HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put in a 9 x 13-inch pan and mix well. Cook 15 minutes at 400°.
Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans and remaining ingredients. Bring mixture to a boil; reduce heat and simmer for at least 1 1/2 hours. Ladle into individual bowls and top with shredded cheese if desired. Makes 8 to 10 servings.
1st Layer: Melt margarine. In a medium bowl combine margarine, flour, and 2 cups of nuts until well mixed. Spread into a baking pan. Bake in oven for 20 minutes (or until crust is golden brown) at 350°. Let cool completely.
Bring tomatoes, onion and peppers to a boil. Simmer 45 minutes. Add remaining ingredients and bring to a boil. Pack in jars and seal.
Mix the can of frozen orange juice with a half can of water Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika, and garlic salt. Coat chicken with this mixture.
Combine butter and sugar; stir in eggs. Add soda to buttermilk and add alternately with flour. Add orange slices, coconut, dates, nuts and orange rind. Turn into 10-inch greased tube pan. Bake 2 hours in 300° oven. Allow to cool in pan overnight, setting on a cooling rack. This 5-pound cake should be mixed by hand as beaters will make it light and fruit will go to the bottom.
Cook rice in 1 1/4 cups boiling water for 15 minutes. Cut a thin slice from top of peppers; remove seeds. Drop peppers into boiling water for 3 minutes only. Drain and set upright in baking dish.
May cook for about 2 hours on top of stove or 6 hours on low in crock-pot.
Make in glass 9 x 13-inch baking dish. Combine flour, butter and nuts in baking dish. Pat to cover bottom and bake at 350° for 15 minutes. Let cool. Beat Cool Whip, cream cheese and 10x sugar. Spread over baked layer. Beat pudding and milk until thick. Spread over cream cheese mixture. Cover with Cool Whip.
Drain all vegetables well. Marinate at least 24 hours in mixture of sugar, water, oil and vinegar. Stir occasionally while marinating.
Melt butter in 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Sprinkle on crumbs (top and sides of pan to distribute crumbs evenly). Sprinkle on coconut. Distribute candied fruit as even as possible over coconut. Cut dates into small amount of flour so they won't stick together. Distribute dates over fruit. Sprinkle on nuts. Press mixture lightly with hands to level it in pan. Pour sweetened condensed milk evenly over top.
In a large bowl, combine beet juice, vinegar, 4 cups water, garlic, bay leaf, pickling spices and salt. Mix well. Cover and refrigerate for several days. Makes 12 pickled eggs.
In bowl combine cake mix, jello, oil and milk. Beat until well blended. Add eggs, nuts and 1/2 pkg. of strawberries. Beat on high until foamy. Pour batter into 3- 8 inch cake pans or 2- 9 inch pans. Bake at 350° until done. For 8 inch pans check at 15 minutes for 9 inch pans check at 20 minutes. Takes only 20 or 30 minutes to cook.
Sift flour and soda together. Stir all ingredients together. Bake in 9 x 13-inch pan in 350° oven about 30 minutes. Nice when topped with whipped cream.
Heat sauce in microwave until hot and blended. Spoon sauce over meatballs. Bake at 400° for 30 minutes.
Mix the first 3 ingredients dry. Put water in pan; add dry ingredients. Bring to a rolling boil, stirring for 1 minute. Cool. Add Cool Whip and fruit.
In a large pot (heavy, so chowder will not stick), cook bacon until crispy. Add onions and saute until tender. Add potatoes, water, salt and pepper. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, but firm. Add frozen or fresh fish fillets (can be cut into large chunks); cook covered 8 to 10 minutes. Stir until fish breaks up easily. Stir in corn and milk. Cook covered until heated thoroughly. Add butter.
Combine soup and butter; stir well. Drain mushrooms and water chestnuts, reserving liquids. Add enough water to reserved liquid to make 1 1/3 cups. Add mushrooms, water chestnuts, liquid and rice to soup; stir well. Pour into lightly greased 10 x 6 x 2-inch baking dish. Cover and bake at 350° for 1 hour.
Beat egg white and water until frothy. Add nuts and mix lightly. Combine sugar, salt and cinnamon and toss with nuts. Mix thoroughly and spread evenly on a cookie sheet. Bake at 225° for 1 hour; turn occasionally. Cool. Keep in airtight container.
Sift together corn meal, flour, baking powder, baking soda, salt and sugar. Place in a small bowl. Add onions, buttermilk and water. Mix well. Add butter or margarine and egg. Blend. Drop by small tablespoons into preheated deep fat (370°). Cook until golden brown. Yield: about 30.
Cook veal. Make barbecue sauce while meat cools. In a skillet, brown onion and celery with salad oil. Cook until tender. Add 1/2 cup catsup, 1/3 cup water, 2 tablespoons lemon juice and 1 tablespoon each of brown sugar, Worcestershire sauce, vinegar and mustard. Simmer 15 minutes. Add meat.
Cook broccoli in boiling water until tender. Drain. Arrange stalks in greased 11 1/2 x 7 1/2-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle on top. Bake at 350° for 25 to 30 minutes. Serves 6 to 8 people.
Cook rice; transfer to bowl and chill. Add mayonnaise, celery, onion, mustard and salt to chilled rice. Mix well. Cover and chill. Stir in remaining ingredients before serving.
Shake together and store. Yield: 3/4 cup. Double or triple as needed.
Mix and coat chicken. Bake uncovered 1 1/2 hours at 350°.
Coat skillet with cooking spray. Saute onion and garlic for 2 minutes. Add chicken, parsley, oregano, basil, salt, pepper and tomatoes. Bring to a boil; reduce heat and simmer 15 minutes.
Mix flour and sugar. Mix egg and milk. Add the 2 mixtures together. Add butter and pineapple. Cook in a double boiler until thick. Pour into a baked pie shell. Add meringue of 2 egg whites and sugar. Brown in oven.
Combine 6 cups flour, sugar and yeast in bowl. Mix condensed milk and oil with enough warm water to measure 4 cups. Mix well. Add to flour mixture, mix well. Add remaining 2 cups flour, mix well. Place in greased bowl. Let rise in warm place for 1 1/2 to 2 hours or until double in bulk. Knead on floured surface until smooth, adding additional flour if needed. Divide into 4 portions. Place in 4 greased 3 x 7-inch loaf pans. Let rise for 40 minutes. Bake in 350° oven until bread tests done.
Melt first 2 ingredients over low heat. Add alternately the sugar and milk (1 can). Blend well after each addition. Bring to a boil over medium heat, stirring constantly. Cook and stir about 7 or 8 minutes until thick and creamy. Remove from heat and stir in the vanilla. Cool. Pour into a jar. This sauce will keep a long time in the refrigerator.
Beat cream cheese, strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon in crust and refrigerate several hours or overnight. Makes 6 to 8 servings.
Prepare cake mix according to package directions, baked in 13 x 9 x 2-inch baking pan. Cool.
Place crushed wafers in medium size bowl. Combine corn syrup and liqueur in a small bowl; drizzle over wafers. Mix together with hands until well blended.
Brown ground chuck, drain and add water and taco seasoning mix. Simmer for 5 minutes; set aside to cool.
Scald milk. Add sweetener and mix well. Add rice, nutmeg, vanilla and salt and stir. Pour into a lightly greased baking dish and bake in a 300° oven for 2 to 2 1/2 hours. Stir several times during first 1 1/2 hours of baking. Cool before serving. Makes 5 servings, 75 calories per serving.
Beat softened cream cheese and condensed milk together. Beat in lime juice. Add Cool Whip. Pour into shell. Refrigerate 4 hours or overnight.
The night before, spray Pam on bottom and sides of a 10 x 13-inch pan. Lay frozen rolls evenly on bottom of pan. Sprinkle pudding mix and brown sugar on top of rolls. Dot with pieces of butter. Leave on counter overnight to raise. In the morning, heat oven to 350° and bake for 25 minutes. Pull apart and enjoy. Feeds 12 people (3 each).
Mix the above ingredients for 3 minutes. Pour into 3 cake pans. Bake at 325° for 25 minutes.
Heat pie filling in sauce pan. Add jello and stir until it is dissolved. Add cold coke and nuts. Refrigerate until set.
Saute onion in a mixture of the olive oil and garlic until tender. Add remaining ingredients, cover and cook 15 minutes over medium heat. Sprinkle with Parmesan cheese. Serve over hot cooked pasta. Makes 3 cups.
Cream the brown sugar, oleo, eggs and vanilla. Sift dry ingredients and add to creamed mixture. Add chips and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes.
In a saucepan, combine first seven ingredients. Cook rice and drain. Simmer other ingredients 10 minutes. Add cooked rice. Stir to mix. Garnish with green onion and serve.
Heat butter and oil in 9 to 10 quart pan. Saute onions until golden brown. Add garlic, salt, m.s.g, Maggi, Tabasco, Dijon mustard, wine and consomme. Bring to boil, stirring well. Simmer 2 to 3 hours. Add 1 teaspoon brandy at time of serving to each bowl. Top soup in bowl with slice of rye bread or croutons. Cover with slice of Swiss cheese and sprinkle with Parmesan cheese. Bake at 350° for 25 minutes.
Cream the butter. Add sugar and beaten eggs. Sift flour, soda and cream of tartar together. Add and mix thoroughly. Add chopped nuts. Chill. Form into a roll and slice. Bake on buttered cookie sheet until lightly browned at about 375°.
Cut tofu into 1/2-inch cubes and place in serving dish. Layer tuna, tomatoes and green onions on top of tofu cubes. Combine shoyu, lemon juice, salad oil and sesame oil. Pour over salad. Serve immediately.
Dissolve jello in 1 cup boiling water. Add juice from oranges. Stir in sherbet and orange sections. Chill until set.
Partially freeze beef. Thinly slice meat across the grain into bite size strips. In a 1 1/2-quart microwave-safe casserole, cook meat strips, covered, on 100% power (High) for 4 to 6 minutes or until meat is brown, stirring every 2 minutes. Use a slotted spoon to remove meat from the dish, reserving juices. Set meat aside.
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9 pan. Chill. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of the whipped topping. Spread over crust. Arrange strawberries in even layer.
Use a 2-quart pan to cook beans, covered with water, for 1 hour. Add water, if necessary, until beans are tender. In heavy kettle, saute onions, green pepper and garlic in oil until onions are transparent. Add remaining ingredients. Simmer, covered, 1 hour. Uncover and cook 1/2 hour longer, until thick. May be frozen and reheated.
Roll steaks real thin. Spread a thin layer of mustard on them. Add a slice of ham and 1 quarter dill pickle. Roll each steak and fasten with toothpick. Dredge in seasoned flour. Brown in small amount of hot oil. Place single layer of steak rolls in baking pan. Put some of seasoned flour in oil and make a thin water gravy. Pour over steaks, enough to cover. Bake at 350° for 1 hour.
Combine whole wheat flour, cinnamon and nutmeg. Heat margarine and molasses until melted. Combine buttermilk or sour milk (1/2 cup milk plus 3/4 tablespoon lemon juice or 1/2 tablespoon vinegar; let stand for a few minutes) with baking soda and egg. Add molasses mixture to the flour mixture; stir. Add egg-milk mixture; stir until combined. Do not overstir. Place in lined muffin tins. Bake at 350° for 15 to 18 minutes, or place in a greased 9 x 9-inch pan and bake for 18 to 20 minutes. May be eaten as is or frosted with cream cheese frosting.
Combine cream cheese and milk. Gradually add sugar, blending thoroughly after each addition. Add melted chocolate, vanilla and salt. Mix well. Spread on cake. Enough to frost a 2-layer, 8-inch cake.
Saute onions in oil and set aside. Add eggs, seasonings, cottage cheese and bread crumbs. Blend. Form into patties. Fry in hot oil until brown.
Mix dry ingredients in a bowl and store covered. To use, spoon 1/4 cup of the mixture into the drain, the mixture will bubble. When bubbling has stopped, run water down the drain. Use the mixture once a month to keep your drains clear and clean.
Mix sugar, cornstarch, dry mustard and onion. Add remaining ingredients. Mix all together until well blended. Pour into a greased 3-quart casserole. Bake at 400° for 1 hour, stirring once.
Mix beans, corn, onion, bell pepper, sour cream and cheese. Add salt and pepper. Pour into a greased baking dish. Top with cracker crumbs and melted butter and bake at 350° for 30 to 35 minutes.
Place chicken and celery in a large bowl. Combine mayonnaise and curry powder, add to chicken mixture and mix well. Cover and chill for at least 30 minutes. Before serving, add the bananas, oranges, and coconut, toss gently. Serve on salad greens. Sprinkle with nuts.
Mix together in a large bowl. Form into small balls. Bake at 350° for 10 minutes.
Cream butter and sugar together until fluffy; add next 4 ingredients. Sprinkle pecans on bottom of pie shell. Pour the filling over pecans. Bake at 450° for 10 minutes; reduce heat to 350° and bake 35 minutes longer.
Place shortening into pan; add sugar, water, salt and spices and boil 3 minutes. Cool and add flour, baking powder and soda. Mix well and put into a well-greased cake pan and bake in oven (275°) for 1 1/2 hours.
Saute onion and green pepper in butter. Add tomatoes, mushrooms, olives and oregano. Add ground beef and simmer, uncovered, for 10 minutes. Place 1/2 spaghetti in greased 9 x 13-inch pan. Top with 1/2 vegetable mixture. Sprinkle with 1 cup Cheddar cheese. Repeat layers. Mix water and soup until smooth; pour over. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through.
Preheat oven to 400°. Rinse cooked rice under cold water; drain thoroughly and pat dry with paper towels. Put rice in casserole bowl and mix with vegetables. Cover casserole and place in center of the oven and bake 35 minutes. After 35 minutes, check to see if all water has been absorbed. If not, replace lid and cook a further 10 minutes. Remove from oven and add butter, stirring with a wooden spoon, until butter is melted. Serve hot.
Cream butter and sugar. Add in and mix the egg (beaten) and molasses. Mix in flour, salt and baking soda. Fold in pecans. Make several rolls and refrigerate for several hours or overnight. Slice and bake until lightly browned at 350°.
Beat shortening, sugar and eggs thoroughly. Sift together flour, cream of tartar, baking soda and salt. Stir dry mixture into top 3 ingredients. Shape into balls (about size of walnut). Roll balls in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Press balls down with a fork and bake at 400° for 8 to 10 minutes.
Combine all ingredients in casserole. Bake 30 or 40 minutes at 400°.
Boil first 4 ingredients for 5 minutes. Remove from heat and add last 3 ingredients, pour over 6 qts. popped popcorn, place on cookie sheet and bake 1 hour at 250°, stirring every 15 minutes.
Mix ingredients; heat salad oil to 400° in electric skillet. Drop batter by tablespoon into hot fat. Fry until browned. Turn once.
Combine all ingredients and pour into an unbaked pie shell. Bake at 350° for 30 to 40 minutes (knife comes out clean when inserted close to center of pie). Very tart. Great after a fried fish dinner.
Combine ingredients in a large saucepan. Bring to a boil and simmer for about 30 minutes or until onions are soft. Serve garnished with 1/2 egg (hard-boiled) and toast triangles on the side.
Peel and slice cucumbers very thin. Crisp with ice cubes. Combine sour cream, lemon juice, vinegar, sugar and salt. Dry cucumbers and fold in dressing. Serves 4.
Combine raspberries with a cup of water. Heat to boiling, crushing berries with a spoon to extract juice. Strain and measure the juice. Add enough water to make 3 cups of liquid. Pour over the gelatin and stir until gelatin dissolves. Chill until thickened. If gelatin mixture becomes too hard, microwave it for 10 seconds on Full power, until softened. Beat with rotary beater until foamy. Gently fold in whipped cream into gelatin mixture and turn into crust and chill until firm. Serves 6.
Mix first four ingredients and boil 4 minutes, stirring constantly. This mixture sticks easily so it needs to be cooked on low heat. Remove from heat and add raisins and coconut. Mixture may be poured on a layer of graham crackers in a pan and then topped with another layer of crackers. Pull apart when cold. You may also let mixture cool and spread on crackers like a sandwich. Keep in refrigerator.
Dissolve yeast in lukewarm water. Sift flour, soda, baking powder, salt and sugar. Add shortening to dry ingredients, blending with pastry blender. Add buttermilk (at room temperature) with yeast mixture to dry ingredients. Mix together and use immediately or store until ready for use. May be cut and covered and kept in the refrigerator for 7 to 10 days. Be sure to roll out on floured surface. Bake 20 to 25 minutes at 400° to 425°.
Put 2 cups grated carrots, 2 cups sugar and 1 1/2 cups vegetable oil in a large bowl. Beat well. Add 4 eggs, one at a time. Sift 2 cups flour with 2 teaspoons soda, 1 teaspoon salt and 1 teaspoon cinnamon. Add to mixture. Add 1 small can crushed pineapple with juice. Bake in 3 layer pans, greased and lined with wax paper, then greased and floured. Bake in a 350° oven for about 35 minutes.
Heat oven to 350°. Grease 2 large cookie sheets. In a medium bowl, combine chicken, ham, mushrooms and cheese. Separate crescent roll dough into 12 rectangles. Firmly press perforations to seal. Spoon rounded 1/2 cupful of chicken mixture onto center of each rectangle. Pull 4 corners of dough to center. Crimp edges to seal. Place on prepared cookie sheets. Brush with beaten egg. Bake at 350° for 14 to 15 minutes or until golden brown. Makes 12 servings.
Brown sausage; drain. Mix all ingredients together and pour into an 11 x 7 x 2-inch dish. Bake at 350° for 45 minutes. Serves 6 to 8.
In a 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Stir in milk and cook, stirring constantly, for about 10 minutes or until thickened. Remove from heat. Stir in 1 1/2 cups of cheese until melted. Mix macaroni and sauce together and pour in buttered baking dish. Sprinkle with remaining cheese. Bake at 375° for 25 minutes or until cheese is melted well on top. Serves 8 to 10.
Dice crab meat in a salad bowl. Dice celery. Combine mayonnaise, milk, salt and pepper. Blend, making a sauce. Mix with meat, celery and mushrooms. Chill.
Heat soup over medium heat. Add gelatine, then cream cheese broken in chunks (cheese remains sort of chunky).	Add celery, onion and	drained meat.	Remove	from heat; stir in mayo. Place in mold sprayed with Pam. May be made day ahead.
Mix jello according to package. Add pineapple and mix well. Add Cool Whip and cottage cheese. Stir well. Refrigerate.
Mix almonds, Eagle Brand, jello, coconut and vanilla. Form into strawberry shape. Roll in red sugar. Roll top in green sugar.
Peel and slice apples. Put sugar on apples; add oil, eggs, vanilla and stir. Add dry ingredients and mix well. Bake 1 hour at 350 degrees in 9 x 13 inch pan. Cool and ice.
Layer ingredients in order as listed in a 13 x 9 x 2-inch glass dish. Bake at 350° for 35 to 40 minutes.
Heat your oven to 400 degrees. Mix butter, 1/2 cup of powdered sugar & vanilla. Mix in flour, salt and nuts until dough holds together.
Drain cans of beans. Chop onion and pepper. Add salt and pepper to taste. Warm oil, sugar and vinegar. Pour over vegetables. Set in refrigerator 2 hours before serving.
Mix all ingredients in an 8 c. rice pot and turn pot on. Very easy to cook. Good with green salad and french bread.
Mix together and pour in casserole baking dish. Sprinkle crushed corn flakes, if desired, on top. Bake at 325° for 30 minutes or until done.
Saute first four ingredients in butter. Saute sausage and add to vegetables. Heat thoroughly. Serve over rice.
Put chocolate bits in blender and pour over them the scalded milk. Add egg yolks and flavoring. Pour into demitasse cups. Chill at least 2 hours. Top with whipping cream (or Cool Whip). Serves 10.
In a small bowl, beat eggs well. In a large bowl, cream together cream cheese, margarine, butter, salt and sugar until smooth, gradually adding cake flour alternatively with eggs. Then add flavoring. DO NOT PREHEAT OVEN. Bake in an ungreased tube pan for 1 1/2 hours at 325°. DO NOT OPEN OVEN DURING BAKING TO LOOK.
Mix first 5 ingredients together very well using hands, if desired. Shape into ball; chill. Roll in pecans.
Peel and seed squash. Slice tissue paper thin as for potato chips. Soak in ice water for 1 hour. Drain and pat dry. Fry in deep hot fat (360°) until brown. Drain on paper towels. Sprinkle with salt and ginger.
In bowl, combine beef, bread crumbs, egg and 2 tablespoons of the onion and salt. Shape into 4 oval patties.
Bake cake at 350 in a greased and floured pan for 30 to 40 minutes. Put icing on cake while cake is still warm.
Cut bread into 1-inch cubes. Heat 6 tablespoons of oil in large frypan. Add garlic and bread; cook until bread is golden on all sides, about 10 minutes. Remove to a bowl.
In skillet, over medium heat, melt butter. Brown chops for three minutes, each side. Add potatoes, carrots and onions. Combine soup and water, pour over the top. Cover and simmer for 15 to 20 minutes or until vegetables are tender.
Mix all ingredients, adding a little milk, if necessary. Bake at 325° for 1 hour. Freezes well.
Heat oil and butter at medium heat. Grate potatoes and add to oil. Sprinkle onions on top. Saute a few minutes, then flip to cook other side. Season with salt and pepper. Very good with country breakfast. Makes about 4 servings.
Brown meat in oil. Add and cook until tender over low heat brown sugar, carrots, vinegar, onions, Worcestershire sauce, tomato sauce and 1/2 cup water. Combine cornstarch and 1/4 cup water and add to thicken. Serve over rice, noodles or baked potatoes. Serves 6.
Cover carrots with chicken broth or water (I use chicken broth). Cook, uncovered, until tender, about 3 to 5 minutes. Drain.
Melt butter in a 8 x 8 x 2 inch baking pan. Sprinkle with brown sugar. Cover with pie filling. Pour cake batter over all. Bake at 350 degree oven for 45 minutes. Let stand 5 minutes, invert on a serving plate.
Mix all ingredients well and bake at 325° in a 3-quart casserole, uncovered, for 1 1/2 to 2 hours.
Melt margarine in preheated 250° oven. Stir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour; stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
Beat egg whites and salt until foamy. Add cream of tartar. Beat until stands in peaks. Fold in rest of ingredients. Bake for 35 minutes at 375°.
Heat milk; stir in butter, salt and sugar. Soften yeast in warm water. Sift flour in a large bowl. Make a well in flour and add yeast and water. Gradually add warm milk. Knead until smooth. Place in greased bowl, cover and let rise until doubled. Knead again and form into rolls or loaves. Place on greased pan, brush with melted butter and let rise for 1 hour. Bake at 375° for 45 minutes for loaves or 30 minutes for rolls. Makes 2 loaves or about 4 dozen rolls.
Beat eggs light, add milk, flour sifted with cornmeal, baking powder, salt and sugar. Melt lard and butter, add with soda dissolved in warm water. Mix carefully and bake on well-greased waffle iron. Serve hot with butter and syrup. Sufficient for sixteen individual waffles.
Cook eggplant in small amount of water; drain and mash. Add salt and pepper to taste and mix with all ingredients, except margarine, cracker crumbs and cheese. Place in casserole dish. Cover with cheese and cracker crumbs. Dot with margarine. Bake at 350° for 15 to 20 minutes.
Grease 13 x 9-inch casserole dish with margarine. Brown sausage and sprinkle over bread. Mix eggs with milk and salt and pepper to taste. Pour over sausage. Sprinkle shredded Cheddar cheese over all. Bake at 350° for 30 minutes. Can make up and freeze for later use.