HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put 2 tablespoons chocolate into large cup; add coffee. Stir until dissolved. Add sugar and cream to taste. Float whipped cream on top; sprinkle with cinnamon. Can be "spiked" with Irish whiskey.
Put bite-size lettuce pieces in bottom of bowl. Layer peas, chestnuts and mushrooms. Frost with mayonnaise and sour cream, mixed. Sprinkle with sugar and Parmesan. Cover with Saran Wrap and chill overnight. Top with grated Cheddar, boiled eggs and bacon before serving.
Put rice and soup mixture into large baking dish. Place chicken over top. Pour 3 tablespoons of melted butter over all. Bake for 2 1/2 to 3 hours at 225°.
Mix all ingredients together. Cover bottom of pan with some mixture. Roll mixture in tortillas and spread remaining mixture on top. Sprinkle with cheese and bake in 350° oven until warm and cheese is melted. Picante sauce spooned on top is good.
Drain blueberries. Add enough water to juice to make 2 cups. Bring to boil and stir in gelatin until dissolved. Add 1 1/2 cups water, pineapple and blueberries. Pour into 13 x 9 x 1 1/2-inch pan and refrigerate until firm.
Cut a large horizontal slice from eggplant. Remove pulp and cut into cubes. Cook eggplant cubes in a small amount of boiling salted water for 10 minutes; drain well. While eggplant is cooking, saute mushrooms, onion, green pepper and garlic in butter. Stir in flour, salt and pepper. Add well drained eggplant, cream and pimento. Fill eggplant shell. Top with 2 tablespoons buttered bread crumbs and 2 slices of bacon which have been crisply cooked and crumbled. Bake in a 350° oven 30 minutes.
Mix beef, salt and pepper and form into 8 patties. Brown in skillet. Pour off fat. Combine remaining ingredients to make a sauce. Pour over hamburgers. Simmer 20 minutes or until done.
Brown hamburger and onions and drain. Mix soups and enchilada sauce together. Pour over hamburger. Simmer 5 to 10 minutes. While hamburger is simmering, crush chips and pour into a 9 x 13-inch pan. Pour hamburger mixture over chips. Grate cheese on top. Bake at 350° for 5 to 10 minutes or until cheese melts.
Blend cranberry cocktail, sugar and lemonade well. Chill just before serving. Pour mixture over raspberry sherbet. Stir in ginger ale. Garnish with lemon slices. Makes about 30 servings.
Crumble, brown and drain sausage. Beat eggs. Add all other ingredients. Pour into buttered baking dish and bake at 350° until eggs set good, about 35 to 40 minutes.
In a heavy 2-quart saucepan combine sugars and cream over medium heat. Bring to a boil, stirring occasionally, to 228° on candy thermometer or until syrup spins a 2-inch thread from spoon. Add pecans, butter and vanilla; cook over medium heat, stirring frequently to 236° or until forms a soft ball. Remove from heat; stir until slightly thick, but still glossy (200°). Drop by rounded tablespoon 2 inches apart on a greased pan or waxed paper. If mixture becomes too thick, stir in a small amount of water.
Combine sugar and egg. Beat well. Add milk and oil and beat. Add bananas. Beat, then add flour. Stir in nuts. Put in loaf pan. Bake at 350° for 60 minutes to 1 hour and 15 minutes.
On 2 connected paper towels, place 1/2 cup vegetables. Top with chicken. Dot with butter and season. Fold sides of paper towels over chicken, tucking under ends. Moisten "package" with sprinkling of water and place on microwave plate. Cook 1 pack on High (100% power) for 2 1/2 to 3 minutes. Cook 2 packs for 4 1/2 to 5 minutes. Let stand 3 minutes before serving.
Rub pork chops with garlic season, paprika, salt and pepper. Roll in flour and brown in hot oil in skillet. Remove chops from pan. Into skillet, add 1 can cream of mushroom soup, milk and sour cream. Stir and heat slowly until hot. Set aside. Place sliced potatoes in 9 x 13-inch baking pan. Cover with soup mixture. Place browned pork chops on top. Sprinkle with additional paprika. Cover tightly with foil and bake at 350° for 1 hour. Serve with tossed salad and hot rolls.
Cook broccoli in salted water until tender; drain. Arrange in 8 x 11-inch baking dish. Place chicken on top. Combine soups, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese over top. Combine bread crumbs and butter; sprinkle over all. Bake at 350° for 25 to 30 minutes or until heated thoroughly.
Pat cookie dough into pizza pan and bake until lightly golden brown. Do not overbake. Spread cream cheese sweetened with powdered sugar on top of cooled cookie crust. Layer pineapple, bananas, kiwi, mandarin oranges, strawberries and blueberries on top of cream cheese filling. Cover with layer of Cool Whip. Garnish as desired with extra fruit or nuts.
Line a 9-inch pie plate with unbaked pastry. Spread rhubarb which has been cut in thin pieces, over pie crust. Heat milk; add butter. Beat egg yolks; add sugar, flour and salt. Gradually pour hot milk into egg mixture. Pour this custard over the rhubarb.
Mix all ingredients together and put into quart sized, covered jar. Refrigerate. This goes well with almost any kind of dinner.
Brown ground beef in large skillet; drain. Stir in cooked pasta, spaghetti sauce and Parmesan cheese. Spoon into 9 x 13-inch baking dish. Top with Mozzarella cheese. Bake at 375° for 20 minutes. Serves 8 to 10.
Mix cottage cheese and lemon juice in blender for 3 to 5 minutes at medium speed until smooth. Stir in onion powder, parsley, dill and pepper. Chill and serve with fresh vegetables.
Preheat oven to 350°. Generously grease standard size muffin pans. Sift flour, baking powder, baking soda, salt and cinnamon. Set aside.
Mix ingredients well. Grease pans (do not flour). Bake at 350° for 45 minutes or until done. May double the recipe for 2 loaves.
Preheat oven to 325°. Mix wafer crumbs, 1 Tbsp. sugar and butter; press firmly onto bottom of 9-inch spring form pan. Bake for 10 minutes. Beat cream cheese, remaining 3/4 c. sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended. Bake for 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.
In a 2-quart saucepan, saute onion in margarine until tender. Reduce heat to medium. Add milk and cream cheese; stir until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally.
Preheat a heavy, cast-iron skillet or baking dish (well-greased). Mix all ingredients together in large bowl. Pour 1/2 the batter in heated dish. Sprinkle with cheese. Spoon remaining batter over cheese. Bake at 375° for 35 to 45 minutes.
Sift flour and baking soda together. Stir eggs, salt, sugar, oil and pineapple together. Add dry ingredients to carrots, nuts and coconut. Mix in pineapple mixture, then add vanilla. Bake in a 13 x 9-inch pan for 1 hour at 325°.
Melt margarine. Pour over sugars. Beat well. Add eggs and flavorings. Beat well. Mix flour, soda and baking powder. Add cereals, coconut and pecans. Mix well. Pour sugar mixture over dry ingredients. Mix well. Let sit 15 or 20 minutes. Drop by teaspoons onto ungreased baking sheet. Bake for 8 minutes at 350°. Remove promptly onto cooling rack. Yield: 6 dozen.
Stir together fudge topping and whipped topping. Spoon into crust. Cover and freeze until firm. Remove pie from freezer and let sit 5 minutes before cutting.
Measure flour and set aside. Dissolve yeast into 2/3 cup warm water in a large bowl. Stir until dissolved. Add warm milk, sugar, salt, margarine, eggs and 3 cups flour. Mix with mixer until smooth. Add enough flour to make a smooth dough. Turn onto floured surface.
Peel and slice yams into 1/2-inch slices. Steam in 1 cup water. Don't overcook. Peel and slice apples.
Cream shortening; add sugar gradually and cream well. Blend in bananas, eggs and vanilla. Sift together flour, salt and soda. Mix well and add nuts, maraschino cherries and juice and the chocolate chips. Place in 1 or 2 pans in 350° oven for 40 to 50 minutes or until pick inserted in center comes out clean.
Brown ground beef and drain. Put in a 9 x 9-inch baking dish. Pour corn over meat; pour potatoes on top. Bake at 350° for 25 minutes or microwave on High for 5 minutes.
Grease and flour sheet cake pan. Put nuts and coconut on bottom of pan. Mix cake as directed on box. Pour over nuts and coconut. Combine confectioners sugar, cream cheese and butter. Mix until smooth. Drop by spoon on top of cake mix. Cook at 350° for 45 minutes.
Mix peanut butter and apricot preserves together well. Then add milk and Cool Whip. Put in a 9-inch graham cracker crust in pie tin. Sprinkle ground peanuts on top. Chill 3 hours.
Melt margarine. Brown soup noodles, turning and stirring constantly (about 5 minutes). Add chicken broth and onion soup. Mix and cover on low heat about 10 to 15 minutes or until liquid is absorbed. Add remaining ingredients. Mix and serve.
Mix all pretzels, nuts, Chex and Cheerios in a bowl. Mix all other ingredients in another bowl. Add to dry ingredients. Bake at 300° for 1 hour, stirring frequently. Store in airtight container.
Melt together Milky Way bars and milk. Add eggs, sugar, vanilla and evaporated milk. Pour in freezer. Fill remaining part of freezer with milk. Freeze. Yields 1 gallon.
Place lemon pepper, ground pepper and Mrs. Dash in shaker bottle. Peel garlic cloves; score them on all sides. Add olive oil and lemon juice. Shake well and drizzle over salad. Tastes best if you make it a few hours ahead. If stored in refrigerator, bring to room temperature before using.
Spray large dish, line with tortillas. Brown meat, onion and seasonings, drain and add undrained beans, mix. Spoon on tortillas; cover with grated cheese. Place soup and tomatoes in blender, mix well. Pour soup over casserole. Top with more cheese. Bake at 350° for 35 minutes. Make and refrigerate overnight before baking.
Pour sugar and corn syrup into frying pan. Stir to boiling. Add corn flakes and peanut butter. Stir until syrup mixture covers corn flakes. Drop by teaspoon onto wax paper.
Take the first 3 ingredients and boil and cool completely. Add buttermilk and Cool Whip. Refrigerate for several hours in a long Pyrex dish.
Melt butter. Add Karo. Add sugar gradually (don't get on side of pan). Add salt and nuts. Turn on high and stir constantly until it makes a good crackle in water. Pour out on 2 ungreased cookie sheets. Put chocolate on top and let melt, then spread.
Combine milks. Soak onions in milk mixture. Dip into flour; shake off excess. Re-dip into milk and then into flour again; shake. Fry in deep fat.
Blend marshmallows and milk in saucepan over low heat, folding until marshmallows are almost melted. Remove from heat and fold until mixture is smooth. Cool. Gradually fold in drained fruit and flavoring. Fold mixture into whipped cream. Freeze in refrigerator until firm, stirring once during freezing. Serves 10.
Heat olive oil in large pot. Lightly brown meat 3 to 6 minutes. Remove. Brown onions. Add mushrooms and lightly brown. Add tomatoes, wine, chicken stock, pepper, salt, parsley and basil (if desired). Return meat to pot. Stir after adding each ingredient (fennel also may be desired). Stir completely. Simmer 45 minutes, stirring often. Thicken, if desired, with cornstarch or flour. Garnish with chopped parsley.
Cook ground beef; drain. Add taco seasoning and cook according to package directions. Layer meat and remaining ingredients. Serve with Catalina salad dressing.
Heat oven to 300°. Heat butter and chocolate in 2-quart saucepan over low heat until melted. Remove from heat. Mix in sugar, eggs and vanilla. Stir in rest of ingredients. Spread in greased 9 x 9 x 2-inch baking pan. Bake until brownies begin to pull away from sides of pan, 20 to 25 minutes. Cool. Cut into 1-inch squares. Makes about 5 dozen.
Mix together cream cheese and powdered sugar. Add Cool Whip. Spread on cooled crust and top with cherry pie filling.
Split tomato down sides to middle of tomato. Mix tuna, salad dressing and relish together in small bowl. Place mixture in tomato. Serve.
Put rice in bottom of 3-quart covered casserole. Sprinkle soup mix over rice. Arrange chicken on top. Melt oleo in water; pour over chicken and rice. Bake 1 1/2 hours at 325° to 350°, covered, for 1 hour and uncovered 30 minutes.
Mix all ingredients only until coated with milk. Press in wax paper-lined loaf pan. Bake at 250° at least 1 hour. Chill before slicing.
Using a muffin tin, place a vanilla wafer on the bottom of a cupcake paper. Mix eggs, sugar and cream cheese until blended. Fill muffin tin halfway with cheese mixture. Bake at 350° for 20 minutes. Cool; top with cherry pie filling.
Pour water into a bowl. Sprinkle gelatin over the water to soften and dissolve. Microwave for 1 1/2 to 2 minutes to further dissolve gelatin. Stir orange juice concentrate into water mixture and pour into 9 x 13-inch glass pan. Chill and cut into fun shapes. Serve cold or at room temperature. Serves 16.
Dissolve jello in boiling water. When cool add pineapple, bananas, strawberries and nuts. Pour half of the mixture into mold or dish. Let congeal. Spread over this 1 container of sour cream. Return to refrigerator and chill. Then pour over the sour cream the rest of the strawberry mixture and congeal.
Combine flour, sugar and salt. Add eggs, mixing well. Add milk and 2 tablespoons melted butter, mixing until smooth. Let batter stand 2 hours, or refrigerate overnight. Brush the bottom of a 7-inch crepe pan with melted butter; place pan over medium heat until butter is just hot, but not smoking. Pour a scant 1/4 cup batter into pan. Quickly tilt pan in all directions so batter covers the pan in a thin film. Cook about 1 minute.
Brown ground beef and onion. Beat eggs, milk, mayo, salt, oregano and pepper. Add beef mixture and cheese. Pour into 9-inch pie shell. Bake in 350° oven for 35 to 40 minutes or until test knife comes out clean. Let stand 10 minutes. Serves 6.
In a medium bowl, mix peanut butter, butter, sugar and graham cracker crumbs. (Mixture will be very thick.) Spread evenly into a greased 9 x 13-inch pan.
Parboil onions 5 minutes. Drain and place in a buttered shallow 1 1/2 quart baking dish. Mix catsup, water, vinegar, salt and pepper. Spread over onions. Sprinkle mixture with brown sugar and bacon. Bake uncovered until tender, 30 minutes, at 375°.
In a 2-quart casserole dish, place crumbled ground beef and onion. Microwave on High for 4 to 7 minutes or until meat is no longer pink, stirring 2 to 3 times to break it apart. Drain, add beans, water and seasoning mix. Microwave on Medium for 10 to 13 minutes, until the mixture thickens and bubbles, stirring once during cooking time.
Melt butter. Add Worcestershire, parsley, shallots and crawfish. Mix. Combine with softened cream cheese. Add milk. Simmer until warm. Add seasoning to taste. Serve on melba toast rounds. Serves 2.
Fry bacon in a frypan. Remove. Brown steak in bacon grease. Remove. Put can of mushroom soup, water and onion in a small frypan. Heat. Place steak in roaster. Pour gravy over steak. Crumble bacon and parsley over steak and cover. Bake at 325° for approximately 3 hours.
Combine margarine and sesame seed in small saucepan; stir over low heat until sesame seed is lightly browned. Set aside. Sprinkle cheese sauce mix and salt over popcorn. Drizzle margarine mixture over popcorn, tossing well to evenly coat popcorn. Yields 4 quarts.
Chop all vegetables and lay each on paper towel to drain. Change towel two or three times, making sure there is no liquid left. Mix all ingredients together in food processor. Feeds 50 people.
Pull meat off chicken and put in butter baking dish. Layer with onion, Doritos, cheese and soup mixed with Ro-Tel tomatoes. Bake at 350° for 45 minutes; 1/2 hour covered and 15 minutes uncovered.
Preheat oven to 425°. Put 2 tablespoons olive oil in bottom of a 9 x 13-inch baking dish. Heat in oven for 3 to 5 minutes. Add potatoes. Toss to coat. Roast potatoes, turning occasionally, for 30 to 35 minutes or until tender. While potatoes are baking, prepare garlic. In a small skillet, heat 2 tablespoons olive oil. Add the garlic. Cover pan and cook over very low heat for 5 to 8 minutes until garlic is tender. Sprinkle with sugar and stir until garlic is golden. Add vinegar, wine and basil. Simmer 2 minutes. Spoon over roasted potatoes. Sprinkle with pepper and parsley. Serve. Serves 4 to 6.
Mix all ingredients. Cook in crock-pot 4 hours on low (covered), 2 hours on high (uncovered) or 4 hours on high (last 2 hours uncovered).
Preheat oven to 350°. Mix together, pour into a casserole dish. Bake, uncovered, for 40 to 45 minutes (until bubbly).
Melt Oleo in bottom of dish. Mix together, flour, sugar, milk, and baking powder.
Melt butter in 13 x 9 x 2-inch pan in which bars are to be baked. Spread crumbs over butter (mix and pack). Sprinkle on chocolate chips, butterscotch chips, coconut and nuts. Pour sweetened condensed milk over the top. Bake 25 to 30 minutes until lightly browned at 325°. Cut into bars.
In a medium saucepan, sprinkle unflavored gelatin over 1 cup of milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved (about 5 minutes). Add chocolate chips and continue cooking, stirring constantly until chocolate is melted.
Combine all ingredients except English muffins. Spread cheese mixture on muffins. Broil until cheese is browned. Serves 6.
Mix refried beans, green chilies and taco seasoning mix. Spread on 12-inch round platter. Blend avocados, lemon juice and 1/2 cup taco sauce until smooth. Spread on top of mixture. Spread sour cream on top of avocado mixture. Top with shredded lettuce, cheese, taco sauce, tomatoes and black olives (will resemble a pizza).
Season steak with salt and pepper. Dredge steak in flour. Brown steak in melted butter in 10-inch skillet. Add celery, mushrooms, onion and water. Cover and simmer 1 1/2 hours or until tender. Add carrots, peas and browning for gravy. Pour into 12 x 8 x 2-inch (2-quart) baking pan. Sprinkle with parsley. Put potatoes on top. Sprinkle with paprika. Bake in 425° oven for 20 minutes, until hot. Makes 4 to 6 servings.
Combine all ingredients except sour cream. Pour 1/2 of the strawberry mixture into a casserole dish. Cover remainder and keep at room temperature. Refrigerate portion in casserole dish until set. Spread with sour cream; let sour cream come to room temperature for easier application. Top with remainder of strawberry mixture and return to refrigerator. Allow to congeal completely before serving. This dish compliments turkey and dressing or ham nicely. Serve on lettuce leaves.
Combine first six ingredients in a large bowl. Combine cornmeal and remaining ingredients. Stir into corn mixture first ingredients. Pour into lightly greased 11 x 7 x 1 1/2-inch baking dish. Bake at 350° for 50 minutes or until knife inserted in center comes out clean. A generous 8 servings.
Mix yeast, salt and 1/4 cup water; stir. Add sugar, shortening and 2 cups water, then gradually add flour. Knead and let it rise until double in size. Now it's ready to shape in rolls or a loaf. Let rise again, then bake at 400° for 20 minutes if making rolls or bake loaf at 350° for 45 minutes to an hour.
Precook broccoli. Precook rice. Precook chicken. Add soup, mix well and sprinkle top with bread crumbs. Bake at 350° for 30 minutes.
Place butter in baking dish; place in oven to melt as oven preheats to 350°. Prepare potatoes; cut into 2-inch chunks. Turn potatoes in melted butter in baking dish until coated on all sides. Drizzle syrup evenly over potatoes; sprinkle with sunflower seeds. Bake at 350° for 25 to 30 minutes, or until heated through.
Saute the cup of onions, celery and pepper slightly, then add to pork and beans and corned beef hash; add garlic and barbecue sauce. Place mixture in baking dish and stripe with bacon slices. Bake in 325° oven for approximately 1 hour or until bacon is cooked. May cover with foil for first 30 minutes, then uncover so bacon may brown.
Mix the first 5 ingredients, then add the rest. Flour and oil the pan. Put in cold oven at 325° for 1 hour; test. If not done, cook 15 minutes more.
Cook macaroni; refrigerate 1 hour. Chop the eggs fine and refrigerate 1 hour. Add the celery, onion and tuna and refrigerate 1 hour. Add relish, mustard and Miracle Whip to taste.
Beat with mixer until well mixed. Pour into tube pan. Bake at 350° for 1 hour.
Put in casserole dish and bake at 375° for 50 to 55 minutes. Feeds about 6 to 8 people.
Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh. Soak overnight in enough salted water to cover; drain. Heat sugar and vinegar to boiling. Tie spices in cheesecloth bag. Add spice bag and melon rind to vinegar mixture. Cook, uncovered, until melon is transparent, about 45 minutes. Discard spice bag. If desired, add a few drops of red or green food coloring to the rind. Pack watermelon rind tightly into hot, sterilized jars. Pour boiling syrup over watermelon to within 3/8-inch from top, making sure vinegar solution covers rind. Seal each jar at once. Makes 3 pints.
Heat oven to 450°. Stir soup and water together slowly; heat. Blend in chicken, peas and pimentos. Place in greased 9 x 13 x 2-inch pan. Top with biscuits. Bake 15 to 20 minutes or until golden brown.
Mix all ingredients together. Store in airtight container. Add to a cup of water (hot) to suit taste.
Mix cake as directed. Pour 1/2 in cake pan. Bake about 20 minutes. Melt caramels with Eagle Brand in double boiler; spread on cake. Sprinkle with chocolate chips and pecans on top. Use rest of cake mix. Bake until done.
Add dry ingredients to wet ingredients. Do not mix too well. Leave slightly lumpy. Makes 10 to 15 pancakes.
Peel and devein shrimp. Combine remaining ingredients in a large bowl. Add raw shrimp and marinate several hours or overnight. Grill the shrimp on skewers until they turn pink and are firm. Allow approximately 5 to 8 large shrimp per person.
Mix jello, water, juice and sugar. Add fruit. Chill until partly set; blend in whipped cream and pour into flat dish.
Melt butter in saucepan. Add remaining ingredients and stir until blended. Spread or press into a well-greased 8-inch square pan. Bake at 400° for 15 minutes. Cool and cut in squares. Makes 24 bars.
Brown together, then drain the first 4 ingredients. In a large kettle (4 to 6-quart), add beans. Combine vinegar, sugar, ketchup and tomato juice. Mix all ingredients and simmer for 1 hour. You can also bake this in oven at 350° for 1 hour.
In pan, combine milk and yogurt. Add pudding. Cook and stir constantly until mixture boils and thickens. Stir in allspice. Add raisins and mix well. Let cool 10 minutes, stirring occasionally. Pour into pastry shell. Chill at least 2 hours. Serve with whipped topping.
Bake potatoes; cut them into thick strips and slice off top layer of potato. Mix together cooked crumbled bacon, spring onions, cheese, garlic salt and sour cream. Butter potato strips and add sour cream mixture. Reserve some bacon to put on top. Bake at 400° for 10 minutes.
Makes 1 (10-inch) tube cake. Cream butter, oleo and cream cheese. Add sugar. Add eggs, one at a time, beating well with each addition. Add flour, salt and vanilla. Bake at 325° for 1 hour in a greased and floured 10-inch tube pan.
In a large bowl, mix well oil, vinegar, sugar and salt. Stir in sour cream and caraway seed. Add cabbage and cucumber; toss to mix well. Makes 6 servings.
Mix together well dry ingredients and then liquids. Add the milk slowly and blend until smooth with mixer. Makes two 9-inch pans. Bake at 375° about 30 minutes. Cool and frost.
Cook meat and onions until brown; drain. Salt meat to taste. Cook noodles until tender. Mix meat, onion and noodles and place in buttered baking dish. Mix cheese with remaining ingredients. Bake in moderately heated oven for 45 minutes. Freezes well.
Cream margarine and add sugar, eggs (one at a time). Mash bananas. Add bananas, soda, and water. Add remaining ingredients. Bake at 325 degrees for 1 hour. Bake in a loaf pan.
Melt 1/2 cup butter and pour into 9 x 12-inch pan. Add 1/2 package hash browns.