake 30 minutes in 350° oven.
Melt butter and brown sugar together and cook until a rich brown. Add the scalded milk and let heat until sugar is dissolved. Beat egg yolks slightly. Add cornstarch and pour milk mixture over gradually, stirring constantly. Add vanilla. Pour into pastry lined pie plate at 450° for 10 minutes, then in a 320° oven, 30 minutes. Cover with meringue using the egg whites.
Pat out rolls into two 9 x 13-inch baking dishes. Bake each at 350° for about 15 minutes or until brown. Cool. Mix package of Hidden Valley dressing mix, cream cheese and Miracle Whip. Spread over cooled rolls. Top with layers of grated vegetables. Then top with olives, cheese and bacon bits. Refrigerate.
Mix together chicken, celery, pimentos, mayonnaise, lemon juice and almonds. Put in greased cake pan. Cover with grated cheese and crushed potato chips. Bake at 450° for 10 minutes.
Beat oil and sugar well. Add eggs; beat well. Sift flour and cinnamon; blend with egg mixture. Fold in carrots, pineapple and nuts; place in a loaf pan. Bake at 350° for 1 hour. Bake 30 minutes in 2 layer pans.
Heat water to boiling. Add tea, cloves and cinnamon. Brew strong. Steep 5 minutes more than instructions call for and add remaining ingredients. Mix and chill or heat. Serve with orange slices as garnish. Good served hot or cold.
Sprinkle ham over bottom of pastry shell. Heat cream cheese and milk over low heat, until smooth. Remove from heat, gradually stir cream cheese mixture into beaten eggs, add salt and mustard; mix well. Pour into pastry sell, sprinkle with paprika. Bake at 425° for 10 minutes, reduce heat to 350° and continue to bake 40 minutes longer, or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
Mix strawberries and lemon juice. Stir in Sure-Jell a small amount at a time. Beat hard by hand for 20 minutes. Add syrup slowly, then add sugar slowly. Let set 30 minutes. Put in containers. Freeze.
Cook onions in margarine until they are transparent. Mix other ingredients with onions. Pour into casserole dish; top with buttered bread crumbs. Brown in oven at 300°. Serves 6.
Boil onions in salted water until transparent, about 15 minutes. Reserve a small amount of crackers and cheese. Combine all remaining ingredients and mix well. Pour into a greased casserole dish. Top with reserved cheese and crackers. Bake at 350° for 30 minutes.
Stir ingredients together. Bake at 425° for 5 minutes. Reduce heat to 380° for 35 to 40 minutes. Let set 30 minutes to 1 hour before serving. Top with whipped cream, slivered almonds, shaved chocolate curls or serve plain.
Heat oven to 350°. Grease 12 x 8-inch (2-quart) baking dish. In small bowl, combine Parmesan cheese and parsley; set aside. Melt margarine in large saucepan over medium heat. Stir in flour and salt. Cook until mixture is smooth and bubbly, stirring constantly. Gradually add milk. Cook until mixture boils and slightly thickens, stirring constantly. Remove from heat; stir in Swiss cheese until melted. Add potatoes to Swiss cheese mixture, breaking up clumps of frozen potato if necessary; mix well. Pour into greased baking dish; cover with foil.
Mix butter and brown sugar in large mixing bowl. Add 1 egg, evaporated milk, lemon juice and vanilla. Mix until blended. Sift flour, soda and cinnamon together. Add to creamed mixture. Beat until blended. Stir in apricots, nuts and coconut. Spread in buttered 13 x 9 x 2-inch baking pan. Bake in moderate oven (350°) for 25 to 35 minutes or until done. Cool.
Beat eggs, add all other ingredients. Make night before and refrigerate. Bake in the morning 45 minutes at 350°.
Spray a large casserole dish with cooking oil spray. Arrange a layer of sliced onions on bottom. Add a layer of potatoes on top of onions. Sprinkle potatoes & onions with salt & pepper and flour. Cut up a pat of butter to place on top of potatoes. Arrange ham slices on top of potato layer. Repeat, ending with a layer of onions. Pour milk over dish until the ingredients are almost covered. Cover and bake at 350 degrees about 1 hour or until potatoes are tender.
Combine cheeses in a food processor. Stir in minced onion and Worcestershire sauce. On a piece of wax paper, pour walnuts. Spoon cheese mixture on the top of the walnuts and roll into a ball. Serve with crackers of any type.
Crumble beef into hard, plastic colander. Set in a 4-quart simmer pot. Microwave on High for 5 to 6 minutes, stirring once. Discard fat. Transfer beef to simmer pot. Stir in taco seasoning. Add beans, undrained tomatoes and corn. Place the potatoes around the outside of stew. Microwave on High for 8 minutes or until heated through. Serves 6 to 8.
Mix flour, baking powder and spices. In a large bowl, beat oleo and sugar with electric mixer until light and fluffy. Beat in egg. Gradually add flour mixture, beating until blended. Divide dough in thirds. Shape each into a ball. Flatten to 1-inch thick rounds. Wrap in plastic wrap and refrigerate 1 hour or until firm enough to roll.
Saute mushrooms, carrots, and zucchini in large skillet for three minutes. Add tomatoes, water, basil, thyme and sausage. Bring to a boil. Reduce heat to low. Cover, remove from heat and let stand about 8 minutes. Stir occasionally.
Mix all ingredients together. Bake 350° for 45 minutes or until center is done. Take out of oven and cover with remaining spaghetti sauce. Return to oven for 5 to 10 minutes. Take out of oven and sprinkle with grated parmesan. Serve with favorite pasta. Angel Hair Pasta is good.
Mix in bowl in order listed. Beat 2 minutes. Put into 2 greased 9-inch loaf pans. Bake in 350° oven for 55 to 60 minutes.
Mix the first four ingredients in a bowl, press into bottom of 9 x 13-inch pan. Mix next five ingredients in a bowl and pour on top of cake mixture. Bake at 350° for approximately 45 to 60 minutes.
Boil raisins 5 minutes; drain and save water. Break 1 cup walnuts. Cut up 1 (8 ounce) jar maraschino cherries. Cream sugar and oleo. Add eggs and beat well. Add raisin water with baking soda dissolved in it. Add flour and spices, then remaining cup of coffee. Lastly, add raisins, nuts and cherries. Bake 45 minutes to 1 hour in 350° oven. Use 9 x 12-inch greased and floured pan.
In a skillet, cook the squash and onion in 2 tablespoons butter until tender; drain. In a bowl, combine the condensed soup, sour cream and dressing. Stir in melted butter. Spread half the dressing mixture in bottom of greased baking dish. Top with squash and onion. Sprinkle the rest of dressing mixture on top of vegetables. Cook at 350° for 1 hour.
Roll chicken in mixture of 1 cup flour, the salt, pepper and paprika. Melt the butter or margarine in a 9 x 13-inch pan. Add chicken, skin side down. Baste occasionally. Bake, uncovered, at 425° for about 40 to 50 minutes. Turn chicken. Add the drained peaches; bake 15 minutes longer.
Cook zucchini in 2 cups boiling water until tender. Brown beef and onion. Mix first 8 ingredients together. Pour into casserole dish. Dot with butter and cover with bread or cracker crumbs. Bake 1 hour at 350°.
Mix everything together except margarine. Shape into six patties. Melt margarine in frypan. Over medium heat, brown patties on both sides.
Mix sour cream and taco mix. Layer bean dip, sour cream mixture, avocado dip, olives, tomatoes and cheese in a 9 x 13-inch baking dish. Make a day ahead. Refrigerate until ready to serve. Use strong nacho chips for dipping.
Turn on oven to 350°. In 13 x 9-inch pan, melt margarine in the oven. Then sprinkle crumbs over margarine. Press crust down. Pour milk evenly over crumbs. Top with rest of ingredients. Bake 25 to 30 minutes or until coconut is browned. Cool; cut into bars. Makes 24 to 36 bars.
Microwave 1 tablespoon oleo in 8 x 8-inch dish on High until melted. Spread over bottom and 1/4-inch up sides. Line bottom with graham cracker squares. In small bowl, combine 1/2 cup oleo and brown sugar. Microwave on High 1 minute. Beat until smooth and micro 2 more minutes on High. Pour evenly over crackers and sprinkle with nuts. Micro at full power 1 1/2 to 3 minutes or until mixture boils 1 minute. Rotate 1/4 turn every 30 seconds. Cool 2 minutes. Sprinkle with chocolate chips. When soft, spread to frost bars. Allow to cool. Cut in 1/4's. Remove 1/4's and cut in small pieces. For crisp toffee, store in refrigerator.
Cream the Crisco, brown sugar, milk and vanilla; blend until creamy. Blend in egg. Combine flour, salt and baking soda; add to mixture. Stir in chips. Drop onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes.
Grease and flour a 13 x 9 x 2-inch pan. Put nuts and coconut in bottom of pan. Mix cake mix as directed. Pour over nuts. Melt margarine. Add cream cheese. Beat in sugar with mixer. Drop by spoonfuls on top of cake mix. Preheat oven to 325°. Bake 40 minutes.
Mix all but tomato sauce together. Put loaf in pan. Pour 1 (8 ounce) can Hunt's tomato sauce over. Bake 1 hour at 350°.
Combine butterscotch and peanut butter. Heat until melted and smooth. Add Rice Krispies; stir until well coated. Press 1/2-inch greased 9 x 12 pan. Chill.
Drain juice from fruit and use for cooking pudding according to directions. Use juice and not milk. When cool, add to fruit.
Cut 4 14x12-inch pieces of waxed paper or plastic wrap. Set aside. In large bowl, cream butter, sugar and brown sugar together. Beat in vanilla and eggs until light and fluffy. In seperate bowl combine flour, salt and baking soda. Gradually stir flour mixture into creamed mixture until well blended. Add in 2 cups semi sweet chocolate chips and nuts. Divide dough into 4 equal parts. Wrap each in waxed paper and cover in air tight container or foil. Label with date. Can be frozen up to 6 months. To bake: Preheat oven to 350°. Cut frozen dough into 1-inch thick slices. Cut each slice into 4 equal pieces. Arrange on ungreased cookie sheet. Bake for 10 min. until lightly brown. Cool on wire rack. Makes 36 cookies.
Combine fruit, reserved 1 tablespoon dry pudding mix, 1/4 cup brown sugar and reserved 1/4 cup fruit syrup in ungreased 1 1/2-quart round casserole or 8-inch square baking pan. Set aside. Combine flour, oats, nuts, sugar, salt, cinnamon, pudding mix and butter in a large mixing bowl until well blended and crumbly. Sprinkle over fruit mixture. Bake at 350° for 45 to 50 minutes until deep golden brown and bubbly. Serve warm with ice cream or whipped cream. Yield: 5 to 6 servings.
Fill bottles with colored water. On a snowy day, let child take bottle outside and paint their own pictures in the snow.
In a small bowl, combine soup, paprika, pepper, sour cream and cheese. In a buttered casserole (2-quart oblong), arrange potatoes in overlapping rows. Pour soup and cheese mixture over top. Cover and bake at 400° for 40 to 45 minutes. Uncover; bake 10 minutes, or until potatoes are fork-tender.