HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks. Blend in melted butter and dry ingredients. Add rhubarb and mix well. Pour into pastry shell. Bake at 450° for 10 minutes, then reduce heat to 355° and bake 30 minutes longer. Cool and cover with meringue. Beat 2 egg whites and 4 tablespoons sugar for meringue. Bake in slow oven at 325° for 20 minutes, until brown.
Broil chicken in electric skillet 20 minutes each side at 250° to 300°. Remove chicken. Add cherries and barbecue sauce to skillet. Heat and put chicken back into skillet. Cook 30 minutes or longer. Serve over noodles.
Steam the carrots until crisp-tender. Drain. Add remaining ingredients and mix well. Serve hot. Serves 6.
Heat milk and set aside. Melt butter on High. Stir in flour. Heat 1 minute on High. Stir in warm milk. Blend well. Cook on High for 2 1/2 minutes or until boiling. Stir in Cheddar cheese and blend well.
Preheat oven to 350°. Beat eggs in a large mixing bowl. Add sugar, vanilla and oil. Beat well. Add flour, salt, soda and cinnamon. Beat well. Batter will be very thick. Add pecans and pears. Beat to combine.
Combine beef, milk, 1/3 can soup, dry onion soup mix, parsley flakes, thyme and nutmeg. Place in a 12 x 9 x 2 1/2-inch baking dish. Shape into a loaf. Bake at 350° for 1 hour or until done. Heat remaining soup and sour cream, stirring constantly. Serve over meat loaf. Serves 8.
Bake 4 hours in oven. Bake 2 hours at 400° and 2 hours at 300°. Check often.
Cook carrots, onions and celery. Combine rest of ingredients in a bowl. Mix. Fold in cooked carrots, onions and celery. Put into quiche pan, lightly greased. Bake at 350° for 35 to 45 minutes. Serve with rolls and fruit salad.
Mix all ingredients and put into finger rolls or 1/2 hot bun. Wrap in foil and heat at 300° for 10 minutes.
Melt margarine in a saucepan and cool slightly. Add brown sugar, egg and vanilla. Combine dry ingredients; add walnuts and stir. Mix together wet and dry ingredients and stir well. Spread in an 8 x 8-inch well-greased pan. Sprinkle top with chocolate chips. Bake at 350° for 20 to 25 minutes or until lightly browned and set.
Cream butter, sugar and vanilla until light and fluffy. Add eggs; blend well. Combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. Blend; chill. Shape into bears. Place on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes.
Cream sugars and shortening. Add eggs and vanilla. Combine flour, soda, baking powder, salt, corn flakes, coconut, oatmeal and nuts. Add to egg mixture. Blend well. Drop by teaspoon on greased sheet. Bake at 350° for 12 to 15 minutes.
Brown ground beef. Mix all ingredients, except ketchup. Cover mixture with ketchup. Bake at 350° for 45 to 60 minutes until not runny.
Mix first 4 ingredients in a large bowl. Mix mayonnaise and sugar well. Add dressing just before serving.
Combine the sugar and 4 cups water in large pot. Heat until sugar dissolves. Remove from heat and stir in the gelatin. Add pineapple juice, Twister, apple juice, and remaining water. Mix well. Freeze. Remove from freezer about 2 hours before serving and use a knife to slush. Add Sprite or 7-Up as needed.
Mix well and put in 2 1/2-quart casserole. Bake 1 hour at 350° (covered).
In large saucepan, combine Marshmallow Creme, sugar, evaporated milk, margarine and salt. Bring to full boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly over moderate heat. Remove from heat. Add milk chocolate chips and semi-sweet chocolate chips; stir until chips melt and mixture is well blended. Stir in nuts and vanilla. Pour into an 8-inch square pan. Chill in refrigerator until firm, about 2 hours.
Combine first 5 ingredients. Dissolve yeast. Beat in eggs and flour. Cover and let stand all night. Divide into 2 parts. Roll each part into a circle and cut each circle in 8-inch pie-shaped pieces with pizza cutter. Roll up, beginning with wide end. Bake in a 350° oven for 10 minutes or until golden brown.
Boil sugar and syrup together 2 to 3 minutes. Beat eggs with whisk until mixed well. Pour hot sugar syrup mixture over beaten eggs slowly. Add butter, vanilla and salt. Put pecans in unbaked 9-inch pie shell on rack in oven; pour sugar syrup mixture over pecans. Bake at 350° about 35 minutes or until set.
Prepare macaroni and cheese as directed on box. Cut Spam meat and bell peppers into small pieces. Mix together with macaroni and cheese. Place in oven-safe casserole dish. Bake at 350° for 1 hour.
Thaw and drain broccoli; mix all ingredients together. Bake at 350° for 30-35 min.
Preheat oven to 350°. Melt margarine in a 9 x 13-inch pan, placed in oven. Mix milk, flour and 1/2 cup of the sugar in a small bowl. Pour milk mixture over melted margarine. Top with peach slices.
Beat eggs; add sugar and beat. Add condensed milk and beat. Add milk and beat. Add vanilla and peanut butter; beat by hand. Freeze.
Peel and remove seeds. Cook in open kettle with other ingredients until thick. Put in unbaked crust and bake until crust is baked. Cover with meringue and brown.
Preheat oven to 350°. To eggs, add flour, salt and milk. Beat well. Add remaining ingredients and mix well. Pour into a flat well-greased 8 x 12-inch Pyrex baking dish. Bake at 350° for 35 minutes. Cut into squares and serve hot. Freezes well. It doesn't double well.
Spread pineapple in a small ungreased cake pan. Spread pie filling over pineapple. Sprinkle cake mix (dry) over pie filling. Sprinkle oats, pecans and coconut on top of cake mix. Pour melted butter evenly over top. Bake at 325° for 1 hour.
Mix all ingredients. Form into balls. Press with fork. Bake at 350° for 20 minutes.
Melt margarine in baking pan and saute garlic. Coat chicken with flour. Place in pan. Add other ingredients. Bake at 350° for 1 hour.
Peel, pit and mash avocados in bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning. Spread bean dip on large platter (shaped like round cake); top with avocado mix. Layer with sour cream mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with cheese. Chill for 1 hour. Serve with chips. Serves 4 to 6.
Add beaten eggs to sugar, molasses and melted shortening, then add the dry ingredients which have been mixed and sifted, and lastly the hot water. Bake in shallow pan or muffin tin in moderate oven at 350° for 30 to 40 minutes.
Brown meat and onion. Drain off excess fat. Add taco seasoning and 3/4 cup water. Cook 15 minutes. Spread each can of rolls into 2 oblongs on cookie sheet. Spread a thin line of meat mixture down each oblong. Top with cheese. Fold over and pinch closed. Bake at 375° for 10 to 12 minutes. Cut into bite-size pieces. Serve warm.
Melt butter in cake pan. Add peaches. In a bowl, mix flour, sugar and milk. Pour on top of peaches and bake at 425° for 30 minutes.
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms and oregano. Add ground beef. Simmer, uncovered, 10 minutes.
Melt butter in pan; sprinkle crumbs on top of butter. Then add layer of coconut, chocolate chips, nuts and butterscotch chips. Pour milk over all. Bake at 325° for 25 minutes. Let cool and cut in squares.
Fry & drain bacon and sausage. Add sugar, tomatoes, and 1 cup water (you may cut water back to 3/4 c. and add 1 can rotel tomatoes if you want a little kick to your gravy). Make up your rue and add to this mixture. Add enough kitchen bouquet to give it a rich gravy color then add lawry's seasoned salt & pepper to taste.
Mix together. Pour on top of first layer. Bake in 350° oven for 40 to 45 minutes. When cool, cut in squares. These freeze well.
Cook bacon until crisp; crumble and set aside. Saute onion in bacon drippings (drain off some). Add the next three ingredients to onion and stir constantly until heated. Add cheese; stir until cheese melts. Spoon 2/3 of sauce into an 8-inch square dish. Make four indentions in sauce; break an egg into each. Spoon the remaining sauce around eggs. Sprinkle with crumbled bacon. Bake at 350° for 20 to 25 minutes, until eggs are set. Top muffins with sauce and eggs.
Put flour, seasoned salt, onion powder and pepper in a bag. Toss meat in flour mixture. In a large pot, brown meat in oil. Add water and all ingredients listed down to carrots. Stir and simmer 10 minutes. Add carrots, onions, potatoes and celery. Cover and simmer 45 minutes. Mix last 4 ingredients and stir into stew. Simmer 15 minutes. Add peas and cook 5 minutes more.
Mix the sugar and soda together well and add light cream. Boil, stirring constantly, until a soft ball forms when dropped into a cup of cold water.	Add butter and pecan halves. Beat by hand about 5 minutes or until thick. Drop on waxed paper. Cool.
Cook beans until done (can soak for 1 hour to speed up cooking). Fry bacon, remove from skillet, saving grease. Cook onion and celery in grease until tender. Pour Heinz 57 sauce and tomato sauce into hot beans. Add onion, celery and seasonings. Cook about 20 minutes longer, adding bacon pieces before serving.
Mix vegetables and seasonings and saute in margarine until pepper is tender. Add tomatoes. Boil 5 minutes. Add shrimp. Simmer 10 minutes. Serve with hot rice.
Brown meat, onion and pepper. Add chopped olives, eggs and hot sauce. Add 3/4 can of enchilada sauce. Heat remaining sauce. Dip tortillas into hot sauce and fill with meat mixture; fold and lay in pan. Put grated cheese and extra sauce over enchiladas. Warm in oven until cheese melts.
Mix all ingredients together and pour into a large preheated iron skillet or a 9 x 13-inch baking dish. Bake at 450° for 30 to 35 minutes or until done.
Wash, slice and boil squash until tender. Drain thoroughly. Melt margarine in a 9 x 13-inch glass baking dish. Add squash and onion. Mix beaten egg, salt and pepper (I use a dash of hot sauce); mix with squash. Cover with cracker crumbs and 2 tablespoons melted butter. Bake in a 375° oven until done or brown.
Cook cornstarch, sugar and water until thick. Remove from heat. Add syrup, Jell-O and peaches. Pour into baked pie crust. Refrigerate until cool. Top with whipped cream.
In a saucepan, bring oleo, shortening, water and cocoa to boil. Blend in eggs and buttermilk with soda dissolved in it. Add cinnamon. Mix with dry ingredients (sugar and flour). Bake for 25 to 30 minutes at 375°.
Use microwave dish and add sugar, nuts, salt and syrup. Cook for 4 minutes. Take out and stir. Put back in microwave for 3 1/2 more minutes. Take out and stir. Put in vanilla and margarine and stir. Put back into microwave for 1 1/2 minutes. Remove and add 1 teaspoon of soda. Stir and pour on baking sheet. Let cool.
Cream shortening and sugar. Add beaten egg. Sift together flour, salt and cinnamon. Add soda and water. Add nuts, raisins and vanilla. Drop by spoonfuls onto greased baking sheet and bake at 375° for 8 to 12 minutes. Remove while hot. Makes 4 1/2 dozen cookies.
Combine water, sugar and raisins. Cook over low heat for 20 minutes. Dissolve with 1 tablespoon cold water and cornstarch. Stir into raisin mixture, then add lemon juice. Cook until liquid is clear. Makes 3 cups raisin sauce.
Drain oysters. Pour into casserole with crumbs. Pour milk, etc. Bake at 350° for 30 minutes. Serves 6.
Dip chicken into egg and milk. Roll in Italian bread crumbs. Repeat. Fry in hot oil for 15 to 20 minutes or until done.
Bake cake according to package directions. Cool. Prepare pudding according to package directions. Set aside.
Cook hamburger and onion; drain. Cook celery in a small amount of margarine over low heat. Cook noodles as directed on package. Add all ingredients together and put in large casserole dish. Bake at 350° until bubbly.
Preheat oven to 350°. Combine potatoes and next 7 ingredients in large bowl; mix well. Spoon into buttered, 9 x 13-inch baking dish. Cover with cornflake crumbs. Bake for 1 hour.
Brown hamburg and drain. Put that in crock-pot. Melt cheese and add sauce. Add those to the meat. Put on low. Keep warm. Use Fritos and chips to dip.
Cut steak into 2-inch wide strips. Cut the onions into very thin slices. Cut the scallions into 2-inch sections. In a shallow bowl, blend the flour, 1/4 teaspoon of the pepper and 1/8 teaspoon salt. Toss the steak strips in the flour mixture.
Combine flour, 8 packets of Equal and salt in bowl. Cut in butter until it resembles coarse crumbs. Sprinkle 1 tsp. lemon peel and vanilla; mix to form dough. Press dough into 8-inch square pan, bottom and sides. Bake at 350 degrees for 8-10 minutes. Cool on wire rack. Beat eggs and 18 packets of Equal. Mix in lemon juice, butter and lemon peel. Pour into baked crust. Bake until lemon filling is set about 15 minutes. Cool on wire rack.
Cut elephant into small bite-sized pieces. Add potatoes, carrots and enough gravy to cover. Cook over outdoor fire at 465°. This will serve 3,800 people. If more people are expected, two rabbits may be added, but do this only in an emergency. Most people don't like hare in their stew.
In a small bowl, mix Bisquick, brown sugar, cinnamon and butter or margarine. Mix together until crumbly; sprinkle over batter in cake pan. Bake 18 to 20 minutes or until a toothpick comes out clean. Makes 6 to 8 slices.
Separate cabbage leaves and blanch in boiling water for 5 minutes to make the leaves pliable for rolling. Cut each leaf into 2 or 3 sections, eliminating the tough section of the stem. Set aside.
Preheat oven. Sift the flour. Add the baking powder, salt and sugar. Break in the egg; add the milk. Blend and drop onto very lightly greased cookie sheet by tablespoon. Bake for 10 to 12 minutes at 425° or for 25 minutes at 375°.
Drain carrots and mash. Stir in sugar and next 8 ingredients. Spoon into a lightly greased, 2-quart casserole. Bake at 350° for 40 minutes. Garnish with carrot curls or fresh parsley sprigs. Yields 10 to 12 servings.
Place first 4 ingredients in saucepan. Bring slowly to rolling boil while stirring. Boil 1 minute. Remove from heat. Beat until lukewarm. Add vanilla. Beat until thick enough to spread. Add nuts. This is a very good frosting for a spice cake or banana cake.
Mix together all ingredients, except chocolate chips. Sprinkle with chocolate chips. Bake at 350° for 5 minutes; take out of the oven. Cut through batter. Put back in oven for 20 minutes.
Blend well all ingredients. Place in a greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Cut 1 cup cranberries in half. Mix liquid ingredients, then add dry, sifted ingredients until smooth by hand. Add cranberries and nuts. Bake at 350° for about 1 hour.
Cook rice per package directions. Combine chicken, olives, onions, pecans, celery and mayo. Add mixture to rice. Mix well. Season with salt and pepper. Refrigerate overnight. Take out 30 minutes before serving. Stir and serve.
Mix egg, 1/2 cup cracker crumbs, milk, onion, chili powder, salt and Worcestershire; add ground beef and mix well. Shape into patties 1/2-inch thick; coat with remaining cracker crumbs. Cook in hot oil over medium-high heat about 3 minutes on each side.
Heat oven to 250. Combine cereal and pecans in 13x9-inch pan and set aside. Combine corn syrup, brown sugar, and margarine in 2 cup microwaveable bowl. Microwave on high 1 1/2 minutes and stir. Microwave at high 1/2 to 1 1/2 minutes more or until boiling. Stir in vanilla and baking soda and pour over cereal mixture. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool. Break into pieces. Makes 10 cups. Prep time: 10 minutes. Bake time: 1 hour.
Spray large skillet lightly with Pam or Baker's Joy. Saute vegetables until soft and water has evaporated. Set aside to cool in large mixing bowl! Measure herb and seasonings. Blend together and add to vegetables. Next, add ketchup, egg substitute and milk, followed by meat and finally the oat bran. Mix well and form into 1 or 2 loaves. Place in a baking pan and bake 50 to 55 minutes in a 350° oven.
Cut carrots into 1/4-inch slanting slices. Drain the oranges, reserving 3 tablespoons juice. In a wide frying pan over medium-high heat, melt butter. Add carrots and orange juice. Cook, covered until carrots are tender and most of the juice has evaporated. In a cup, stir together curry powder, salt and lemon juice. Add and let cook for 1 minute, then add the remaining ingredients and cook three minutes more.
Preheat oven to 375°. Combine the first 6 ingredients in a mixing bowl. Make a well and then add egg, buttermilk and shortening. Stir only until blended. Fill greased muffin tins half full and bake 15 minutes. Serve hot.
In medium skillet, melt butter; add stuffing. Mix and cook, stirring often, 5 minutes or until golden brown. Place 1 cup in bottom of 9 x 12-inch baking dish. Put broccoli over stuffing; cover with chicken pieces.
Layer potatoes, onions and squash alternately, seasoning each layer. Place small amount of soup each third layer. Repeat, ending with soup. Bake at 350° for 1 1/2 hours or until potatoes are done.
Combine rhubarb, pineapple and sugar in kettle. Place over low heat and stir gently until sugar dissolves. Cook over medium heat until thick and clear, usually 10 to 20 minutes. Remove from heat and stir in jello. Makes 3 1/2 pints.
Wrap pita bread in aluminum foil. Bake at 350° for 15 minutes or until warm.
Mix all ingredients together. Spread in a baking dish. Cover with miniature marshmallows and chopped nuts. Nuts are optional. Cook until marshmallows are brown.
Peel, devein and butterfly shrimp. (To butterfly, split them almost in two and flatten out.) Melt butter in skillet. Add chopped garlic, parsley and shrimp. Saute over low heat until shrimp are pink in color. Season with additional salt, pepper, lemon juice, sherry and oregano. Serve with rice and vegetable. (Sauce goes extremely well over rice.)
Preheat oven to 375 degrees. In a medium bowl mix flour, baking powder, salt, nutmeg, and dried currants.
Combine all ingredients; chill. Garnish just before serving with crisp-cooked crumbled bacon.
Chop celery and onions fine and cook in butter until soft. Mince clams in blender, then crumb bread in blender. In dish, mix celery, onions, clams and crumbed bread well. (Use no clam juice, only what clings to clams.) Beat egg and add pepper and Worcestershire sauce to it; mix well. Add parsley last. If too juicy, add more fresh bread crumbs. Put dry crumbs in another dish and drop a tablespoon of mixture in crumbs. Coat well, using hands. Repeat. Fry in small amount of oil until golden brown.
Brown ground beef in skillet. Drain in a colander and put back into skillet. Add celery, green pepper and onion. Cook until vegetables are soft. Add remaining ingredients. Simmer for about 10-15 minutes. Serve on a bun. For a smaller family this recipe can be cut in half.
Slice cookie dough 3/8 inch thick and place 1/2 inch apart on a 12-inch pizza pan. Bake 12 minutes at 350°. Let cool.
Heat oven to 300°. Place bread crumbs in pan. Dot with 1/4 cup of the butter. Bake, uncovered, stirring occasionally until golden brown, about 20 minutes. Cool crumbs. Heat brown sugar, water, brandy, cinnamon and cloves over medium heat, stirring constantly, until sugar is dissolved. Place 1 cup of the bread crumbs in ungreased round pan (9 x 1 1/2-inch). Pour 1/3 cup of the syrup over crumbs; sprinkle with cheese. Top with 1 cup crumbs; sprinkle with apples, raisins and walnuts. Top with 1/3 cup syrup and remaining crumbs. Pour remaining syrup over crumbs; dot with remaining butter. Bake, uncovered, in a 300° oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving. Garnish with sweetened whipped cream, if desired. Makes 8 servings.
Stir lemonade mix and milk together. Add Cool Whip and stir until smooth. Pour into graham cracker crusts and refrigerate for at least one hour.
Mix well the first 5 ingredients. Cook squash until tender; drain well. Add to top mixture. Stir well and put in casserole. Mix cracker crumbs and melted margarine; sprinkle on top. Bake at 350° for 45 minutes.
Mix and shape meat mixture into small balls. Place all other ingredients, except cheese whiz, in soup pot, along with uncooked meat balls. Stir gently and bring to boil. Cover and simmer for about two hours or until vegetables are tender. Add cheese whiz, stirring gently until blended.
Place drained beans in 1-quart dish. Mix in chestnuts. Pour cream of mushroom soup over this. Top everything with onion rings and bake at 400° for 30 minutes. Serves 4.
Cook eggplant in boiling salted water approximately 7 minutes. Drain. Gradually stir milk into soup, blend in egg. Add drained eggplant, onion and stuffing mix. Toss lightly to mix. Pour into greased baking dish.
Mix the first 2 ingredients, then add remaining ingredients. Grease and line bread pan with wax paper. Pack mixture real hard into pan with hands. Bake 1 1/2 hours at 300°. When cool, wrap in aluminum foil and keep refrigerated at least a week.
Combine seasonings with cheese and bread crumbs or wheat germ. Wet chicken pieces. Roll in crumb mixture. Place on baking sheet, skin side up. Bake at 375° for about 1 hour (if desired, turn pieces after 30 minutes).
In a heavy saucepan, add margarine, sugar and evaporated milk. Bring to a rolling boil, over medium heat, stirring constantly. Boil for 5 minutes. Remove from heat. Add chocolate chips, stirring until melted. With electric mixer, add vanilla, marshmallow cream and peanut butter. Beat on medium speed until creamy. Pour into buttered 9 x 13-inch dish. Cool completely and cut into small squares.
Mix pretzels, margarine and 1/2 cup sugar. Press into a 13x9 inch glass dish. Mix Cool Whip, cream cheese and 1/2 cup sugar together and spread on first layer. Drain juice from pineapple and mix with 1/4 cup of sugar and cornstarch. Cook until thick, add pineapple and pour on top. Refrigerate until cool.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk batter. Coat with cheese mixture. Place in baking dish and pour margarine over chicken. Bake at 350° for 1 hour or until tender. Serves 4.
Mix all ingredients except chocolate chips and pat into 9 x 13-inch pan. Spread chocolate on top and let set in refrigerator until chocolate is partially set, then cut into pieces. Store in refrigerator.
Brown floured and salted chicken in olive oil. Set aside in warm place. Add ham, onion, scallions and saute for few minutes. Add rice and spices. Blend for few minutes and add chicken broth; salt to taste. Cook on stove for about 10 minutes. Place rice mixture and chicken in casserole and cook in 350° oven for 30 minutes or until rice is tender.
Combine all dry ingredients. Cut in shortening. Beat egg with water slightly. Add vinegar. Chill for 1 hour. Roll out on floured board. Makes 2 pies.
Boil potatoes with skins on in salted water. Remove skins when cooked. Boil eggs; peel and chop. Mix cubed potatoes, eggs, celery, radishes, green onion and salt. Add Miracle Whip and vinegar. Stir mixtures together. Serve warm (then chill).
Mix cocoa and sugar. Add melted margarine. Next add 2 eggs, beaten. Add vanilla and milk. Pour in unbaked pie shell. Bake at 325° for 30 to 35 minutes until it puffs up and begins to crack around the edge of filling.
Mix first 4 ingredients; fold in whipping cream (now Cool Whip could be used).
Mix sweet potatoes and sugar with electric mixer until smooth. Dip mixture into coconut and roll into balls. Place on cookie sheet and add 1 marshmallow to center of each ball. Bake until marshmallow is browned.
Dissolve salt in water and mix in other ingredients. Roll into long rolls and wrap in aluminum foil. Let set in refrigerator for 24 hours. Bake in oven at 300° for 3 hours. Unwrap and replace with new aluminum foil. Cool.
Line 8 x 8-inch pan with tamales (corn wrapper removed). Heat chili through (pour 1/2 can water into chili). Pour chili over tamales. Sprinkle onion over chili, then sprinkle with cheese. Heat in 350° oven for about 30 minutes or until bubbly.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until melted and blended. Remove from heat. Add Rice Krispies cereal and stir until well coated. Press mixture evenly into greased 13 x 9-inch pan and cool. Makes 24 squares.
Mix ice cream and Cool Whip together. Crunch Oreo cookies and add to mixture. Pour into pie shells. Refreeze.