HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9 inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Combine sugar, salt and flour. Beat eggs until foamy. Blend eggs, syrup, orange juice, rind and pecans into dry ingredients. Pour into pastry lined pie pan.
Warm soup according to can. Add gelatin. Mix cream cheese and mayonnaise; add to soup. Stir in all remaining ingredients. Grease desired mold with mayonnaise. Pour into mold; chill until set.
Sift flour and salt into a bowl. Crumble in the shortening as for pies. Punch hole in milk can and drizzle over the pan of flour mixture. With a spatula, mix together the milk and dry ingredients. Form into a ball, wrap in Saran Wrap and store in the refrigerator.
Brown sausage. Crumble and drain off excess grease. Mix celery, onion, pepper and tomatoes with sausage. Place in baking dish. Pour the mushroom soup over the mixture. Bake at 350° for 25 minutes.
Mix water with 1/2 cup butter. Bring to a boil. Add flour all at once and stir rapidly until it forms a ball. Remove from heat and cool. Beat in 4 eggs, one at a time. Beat well. (I use a mixer.) Spread on an ungreased 11 x 15-inch sheet. Bake at 400° for 30 minutes; cool.
Brown and drain meat; add rest to crock-pot. Add meat after the cheese has melted and the rest of the ingredients have been blended. Serve with nacho chips.
Cut steak into bite-sized pieces. Coat with flour, seasoned with salt and pepper. Place meat in large pan with sliced green peppers, chopped onion and garlic.
Allow butter and cheese to be at room temperature. Mix with mayonnaise, garlic and salt. Add crab meat; spread on split English muffins and freeze. Cut into quarters and put under the broiler until bubbly and brown.
Mix flour, cornstarch, egg, egg yolks and 1/2 cup milk in mixing bowl. Mix until even. Set aside.
Mix first 9 ingredients as when making cake from scratch. Bake 1 hour at 325°. Mix brown sugar, margarine and milk. Boil 3 minutes. Pour over cake in pan when taken from oven. Sprinkle with nuts or coconut, if desired. Let stand 2 hours before serving.
Cream together the sugar and oleo. Add the persimmons, milk, eggs and vanilla and mix well. Sift together and add to liquid the flour, cinnamon, nutmeg and soda. Mix well. Bake in a 9 x 13-inch greased pan for 1 hour at 325°. Serve with whipped cream or vanilla ice cream.
Cook rice; set aside. Combine beans and next 2 ingredients in a saucepan; bring to a boil, stirring constantly. Spoon rice onto platter; pour bean mixture over rice. Top with cheese, onion and, if desired, tomato.
In a large saucepan, combine dates, apple, raisins and water. Bring to a boil. Reduce heat and simmer for 3 minutes. Remove from the heat; cool.
Cook zucchini in small amount of water until tender. Saute onions & green pepper until tender. Mash zucchini. Blend all remaining ingredients, except cheese. Pour into greased 8 x 8 pan. Sprinkle top with cheese. Bake at 350° for 45 minutes.
Rinse chicken and drain well. Sprinkle inside lightly with salt and pepper. Fill cavity lightly with sauerkraut. Place chicken in 2-quart microwave-safe baking dish with roasting rack, breast side down. Brush skin with 1/2 the melted margarine. Sprinkle with paprika and poultry seasoning. Tent slightly with waxed paper.
Wash lettuce; tear into large pieces. Rub garlic halves around inside of a large wooden salad bowl (discard garlic). In salad bowl, combine lemon juice, oil, mustard and pepper. Add egg yolk and mix well. Add lettuce, croutons and cheese. Toss lightly. Wonderful!
Layer broccoli and chicken. Combine soup, mayonnaise, curry powder and lemon juice. Pour over layers and sprinkle with cheese, then bread crumbs. Bake at 350° for 30 minutes.
Cream butter, sugar and vanilla well. Add eggs, beating well until fluffy. Add flour and cocoa sifted together. Add nutmeats and chocolate chips. Spread mixture evenly on a greased 15 1/5 x 10 1/2 x 1-inch jelly roll pan. Bake at 350° for 20 to 25 minutes. Cool before cutting. Yields 24 servings. May be frosted but not necessary, so rich!
Drop by teaspoonfuls and bake 8 to 10 minutes in 400° oven.
Cook asparagus in salted water in large covered skillet until tender, about 18 minutes; or if using frozen asparagus, cook as directed on package. Drain and arrange on heated platter. While asparagus cooks, melt butter in small saucepan; add lemon juice, marjoram and cashew nuts. Simmer over low heat for about 3 minutes. Pour over cooked asparagus. Yields 10 servings.
In a 9x13 baking pan. Mix bisquick and sugar. Use a fork to get lumps out. Add milk, peaches and vanilla (and a little peach juice.) Mix together. Drop butter on top. Bake at 350 degrees for 20-25 minutes.
Prepare pudding mix with milk as per instructions on the box except add in 1 teaspoon of cinnamon. Chill. In a saucepan, heat huckleberries, water, sugar, rest of cinnamon and cornstarch until nice and thick. Pour into a bowl and chill. Prepare whipping cream or use Cool Whip. I make lots! In 1 hour of serving, start layering in a large glass bowl in whatever order you wish: diced cake, pudding mix, huckleberry compote, whipped cream and almonds.
Place bread along bottom of dish (13 x 9-inch). Fry sausage and drain. Lay over bread. Sprinkle with cheese, then combine remaining ingredients and pour over top. Refrigerate overnight. Bake at 325° for 30 minutes.
Mix flour, butter and pecans together. Dough will be stiff. Press out to form crust in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Combine bread crumbs, milk, eggs, sugar, salt and oil. Mix well. Add vanilla. Turn into a greased pan. Bake at 350° for 35 to 40 minutes. Sprinkle with nutmeg before baking.
Cook and debone chicken breasts. Save 1 1/2 cups broth. Melt margarine or butter. Mix Pepperidge Farm stuffing with margarine. Spread 3/4 of stuffing in a casserole dish. Spread chicken pieces over stuffing.
In a 4-quart pot, heat the oil. Add the onions, celery, carrots, peppers and garlic. Saute for 5 to 10 minutes, or until tender. Stir in the flour and chili powder. Add the tomatoes, stock and drained beans. Cover and simmer for 30 minutes. Remove the lid and simmer 30 minutes, or until the vegetables and beans are tender and the liquid has thickened. Serves 4 to 6.
Mix ingredients together. Spread on cookie sheet. Cut into strips (before baking) on cookie sheet. Bake at 400° until brown.
Cream all ingredients until smooth. Make little balls by rolling in hands. Place on lightly greased pan. Dip fingers in cold water and flatten each snap. Bake 10 to 12 minutes at 350°.
In food processor, grind cereals until crumbly, but some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating well. Arrange on wax paper.
Cut up cauliflower, broccoli and onions. Mix together. Add one can peas, drained, and add dressing.
Cook potatoes in jackets, peel and slice. Fry bacon. Remove bacon bits from pan. To bacon fat, add flour. Cook, but don't brown. Stir in vinegar, water, sugar, salt, pepper and onion. Let come to a boil. Pour over potatoes.
Peel and wash potatoes. Cut in medium hunks. Place in large pot and cover with water. Boil for 5 minutes. Turn off heat. In bowl, beat together milk and chicken soup; add to potatoes. Add the butter, salt, pepper and 1 cup water to the potatoes. Boil potatoes until tender, but not mushy.
Make marinade: In large saucepan, stir together soup, garlic, oil, sugar, mustard, lemon juice and hot pepper sauce. Over medium heat, cook until mixture boils and sugar is dissolved, stirring occasionally. Remove from heat. Shell and devein shrimp, leaving tails intact. Place in large bowl; add marinade. Cover and refrigerate 2 hours. Remove shrimp from bowl, reserving marinade. Arrange shrimp on rack in broiler pan. Broil 4 inches from heat for 8 minutes or just until shrimp are pink and opaque, turning once and brushing often with marinade.
Mix oil, eggs and sugar. Add salt, soda and cinnamon to flour. Add to mixture. Stir in carrots by hand. Add a few nuts if desired. Bake at 350°. Frost with cream cheese frosting.
Thaw and unfold puff pastry sheets onto a lightly floured surface. Using a floured, 2-inch heart-shaped cookie cutter, cut pastry into about 45 heart shapes. Place hearts on an ungreased cookie sheet and bake in a 375° oven for 10 to 12 minutes or until puffed and golden. Cool on a wire rack.
Pour hash browns into a 9 x 13-inch pan. Melt stick of oleo and pour over. Mix next 6 ingredients well and spread over hash browns.
Beat eggs, milk, sugar and vanilla. Place Grape-Nuts in bottom of 1-quart casserole dish or deep pie plate. Pour mixture over Grape-Nuts. Place casserole dish or deep pie plate in pan of water (water halfway up dish). Bake at 350° for 40 to 45 minutes.
Combine all ingredients; mix well. Place meat in a large bowl. Cover with marinade. Marinate in refrigerator overnight. Remove 1 hour before using. Drain meat and reserve marinade. Broil on barbecue. Baste with remaining marinade. Cook meat until done.
In a 9 x 12-inch pan put bacon. Slice onion on top of bacon. Put potatoes over the onion. Crumble crackers. Mix hamburger, sausage, soup and eggs well. Pour over bacon, potatoes and onions. Rinse cheese can. Pour over for moisture. Salt ingredients. Put in oven for 30 minutes at 350°. You have a good casserole. Sprinkle cheese on top and brown.
Melt chips in a large bowl in microwave for 3 minutes (approximately). Stir in nuts and raisins; drop by teaspoonfuls on sheet of foil. Refrigerate.
Combine all ingredients in a large saucepan. Heat over low heat until the mixture reaches the boiling point. Sprinkle top with dried parsley flakes. Serves 4.
Combine potatoes, 1/2 cup margarine, onions, soup, sour cream and cheese. Turn into a 2 1/2-quart casserole dish. Crush corn flakes and stir in remaining butter. Sprinkle over potatoes. Bake 50 minutes at 350°.
Brown meat in fat. Add next 6 ingredients, add liqour from beans or 1 cup water. Mix well, pour in casserole, top with your favorite topping. Cook 20-30 min. at 375°. Makes 4-6 servings.
Mix together meat, sage, salt and pepper. In large baking dish, press meat in dish. Layer potatoes and onions twice. Cover and bake at 350° until meat and vegetables are done. Remove, add cheese and top with catsup, if desired. Put back in oven until cheese is melted.
Mix all together. Bake in a 9-inch pie pan at 325° for 30 minutes. Serve hot or warm with crackers or vegetables.
In skillet, in hot margarine, cook chicken until browned. Add broccoli and carrots. Cook until tender and crisp. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover. Simmer 10 minutes or until vegetables are tender. Stir in rice. Cover. Cook a few minutes. Let stand 5 minutes. Fluff with fork before serving. Yields 4 servings.
Preheat oven to 325°. Grease a 10-inch casserole or muffin tins. Mix all ingredients together well. Pour into the baking dish. Cover with aluminum foil and bake for 45 minutes. If tins, bake 30 minutes. Raise oven temperature to 350°; remove foil and bake 15 minutes more. Slice and serve hot. Serves 6 to 8. Can use processor.
Heat oven to 400°. Mix shortening, sugar and egg. Stir in milk and vanilla. Blend dry ingredients and stir in with creamed mixture. Mix raisins in. Drop dough by teaspoonfuls and roll in cereal. Place on greased cookie sheet. Top with cherry. Bake at 350° for 10 to 15 minutes.
Cake: Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs, beating until smooth. Sift dry ingredients together. Gradually add to creamed mixture, blending well. Gently fold in sour cream and vanilla.
Chop tomatoes and cucumbers into small pieces. Peel and quarter onion, then thinly slice, add vinegar. Refrigerate up to 8 hr in tightly covered container, shaking and turning occasionally to coat vegetables. This is good with hotdogs, hamburgers and pinto beans.
Saute onion and celery. Add stew meat and brown. Add garlic powder and black pepper. Bring to a boil. Add wine. Turn to simmer. Cook 2 1/2 to 3 hours.
Combine all ingredients and beat well. Pour into two greased bread pans. Bake at 350° for 45 minutes.
Mix together sugar, flour, cocoa and salt. Add milk. Heat together, stirring constantly. After mixture boils for one minute, add vanilla and butter.
Add everything to crock-pot and heat until hot and bubbly. Serve with chips.
Beat eggs on high 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together in another bowl flour, baking powder, spices and salt. Fold dry ingredients into pumpkin mixture. Spread in a greased and floured 15 x 10-inch cake roll pan. Top with nuts. Bake for 15 minutes at 375°. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll up and cool; unroll, spread filling and re-roll.
Mix molasses and mustard; stir in vinegar. Cover and refrigerate. Makes 3 cups.
Combine flour, ginger and salt in bag; shake chicken parts in mixture. Brown in hot oil; set chicken aside. Drain fat; return 1/3 cup to skillet and saute onion and mushrooms. Add chicken, syrup from pineapple, papaya juice or apricot nectar, consomme and soy sauce; simmer and cover 1/2 hour. Salt to taste. Add pineapple and almonds; cook 15 minutes or until chicken is tender. Makes 4 to 6 servings. Serve with Toasted Coconut Rice (recipe follows).
Melt butter in skillet. Add cabbage, salt, pepper and milk. Cover and simmer for 10 minutes or until cabbage is done.
Melt marshmallows in top of double boiler; cool. Add pumpkin, cinnamon, vanilla, 1/4 teaspoon salt and lemon juice. Fold in whipped cream. Pour in baked or crumb pie shell. Top with whipped cream. Good and quick.
Boil chicken breasts until done and then tear chicken into cubes. Put in dish. Heat cream of celery and cream of mushroom soups, margarine, sour cream and chicken broth. After heated, pour over cubed chicken. Put stuffing mix and almonds on top. Cover dish and cook in oven at 350° for 30 minutes. Take off top of dish and brown.
Be sure to put together in the order named. Take 1 large, juicy lemon and squeeze out all the juice. Place in a separate bowl the sugar and butter. In separate pan stir in cornstarch and just enough water to make it smooth, then stir this into a cup of boiling water. Bring it to a boil and then pour it on the butter and sugar.	Stir in the lemon juice and when a little cooler, stir in the beaten yolks of two eggs. Pour this into crust which should stand ready. Bake until thick, but not until it wheys. Top with beaten egg whites and powdered sugar. Brown in oven.
Measure flour and salt and sift together. Cut in Crisco until about the size of bread crumbs. Add water and form a ball. Roll out dough and form pie crust.
Place steak in 9 x 13-inch pan. Sprinkle with onion soup mix. Add soup and water. Bake at 350° covered for 2 1/2 hours.
Cream oleo, Crisco and sugar together. Add eggs, one at a time, beating well after each egg. Mix together flour, cocoa, salt and baking powder. Add alternately with milk. Add vanilla. Mix well. Pour into greased and floured tube pan. Bake 325° about 1 1/2 hours or until done. Cool in pan. Invert on cake plate. Add Chocolate Pound Cake Glaze.
Boil all ingredients for 5 minutes. Pack in jars; process 3 hours in cold pack canner. When using, dilute with water, milk or meat stock. Rice or noodles may be added.
Cook macaroni according to package directions; drain. While macaroni is cooking, melt 1/4 cup margarine in large skillet. Add vegetables. Cook over low heat, stirring occasionally, until crisp-tender. Remove from heat and add drained macaroni. Stir in remaining margarine and milk. Sprinkle contents of cheese sauce packet over top. Add pimiento and mix gently. Heat until mixture reaches serving temperature.
Preheat oven to 350°. Mix ingredients. Put in 2 loaf pans and bake for 1 1/2 to 2 hours. Two loaves make 10 servings 245 calories.
In a medium bowl, combine flour, salt, 2 tablespoons cocoa, baking powder and sugar. Add milk, oil and vanilla. Spread batter into an ungreased 9 x 9 pan. Combine brown sugar and 4 tablespoons cocoa. Sprinkle over batter. Pour hot water over all. (DO NOT STIR!) Bake at 350° for 35 to 40 minutes or until bubbly. Serve with ice cream.
Cut loaf of Italian bread in half lengthwise. Spread with butter; shake on oil, basil and garlic powder. Slice into 4 inch pieces, grill until brown or fry in pan. Great with barbecued ribs.
First, cream together egg, sugar and shortening. Second, sift 1 1/2 cups flour. (Put 1/2 cup flour aside and add 1 cup seeded raisins to it.) Mix 1 level teaspoon baking soda with tomato soup; blend well. Add to first mixture. Add other dry ingredients to flour and add to mixture. Beat mixture thoroughly. Lastly, add 1/2 cup flour with the raisins. Bake in flat pan or loaf pan in a 350° oven for 3/4 to 1 hour.
In large bowl, mix thoroughly 1/2 cup of the soup, the ground beef, onion soup mix, bread crumbs and egg. In a 12 x 8-inch baking pan, firmly shape meat mixture into loaf. Bake at 350° for 1 1/4 hours or until done. Spoon off 2 tablespoons drippings and reserve. In saucepan over medium heat, heat remaining soup, water and drippings to boiling. Spoon over meat loaf.
Cook pasta as package label directs; set aside. Preheat oven to 375°. Grease a 10-cup souffle dish. Sprinkle with the Parmesan cheese. In large saucepan, over low heat, melt butter. Whisk in flour until blended; cook 1 minute or until bubbly. Remove from heat; blend in milk. Bring to boiling, stirring until thickened. Boil 1 minute. Stir in Cheddar cheese, mustard and pepper until cheese melts. Remove from heat. Whisk in egg yolks, one at a time. Stir in pasta, chicken and peas; transfer to large bowl.
Toast bread in toaster. Melt cheese in microwave oven for 30 seconds. Place cheese on one slice of toast; add barbecue sauce. Add other slice of toast and allow to cool. Makes 1 sandwich.
Chill cranberry cocktail and 1 cup grape juice. Just before serving, pour chilled juices over cracked ice. If desired, garnish with maraschino cherries, lemon slices and orange slices. Makes 10 servings (about 1/2 cup each).
Bake at 350° for 35 to 40 minutes. May use fresh corn, in which case, use same ingredients but increase amount of cream.
In large bowl, layer first four ingredients in order listed. Spread mayo over the top like icing on cake. Sprinkle enough cheese to cover mayo. Seal tightly. Refrigerate overnight. Mix when ready to serve.
In a large bowl, with electric mixer, beat together the cream cheese and peppermint extract. Add powdered sugar gradually and beat until smooth, kneading the last of the powdered sugar in with hands. Form mixture into balls the size of a cherry and roll in colored sugar, if desired. You can also color mint mixture. After making balls, flatten with a fork or press into molds. Let dry overnight on waxed paper. Makes 3 dozen one-inch mints.
Mix milk, soups, chicken and vegetables in a 3-quart shallow baking dish. Bake at 400° for 15 minutes. Cut each refrigerated biscuit into quarters. Top with biscuits and bake 15 minutes longer.
Sift dry ingredients together. Make a well in mixture. Add, in order, egg, milk and oil. Beat until mix is just moistened. Add blueberries and mix until berries are well distributed. Fill greased muffin tins 2/3's full. Bake at 400° for 20 minutes. Makes 12 to 14 muffins.
Use same ingredients as Thumbprint Cookies except do not make a hole in the center or fill with the jelly; you will roll in powdered sugar. Let them cool a few minutes, then roll them in your powdered sugar.
Cream butter, add sugar and cream again. Add eggs. Sift dry ingredients. Add milk, vanilla and nuts. Bake in a greased tube pan for 1 1/2 hours at 325°.
Mix all together; put in shallow Pyrex dish (so you can cut out). Let congeal overnight.
Heat broiler. Spread peanut butter on bread. Carefully place marshmallows on bread covering peanut butter (one layer, side by side).
Mix sugar, milk, margarine or butter and cocoa together. Boil 1 minute on stove; take off. Add peanut butter and vanilla. Stir, then pour over 3 cups uncooked oatmeal. Mix well. Drop by teaspoonfuls on wax paper or greased cookie sheet. Chill to set in refrigerator.
Mix water, rice and salt; add milk and butter or margarine. Cover and simmer for 1 hour. Mix the rest of ingredients and add to the mixture. Cook until just beginning to thicken. Pour into serving dish. Top with cinnamon.
Cut tenderloins into 3/4-inch thickness. Stir together paprika and pepper. Coat meat on both sides with seasoning mixture. Grill pork over medium coals about 10 minutes or more.
Melt gelatin in boiling water; let cool. Make a crust by scraping the filling off of the Oreo cookies. Crush the cookies and mix in with margarine. Press into a 9 x 13-inch pan and let set in the refrigerator for about an hour. Mix tofu in blender. Add the gelatin mix. Fold in Cool Whip. Pour the tofu mixture into the crust and chill until set, preferably overnight.
Place rice in pan. Place chicken on rice. Sprinkle soup mix over chicken. Cover with mushroom and chicken soups; add water. Add more water during baking if too dry. Bake for 1 hour at 400° or 1 hour and 30 minutes at 350°.
Combine all ingredients. Marinate 3 to 4 hours. Drain and reserve marinade. Thread shrimp on four skewers, allowing 1 inch between shrimp. Place skewers on heavy foil on grill. Grill 2 inches from heat 7 minutes on each side.
Cream sugar and shortening. Stir in carrots and egg. Add flour, baking powder, salt and vanilla. Drop by teaspoonful onto greased cookie sheet. Bake at 375° for 12 to 15 minutes.
In a large skillet, coat pork in flour and brown in butter. Add celery, onion, salt, pepper and water. Cover and simmer 1 1/2 to 2 hours. Stir occasionally. Add potatoes. Simmer until tender. Stir in half and half. Bring back to simmer. Pour into well-buttered 2-quart baking dish. Place raw biscuits on top. Bake at 450° until biscuits are brown.
In a large kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Saut onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes. Add broths, water, barley, salt and pepper. Return the meat to pan; bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until barley and meat are tender. Add parsley. Yields 11 servings.
Preheat oven to 350°. In saucepan, over medium heat, in hot oil, cook celery and onion until tender-crisp, stirring occasionally. Stir in soup and milk.
Heat pear juice. Pour on Jell-O mix. While hot, pour into cream cheese that has been mashed with 2 tablespoons cream. When cool and slightly thick, add mashed pears. Add whipped cream. Mold and serve.
In medium saucepan, bring to a boil 2 cups of water, sugar and coffee; cool. Stir in vanilla and pour into a 2-quart container. Stir in vodka. With spoon, skim off foam. Cover tightly. Let stand at room temperature for 48 hours.
Cut pineapple up. Add bananas. Combine juices from pineapple and lemon with sugar and flour. Cook until thick, stirring constantly. Cool. Whip cream and fold into first mixture. Pour over pineapple and bananas. Chill.
Brown beef, onion and garlic. Add rest of ingredients. Bring to boil. Turn heat to simmer and cook until all vegetables are done. Use a 4-quart cooking pot.
In large kettle, cook and stir onion, carrots and garlic in oil until onion is tender. Add fish fillets, lobsters, tomatoes (with liquid), bay leaves and water. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Add shrimp, clams (with liquid) and remaining ingredients; simmer 15 to 20 minutes longer. Serves 12.
In medium microwave-safe bowl, combine salsa and cheeses. Microwave on High 2 to 4 minutes or until cheese is melted, stirring twice. Sprinkle with onions. Serve with tortilla chips. Makes 1 3/4 cups.
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat 1 minute at medium speed. Combine flour, cocoa, baking soda and salt. Add alternately with water to cream mixture. Bake at 350° for 35 to 40 minutes in layers. Frost with cocoa frosting.