HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, dissolve active dry yeast in 1/2 cup warm water. Stir in 2 cups of warm water, 2 cups all-purpose flour and 1 tablespoon of sugar or honey. Beat until smooth. Cover bowl with cheesecloth. Let stand at room temperature for 5 to 10 days or until mixture has a fermented aroma, stirring 2 or 3 times a day. (Fermentation time depends on room temperature. A warmer room hastens fermentation.)
Put graham crackers on the bottom of a small square pan. Pour mixture of first 3 ingredients over the crackers and put in the freezer until firm.
Mix dry ingredients together. Add in order listed. Add one egg at a time. Mix together. Grease 3 small loaf pans. Bake in 350° oven for 1 hour.
Mix ingredients with hands. Form ball and spread in a pie dish. Smooth top to make it even. Bake 60 minutes at 325°. Check at 50 minutes for oven variance.
Cream butter; add sugar and cream until light and fluffy. Add food coloring to tint a pale green. Add flour, vanilla and pecans, mixing well. Roll into 1-inch balls and place 1 inch apart on ungreased cookie sheet. Bake in 325° oven for 18 to 20 minutes. Remove from pan and roll in confectioners sugar while warm. Makes 4 to 5 dozen. Store in loosely covered container. Best eaten within a day or two.
Mix 1/2 cup sugar and 1 teaspoon cinnamon together. Roll dough in the cinnamon and sugar. Grease the bottom of a tube pan and sprinkle chopped pecan pieces into it. Place the rolled balls around in the pan and let them sit overnight. Next morning, mix together margarine and 1 cup light brown sugar. Pour over the top of the balls and add more pecan pieces. Bake at 300° for 20 minutes.
Butter a deep glass baking dish; coat with bread crumbs. Season mashed potatoes with butter and grated cheese. Alternate potatoes and cheese. Top with remaining bread crumbs; dot with butter. Bake in medium oven until cheese melts. Let stand 5 minutes before serving. Freezes well and microwaves well.
In a plastic or paper bag combine flour, 1 teaspoon of the salt, the thyme and pepper. Add chicken pieces, a few at a time; shake to coat. In 12-inch skillet, brown chicken pieces in hot oil about 15 minutes. Add onion, paprika and garlic; cook 5 minutes longer. Stir in undrained tomatoes, water and remaining 1 teaspoon salt. Place toasted almonds in blender container; cover and blend until almonds are finely chopped. Add to chicken. Cover and simmer 30 to 35 minutes or until chicken is tender. Makes 4 servings.
Toss bread crumbs and pineapple together and place in a 2-quart baking dish. Combine remaining ingredients and pour over pineapple. Bake at 350° for 30 to 45 minutes.
Cream the butter and sugar. Alternate flour, eggs and milk to mixture; mix well. Add vanilla flavoring. Beat 3 minutes. Pour into 3 floured and greased cake pans. Bake at 375° for 30 minutes or until done.
Preheat oven to 350 F. In a large bowl combine flour, baking powder, and salt. Stir in bananas, coconut milk, vanilla, and butter. Add raisins and nuts. Pour into a greased 5 x 9 inch loaf pan. Bake for 1 hour 15 minutes or until cake tester comes out clean. Makes 1 loaf, 16 slices.
Cook cabbage in a frypan with butter. Lay 1 egg roll pastry flat. Crack eggs into separate dish. Smooth edges of egg roll pastry with eggs. In the center of egg roll pastry, layer cabbage, chicken and shrimp. Roll like a burrito. Cook in oven on bake at 375° in a Pam sprayed, flat pan.
Prepare pudding as directed on package. Chill. Tear cake into bite-sized pieces. In clear glass bowl or trifle bowl, arrange half the cake pieces. Top with half the pudding, then half the fruit, ending with half the whipped topping. Repeat layers. Garnish with whole strawberries. Chill and serve. Serves 12.
Mix all ingredients together and pour into graham cracker pie shell. Refrigerate until ready to serve.
Place ribs in a shallow pan; cook at 350° for 1/2 hour. Prepare sauce as follows: chop the onion. Cook in lite oil until clear (I use olive oil). Combine with onion the vinegar, sugar, lemon juice, Worcestershire sauce, mustard, water, celery and salt. Simmer for 5 to 7 minutes until ingredients are well mixed. Baste all of sauces over ribs and reduce heat to 300°. Keep basting several times for 1 hour.
Cook rice. Brown ground beef and sausage together. Salt and pepper. Cut garlic clove and onion and chop bell pepper in with ground meat and sausage. Drain meat. Combine rice and meat in large casserole dish. Add can of cream of mushroom and sprinkle Kitchen Bouquet to the darkness you want. Mix well until all rice is brown in color. Cook at 350° for 30 minutes. Serves 4 to 6.
Sift flour; cream butter and sugar. Add flour. Add lemon extract and 7-Up. Bake in tube pan at 300° for 45 minutes to 1 hour. Use large tube pan. Serves 12.
Melt butter in 2-quart pan. Stir in sugar and egg. Sift the flour, baking powder, soda and cinnamon; add to first mixture. Add the apples and walnuts. Bake at 350° for 40 to 45 minutes. Double the recipe for a 9 x 13-inch pan.
Mash the apples slightly with a fork. Combine remaining ingredients and mix by hand only until moistened (do not overbeat). Fill muffin tins half full. Bake at 400° for 18 to 20 minutes or until done. Yields 1 to 1 1/2 dozen.
Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Serve immediately with vinaigrette dressing. Makes 8-10 servings.
Combine all ingredients (except cheese) in 9 x 11-inch pan. Sprinkle with cheese and bake at 375° for 25 minutes.
In a bowl, combine eggs, muffin mix, cream-style corn and whole kernel corn, sour cream and butter or margarine. Spread into an 11 x 7 inch baking dish and bake at 350° for 35 minutes. Sprinkle cheese on top and bake 10-15 minutes more, or until a knife inserted near the center comes out clean. Serves 8.
Pour boiling water over 100% Bran and let stand. Cream shortening, sugar and eggs. Add buttermilk, bran and boiling water; mix. Add Bran Buds, then add dry ingredients. Fill greased muffin tins 2/3 full. Bake at 375° for 19 minutes or until brown on top. Can add raisins with dry ingredients if desired.
Preheat oven to 375°. Brush bottom and sides of crust evenly with egg yolk. Bake until light brown, about 5 minutes.
In medium saucepan, combine undrained pineapple and strawberry jello. Heat and stir until jello is dissolved. Cool about 15 minutes. Stir in buttermilk. Chill until mixture is thickened. Fold in whipped topping and walnuts. Turn mixture in 8-cup mold, cover and chill several hours or overnight. Unmold onto lettuce lined plate. Garnish with fresh strawberries or sliced pineapple.
Cut tortillas in 2 x 1/2-inch strips. Fry tortillas in a small amount of oil until brown and crisp. Drain on paper towels. Heat 2 teaspoons vegetable oil. Add onion; saute until translucent. Add green chilies, broth, chicken, salt to taste and tomatoes. Cover; simmer for 20 minutes. Stir in lime juice. To serve, pour into soup bowls and add tortilla strips. Float a lime slice in the center of each bowl.
Saturate and fry chicken in oil. Mix the remaining ingredients together except rice and paprika. Pour over chicken and saturate. Add rice and paprika last. Bake 60 minutes at 325°.
Chop cabbage and carrot fine. Bring sugar and vinegar to a boil and pour over vegetables. Let set overnight. This will keep for a long time.
Cover frog legs with water; soak for 2 to 3 hours. Drain on paper towel. With mortar and pestle, grind a few corns of allspice and 1/2 teaspoon basil. Season flour with small amount of salt, coarse ground black pepper to taste and paprika. Dip legs in milk; coat with flour mixture. Cook frog legs in hot oil with small amount of chopped garlic until golden brown, turning to cook on both sides, 6 to 8 minutes. Drain.
In pitcher, combine bourbon, lime juice and creme de menthe. Stir in lemon-lime soda. Serve over ice. Garnish with mint.
Chop the potatoes, carrots, celery and onion into small pieces. Cook potatoes, carrots, celery, onion, salt and pepper in two cups of water until done. Add creamed corn.
Brown hamburger and onions. Peel and cube raw potatoes. Line a casserole dish with raw potatoes. Cover with browned meat and onions. Pour soup and mixed vegetables on meat; mix well. Bake at 350° for 1 to 1 1/2 hours or until potatoes are done.
Mix all ingredients together. Use 1 tablespoon mix per cup of boiling water. Store remaining mix in airtight container.
Cream sugar and cream cheese. Add Cool Whip. Spread on cake half. Put on top and the rest of the cake. Put cherries on top of and some in the middle of the cake. The cake cuts best with electric knife.
Cook dates, sugar and margarine until thickens. Add nuts and Rice Krispies. Cool. Roll into balls and then in powdered sugar.
Brown sausage in large skillet. Pour off excess fat. Add green pepper, onion and 1 cup celery; saute. Combine soup mix and boiling water in large saucepan. Stir in rice and cover and simmer 20 minutes. Add sausage and salt. Stir well. Pour into greased baking dish. Sprinkle remaining celery on top. Drizzle with melted butter. Bake in moderate oven (375°) for 20 minutes.
Mix the cake mix, eggs, water and oil. Bake in 2 round pans. Cool; slice into 4 layers. Between each layer, put filling.
Cut wieners in 3/4-inch pieces; set aside. Combine sauce, sugar and seasoning in a 1 1/2-quart casserole or serving bowl. I heat sauce and wieners separately in microwave until both are heated thoroughly, then combine. Makes approximately 1 quart. I always double recipe.
Mix broth, lemon juice, basil, thyme and pepper in a non-metallic dish. Add chicken. Refrigerate 30 minutes or more. Broil on rack 6 inches from heat, turning and basting with marinade. Serves 4.
Preheat oven to 350°. Place flour, salt, shortening, nutmeg, granulated sugar and orange rind in bowl. Add egg yolks and butter. Incorporate well with pastry blender. Add cream and pinch dough to incorporate. Roll on floured surface until about 1/4-inch thick. Dust with more flour, if needed. Using assorted cookie cutters, cut shapes and place on buttered cookie sheet. Bake 12 minutes.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. Spread nuts in the bottom of the pan. Mix remaining ingredients and spread over nuts. Arrange 1/4 pound candied cherries and 1/4 pound candied pineapple over batter. Press slightly into batter. Bake 35 minutes at 350°. Cool and cut into squares.
Cook squash and onion; drain well. Put in casserole dish. Add margarine, whipped egg and soup; mix well. Add cracker crumbs. Bake at 350° for 45 minutes to 1 hour.
Cook beans in salted water until done. Drain and toss oil, vinegar, salt and pepper. Mix bread crumbs, cheese and margarine. Sprinkle over beans and cook. Cook at 350° for 20 minutes.
Mix first 3 ingredients together. Press in an 8 x 9-inch or 9 x 9-inch pan. Bake 15 to 20 minutes at 350°. Combine the next ingredients together and pour over baked crust. Bake until light brown. Remove from oven and sprinkle with powdered sugar. Cut into bars.
Combine pretzels and sugar; stir in butter. Press into 13 x 9 x 2-inch dish; set aside. In a large mixing bowl, beat the cream cheese and confectioners sugar until smooth. Fold in whipped topping. Spread over crust. Top with pie filling. Cover and refrigerate for 30 minutes or until serving.
Drain jalapenos, seed, stem and chop well. Combine with cheese. Sprinkle mixture in bottom of 13 x 9-inch pan. Pour beaten eggs over the cheese and pepper mixture and bake 25 minutes in preheated 350° oven. Cool slightly and cut into squares to serve.
Mix oil and sugar well. Beat in egg yolks 1 at a time. Mix all dry ingredients together. Add oil, potatoes, pecans and hot water. Beat egg whites until stiff. Add to mixture and put in three 9-inch round baking pans. Bake at 350° until cake is done.
Preheat oven to 375°. Place beer (still sealed) in a bowl of hot water in an upright position. In a mixing bowl, place flour, sugar and eggs; add beer all at once. Stir just enough to mix well. Pour batter into a greased 9 x 5 x 3-inch loaf pan and bake for about 1 hour. Yield: 1 loaf.
Sift flour, baking powder and salt together. Cream shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients. Beat egg whites until stiff, but not dry. Fold into batter. Pour into greased pans and bake at 350° for about 30 minutes.
Peel and grate potatoes. Add all other ingredients. Mix well and pour into casserole dish. Bake at 350° for 45 minutes to 1 hour.
Brown meat. Add chili powder, flour, garlic, salt and pepper, sauces and onion. Simmer 30 minutes. Layer beans in middle of tortilla. Layer meat sauce. Layer shredded cheese. Fold over sides and wrap with foil. Heat in a 325° oven for 15 to 20 minutes. Makes 1 dozen. Can freeze.
Cook pineapple for 2 minutes. Add gelatin and cook 2 minutes longer. Set aside to cool. Prepare whipped topping according to directions. Add cottage cheese and stir well. Add to gelatin mixture. Pour into mold or shallow dish and chill until firm. Serves 8.
Mix egg and milk. Slice eggplant into 1/2-inch slices. Dip into egg mixture and coat with bread crumbs. Fry in oil until brown on both sides and soft in the middle. Drain on paper towel. Dilute tomato sauce with a little water. Put thin layer in greased casserole dish. Layer sauce, eggplant and Parmesan cheese. Repeat until finished. Top with remaining sauce. Sprinkle with Parmesan and top with Mozzarella cheese. Bake at 350°, uncovered, for 45 minutes or until heated through.
Mix together. Fill in center of cakes. Return to oven for 5 minutes. Cool and add fruit or fruit pie filling, if desired, about 1 teaspoon on each.
Rub a deep skillet or casserole with oil. Arrange potatoes in bottom. Arrange chops over them. Spread chops with onions, bell peppers and tomatoes. Add salt, pepper, garlic salt and thyme. Put bay leaf and parsley on top. Cover and bake in a 375° oven for 1 1/2 to 2 hours or until chops are tender. Discard bay leaf and serve.
Grate onion, ginger and garlic to suit your taste. Soak wings in mixture for 20 minutes or more and deep fry in vegetable oil at 350° to 375° for approximately 10 minutes. Serves 4.
Brown ground round in shortening in saucepan. Add remaining ingredients; mix well. Cook, covered, over high heat until steaming; remove from heat. Let stand for 1 hour. Yield: 8 servings.
Preheat oven to 350°. Split English muffins and place on baking sheet. Dice the green pepper. Combine all ingredients and spread on the English muffins. Cut into quarters and bake for 15 minutes.
Preheat oven to 400°. Blend mustard, butter, poppy seed, onion and Worcestershire sauce. Spread on both sides of split rolls. Add ham and cheese. Wrap in foil. Heat for 10 minutes.
Mix sifted flour, sugar, shortening, salt and orange juice. Beat 2 minutes. Stir in baking powder. Add eggs, water and orange rind. Mix well. Pour into 2 nine-inch layer cake pans which have been rubbed with shortening. Bake at 375° for 25 to 30 minutes.
Prepare and cook cauliflower until tender. Pour Cheese Sauce over hot cauliflower. Sprinkle with paprika, if desired.
Place onion and garlic in a 1-quart ovenware casserole. Cook for 5 minutes or until onion is soft, stirring occasionally. Add salad oil, tomato sauce, water, jalapenos, oregano, 1/2 teaspoon salt and cumin to onion and garlic. Cover and continue cooking for 15 minutes. Place beef and 1 cup onion in 1 1/2-quart ovenware casserole. Cover. Continue cooking 6 minutes. Add 1/2 cup chili sauce. Heat tortillas 15 minutes.
Preheat oven to 350°. Butter and flour three 9-inch round cake pans. Combine the cocoa with boiling water, stirring until smooth. Cool completely. Sift together the dry ingredients. In a large bowl, beat together the butter, sugar, eggs and vanilla. Add the dry ingredients alternately with the cocoa mixture to the creamed mix. Do not over mix. Blend just enough to moisten the dry ingredients. Pour the batter into the pans. Bake for 25 to 30 minutes. Cool in pans for 10 minutes and remove and cool completely.
Cream peanut butter and oleo. Gradually add sugars, egg and vanilla. Sift together dry ingredients. Gradually add to cream mixture. Roll into balls, then in sugar. Bake 8 minutes at 350°. Remove from oven; press Hershey Kiss in center. Bake 2 minutes longer.
Drain pineapple. Bring juice to boil. Mix sugar, flour, beaten eggs and 1 cup water. Place on stove. Stir in boiling pineapple juice. Cook until thick. Pour over pineapple chunks. When cool, add marshmallows. Sprinkle with nuts.
Combine all except nuts in top of double boiler, stirring until smooth. Add nuts and mix. Spread quickly in buttered pan. Cool. Do not put in refrigerator until completely cool. Cut in squares.
Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Serve over salad greens. Makes 1 3/4 cups.
Cut semi-frozen steak into 1/8-inch strips with the grain of the meat. Mix all seasonings and sauces in a bowl. Place the meat strips in glass dish and pour marinade over that. Let marinate overnight in glass dish.
Melt together butterscotch morsels and water. Cool. Cream butter, sugar and eggs. Add butterscotch mixture. Sift dry ingredients. Add alternately with buttermilk. Blend well. Divide into two 9-inch pans. Bake 30 to 35 minutes at 375°. Turn onto cake rack.
Melt butter and peanut butter on medium heat together. Add vanilla and 10x sugar when melted. Stir until smooth. Remove from heat while stirring. Put in pan. Cool in refrigerator. Cut after cooling.
Cook and stir beef in 2 tablespoons butter in 10-inch skillet over low heat until brown. Reserve 1/2 cup bouillon. Stir remaining bouillon, garlic and salt into skillet. Heat to boiling. Reduce heat. Cover and simmer for 15 minutes. Stir in mushrooms and onion. Cover and simmer until onion is tender (5 minutes). Shake reserved bouillon and flour and stir gradually into beef mixture. Stir and boil 1 minute. Stir in sour cream. Heat through. Do not boil. Serve over hot cooked noodles or rice. Yields 6 servings.
Combine coffee, cinnamon and cloves in a 1-quart measurer. Add boiling water. Stir until coffee mixture is dissolved. Add cold water. Refrigerate, covered, until ready to serve.
In rectangle shape dish, break 2 slices of bread. And half of sausage and half of cheese. Repeat: 2 slices of bread (broken) and rest of sausage and cheese. Pour over top the 6 eggs, beaten with salt and pepper, dry mustard and the milk. Refrigerate overnight. Bake for 45 minutes at 350°.
Cream shortening with sugar. Beat egg and blend with butter mixture. Sift flour, salt and soda. Stir into egg mixture, blending thoroughly. Fold mincemeat into mixture. Drop by teaspoon and bake in hot oven at 400° about 8 minutes. Makes about 3 dozen cookies.
Brown chicken in oil, stirring occasionally. Add water, wine, broccoli and soup. Bring to a full boil, separating broccoli pieces. Stir in rice. Cover, remove from heat and let stand 5 minutes. Sprinkle with cheese. Makes 4 servings.
Prepare macaroni and cheese as directed. Add remaining ingredients. Mix lightly. Chill. Add additional mayonnaise before serving, if desired. Makes 6 to 8 servings.
Mix sugar and gelatin; add remaining ingredients except vanilla and nuts. Cook over medium heat until soft ball stage. Add vanilla and cool for 15 minutes. Beat for 7 minutes or until firm. Add nuts; pour into buttered pan. Cool; cut into squares.
Mix vegetables and 1/2 cup salt. Let stand overnight. Next day drain. Heat vinegar, sugar and spices and simmer 10 minutes. Add to vegetables. Cook approximately 10 to 15 minutes. Chow will change to a dull green color. Pack and seal.
Beat oil and sugar. Add eggs. Coat nuts in dry ingredients. Add to oil and sugar mixture. Slowly add carrots and pineapple. Bake 1 hour at 350°.
Heat beans until hot. Drain well. Grate cheese; put over hot beans. Crush Fritos. Stir in the beans and melted cheese. Serve while hot. Hint: Kids love this.
Cream butter and sugar. Add egg and molasses. Mix dry ingredients and mix well with buttered mixture. Roll balls and put in sugar and place on cookie sheet. Bake at 375° for 10 to 15 minutes.
It is important that you use a rather heavy pot in which to cook pasta faciola. Cover the bottom of the pot with about 3/4 of an inch of olive oil. Cut celery and onions into small pieces. Slowly saute them in the oil. Add the can of mushrooms; continue to saute the mixture. Add a lot of pepper. Add the 4 cans of stewed tomatoes. Continue to simmer 1 hour over low heat.
Brown ground chuck and drain. Add spaghetti sauce and simmer. Cook egg noodles and drain; add softened cream cheese and container of sour cream. Layer in casserole dish, noodle, meat and both cheeses; repeat. Bake in a 350° oven until cheese is melted.
Into a large bowl, measure flour, butter, vanilla, egg and 1/2 cup sugar. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with spatula. Preheat oven to 400°. Spoon half of dough into decorating bag with medium rosette tube. Pipe dough into 3-inch lengths, about 1-inch apart, onto ungreased cookie sheet. Sprinkle cookies lightly with sugar. Bake 6 to 8 minutes until golden. Carefully remove cookies to racks to cool. Repeat until all dough is used. Store in tightly covered container to use up within 1 week. Makes about 5 dozen.
Beat eggs. Add sugar and mix. Stir in milk and vanilla. Dip sliced bread in mix and fry in butter in a skillet until brown on both sides.
Cut shrimp into very small pieces and mix well with the remaining ingredients. Use as a dip or spread for potato chips or crackers.
Mix sugar, cocoa, cornstarch and salt well. Add milk slowly. Cook over low heat until bubbly and thick. Add vanilla after pudding is cooked. Put in bowl. Put plastic film over pudding.
Halve squash. Place in baking dish. Grate carrot into fine strips. Saute carrot in butter and honey. Put sauteed carrots in center of squash - add a pat of butter and 1 tsp. honey. Bake 350° until tender.
Combine cheese, soup, sour cream, onion and 1/4 cup butter. Turn into a greased 9 x 13-inch baking dish. Bake at 350° for 1 hour or until casserole is golden brown and potatoes are tender.
In blender, mince onions and jalapeno peppers with half of the corn. In a bowl, mix cornmeal, eggs and remaining corn. Then add sour cream, oil and cheese.
Divide	mixture into 8 portions and form each portion into a patty 1/2 inch thick. Press each patty between 2 sheets of waxed paper. In a skillet melt butter.	Fry the patties on both sides until crisp on the outside and moist on the inside. Serve with shoyu. Makes 4 servings.
Cover with water; cook until meat falls apart. Take out bone and fat; shred and cook until thick. Serve with corn chips, lettuce, tomatoes, green chilies, cheese, avocados, black olives and salsa garnishes and tortillas.
Combine all dry ingredients/nuts. With fork, beat egg yolks and brown sugar together until crumbly and yellow colored. Beat egg whites to stiff peaks stage.
Measure Crisco and sugar into mixing bowl; blend together. Combine tomato soup with water and soda; add to Crisco mixture alternately with all sifted dry ingredients. Stir in raisins and nuts.
Mix flour, oleo and pecans together and pour in pan for crust. Cook and cool. Mix powdered sugar, cream cheese and Cool Whip and pour over crust. Mix pudding according to directions on box. Pour over cream cheese mix. Add layer of Cool Whip. Sprinkle with nuts. Refrigerate.
Combine dry ingredients, then liquid and mix well. Pour into 9 x 13-inch pan and bake 30 to 45 minutes at 350°. Very moist cake. No need to frost.
Saut first 7 ingredients for a few minutes. Grate Romano cheese. Boil linguini and drain. Mix all ingredients together, adding Romano cheese last.	Serve with additional Romano cheese.
Mix dry cake mix, melted margarine and 1 egg. Spread in the bottom of a 13 x 9-inch pan. In a large bowl, mix together pumpkin, 4 eggs, cinnamon, nutmeg, sugars and evaporated milk. Mix with mixer until well blended. Pour over "crust". Top with walnuts. Bake at 350° for 1 hour and 20 minutes.
Melt 1 stick margarine and mix with graham crackers. Press into bottom of 9 x 13-inch pan. Beat egg, margarine and powdered sugar for 15 minutes. Spread over crust. Cover with drained pineapple. Then sliced bananas, then cover with Cool Whip. Top with nuts and cherries. Refrigerate.
Cook mixture 10 minutes. Brown ground beef. Add ground beef. Cook on low heat 1 hour; serve on buns.