HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in a large pot. Bring to a boil and simmer until cabbage is tender, about 15 minutes. Add 2 or 3 potatoes, sliced. Simmer about 15 minutes more until potatoes are tender. Blend 3 tablespoons flour in 3 cups milk and stir into soup until slightly thickened. Add 1 cup shredded Cheddar cheese and stir to melt.
Cook sausage over low heat for 5 to 8 minutes. Add onion, green peppers and garlic. Saute until tender. Drain if necessary. Add beans, tomatoes and pepper. Simmer, uncovered, for 20 minutes. Serve over rice.
Saute onion in margarine. Add milk, chicken soup, celery soup and Cheez Whiz. Beat until smooth. Add rice and thawed chopped broccoli. Salt and pepper to taste. Bake at 350° for 40 minutes.
Prepare each jello separate in 2 different bowls for chilling. In cherry jello, add all fruit and marshmallows. Place in refrigerator to jell. Place lime jello in refrigerator to jell. When both are jelled, remove and mix both together. Make the 2 packages of Dream Whip. Mix in jellos and place in refrigerator to set. May be eaten after 15 minutes in refrigerator. Makes a nice Christmas salad dish. Serves 1 cup portions to 10 to 12 people.
Mix together. Press into tassie pans. Bake at 350° for 15 minutes. Cool.
Mix all ingredients. Place in shallow casserole or quiche pan. Bake at 300° to 350° until brown on top. Serve as dip with Keebler rounds or rye deli bread.
Put apple juice in bottom of shallow baking dish. Put in half of the apples. Sift together flour, salt, sugar and cinnamon. Mix with brown sugar and cut in margarine until mixture is crumbly. Spread half of the mixture over apples. Add the rest of the apples on top. Cover with the remaining crumb mixture. Bake in 350° oven for 45 to 50 minutes. Serve warm. Can be topped with whipping cream or ice cream.
Mix together in large skillet. Cover and cook over low heat until vegetables are tender. Serves 4.
Combine crushed Oreo cookies and melted margarine. Pat in 9 x 13-inch pan; refrigerate for 1 hour. Combine Cool Whip, cream cheese and sugar. Spread over top of cookie crust. Refrigerate for 1 hour. Mix pudding and spread over the top. Refrigerate.
Cook macaroni according to package. Layer half of macaroni in greased 2-quart dish. Sprinkle 1/3 cheese on top. Follow with half of macaroni and 1/3 cheese (save 1/3 cheese to place on top layer). Mix eggs, milk, salt and pepper together. Pour over macaroni and cheese. Cover. Bake at 350° for 45 minutes. Uncover and top with remaining cheese. Cover and let stand 10 minutes.
In a large pot, cover ribs with water, salt and pepper. Boil ribs over medium heat, approximately 2 hours. Be sure meat is fork-tender and well done. Turn ribs frequently while cooking.
Cream lard. Add sugar, salt and vanilla. Cream until fluffy; add egg. Beat well. Sift flour with baking powder. Add to creamed mixture alternately with milk. Drop from teaspoon 2-inches apart on lightly greased baking sheet. Bake in hot 400° oven about 10 minutes.
Mix all well and drop on ungreased cookie sheet. Bake at 325° for 10 to 12 minutes. Let cool on pan about 10 to 12 minutes. Store in tight container. Very easy to make and very good.
Cook macaroni in salt water. Dice celery, onion, and eggs. Mix all ingredients with hot macaroni. Chill and serve. Makes 8 cups. Simple and delicious.
Mix all ingredients and pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Mix sugar, oil, and eggs until creamy. Add carrots, mix well. Add flour, baking powder, cinnamon, and nuts, mix well. Bake at 350° for 30 to 45 minutes, or until brown.
In blender, put 7-Up, egg, water, oil and Bisquick. Blend high speed until smooth. Let stand 10 minutes. Use 1/4 cup batter for each pancake. Makes 8 to 10 pancakes.
Heat in crock-pot and serve hot. Serve with taco chips or corn chips. Can be used as a thick soup if you add a can of corn.
Cover pork chops with flour, garlic salt and dry mustard. Brown in oil, place in crock-pot and add soup. Cook on low for 6 to 8 hours or high for 3 1/2 hours. Serve over rice.
Combine oats, flour, peanuts, sugar, soda and salt. Add margarine. Mix dry ingredients until moistened and mixture resembles coarse crumbs. Reserve 1 1/2 cups crumbs. Press crumb mixture in pan. Bake at 370° for 12 minutes. Combine milk and peanut butter. Mix well. Spread over baked crumbs. Add rest of crumb mixture with M&M's. Press lightly. Bake for 20 to 22 minutes.
Mix like pies with a blender, flour, butter, baking powder and baking soda. Add sugar and mix. Beat eggs in a bowl, add milk and vanilla and beat again. Mix all together and drop by teaspoons on greased cookie sheet.
Cook spinach and drain. Add cream cheese, sour cream, water chestnuts, chicken bouillon, salt and pepper. Put in long, narrow pan. Add dressing to butter. Spread over top of spinach or cover with Parmesan cheese or both. You may want to add more sour cream or cream cheese, or use just one. Cook at 350° for 25 minutes.
Brown beef and onions in 3 tablespoons of shortening; add green pepper, salt, pepper, paprika, cayenne, whole cloves, bay leaf and chili powder. Simmer until oil rises. Add cans of tomatoes and tomato juice and macaroni. Let simmer until oil rises. Add kidney beans. Let simmer for 1 hour and serve.
Saute onions and poblano in butter. Do not brown, 4-5 minutes. Add remaining ingredients except cilantro and simmer till onions are soft. Stir in cilantro just before serving. Serve in bowls with tender tortilla chips and cheese added to bowl at the table. Use monterrey jack or other white cheese. Use tostitos tender white restaurant style corn chips or other thin, tender fried tortilla chips.
Pound cinnamon sticks and anise seeds between soft cloth until fine powder consistency. Set aside 1/2 of the dry mix. Make a strong tea using some of the cinnamon/anise powder. Let tea steep for 5 minutes. Measure off 1 cup. Place shortening into large bowl and work with clean hands until softened and fluffy. Add sugar, salt and baking powder, also 2 to 3 teaspoons of the dry cinnamon/anise mixture. Work this mixture very well. Pour 1/4 cup tea in at a time, working it in each time until 1 cup of tea is incorporated. Begin adding 2 cups flour at a time, working it in well. If mix is too hard, add 2 to 3 teaspoons water or tea. Roll or pat out onto floured surface and cut out with small cookie cutter. Bake at 350° for 12 to 15 minutes. Do not overbake. Remove from oven and roll cookies in additional sugar and cinnamon/anise mixture while still hot.
Blend peanut butter with a little milk. Add to rice. Combine ingredients. Form patties and brown in skillet or oven in oiled pan.
Combine tomato sauce, onion, parsley, salt, pepper and paprika. Cook until thick, about 10 minutes. Brown sausage; break into small pieces with a fork. Spoon a tablespoonful of warm tomato sauce into each bun, then a spoonful of meat. Top with a slice of cheese. Brown open buns in hot oven (400°) for 8 to 10 minutes. Makes 6 servings.
Cook broccoli according to directions. Drain and season with Lawry's and pepper. Make cream sauce of next 3 ingredients. Remove from heat; beat in cheese until melted. I use enough Velveeta to give sauce some color. You may use more or less to suit your taste. Put broccoli in a greased casserole dish. Pour cheese sauce over broccoli and add almonds. Stir to cover all broccoli. Cover with crushed cracker crumbs and bake at 350° for 30 to 40 minutes or until cheese sauce is slightly browned.
Cook potatoes with skins on, then peel and dice. Toss all ingredients, except crumbs and milk, into a well-greased casserole. Sprinkle crumbs over top. Add milk until it is filled 1/2 the way up. Bake at 350° until it bubbles and cheese is melted.
Chop onion, green pepper and garlic. Cook in oil for 10 minutes. Add beef and cook until brown (10 to 15 minutes). Drain off excess fat. Add sherry, tomatoes, salt, Worcestershire sauce and Tabasco sauce. Cook, uncovered, over medium heat for 15 to 20 minutes.
Prepare dough according to package directions, omitting oil and stirring Cheddar cheese and chiles into the flour-yeast mixture. After the 5-minute rest period, cut dough in thirds on a floured surface. Roll each third in a 14-inch rope. Place ropes side by side on a greased baking sheet. Starting at middle, braid to one end; flip dough over and braid to other end. Pinch ends firmly to seal. Cover; let rise in warm draft-free place 15 minutes. Brush lightly with egg; sprinkle with Parmesan cheese. Bake in center of preheated 375° oven 30 minutes until golden brown. Remove to rack to cool. Makes 16 servings.
Grease and flour 9-inch square baking dish. Combine dry ingredients and set aside. In another bowl, cream together sugar and shortening. Beat in egg and mix in milk. Mix dry ingredients with wet ingredients. When thoroughly mixed, fold in blueberries. Pour into baking dish.
Mix and bake cake as directed in a 9 x 13-inch pan. After cake cools, punch holes over entire cake. Mix pineapple and sugar; heat until sugar dissolves. Spoon over cooled cake while mixture is hot. Prepare pudding according to directions; spoon over cake and chill. When chilled, spread with Cool Whip; top with coconut.
Using 9 x 13-inch pan, layer lettuce, celery, eggs, onions, peas and bacon in order. Mix mayo and sugar. Spread over bacon layer. Sprinkle with cheese. Refrigerate 8 hours.
Dissolve Jell-O in 2 cups boiling water. Add orange and lemon juices and chill. Fold in peaches and blueberries. Pour into 13 x 9 x 2-inch dish and refrigerate until firm.
Spray Pam on a 9 x 13-inch pan. Sprinkle nuts, cinnamon and dry butterscotch pudding in a pan. Place dinner rolls in pan. Melt margarine and brown sugar. Then pour over rolls. Cover; let rise overnight or 4 to 5 hours. Bake at 350° for 18 to 20 minutes. Do not overbake. Turn out onto another pan or plate.
In a paper bag (or plastic), shake up breasts with seasoned flour. Heat 2 tablespoons butter in skillet and brown breasts on both sides. Cover and cook 10 minutes over low heat. In another skillet, add 2 tablespoons butter. Saute onions and mushrooms over low heat. When chicken is done, add mushrooms and onions to chicken skillet. Add mushroom soup, hot bouillon and curry powder. Stir until smooth over low heat. Taste and correct seasoning. Cook 30 minutes over low heat. Serve over noodles or rice with peas and a citrus salad.
Stir together all ingredients and pour in a casserole dish. Top with French fried onions. Place in oven and bake for 30 minutes at 350°.
Butter rectangle Pyrex dish. Sprinkle 1 cup rice in baking dish. Slice a lot of spring onions over rice. Pour in 2 cups chicken bouillon (2 bouillon cubes in 1 cup boiling water, then add 1 cup cold water). Lay chicken on top of rice and onions (meaty side down). Put butter pats on top. Cover with foil and bake at 350° for 1 hour. Take cover off; turn chicken and broil until chicken is brown. Add about 1/4 cup water if rice is dry.
Butter bottom of an 8 x 8-inch pan. Spread green chili peppers on bottom of pan. Spread cheese over chilies. Beat eggs with salt and pepper; spread over all. Bake at 350° for 30 to 35 minutes or until firm. Let set about 10 minutes. Cut into 1-inch squares; serve hot. Heats great in microwave.
Combine sugar, cornstarch, vinegar and water. Boil for 5 minutes. Add beets and simmer for 30 minutes. Remove from heat; add butter, salt and pepper. Serves 6.
Prepare large package of raspberry jello. Add frozen raspberries and let set. When set, spread sour cream on top. Prepare small package of jello. Cover sour cream with jello. Let set.
Mix dry ingredients and water. Cook on low heat until stiff. Will pull away from pan when ready. Remove from heat, cool and knead like bread.
Pour water over oatmeal and let set for 30 minutes. Beat eggs and add to oatmeal. Cream shortening, brown sugar and white sugar. Mix with oatmeal. Add flour, soda and salt. Bake at 350° for 40 minutes (or until firm).
Mix the first 5 ingredients in order listed until mixture forms a ball. Chill. After chilling, roll into balls the size of walnuts. Place on waxed paper beside stove.
Combine first 4 ingredients in food processor, then blend in the remaining ingredients. Refrigerate at least 1 hour for flavors to blend.
Boil milk, sugar and coconut 10 minutes. Punch holes using toothpick in warm cake and pour mixture over cake. When cake is cool, cover with 6 ounces of Cool Whip and other 1/2 package of coconut.
Preheat oven to 350°. Grease and flour 10-cup Bundt pan. Combine flour, sugar, soda, salt and cinnamon. Mix eggs, oil, bananas, pineapple with juice and vanilla. Mix dry and wet ingredients until well blended, but do not beat. Pour into pan and bake at 350° for 1 hour and 20 minutes. Let cool in pan, invert onto rack and cool thoroughly. Makes 12 servings.
Cream margarine and shortening. Add sugar, salt and vanilla. Cream well. Add half of flour and half of milk. Beat at low speed. Add eggs, one at a time, beating at high speed after each addition. Add the remainder of flour and milk. Add baking powder. Beat at low speed until well mixed. Bake in 3 greased, well floured 9-inch pans at 350° for 25 to 30 minutes or	until done. May also be baked in a 13 x 9-inch sheet cake pan or as a pound cake.
Mix together sour cream and bouillon cube (crushed). Sprinkle with salt, pepper and minced onion to taste. Mix with spinach. Place in casserole. Sprinkle with Cheddar cheese. Bake at 350° for 30 minutes.
Beat egg in a middle size bowl, then add remainder of ingredients. Spread it all in a greased 9-inch pie plate. Bake at 350° for 1/2 hour.
Place crackers close together on a cookie sheet; fill sheet. Bring to a boil the sugar and margarine; pour over the crackers and sprinkle with almonds. Bake 10 minutes at 350°. Remove from tray immediately and place on wax paper.
Coat large baking dish with cooking spray or butter the dish. Layer half each of potatoes, onions and tomatoes in dish. Sprinkle with half each salt, thyme and rosemary. Repeat layers and drizzle with olive oil or dot with margarine. Cover and bake 35 minutes at 425°. Sprinkle with parsley and serve.
Combine all ingredients and mix well. Pour batter into a hot well-greased cast-iron skillet. Bake at 400° for 18 to 20 minutes or until brown.
Mix all dry ingredients together in your cake pan. Mix until well blended. With large mixing spoon, make 1 large hole in center of dry mixture in pan and 1 small hole each side of center hole. Put the oil in the center hole and the vanilla in one small hole and the vinegar in the other one. Mix all together, then over top pour the cold water. Mix until well blended. Bake at 350° for 45 minutes. Can frost or serve with Cool Whip. Very moist cake.
Sift together the flour, soda, salt, nutmeg and cinnamon. In a large bowl, blend honey, oil, egg and bananas with an electric mixer. Slowly add dry ingredients until well mixed. Add remaining ingredients. If dough gets stiff, add last of ingredients by hand; mix well. Drop by teaspoonfuls onto cookie sheet; bake at 375° for 9 to 11 minutes.
Spray mini muffin pan, place pepperoni slices in bottom of pan. Drain spinach and squeeze dry, add all remaining ingredients and mix. Pour over pepperoni slices. Bake at 350° for 30-35 minutes.
Blend cream cheese, mayo, mustard, onion and seasoned salt. Fold in parsley, garlic powder and crabmeat. Serve hot or cold with crackers.
Fry the squash in butter with the garlic, peppers and onion. Stir constantly and cook until tender. Add the milk, salt, corn and cheese. Cook 10 more minutes.
Place cake cubes in large bowl. Pour liqueur if desired. Let stand 30 minutes. In medium bowl, combine sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping and fold remaining portion into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well.
Preheat oven to 400°. Melt chocolate and margarine. Add evaporated milk, coconut, eggs, sugar and nuts. Blend well. Pour into crust. Bake at 400° for 30 minutes.
*Fat pork rendered down may be substituted for the cubed lean pork (optional), 1/2 pound rind removed, cube.
Mix sugar and flour and add to milk; stir. Melt margarine in 1 1/2-quart casserole. Pour in first mixture (do not stir). Spoon in fruit with juice.
Melt margarine, put in bowl with sugar and egg yolks. Put in flavoring. Then stir in flour. When good and smooth, stir in milk. Beat egg whites; fold in mixture. Bake in unbaked pie crust. Bake at 350° for 45 minutes.
Mix together until well blended. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 hour.
Cook onion in butter in skillet until tender. Blend in flour. Cook until bubbly. Add milk. Cook, stirring constantly, until smooth and thickened. Add 1 cup cheese; stir until melted. Add 4 sliced eggs, potatoes, ham and parsley; mix well. Pour into 1 1/2-quart baking dish. Top with remaining cheese. Sprinkle with paprika. Bake at 350° for 35 minutes or until top is lightly browned. Garnish with additional 2 eggs, sliced. Yield: 6 servings.
Mix well and pour over fruit in butter pan. Bake at 350° until golden brown.
Mix orange drink and 7-Up in punch bowl. Scoop in sherbet. Serves 12 to 15.
First Layer: Dissolve Jell-O in hot water; add raspberries. Put in greased bundt pan or Jell-O mold. Refrigerate until firm.
In hot pan, add oil, garlic, mushrooms and onion; saute. Add carrots and celery and saute lightly. Add water, potatoes, butter beans, beef broth and tomato paste. Bring to a boil. Add thyme, allspice, bay leaf, salt and pepper. Simmer until done.
Preheat oven to 400°. Lightly salt and generously pepper chicken on all sides and under the skin. Place pieces in an 8 x 8-inch baking dish or any ovenproof dish into which they will fit snugly. Make sure the skin is stretched to cover all the tops. Bake, uncovered, for 35 minutes. Shut off the oven and allow to continue cooking by retaining heat for another half hour or so. They will still be warm and delicious. Serves 3 to 6.
Chop vegetables. Seed hot pepper and discard seeds. Put all in large cooker and cook, and cook, and cook! Find the consistency you want. Sterilize jars and lids. Makes 4 to 5 pints. Excellent with white beans and on hamburgers.
Mix 2/3 cup cake mix, brown sugar, Karo, vanilla and 3 eggs 1 to 2 minutes on high heat. Set aside. Now mix rest of the cake mix, butter and the last egg. Mix until it becomes a crumbly dough. Press into greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes until golden brown. Pour first mixture over baked crust. Sprinkle with pecans and bake 30 to 35 minutes. Makes 36 delicious pecan bars.
Combine all ingredients in a crock-pot. Cover and cook on low setting for 10 to 12 hours. If desired, thicken gravy. Makes 8 servings (about 3 quarts).
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Simmer carrots, celery, onion, and broth for about 10 minutes or until soft. Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.
Combine ingredients for crust and bake in a spring pan at 400° for 5 minutes.
Preheat oven to 350°. Sift dry ingredients together. Make a well in center of mixture. Add all liquid ingredients; mix well. Pour into a 9 x 15-inch pan. Bake until brown at 350°.
Peel, core and chop apples. Mix with rest of ingredients. Do at least 2 days ahead. Stir and taste each day. Add wine and cinnamon as needed.
Cook cherries and 3/4 cup sugar until tender. Blend flour and remaining sugar. Add milk and butter. Beat with mixer. Pour cherry mixture into baking dish. Pour batter over cherries.
In a saucepan, saute 2 tablespoons butter with garlic and mushrooms until soft. Set aside. In another saucepan melt 1/4 cup butter; stir in flour to make paste. Slowly stir in milk. Remove from heat. Stir in mushrooms, pepper, fontinella and 1/2 of the Parmesan cheese. Pour over cooked fettuce. Top with rest of grated Parmesan cheese.
Mix well and spoon into greased muffin pan. Bake 15 minutes.
Grease and flour 9 x 13-inch pan. Sprinkle 1 cup chopped pecans in bottom. Sprinkle 2 cups coconut on top of pecans.
Slice Velveeta cheese and lay out on wax paper. Place another sheet of wax paper over top and roll out approximately 1/8-inch. Remove wax paper on top and spread on cream cheese. Add onions and beef. Roll into log, pulling away bottom layer of wax paper as you go.
In frying pan, saute onion. Add tomatoes, salt and pepper. Cook over low heat for 1/2 hour. Make brown gravy as usual, then add onion-tomato mixture to it. Stir to mix. Serve with pork chops.
Float ice ring at least 1/2 hour before serving. Makes 3 gallons.
Cream butter and sugar. Add eggs, soda, salt and bananas. Add flour and nuts. Bake at 350° for 1 hour. Cool before slicing.
Boil water and sugar until syrupy 1 minute, then cool. Beat sugar and egg. Add syrup; beat 2 minutes. Add Crisco and vanilla and beat until creamy.
Melt butter. Add sugars, cocoa, apple and salt. Boil 1 minute. Remove from heat and add oats, nuts and vanilla. Mix well. Drop by spoonfuls on wax paper or put in pan and cut in squares. (Grease pan.)
Mix all ingredients. mix well. Shape into rounded flat loaf, place on microwave safe rack. Cover with plastic wrap, venting one corner. Mircowave on high for 9-11 min. Let stand wrapped for 8 min. For regular oven. Bake at 350° for 40 min.
Cream margarine, brown sugar and sugar and set aside. Mix flour, salt, soda and part of oatmeal. Set aside. Mix eggs and vanilla and add to sugar mixture, then add flour mixture and remainder of oatmeal. Finally, add raisins. Drop on greased tin and bake about 10 minutes at 350°.
Halve eggs lengthwise, remove yolks and mash fine. Add rest of ingredients; mix well. Refill whites. Sprinkle with paprika and refrigerate.
Combine in mixing bowl. Mix on high for 3 minutes. Knead until smooth (about 3 minutes). Raise in bowl 2 minutes. Divide into 2 loaves Make like french bread.
Place broccoli in well-greased 9 x 13 pan. Cut chicken into large pieces and spread over broccoli. Cover with cheese slices over entire pan. Mix soup with mayonnaise and spread over cheese. Sprinkle sliced water chestnuts over top. Bake 55 minutes at 350°. Sprinkle onion rings over top and bake for 5 minutes more.
In large bowl, combine vinegar, Burgundy, onions, carrot, celery, allspice, cloves, salt and pepper. Wipe meat with damp cloth. Put meat in marinade. Refrigerate, covered, for 3 days. Turn meat occasionally. Remove meat; wipe dry with paper towels. Heat Dutch oven. Add oil; heat. Dredge meat in 2 tablespoons flour; in hot oil, brown very well on all sides. Pour in marinade. Simmer, covered, 2 1/2 to 3 hours or until meat is tender. Remove meat from Dutch oven. Press liquid and vegetables through coarse sieve; skim off fat. Measure 3 1/2 cups liquid (add water if necessary). Return liquid to Dutch oven. In small bowl, make paste of 1/3 cup cold water, remaining 2 tablespoons flour and the sugar. Stir into liquid; bring to boiling, stirring. Add the crushed gingersnaps. Return meat to the Dutch oven; spoon gravy over it. Simmer, covered, for 20 minutes. Remove meat to heated platter; pour on some gravy. Serve, sliced thin, with more gravy.
Layer crumbs, mixed with margarine. Beat sugar, margarine and egg whites; beat 10 minutes and layer. Slice bananas and layer. Spread pineapple over. Spread with Cool Whip. Top with cherries and nuts.
Preheat oven to 350°. Grease and flour 10 x 15-inch jelly roll pan (or 9 x 13-inch pan for cake). In large bowl combine all ingredients. Stir until well mixed. Pour into pan. Bake 20 to 30 minutes. Cool. Frost with Lucie's Chocolate Frosting.
Heat oven to 350°. Grease and flour 9 1/2 x 13-inch cake pan. Combine eggs, cake mix, oil and mandarin oranges with juice in bowl. Beat with an electric mixer 7 minutes. Pour into prepared pan and bake 30 minutes or until done. Let cool. Blend pudding mix and pineapple with juice and fold in whipped cream. Spread on cooled cake. Refrigerate until served.
Mix the sugar, graham cracker crumbs, peanut butter and margarine together well. Press evenly and firmly into a buttered 9 x 11-inch pan. Melt chocolate chips in top of double boiler over hot water. Spread over top of first mixture. Cool. Cut into small pieces. Very rich.