HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Use 9 x 13-inch pan and 2-quart saucepan.
Coat 1 lb. sea scallops in flour. Season with salt and pepper. Saute scallops in olive oil & butter in a large skillet over high heat for 2 minutes on each side.	Remove scallops. Add butter, lemon juice, parsley, salt & pepper and heat. Serve scallops over rice and top with sauce from skillet.
Bring water, vinegar and salt to boil; let stand 20 minutes. When cool, pour over cukes and green tomatoes, prepared according to preference. Small tomatoes and cucumbers can be left whole, if desired, and larger vegetables can be cut into chunks. Cucumbers may be sliced open lengthwise and cut into quarters or eighths. Put vegetables in quart jars; to each jar, add 2 sprigs dill and 2 large garlic cloves, depending on taste.
Season and cook chicken. Bone and cut in bite-size pieces. Place in buttered 9 x 13-inch casserole dish. Mix soup and sour cream and heat. Pour over chicken. Mix crackers and poppy seed and place on top of meat. Drizzle melted oleo on top. Bake at 350° for 30 to 40 minutes, until bubbly.
Cut strawberries in half. Slice bananas. Drain pineapple. Cream sugar and cheese together. Fold in tub of Cool Whip and marshmallows. Mix together the frozen strawberries, pineapple and pecans. Add to cheese mixture. Refrigerate.
Butter pan. Cover pan with frozen bread dough, then add pudding mix, brown sugar, cinnamon, pecans and butter. Cover; let sit out on counter overnight. Cook at 350° for 15 minutes uncovered, then 15 minutes covered.
Cream the cream cheese and Miracle Whip and whip the cream in separate bowl. Fold crushed pineapple, marshmallows and chopped cherries into cream cheese and Miracle Whip. Last, add whipped cream. Put into 13 x 9-inch dish; freeze overnight. Let set at room temperature 1/2 hour before eating.
Mix thoroughly all ingredients. Pour into a greased and floured 9 x 12 3/4-inch oblong pan. Bake at 350° for 30 minutes in bottom rack of oven.
Combine all these ingredients. Bake at 325° for 30 minutes. Makes about a 3 pound fruit cake.
Brown beef, onions, pepper and mushrooms. Add tomato paste, sauce, water and Worcestershire sauce. Cook over low heat for 30 minutes. Arrange in 2 small or one large oblong dish.
Preheat oven to 250°. Place apples in a single layer in a large, flat baking pan. Bake 20 minutes. Remove from oven, and stir in popcorn and pecans. Mix remaining ingredients in a cup and drizzle over apples, popcorn, and pecans. Return to oven, and bake for 30 minutes, stirring every 10 minutes.
Mix butter, sugar and eggs. Make a paste of red coloring and cocoa. Add to creamed mixture. Add buttermilk, alternating with sifted flour and salt. Add vanilla. In small cup, mix soda and vinegar, then add to rest of mixture, blending instead of beating. Bake for 25 to 30 minutes at 350° in 2 (8-inch) greased and floured pans.
Mix Kool-Aid, juice and sugar in a gallon jug. Add water to fill jug.
Preheat oven to 350°. Sift first 5 ingredients in a bowl. Add shortening, eggs, vanilla and corn syrup. Mix for 2 minutes at low speed; scrape bowl. Stir in nuts; save some nuts to sprinkle on top. Pour into a greased and floured 9 x 13-inch pan. Cook 40 to 45 minutes.
Cook pasta as directed; drain. Combine curry, yogurt, mayonnaise, lemon juice, mustard and garlic. Add chicken, red pepper, celery, scallions and sunflower seed. Toss lightly. Spoon 1 1/2 tablespoons into each shell. Chill. Serve on lettuce.
Mix well and cook over medium heat until thick. Serve over buttered toast or biscuits.
Mix with fork until moist. Add milk. Do not get too moist. Mix with hands. Will be very stiff. Push into rubber molds.
Combine ingredients, except sour cream. Beat until smooth, blending in sour cream. Pour into graham or nut crust, trim with reserved crumbs. Bake in moderate (375°) oven for 35 minutes or until just set. Let cool with oven door open. Do not overheat or cool too rapidly. Chill well.
Peel and slice onions into thin rings. Saute in margarine until limp or opaque. Pour half of onions into a 1 1/2-quart casserole dish. Cover with Parmesan cheese, then crushed crackers. Repeat layers and bake, uncovered, in 325° oven until golden brown, about 30 minutes. Delicious with steak!!
Pour undrained peaches in 9 x 13-inch pan. Sprinkle Jell-O over peaches. Sprinkle cake mix on top. Poke holes in cake mix and pour 1 1/2 cups water over all. Dot with 1 1/4 sticks butter and bake at 350° for 1 hour and 5 minutes.
Set oven at 350°. Combine ingredients, except beef. Mix well. Add ground beef; mix. Press into an 8 x 4-inch loaf pan. Bake for 1 hour. Drain; let stand for 5 minutes.
Mix jell-O with hot water. Add pineapple with the juice and the pie filling; mix well. Place in a 13 x 9 casserole dish. Let congeal in refrigerator. In a small bowl mix cream cheese, sour cream and sugar. Pour this mixture over congealed salad.
Combine chocolate cake mix, butter, water, oil and 1/2 can sweetened condensed milk in mixing bowl. Mix well. Pour half of batter into greased and floured 9 x 13-inch baking dish. Bake at 350° for 20 to 25 minutes.
Combine sugar, oil, buttermilk, eggs, blackberry jam and vanilla in large bowl. Beat well on low speed. Add combined ingredients and beat on medium speed to blend well. Bake at 350° in 2 greased and floured 9-inch cake pans for 40 minutes or until tests done. Cool completely and frost with Buttermilk Icing.
Mix all together with your hands. Make into small balls and bake on ungreased baking sheet at 350° for about 25 minutes, until golden brown. Serve hot. These make such a hit with every one and are so easy.
Mix dates and hot water. Let cool. Cream butter and sugar, then beat in eggs. Sift dry ingredients and add to cream mixture. Add dates, vanilla and 1/2 cup chocolate chips. Spread batter in greased pan. Top with remaining chocolate chips and nuts. Bake at 350° for 35 minutes.
Mix all ingredients and freeze in a covered container. When ready to serve, let defrost to a slushy consistency.
Heat applesauce in pan. Stir in gelatin until dissolved. Add orange juice and pineapple. Stir until smooth. Pour into mold and chill.
Melt butter. Mix all ingredients and roll into balls. Roll in chopped pecans or coconut, if desired.
Brown ground beef with onions; drain grease. Add remaining ingredients. Bake at 350° for 1 hour.
Mix all ingredients together. Drop by spoonfuls onto cookie sheet. Press flat. Bake at 325° for approximately eight minutes. Watch carefully for these goodies burn easily.
Mix sugar, cooking oil and eggs. Add fruit and nuts; mix well. Stir in flour; mix well. Pour in a 9 x 13-inch cake pan. Bake in a preheated 350° oven for 45 minutes.
Melt oleo in dish. Combine all other ingredients and mix lightly. Add to butter and bake at 350° for 1 hour. Serves 8 to 10.
Mix sugar, eggs, vegetable oil, mashed bananas and vanilla. Then add sifted flour with baking soda and salt. Add nuts if you like. Pour mixture into greased loaf pan. Bake at 350° for 1 hour.
Preheat oven to 375°. Arrange cut cookie dough (1/8 to 1/4-inch) rounds in slightly overlapping pattern on pizza pan. Press dough together to seal. Bake until puffed and golden, about 10 minutes. Cool completely.
Mix and store in tightly covered container. Use 3 to 4 teaspoons mixture in cup of hot water.
Mix the flour with the sugar. Add the milk. Mix and pour into 1 pie crust and cover with the second crust. Bake at 325° for 25 minutes. Lower the heat to 300 degrees, and bake for approximately 15 minutes longer.
Place pastry in pie pan. Arrange rhubarb. Mix sugar with flour and add beaten egg yolks and butter. Spoon mixture over rhubarb. Bake in hot oven at 450° for 12 minutes. Reduce heat to 350° and continue baking for 25 minutes.
Boil potatoes in their jackets until done. Peel while still hot; let cool. Slice in thin round slices. Mix in mayonnaise, vinegar and sugar. Grate onion and add with salt and pepper. Mix again. Chill thoroughly for 3 hours.
Place butter in a shallow dish. In another dish, combine bread crumbs, Parmesan cheese and seasonings. Dip fillets in butter, then coat with crumb mixture. Bake at 350° for 20 minutes, uncovered, or until fish flakes easily with a fork.
Cook cauliflower in saltwater 10 to 15 minutes; drain. In saucepan, cook onion in butter until tender. Blend in flour. Add chicken broth, milk and Worcestershire sauce. Cook until slightly thickened. Add cauliflower. Bring to boil; add cheese. Sprinkle chives over each serving.
Unroll crescent rolls on cookie sheet, but do not take them apart. Bake until golden brown and let cool. Mix cream cheese and dry seasonings together. Spread mixture on baked crescent rolls and sprinkle on all chopped veggies. Let chill and serve.
Mix all ingredients together. Heat on low until melted and fairly smooth. Serve with tortilla chips.
Mix all ingredients and spoon in miniature muffin pan. Bake at 350° for 15 minutes.
Melt butter. Add brown sugar and water (boiled 1 minute to syrup). In bowl mix egg yolks, flour and milk; slowly add syrup. Return to stove; boil until thick. Add vanilla; pour into baked pie shell. Sprinkle top with crushed graham crackers.
Mix sugar, oil, eggs, plums, food coloring and vanilla. Add flour, soda, salt, cinnamon, cloves and pecans. Mix well and pour into greased and floured Bundt pan. Bake 1 hour at 350°. Glaze cake while still warm after removing from pan.
Brown meat slowly. Spoon off excess fat. Add next 4 ingredients. Cover and simmer 40 minutes, stirring occasionally. Salt to taste. Cook noodles in salted water until tender; drain. Rinse in cold water. Place half of the noodles in large baking dish. Cover with 1/3 of the sauce. Add half of the Mozzarella cheese, then half of the cottage cheese. Repeat layers, ending with sauce. Top with Parmesan cheese. Bake in a 350° oven for 25 to 30 minutes. Let stand 15 minutes. Cut into squares.
Boil chicken until tender. Remove from bone. Line bottom and sides of greased 3-quart casserole dish with layer of tortillas. Sprinkle with 2 or 3 tablespoons chicken stock. Layer with 1/2 can undiluted mushroom soup and 1/2 of other ingredients in the order listed. Cover with another layer of tortillas; sprinkle with 2 or 3 tablespoons chicken stock and remaining ingredients. Top the last layer of cheese with can of tomatoes with chilies. Bake at 350° for 1 hour.
Saute onion in margarine in skillet. Add to rest of ingredients in a rectangular dish; cook at 350° for 1 hour.
Mix all ingredients together. Bake about 45 minutes at 350° to 400°.
In saucepan, dissolve jello in 1/2 cup boiling water and juice from the cherries. Cool slightly. In mixing bowl, beat eggs well. Add sugar; beat well. Blend in the half and half. Cut cherries into fourths and add to mixture; stir in vanilla and jello mixture last. Pour into freezer canister. Add milk until about 3/4 full. An electric freezer takes about 15 minutes to freeze.
Melt butter. Stir in flour and nuts. Press into bottom of 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes, or until lightly browned. Cool.
Combine all ingredients. Chill. Serve with assorted vegetables (tomatoes, cauliflower, green pepper, cucumber, celery, etc.).
Unroll crescent rolls and press flat into cookie sheet. Join all creases. Bake at 400° for 10 minutes. Remove from oven and cool in pan.
Mix sugar and cornstarch; add vinegar, oil and water. Bring to boil. Add beets and cook over low heat 30 minutes or until thick.
Combine pumpkin, sugars and all spices well. Beat eggs well with 1/4 cup melted oleo or butter. Add this to the pumpkin mixture and mix well. Pour into 10-inch unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 40 minutes longer.
Preheat oven to 350°. Pour melted butter into a shallow, 1 1/2-quart baking dish. In a large bowl, combine flour, 1/4 cup sugar and milk. Pour mixture evenly over butter. Combine strawberries, remaining 1/2 cup sugar and water in a separate bowl, then spoon evenly over the flour/milk layer. Do not stir. Bake for 40 to 45 minutes or until lightly browned.
Combine dry ingredients. Cut in shortening until it resembles coarse crumbs. Dissolve yeast in warm water. Add yeast and buttermilk to dry mixture. Mix well. Roll out desired amount on lightly floured surface to about 1/4-inch thick. Cut with 2-inch cutter. Let rise 10 minutes. Preheat oven to 450°. Bake 15 to 20 minutes. Watch carefully until you get the time right for your oven. Dough will keep in refrigerator a week in covered container or plastic bag.
Blend ingredients well in blender. (If making lemon icebox pie, blend juice from 2 lemons in blender with cottage cheese.) Pour mixture into a bowl. Add 1 vanilla supplement and mix well.
Remove skin from chicken. Place chicken, water, salt and pepper in Dutch oven. Heat to boiling, reduce heat, cover and simmer 20 minutes. Remove chicken from broth. Skim fat from broth. Strain broth.
Heat oil in large kettle on medium heat. Add flour, stirring constantly until dark brown but not burned. Add onion and garlic. Cook until tender, stirring occasionally. Gradually stir in undrained tomatoes. Add sugar, worcestershire sauce, salt, hot pepper sauce and bay leaf. Stir to break up tomatoes. Bring to a boil. Reduce heat. Cover. Simmer 10 minutes to blend flavor, stirring occasionally. Add okra. Cook 5 minutes or until tender, stirring occasionally. Add crab. Stir gently and heat through. Discard bay leaf. Serve gumbo over rice. (4 servings.)
Melt margarine; pour over chocolate chips until dissolved. Combine eggs, sugar, vanilla, and nuts. Mix with chocolate mixture. Place in deep dish pie crust. Bake at 350° for 40 minutes.
Combine kidney beans, Northern beans, undrained tomatoes, tomato sauce, pepper, onion, chili powder, sugar, basil, garlic and water in a large saucepan. Bring to boiling and reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. Top each serving with 1/2 cup rice. Serves 4.
Dissolve gelatin in water. Stir in lemonade. Add ginger ale and ice. Serve. Makes 1 gallon.
Mix first 4 ingredients like pie dough; roll to size of walnut. Set on wax paper. Melt chocolate chips and paraffin in a double boiler. Leave the pan of water under the melted chocolate while dipping the balls. Set on wax paper on cookie sheet and cool. Store in tight container in refrigerator.
Start heating oven to 300°. With hand beater, beat egg yolks until light and foamy. Stir milk gradually into flour. Add to egg yolks and beat well. Add salt, pepper and cheese and beat until blended. Gently fold in onion, mushrooms and egg whites, stiffly beaten. Turn into greased 1-quart casserole. Bake about 50 minutes or until golden brown on top. Makes 2 servings.
Melt the butter in saucepan. Stir in the brown sugar. Cook 2 minutes on low heat, stirring constantly. Add the milk, stirring until mixture comes to a boil. Remove from stove. Stir in the confectioners sugar gradually. Add the vanilla and mix well. Spread immediately on cake. Frost 1 pound cake or 2 layers.
Place the eggs, pineapple juice, sugar and salt in a saucepan and blend and cook until it boils. Cool.
Preheat oven to 375°. Slice eggplant into 1/2-inch slices. Beat eggs slightly. Drop crumbs and seasonings into blender jar and blend well. Pour crumbs on plate. Grease 11 x 17-inch jelly roll pan or baking pan with Crisco; heat pan for several minutes in hot oven. Dip eggplant in egg and then into crumbs. Place on hot baking sheet. Bake 15 minutes on each side. Serve immediately with lemon slices.
In large bowl, combine pears, sugar and pecans. Set aside for 1 hour. Preheat oven to 350°. Butter and flour large tube pan. Using wooden spoon, stir into pear mixture the oil, vanilla and eggs. Add remaining ingredients. Bake 1 hour.
Chill broth so fat will raise. Mix cornstarch and broth together. Cook on medium heat. Stir in milk, Worcestershire sauce and mushrooms. Bring to boil. Cool and garnish with paprika.
Mix flour, melted oleo and nuts. Spread in pan; bake approximately 20 minutes at 350° or until light brown. Mix cream cheese, sugar and 1/2 cup Cool Whip. Spread over crust. Mix pudding and milk until thick; spread over 2nd layer. Spread cherry pie filling over all. Cover with the balance of Cool Whip. Refrigerate.
Drain tuna. Mix with cream cheese until smooth. Add seasoning. Chill and serve with crackers.
Lightly grease baking dish. Flatten breasts and place slice of	chipped beef and shredded cheese on each breast. Roll up each breast with ends down. Place in baking dish. Combine soup and sour cream and spoon over rolled breasts. Bake at 350° for about 45 minutes.
Saute ground beef and onion in skillet until ground beef is brown. Stir frequently. Add chilies, olives, catsup, salt and chili powder and mix well. Cook for 5 minutes. Stir occasionally. Place one slice Colby cheese on bottom half of each loaf. Spoon ground beef mixture over cheese. Arrange bacon slice and Muenster cheese slice over ground beef. Cover with remaining loaf halves. Wrap loaves with aluminum foil. Bake at 375° for 10 minutes.
Dip chicken pieces in beaten eggs. Shake chicken in a bag of flour (plus a little cornstarch). Deep fry until brown. Place chicken in baking dish, cover with cashews, onion and sauce. Bake at 250° for 15 to 20 minutes.
Blend all ingredients, except muffins. Toast muffins until half dark. Top with mixture and bake at 350° for 15 minutes. Cut into 4 pieces.
Sprinkle gelatine over cold water. Stir in sugar, salt, lemon juice and hot tomato juice until it's dissolved. Add shrimp, celery, onion and olives. Pour into mold and leave overnight. When ready to serve, set in hot water for a few seconds and unmold on platter. Arrange salad greens around outside and serve with side dish of salad dressing.
Mix sugar, margarine, eggs and flavorings thoroughly. Measure flour and sift. Stir flour, baking powder and salt together. Blend well and chill at least 1 hour. Heat oven to 400°. Roll dough 1/8-inch thick on a lightly floured board. Cut with a 3-inch cookie cutter. Place on ungreased cookie sheet. Bake for 6 to 10 minutes or until golden brown. Makes 4 dozen cookies.
Cut onions, celery, potatoes and add water. Bring to boil and simmer 15 minutes or until done. Melt margarine; add flour and make paste. Remove from pan; put in milk and heat. Add roux gradually (margarine and flour). Stir until creamy. Add potatoes and corn. Heat and stir. Don't let boil.
Mix well. Put in glass baking dish. Bake for 45 minutes or until brown at 350°.
Blend the first 4 ingredients and spread on sandwich buns. Fill with ham and cheese slices. Wrap in foil and bake 15 minutes at 300°.
Sprinkle half of cheese over Crispy Pizza Crust; set aside. Saute vegetables, garlic and Italian seasoning in hot oil 3 to 5 minutes or until vegetables are barely crisp-tender. Spoon vegetables evenly onto pizza. Sprinkle with remaining cheese. Bake at 450 degrees 5 minutes or until cheese melts. Yield: one 12-inch pizza.
In large pot, brown meat and onion. Cook until onion is tender. Drain; salt and pepper to taste. Put in remaining ingredients; stir. Bring to boil. Reduce heat; simmer, covered, for 15 minutes, or until noodles are tender. Makes 6 servings.
Add milk to the line in your churn. Add sugar, sweetened condensed milk, and vanilla. Mix well. Add the beaten eggs last and keep the paddle on the churn stirring until you get the freezer ready. This will prevent the eggs from settling to the bottom. Churn and enjoy!
Cook chicken, saving 1/2 cup broth. Mix chicken, soups and milk. Pour in a greased glass 9 x 13-inch dish. Cover with Stove Top stuffing. Mix 1/2 cup chicken broth with 1/2 stick melted butter; pour over top. Place in oven and bake at 350° for 30 minutes. Serves 6.
Mix until crumbly the first 5 ingredients. Press 1/2 of crumbs in greased 7 x 9-inch baking pan. Top with rhubarb. Then combine in saucepan the next 4 ingredients. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 1 hour. Cut in squares and serve with whipped cream.
Cut potatoes into small cubes and boil until just tender. Drain and add onion, salt and pepper. Combine vinegar, 1/3 cup mayonnaise and 2 tablespoons of hot water. Add mixture to warm potatoes and let cool. Add green peppers, pimento, celery and the other 1/2 cup mayonnaise to potato mixture and mix well. Chill.
Cream butter and sugar; add eggs. Sift flour and cinnamon together and add alternately with milk. Add sherry, nuts and fruit. Drop on well-greased cookie sheet and bake 20 minutes at 300°. Makes about 12 dozen.
Sift together flour, soda, salt and spices. Blend shortening and sugar. Add eggs; beat well. Add dry ingredients alternately with coffee. Fold in chopped apples and raisins. Nuts may be added if desired. Bake in a greased and floured tube pan at 350° for 1 to 1 1/4 hours. Cake may be iced when cool.
Bone chicken and discard skin. Mince the chicken and combine with 1 teaspoon cornstarch and the egg whites, beaten until frothy. Bring chicken broth to a boil. Dissolve remaining cornstarch in water and add gradually to broth. Add chicken mixture, corn, sherry and soy sauce and simmer a few minutes. Serve garnished with ham (boiled, baked or most flavorful and closest to the Chinese, Smithfield ham). Serves 4.
Cut away tendon and any excess fat from chicken breasts. Place in freezer just until chicken firms up for easier slicing. Do not freeze solid. Meanwhile, insert metal chopping blade in mixer bowl of food processor. Process garlic (or chop fine with French knife). Remove chopping blade and insert slicing blade. Place zucchini in feed tube vertically and process (or cut in slices with knife). Insert red pepper in feed tube vertically. Process (or slice into 1/8 inch slices with knife). Insert scallion vertically. Process (or slice by hand). Process water chestnuts (or slice by knife). Put mushrooms on their sides in feed tube. Process (or cut lengthwise into thirds). Set aside in bowl. To process chicken using slicing blade, wedge chicken into feed tube so slicing disk will cut against grain (or cut by sharp knife into 1/4 inch thick slices).
In a glass or enamel pan, bring 4 cups cold water to a boil. Add the tea bags and steep about 5 minutes. Remove from heat. Take out tea bags and add the sugar, stirring until sugar is dissolved. Place tea mixture in a 1 gallon container and add frozen juices. Stir until juices dissolve.
Rinse and drain the corn, green beans and garden peas. Bring to boil vinegar, sugar, oil, water, salt and pepper. Cool. Mix with corn, peas and beans and rest of the ingredients. Refrigerate.
Mix first four ingredients. Mix in shortening. Beat together egg, water and vinegar. Add to flour mixture and work well. Can leave in sealed Tupperware container in refrigerator for a week. (I have frozen it.)
Mix ingredients together and pour into pie shells. Bake at 350° until knife inserted in center comes out clean.
Finely grind the first 3 ingredients. Add sugar and whiskey and form into small balls. Roll in colored sugar. Store in airtight container in refrigerator.
Put first 5 ingredients in a greased 9 x 13-inch pan. Sprinkle casserole with paprika and parsley flakes. Bake in a preheated oven at 300° for 1 1/2 to 2 hours.
Mix well. Can be mixed in blender, but don't process too much or it will be too runny. Makes 5 cups.
Grease an 11 3/4 x 4 1/2 x 1 3/4-inch pan. Add chicken breasts. Add soup mix on top of chicken. Cover tightly with aluminum foil. Bake 2 hours. Chicken will fall off the bone. It's so tender.
Beat egg white until foamy. Brush over the bottom and sides of pastry. In a small bowl combine flour and sugars. Cut in margarine until mixture resembles fine crumbs. Sprinkle 2/3 into bottom of pastry. Top with peaches. Sprinkle with remaining crumb mixture. Bake at 375° for 40 to 45 minutes or until filling is bubbly and peaches are tender.
Dredge chicken breasts in flour to which salt and pepper is added. Heat mixture of oil and margarine in skillet. Place chicken in the hot oil, turning to a light brown. Arrange pieces in a lightly greased baking dish. Blend and heat all ingredients for the sauce, pour over chicken. Cover and bake 325 for about 1 1/2 hour or until chicken is tender. Serves 4.
Mix with electric mixer, margarine and sugar. Add eggs, vanilla, cocoa and flour. Blend all together.
Mix all ingredients together. Grease and flour pan. Bake at 350° for 30 to 40 minutes. Spread cake with icing.