HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a large saucepan over low heat; add onion. Cover and cook over low heat 20 minutes or until onion is lightly browned, stirring occasionally. Add water, bouillon granules and Worcestershire sauce, stirring well. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Serve hot. Yields 4 servings at 3/4 cup each. Calories: 28. Exchanges: 1 vegetable.
Marinate the brisket in the marinade in refrigerator for 24 hours. Place brisket in a large pan with large piece of foil. Pour marinade over meat. Seal foil edges together and bake at 250° for 4 hours. Uncover and bake for 2 to 3 more hours.
In a large bowl, mix oats, peanut butter, milk, honey, vanilla, cinnamon and raisins. Stir with wooden spoon until well blended. Using your hands, form into small balls. Spread wheat germ on a plate and roll each ball in it. Pour big glasses of milk for everyone. Roll balls right into your mouth. Makes about 24 balls.
Skin potatoes while hot and mash. Add all ingredients to potatoes. Mix thoroughly and pour into a well-greased, 2-quart baking dish.
In large bowl, gradually stir undrained crushed pineapple into the cream cheese. Stir in the pudding mix. Fold in chunk pineapple and Cool Whip. Cover and chill.
Tear lettuce and place in bottom of bowl (use clear bowl as salad is colorful). Put layers of celery, peppers, onion and peas. Spread mayonnaise over peas. Sprinkle sugar over mayonnaise. Add eggs, cheese and bacon. Cover lightly with Saran Wrap. Store overnight in refrigerator. Uncover; sprinkle with croutons. To serve, toss or dig deep.
Cook until very crisp, threads. Then add 1/2 teaspoon butter and 1/8 teaspoon soda. Put popcorn in syrup.
Grease cookie sheet; heat oven to 350°. Combine cake mix, whipped topping and egg in a large bowl. Stir until well mixed. Drop by teaspoonful into powdered sugar; roll to coat. Place cookie balls 1 1/2-inches apart on cookie sheet. Bake 10 to 15 minutes until light golden brown. Remove to cool. Makes 4 dozen.
Drain fruit; pat dry. Place in glass baking dish. Add curry, cinnamon, salt and nutmeg. Sprinkle with lemon juice, then brown sugar. Lightly mix. Add butter by bits to top of fruit. Cook 30 minutes in 350° oven. Refrigerate overnight. Reheat in 350° oven for 30 minutes.
Remove skin from chicken; pat dry. Grate rind from 1 lemon; set aside. Squeeze juice from this lemon over chicken. Combine flour and paprika in shallow dish. Turn each breast in flour to coat. In skillet, saute chicken in hot oil until brown on all sides, approximately 10 minutes. Mix reserved lemon rind, brown sugar and salt; sprinkle over chicken. Add broth to skillet. Cook, covered, over low heat for 25 minutes. Thinly slice second lemon; arrange over chicken. Cook, covered, an additional 10 minutes or until fork-tender.
Soak beans overnight in 9 cups water. Cook beans in water until softened. Drain and stir in remaining ingredients. Pour into crock-pot. Cover and cook on low setting for 6 to 12 hours (on high for 3 to 4 hours). Yields 8 servings. Makes about 2 1/2 quarts.
Brown and drain hamburger and onion. Mix beans, hamburger, chilies and salsa; heat. Add cheese. Continue to heat until cheese is melted. Serve with tortilla chips.
Place all ingredients in blender. Mix at high speed for 30 seconds. Makes 1 shake.
Butter one side of 2 slices of bread. On unbuttered side, spread pizza sauce on each slice. Top 1 slice with pepperoni (optional). Sprinkle with shredded Mozzarella cheese on 1 slice. Cover with remaining slice of bread, butter side out. Grill like a grilled cheese sandwich.
Boil the crushed pineapple in juice and sugar; mix. Add the unflavored gelatin and cold water to the boiled mixture. Add the cream cheese. Beat with beater. Let cool in refrigerator until partially set. Beat in the Cool Whip. Top with nuts, if you wish.
Cook spaghetti and salt according to directions; do not overcook. Drain well. Add all other ingredients. Chill. Best if allowed to marinate for several hours or overnight. Spaghetti will "swell up."
Cut elephant into bite size pieces. This will take about 3 months. Add enough brown gravy to cover. Cook over wood burning fire for three and a half weeks at 525°. If you expect more, the rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
Beat cream cheese and peanut butter with electric mixer until combined. Add sugar, milk and vanilla; beat until combined. Fold in whipped topping. Spoon half of the cheese mixture in pie shell. Spread with 1/2 cup fudge topping. Place remaining cheese mixture in crust. Cover and let freeze at least 6 hours or until firm. Let pie stand at room temperature 15 minutes before serving. Drizzle with topping and sprinkle with chopped peanuts, if desired.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch oven dish. Prepare cake batter per package directions, using eggs, water and oil. Blend in peanut butter. Spoon 1/2 batter into baking pan. Sprinkle 3/4 cup chocolate chips over batter. Gently spread remaining batter and sprinkle remaining chips and peanuts. Bake 45 minutes or until wooden pick comes out clean. Cool in pan. Makes 12 to 15 servings.
Make in layers. Bake at 350° in uncovered casserole or pan for 45 minutes.
Cream shortening. Add sugar and cream well. Add one egg at a time. Beat well after each one. Add vanilla to milk and add alternately with dry ingredients which have been sifted together. Chill at least three hours or overnight. Roll out and cut into various shapes. Bake 8 to 10 minutes at 350°.
Cream sugar and shortening. Beat in eggs. Stir in flour and beat until smooth.	Add extract. Beat on medium speed of electric mixer for 10 to 15 minutes or until very fluffy. Spoon into greased and floured tube pan. Bake at 300° 1 1/2 hours or until done.
Drain fruit; reserve 1 1/2 cups juice. Dissolve Jell-O in 1 cup hot water. Add fruit juice. Let stand for at least 1 1/2 hours in refrigerator to start to jell. Whip in sour cream. Fold in fruit. Pour in mold.
Cream sugar and butter together, then add eggs, nutmeg and flour. Beat until well mixed. Form the dough into three 2-inch rolls and wrap in waxed paper. Chill for 3 hours, then slice in 1/4-inch thick pieces and place on baking sheet. Bake at 350° for 10 minutes. Sprinkle with cinnamon sugar.
Add chicken that has been cooked to mayonnaise, chestnuts, celery, mushroom soup and green beans. Saute onion and celery in margarine before adding other ingredients. Stir together and put on simmer.
Mix together mayonnaise, milk, green pepper, onion, crabmeat, Swiss cheese and flour. Beat the eggs separately and add to mixture. Pour into browned pie shell. Bake at 350° for 25 to 30 minutes or until firm.
Combine all ingredients. Shape into patties and fry in butter or margarine. May be made ahead and frozen until needed.
Melt margarine and add other ingredients. Mix well and shape into balls. Dip into chocolate made by melting 6 ounces chocolate bits and 3/4 block paraffin wax. Drain, lay on wax paper and let cool.
Cream well the sugar, shortening and butter or oleo. When fluffy, add the scalded milk, 1 tablespoon at a time. Add vanilla, if desired.
Cook spaghetti; drain and rinse with warm water. Put spaghetti in a bowl and put 1/2 pound shredded Mozzarella cheese on top. Melt margarine; pour on top of Mozzarella cheese and spaghetti. Add salt and pepper to taste. Stir and mix well. Brown hamburger and chopped onion; drain well. Stir in can of spaghetti sauce until mixed well with hamburger mixture. Grease a 9 x 13-inch baking pan with margarine. Layer 1/2 spaghetti mixture, Ricotta cheese and spaghetti sauce. Repeat layer and top with remaining 4 ounces of Mozzarella cheese. Bake at 350° for 45 minutes.
Grease yo skillet 'r muffin tin 'r yo cornstick pan...git hot...then pore in mixture 'n bake fur an hour at 350°.
Brown sausage, stirring to break up. Drain. Place bread in bottom of greased 9 x 13-inch glass baking dish. Spread crumbled sausage over bread. Top with cheese. Mix eggs, milk, salt, pepper, nutmeg, mustard and Worcestershire sauce and pour over casserole. Let stand, covered, in refrigerator overnight. Bake at 350° for 30 minutes, uncovered.
Wash peas, cut up all vegetables very fine. Put into pot with water the peas and all vegetables. Bring to a boil, lower flame. Cook 1 hour, stirring occasionally. When almost cooked, add thyme. When done, eat hearty.
Mix sugar and flour. Add enough milk to make paste. Add eggs; stir until mixed well. Add remaining milk; stir well. Cook until bubbly and thick. Pour into pie shell.
Cook broccoli as directed on package. Melt butter and cheese together. Mix all ingredients together in casserole dish. Bake 45 minutes at 350°.
Mix first 4 ingredients well and pat into greased 13 x 9-inch pan. Mix and pour over cake mixture the next 4 ingredients. Bake at 300° for 45 to 50 minutes.
Blend cabbage, butter, cream of celery soup, milk and mayonnaise. Top with crumbled corn flakes and grated cheese.
Dissolve yeast in warm water. Sift flour and sugar together. Add oil, yeast mixture and mix well. Shape into rolls or roll out and cut. Let rise for one hour. Bake at 400° until brown. Makes 12 rolls.
Preheat oven to 400°. Butter 1 1/2-quart casserole. Bring water to boil. Add cornmeal and salt slowly and cook, stirring 1 minute. Beat in butter, eggs and milk until smooth. Pour in casserole and bake 40 minutes until straw inserted in center comes out clean.
Combine all ingredients. Marinate steak (any beef) for at least 1 hour. Heat remaining sauce to a boil. Use to baste while meat cooks.
Preheat oven to 350°. Grease a 12 x 9-inch baking pan. Sift sugar and flour together. Cut in butter, using two knives or a pastry blender, until fine crumbs form. Pat crust into the prepared baking pan. Bake for 20 minutes; remove from oven.
Cook in crock-pot for 3 to 4 hours, until it falls apart.
Place apples in pan. Sprinkle mixture made from remaining ingredients over apples. Bake at 350° for 30 minutes.
Chop the broccoli. Add the onion (sliced thin), bacon, celery and carrots. Add dressing of mayo, sugar and vinegar. Can leave to stand overnight, covered.
Cook rotini in water until tender (about 8 minutes). Drain and cool in cold water until real cool. Drain. Mix all other ingredients together and pour over rotini. Stir now and then. Refrigerate. I mix the ingredients while the rotini is cooking and cooling. The big Tupperware marinade container is great to keep it in. It's so handy to turn it over and shake gently to stir it.
Spray 2-quart baking dish with cooking spray. Cook macaroni as directed on package. Mix beef, milk, eggs, ketchup, onion and salt. Set aside.
Mix flour, baking powder and salt. Melt shortening. Add brown sugar. Mix well. Allow to cool slightly. Add eggs, one at a time, beating well. Add dry ingredients, then nuts and bits. Pour into greased pan. Cook at 350° for 25 to 30 minutes. Cool. Slice.
Cook broccoli according to package directions and drain. Add 1/2 stick butter and Velveeta. Stir until mixed. Pour into buttered casserole dish.
Combine first 4 ingredients; mix well and set aside. Combine flour, soda and cream of tartar. Add to butter mixture. Stir well until blended. Stir in vanilla. Chill dough 1 hour. Form 1-inch balls. Place 2 inches apart on cookie sheet. Bake at 350° for 10 to 12 minutes. Sprinkle with sugar sprinkles. Makes 2 1/2 dozen.
Mix egg yolks and sugar; beat well. Add chocolate, flour, margarine, milk and vanilla and cook until thickened. Pour into cooked pie shells (2).
Line a 9 x 13-inch pan with the Anisette Toasts, reserving one. Pour flavored milk over each biscuit. Set aside.
Spray 9 x 13 pan with Pam. Roll crescent roll dough on bottom of pan, pinching together any seams in the dough. Sprinkle cooked sausage and cheese over the dough. In a bowl, mix together eggs, milk, and seasonings. Pour mixture over sausage and cheese. Bake in preheated oven at 425° for 15 minutes. Serve warm.
Place hens, breast side down in a heavy plastic bag. Mix marinade and pour over hens. Seal and marinate 8 hours in refrigerator, turning occasionally. Remove hens from marinade. Bring marinade to a boil and set aside. Place hens breast side up in a lightly greased 13 x 9 pan. Bake uncovered at 450° for 15 minutes, then lower temperature to 400° for 1 hour or until golden brown and tender. Baste with marinade or butter every 15 minutes.
Brown and crumble sausage in frying pan. Press crescent rolls onto greased pizza pan for crust. Sprinkle sausage and the potatoes on top of crust. Combine eggs, milk, salt and pepper. Pour evenly over pizza. Sprinkle cheese on top. Bake for 20 to 25 minutes at 375°. Serves 8.
Mix Bisquick, 1/2 cup sugar and 3 tablespoons cocoa in greased 8-inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350° oven for 40 minutes or until top is firm. Dust with confectioners sugar. Serve at once in dessert bowls with sauce spooned over cake.
Preheat oven to 400°. Combine together the first 7 ingredients. Fill a 9-inch pie crust with the mixture. Cut the butter into pieces and place on top of apple mixture. Put 2nd pie crust on top. Rub top crust with a little milk (this will make it crusty and brown). Sprinkle a teaspoon of sugar on top crust. Bake for 45 to 50 minutes.
Add sugar to apples and let set for 10 or 15 minutes. Add other ingredients; mix well. Bake in 350° oven 35 minutes or until done.
Mix butter, sugar and salt until light. Add rest of ingredients and beat thoroughly. Put in muffin tins. May sprinkle top with sugar and nutmeg or fold in blueberries or bake plain. Bake at 400° for 15 plus minutes, until slightly brown. Makes 1 dozen muffins.
Allow unwrapped frozen fish to stand at room temperature about 20 minutes. Meanwhile, cook macaroni according to package directions; drain thoroughly. In medium saucepan stir together undrained tomatoes, onion and taco seasoning mix. Add macaroni and green pepper strips; bring mixture just to boiling. Pour tomato-macaroni mixture into a 10 x 6 x 2-inch baking dish. Fold each fish portion as necessary to fit pan; place over the mixture. Spoon some of the sauce over fish. Bake, covered, in a 350° oven for 35 minutes or until fish flakes easily when tested with a fork. Uncover; sprinkle cheese over fish. Bake 5 minutes more or until cheese melts. Makes 4 servings.
Add cream to sugar and syrup; cook 30 minutes in double boiler, stirring occasionally. Add salt, butter and vanilla. Serve warm or cold.
Dissolve yeast in 1/2 cup warm water using a large bowl. Add flour and sugar and gradually pour in remaining water. Knead dough until smooth and easy to handle. Cover with damp cloth and allow to rise for 20 minutes at room temperature. Separate into 12 balls. Roll each and twist to shape pretzels. Place on greased cookie sheet. Coat with beaten egg and sprinkle with salt to taste.
Combine shortening, salt and peanut butter. Mix well. Add sugars gradually and cream thoroughly. Add beaten eggs and milk, mixing well. Sift flour with soda and add to creamed mixture. Blend well. Drop from teaspoon on greased baking sheets. Press cookies lightly with fork to flatten and make attractive ridged tops. Bake at 325° for 15 to 20 minutes.
Cook broccoli according to package directions. Spread broccoli on bottom of large casserole dish, then arrange chicken on top of broccoli. Mix soup and mayonnaise together and spread over chicken, then sprinkle top with grated cheese. Melt 1/4 cup margarine and combine with breadcrumbs. Spread over cheese. Bake in 350° oven for 20 to 30 minutes until cheese melts.
Bake pie shell at 325° for 20 minutes. Saute vegetables in butter until crisp, but not soft. Drain well and add seasonings. Place tomato slices in bottom of pie shell. Add vegetables. Spread mayonnaise-cheese mixture over vegetables. Bake, uncovered, at 325° for 45 minutes to 1 hour.
Cook hen until tender. Cool, bone and chop. Brown onion with flour in bacon drippings. Add tomatoes, bell pepper, garlic and sugar. Cook until thick. Add tomato paste and chicken. Mix in boiled spaghetti. Let simmer. Keep moist with chicken broth. Serve hot with cheese, if desired. Mushrooms may be added to the sauce.
Mix together and store in an airtight container. Put 1 tablespoon in a cup of water or to taste.
Beat eggs. Stir in milk, sugar, vanilla and salt. Place a 1-quart casserole in a 13 x 9 x 2-inch pan in oven. Pour custard in; sprinkle with nutmeg. Pour boiling water in pan to depth of 1 inch. Bake at 325° for 50 to 60 minutes, or for 30 to 40 minutes in cups.
Mix raisins, dates and nuts. Knead on breadboard dredged with powdered sugar. When mixture is fairly stiff, roll to 1/2-inch thickness and cut in 1-inch lengths. Roll each piece in powdered sugar and store in covered container. This candy will keep for 3 weeks.
Heat oven to 400°. Combine dry ingredients. Add milk, margarine and eggs. Bake in greased pan at 400° for 25 to 30 minutes or until golden brown.
Combine onion, bouillon cubes, water and salt in large saucepan. Heat to boiling. Cover; simmer 10 minutes. Remove from heat. Add 1/2 c. milk. Stir in potato buds and whip with fork until fluffy. Gradually stir in 1 1/2 cup milk; heat just to boiling. Cover and chill thoroughly. Just before serving stir in cream, beat vigorously with fork until well mixed. Spoon into small cups or bowls. Sprinkle with chives or watercress. Makes 6 to 8 servings.
Marinate Tilapia fillets in lime juice for 15 minutes. Preheat oven to 350°. In shallow 1 1/2 qt. baking dish mix together drained black beans, stewed tomatoes and 1 handful of chopped cilantro. Remove fish from lime juice, blend lime juice into bean mixture and top with fillets. Mix together 1 c. crushed tortilla chips and 2 Tbsp. melted butter until tortilla chips are moist. Mix in 1 handful chopped cilantro and press gently onto top of fillets. Bake approximately 40 minutes or until fish flakes easily, then broil until topping is golden brown.
Preheat oven to 350°. Cook hamburger and drain grease. Cook noodles; set aside. Stir tomato sauce into hamburger; simmer while preparing following: In a bowl, add sour cream, cottage cheese and cut up green onion. Mix well.
Combine and refrigerate at least 1 hour or overnight. Just before serving, add 2 bananas and 1/4 cup crushed nuts.
Drain pineapple; reserve juice. Stir together sugar and flour. Stir in 3 tablespoons pineapple juice. Add pineapple and cheese. Pour into greased dish and top with cracker crumbs and oleo mixed together. Bake uncovered at 350° for 15 to 20 minutes
Melt margarine and chocolate. Stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts and spread mixture in lightly greased 8-inch square pan. Refrigerate until firm. Cut into 1-inch squares. Yield: 64 squares.
Mix noodle soup, cream of mushroom soup, tuna and evaporated milk. Add Chinese noodles. Put in pan. Sprinkle chips over top. Bake at 350 degrees until it bubbles, about 20 minutes.
Cook broccoli according to package directions. Drain broccoli and place in the bottom of an ungreased casserole. Place sliced, cooked chicken over broccoli. Combine the soup, no-fat sour cream and cheese in a saucepan. Heat until cheese is melted and pour sauce over chicken; add lemon juice. Combine bread crumbs and margarine and sprinkle over top. Bake at 350° for 25 to 30 minutes. Yields 6 to 8 servings.
Prepare strawberries. Drain and cut up. Combine with sugar and stir well. Set aside 10 minutes. Stir pectin in water. Bring to boil 1 minute. Stir pectin mixture in strawberries. Stir 3 minutes. Ladle into plastic containers. Seal at once. Let stand 24 hours. Store in freezer.
Bake white cake in 9 x 13 pan as per directions. Mix condensed milk with cream of coconut; pour over warm cake which has been pierced with a fork. Cool in refrigerator. Frost with Cool Whip and coconut. Keep refrigerated.
Mix sugar, water and syrup in a deep pan, boil until hard ball stage. Slowly pour over the beaten egg whites. Beat with electric mixer until it gets pretty thick and loses some of its gloss. Sprinkle some powdered sugar on countertop and pour out candy. Knead several times. Roll out and spread peanut butter on it, roll it up and slice.
Thaw potatoes. Mix first 8 ingredients and put in a 9 x 13-inch buttered pan; top with crushed corn flakes and oleo mixture. Bake 45 minutes at 350°.
Mix all the ingredients, except the cheese and chilies. Pour half of this mixture in 11 3/4 x 7 1/2 x 1 3/4-inch Pyrex dish. Put 1 1/2 cups of cheese and the can of green chilies over mixture. Cover with remaining mixture. Bake at 350° for about 40 minutes. Cut into squares.
Thaw potatoes about 30 minutes. Mix all other ingredients together well. Pour in a 9 x 13-inch ungreased pan. Sprinkle on crushed topping. Bake at 375° for 1 hour. Great for potluck.
Drain fruit and add grapes. Cook pudding in fruit juice. Cool (this can be done the night before). When ready to serve, add pecans and bananas. Serves 25.
Brown pork steaks in butter. Add onion, green peppers, mushrooms and garlic salt. Pour in spaghetti sauce. Cover and simmer over medium heat for 30 minutes. Salt and pepper to taste. Remove from heat. Serve over rice or noodles. Serves 6.
Mix together sugar and cocoa. Add flour; add milk and eggs. Slowly cook until full boil. This will stick easily. Use low heat. Remove and add a chunk of butter and vanilla. Pour into baked pie shells.
Cream butter; add sugar, gradually. Beat in the egg, molasses and vinegar. Blend in sifted dry ingredients, then chill. Roll 1/8 to 1/4 of an inch thick on a floured surface. Cut into desired shapes.
Mix all ingredients. Put in 2 1/2 quart casserole. Bake at 325° for 1 1/2 hours.
Cream eggs and sugar, add remaining ingredients. Pour into a greased 9 x 13-inch pan. Bake at 350° for 45 minutes. Frost with vanilla frosting or leave plain.
Salt and pepper ground beef to taste; add onion and green pepper. Press mixture into 10 x 10-inch baking dish. Cover with soup; spread cheese over top. Place potatoes to cover cheese. Bake at 350° for 1 hour.
Trim shanks of excess fat. Place in an 8-quart casserole. Add the remaining ingredients except the garnish. Bring to a boil and simmer, covered, until the lamb is tender, about 1 1/2 hours. Partially uncover pot for the last half hour. Garnish with onion mixed with parsley. Serves 4 to 6.
Put brown sugar, oleo/butter, Karo and salt in 2-quart dish and bring to boil around 2 1/2 minutes. Take out and stir. Cook 2 more minutes. Remove. Stir in 1/2 teaspoon baking soda. Put popped corn in brown grocery bag. Pour syrup over corn. Shake good. Cook in bag on High in microwave 1/2 minute. Remove and shake; cook another 1/2 minute on High. Pour on waxed paper and cool.
Pound chicken until thin. Place 1 teaspoon butter or margarine on each breast half. Sprinkle with chives. Roll as tightly as possible. Dunk in gravy or spread with Miracle Whip. Mix equal amounts of crumbs and cheese. Dredge chicken rolls. Bake in 450° oven for 25 minutes. (Rolls may be drizzled with melted butter or margarine.)
Coat chicken with flour. Fry in a large skillet and brown all sides. Remove and place in shallow baking pan and arrange pieces to fit. Sprinkle with salt and pepper. Reheat oven to 350°. Drain pineapple juice in measuring cup and add water to make 1 1/4 cups of liquid. In medium saucepan, combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring until smooth. Boil 2 minutes; pour over chicken. Add pineapple chunks and green pepper strips. Bake 30 to 40 minutes, uncovered, until tender.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Butter your fingers and press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into 2 x 2-inch squares when cool.
Mix and refrigerate overnight. One large loaf and 1 small loaf of marble bread (rye and pumpernickel) or plain rye. Before serving, cut out large loaf leaving wall of approximately 1-inch and cut up in bite size pieces the portion that was removed. Cut up about 1/2 of the small loaf in bite size pieces. Fill center of large loaf with filling. Place bite size pieces around loaf for dipping.