HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, milk, sugar and vanilla in a wide shallow bowl. Add croissants, cut-side down; let stand to coat, then turn to coat other side. Heat 2 Tbsp. butter in a large skillet over medium-low heat. Add croissant halves; cook until brown. Turn and cook other side. Remove and keep warm. Repeat with remaining butter and croissants. Serve warm with syrup. Makes four servings.
In large saucepan, combine sugar and corn syrup; bring to boiling. Remove from heat. Add peanut butter, stirring until melted. Stir in cereal, coconut and peanuts. Drop by teaspoon onto waxed paper; cool thoroughly. Do not refrigerate!! Makes 6 to 7 dozen.
Combine all ingredients and mix well. Trim crusts off 16 to 18 slices buttered bread. Place slices buttered side down in cupcake tins and shape in. Fill with meat mixture (full) and bake in a 350° oven for 40 minutes. Freeze well and are good in lunches.
Cook a big pot of mustard greens (tender ones) with small portions of salt meat. Move some of the juice and set aside. Put the excess juice in your cornbread. Stir good. (When making regular cornbread, leave out the baking powder, to limit the rise of the cornbread.) Roll in balls and put on top of the greens. Do not stir. Cook slow until cornbread is done. Now eat. Delicious.
Cut shortening into flour until mixture resembles coarse crumbs. Add milk to make a soft dough. Turn dough onto a lightly floured surface. Knead gently 30 seconds. Roll or pat 1/2-inch thick. Cut with floured biscuit cutter. Bake in a hot 425° oven for 10 to 15 minutes or until brown. Brush tops with butter before baking. Yields twelve 2-inch biscuits.
Mix all ingredients well and shape into balls. Brown well on all sides. Pour sauce over meat balls. Cover and simmer at least 30 minutes, basting occasionally. Makes 6 servings.
Mix together in a medium bowl Ricotta cheese, parsley, Parmesan, basil and garlic powder. In a 7 x 12-inch baking dish, spread evenly 1/3 of spaghetti sauce. Top with 4 uncooked noodles. Over noodles spread 1/2 of Ricotta cheese mixture. Repeat layers. Top second layer of Ricotta with spaghetti sauce. Sprinkle Mozzarella over top. Bake, uncovered, at 350° for 40 to 45 minutes. Let lasagna cool for 15 minutes before cutting.
Put hash browns in 9 x 13-inch pan. Mix all ingredients except corn flakes and butter. Pour over hash browns. Top with corn flakes mixed with butter. Bake at 350° for 1 hour.
Combine the wine, oil, lemon juice, mustard, chopped basil and peppercorns and pour over the shrimp in a shallow bowl. Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally. Prepare hot coals for grilling the shrimp. Remove the shrimp from the marinade; reserve the marinade. Wrap the middle of each shrimp first with a basil leaf and then with a slice of prosciutto. Thread 4 shrimp lengthwise, starting at the head on each of 6 metal skewers. Grill the shrimp, basting with the reserved marinade, for several minutes on each side. Serve immediately.
Shake biscuits, sugar and 1 tsp. cinnamon in bag. Place biscuits in greased bundt pan. Boil brown sugar, 1 1/2 tsp. cinnamon and butter and pour over biscuits. Bake for 35 to 40 minutes at 350°. Glaze with 1/4 c. of milk and 1 c. confectioners sugar.
Cook ground chuck in Dutch oven with onion and garlic until brown. Drain ground chuck. Add all other ingredients except spaghetti and cheese. Bring this to a gentle boil. Continue boiling for 20 minutes uncovered. Remove from heat and stir in cooked spaghetti. Place half of mixture in 9 x 13-inch casserole dish. Sprinkle with Mozzarella cheese. Top with remaining mixture and sprinkle remaining Mozzarella cheese on top. Bake 10 minutes (or until cheese is melted) at 375°. Serve with Parmesan cheese.
Peel cucumber and onion; slice thin. Put them in a small bowl and sprinkle with salt. Put in refrigerator for 30 minutes. Mix vinegar, sugar and pepper until sugar dissolves. Add to the cucumbers. Serve very cold.
Mix pudding according to pkg directions, mix in the Cool Whip. Put aside about 1 inch of crushed cookies for top. In an 8 inch Planter line the bottom with crushed cookies. Make layers of pudding mixture and then crushed cookies. Topping with the crushed cookies. Add silk flowers and a hand spade.
Cut lobster into pieces. Combine lobster and shrimp with next 6 ingredients and 1/2 teaspoon salt and pepper. Spoon into 1-quart casserole dish. Combine 1 cup bread crumbs with butter, then sprinkle onto casserole. Bake, uncovered, at 350° for 35 minutes.
Beat Eagle Brand and peanut butter until smooth. Add Bisquick and vanilla and mix. Form 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 6 to 8 minutes. Remove from oven. Press chocolate kiss into center of each cookie immediately. Remove from pan and allow to cool.
Cream sugar and oleo; add all ingredients. Bake in tube pan at 325° for 1 1/2 hours; cool 20 minutes in pan.
Bring 1/2 cup milk to boil. Add sugar and cornstarch to egg yolk mixture and rest of milk. Add this to hot milk and cook until thick in top of double boiler, stirring constantly. Add the butter, salt and vanilla. Pour in a prebaked and cooled pie shell. Cool and cover with whipped cream and sprinkle with coconut.
Brown hamburger. Add vegetables. Add water and tomatoes. Bring to boil. Sprinkle in rice. Simmer at least 1 hour.
Brown ground beef and drain. Combine the remaining ingredients. Bring to a boil, then simmer for 1 hour or until thick.
Combine chocolate chips and milk; heat until chips melt and mixture is smooth. Stir in walnuts and vanilla. Spread into foil lined 8-inch square pan. Chill until firm, about 2 hours. Yields 1 1/4 pounds.
Mix condensed milk with lemon juice. Add crushed pineapple and nuts. Stir in whipped topping.
Melt the first 3 ingredients and set aside. Cream shortening and sugar. Add eggs; beat well. Add rest of ingredients. Beat well. Pour in melted mixture and put in 3 layers. Bake at 350° for 30 minutes.
Bottom: Beat egg with melted oleo and add to remaining cake mix. Press in bottom of 9 x 13-inch pan.
Prepare oven to 450°. Line pie pan with rolled out dough. Prick dough all over with fork and cover with pie weights or snug pieces of foil. Bake 5 minutes. Remove foil and bake 3 to 4 minutes more, until it begins to brown. Take from oven and reduce heat to 375°.
Line a large shallow bowl with lettuce leaves. Break the remainder of the lettuce into bite-sized pieces and place in the bowl. Arrange tomatoes, cucumbers, radishes, cheese, sardines, olives and green onions over the lettuce. Sprinkle with parsley. Combine oil, lemon juice, oregano, salt and pepper in a screw-top jar and shake well to mix. Just before serving, shake salad dressing and drizzle over salad. Toss lightly before serving.
Mix the first 5 ingredients together. Then sift in remaining ingredients. Stir in chocolate chips. Add more flour until the dough is stiff and manageable. Roll out and cut cookies. Bake at 350° for 15 to 17 minutes.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast, stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups flour. Beat until smooth. Stir in enough flour to make soft dough. Turn out on floured board. Knead for 8 to 10 minutes. Place in greased bowl and turn once. Cover, let rise until double, 30 minutes. Punch down. Turn onto floured surface. Divide dough into 3 pieces. Roll each piece into 12-inch circles. Cut into 12 to 16 pie shaped pieces. Roll up tight, beginning at wide end. Seal points. Place on greased baking sheet. Curve to form crescents. Cover. Let rise until double, 30 minutes. Bake in hot oven (400°) about 12 minutes. Makes 36 to 48.
Place chicken in 9 x 13. Top each breast with slice of Swiss cheese. Spread soup over cheese. Top with slice tomato. Sprinkle stuffing mix that was mixed with margarine. Bake, uncovered, at 400° for 35 minutes. Serve with rice pilaf or mashed potatoes.
Boil water and sugar 15 minutes, then cool. Add the orange juice and lemon juice. Place in freezer. When mushy, remove and beat thoroughly; refreeze. If you used fresh squeezed oranges, scoop out the leftover pulp and serve frozen juice in shell. Very refreshing.
Cream together butter and shortening; gradually add sugar, creaming until light. Add vanilla; add eggs one at a time, beating well after each. Sift together dry ingredients. Add to creamed mixture; alternate with buttermilk, beating well. Pour creamed mixture into greased and floured 8 x 8-inch pan. Bake at 325° for 20 to 25 minutes. Cool completely in pan.
Cream butter with sugar. Add yolks and remaining ingredients. As you beat, add the baking soda with the warm milk. By hand, roll out small pieces of dough, 5-inches long. Shape in desired shape. Place on greased cookie sheets. Bake at 350° for 15 to 20 minutes or until golden brown.
Combine all ingredients and top with 1/2 cup grated cheese. Bake at 350° for 25 minutes. Serves 6.
Layer bread, then layer browned sausage and cheese in baking dish. Combine remaining ingredients and pour mixture over bread. Cover and let set in refrigerator for at least 8 hours. Bake at 350° uncovered for 45 minutes.
Melt butter. Add milk just to warm. Add dry jello. Mix well. Pour into mixer bowl and add powdered sugar to spreading consistency. Beat well.
Mix everything in a large pot. Stir; cook over low heat. Will become stiff and pull away from the sides of pan. Remove from heat and cool. Knead. Store in plastic bags.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch pan, melt butter. Sprinkle with crumbs. Pour milk evenly over crumbs. Top evenly with remaining ingredients. Bake for 25 to 30 minutes or until lightly browned.
Beat cream cheese, sugar, egg and vanilla until creamy. Set aside. Prepare brownie mix as directed on box. Pour into a 13 x 9 pan that has been sprayed with Pam, except save 1/2 cup. Spread cream cheese mixture on top of brownie mix. Use the 1/2 cup of brownie mix to put on top of cream cheese by 1 teaspoon drops. Swirl several times with knife.
Cream thoroughly sugar and eggs in a large bowl of mixer. Add oil, beets and melted chocolate; blend well. Sift together flour, soda and salt. Add to beet mixture; mix well. Pour into 2 well-greased and floured 9-inch cake pans. Bake in preheated 350° oven for 20 to 25 minutes. Cool. Ice with Creamy Chocolate Frosting.
Mix jello with boiling water and cool. Stir in other ingredients. Place in salad mold and refrigerate.
Mix gelatin and pineapple in large pan. Heat until gelatin dissolves. (Do not boil!) Allow to cool. Add rest of ingredients. Stir together. Refrigerate in your choice of container.
Cook sausage and crumble; drain. Line pie crusts with sausage. Sprinkle cheese over sausage. Beat together eggs, milk, salt, and sour cream. Pour over sausage. Bake at 350 degrees for one hour.
Line a cookie sheet with wax paper; stir vanilla chips in a 2-quart saucepan over very lot heat until smooth. Remove from heat and stir in almonds, cherries and raisins. Drop by tablespoons onto prepared cookie sheet. Sprinkle with coconut. Refrigerate until hard. Store airtight.
Wash cukes and put into jars. Add garlic, hot pepper and dill. Mix together vinegar, salt and water and boil. Pour over cukes in jar. Put into hot water bath for 10 minutes.
Cook water, sugar and cornstarch until clear. Add jello. Put in refrigerator until partly jelled. Put 1/2 in pie crust. Add strawberries and top with second half. Add Cool Whip to top.
On top of range in a medium saucepan, combine onion, pork and beans, catsup, brown sugar, mustard and Worcestershire sauce. Cook over low heat about 15 minutes. Top with bacon.
Sift flour, salt and soda together; set aside. Place apples in medium bowl. Break eggs over apples; add oil, sugar, cinnamon, nutmeg and nuts. Blend well. Stir dry mixture into apple mixture; stir until moist. (The mixture will seem dry.) Spread into two greased 9-inch cake pans. Bake in a 350° oven for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cut in wedges.
Preheat oven- 350 degrees. Spray a 9 x 13 baking dish. Lay 1 pkg of crescent roll on the bottom of the dish. Pinch to seal edges.
Cover the first 5 ingredients with water and let stand overnight. Drain well. Add the remaining ingredients and cook for 30 minutes. Stir often. Seal in jars.
Sift sugar and set 1 cup aside. Combine flour, salt and remaining sugar and sift together 3 times. Beat egg whites until foamy, then beat in cream of tartar. Continue beating until soft and fluffy. Beat in vanilla. When satiny peaks are formed, gradually beat in remaining sugar. Sift in a little of the flour mixture and fold to blend. Continue until all of the mixture is incorporated. Pour batter into clean, ungreased 10-inch tube pan. Run spatula through batter to dispel any air pockets. Bake 45 minutes until cake springs back to touch. Cool inverted over a bottle for several hours. Run knife around edge to loosen, then invert cake onto plate. Serve each slice topped with fruit or hot fudge sauce.
Season chicken with salt, pepper, sesame and celery seed; brown in very small amount of oil in hot iron skillet. Remove from heat; add mushrooms and 1/2 cup sherry. Cover and simmer on very low fire for about 20 to 30 minutes. Remove chicken from skillet and make sauce in skillet with Tabasco, cream and 1/4 cup sherry. Pour over chicken and serve immediately or put in double boiler until ready to serve.
Cook noodles. Cook onion in margarine, stirring until browned at edges. In a buttered baking dish (3 to 4-quart), spread half the noodles, then half the chicken or turkey, sprinkling lightly with pepper and seasoning salt. Add in layers, half the onion, chili peppers, soup and cheese. Repeat. Bake at 350° for 45 minutes. Serves 10 to 12.
Cream butter, eggs and sugar well. Add syrup and spices. If you like highly spiced gingerbread, double the spices. Add milk and flour alternately. Bake in a loaf pan. Bake 45 minutes at 350°.
Brown ground beef with onion. Add soup and water. Add potatoes, carrots, salt and pepper. Cover and simmer 35 minutes. Add peas and cook 10 minutes more. This is really good!
Mix all ingredients together. With hands, roll into small balls or logs. Bake in slow oven for 1 hour at 350°. Roll in confectioners sugar while warm.
Put rhubarb in well-greased oblong cake pan. Sprinkle with sugar. Then sprinkle on the dry jello. Cover with marshmallows. Then pour on the prepared cake mix. Bake at 325° for 50 minutes.
With a sharp knife, make cuts down center of kernels on each row. Scrape cob. Measure 1 3/4 cups corn. Beat egg yolks until thick and lemon-colored. Stir in corn, butter, sugar and salt. Slowly beat in milk. Fold in egg whites. Bake in an 8 x 8 x 2-inch baking dish at 350° for 45 to 50 minutes. Serves 6 to 8.
Mix vinegar, sugar, honey, celery seed and paprika. Bring to a boil. Remove from heat and add oil gradually, beating constantly. Chill. Yields 2 cups.
Combine first 5 ingredients. Stir in pecans, bananas and pineapple. Do not beat. Grease and flour loaf pans. Bake at 350° for 25 or 30 minutes. Let cool 10 minutes, remove from pans, let cool on wire rack.
Place brisket, liquid smoke and water in roaster pan. Bake at 350° for 2 hours, uncovered. Mix other ingredients and pour over brisket. Bake 2 more hours, covered. Baste occasionally. Mix another recipe of sauce to serve with the sliced brisket, if desired.
Trim tenderloin closely. Sprinkle with dry mustard and rub surface well. Salt and pepper to taste. Place in shallow roasting pan. Brush steak sauce over tenderloin. Roast in preheated very hot oven (450°) for 30 to 40 minutes (rare) or 45 to 60 minutes (medium) being careful not to overbake. Slice 1 to 1 1/2-inches thicker as desired. Serve hot plain or with mushrooms and sauteed onions.
Preheat oven to 350°. Grease and flour a Bundt pan. Combine all ingredients in a large bowl; beat according to cake package directions. Pour batter into pan. Bake 45 minutes or until done.
Mix ingredients together. Roll out on floured surface. Cut into 6-inch circles or biscuit cutter. Bake 20 minutes at 250°.
In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes; stir in walnuts. Pour into a greased 9 x 13 x 2 baking pan. Bake at 350° for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Combine first 3 ingredients. Press into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 250° for 10 minutes; let cool.
To reserved pineapple liquid, add enough water to make 1 1/2 c. In large bowl, combine Eagle Brand milk and pudding mix. Beat well. Add pineapple. Chill 10 minutes. Fold in whipped cream. Spoon 1 1/2 c. pudding into 3-4 qt. glass serving bowl. Top with 1/3 each of the chocolate wafers, bananas and pudding. repeat layering twice, ending with pudding. Garnish with nuts and cherries if desired. Chill and keep refrigerated after serving.
Arrange apples in ungreased 2-quart glass casserole or square baking dish, 8 x 8 x 2-inches. Mix remaining ingredients; sprinkle over apples.
Marinate fajita meat in marinade overnight. Grill meat for 20 minutes. Serve with fried onions and tortillas.
Sift together dry ingredients. Combine egg yolks and milk; stir into dry ingredients. Stir in oil. Fold in egg whites, leaving a few little fluffs; don't overmix. Bake in preheated waffle baker. Makes about 8 waffles.
Cut hot dogs in bite size pieces. Parboil 3 minutes and drain. Mix a sauce with remaining ingredients. Cook until sugar melts. Add hot dog pieces. Serve in fondue pot or chafing dish. Makes about 60.
Mix all together. Knead. Let rise for 3 hours. Put in pan and let rise. Bake at 350° for 1 hour.
Mix the cake mix, margarine and 1 egg together and pour on cookie sheet. Mix 2 eggs, cream cheese and powdered sugar together until creamy. Pour over first mixture on cookie sheet. Bake at 350° for 30 minutes. Cut into squares. (Grease the cookie sheet and flour it.)
In a bowl, blend soup and eggs. Add muffin mix, stirring until just blended (batter will be slightly lumpy). Spoon batter into 18 greased muffin cups filling about 3/4 full. Bake at 375° for 30 minutes or until done. Remove from pan. Cool.
Layer 1/2 broccoli, 1/2 chicken, 1/2 soup mixture, 1/2 bread crumbs and 1/2 cheese, then layer again. End with cheese. Bake at 350° for 45 minutes to 1 hour. Cover with foil.
Mix first 3 ingredients in saucepan. Bring to boil over medium heat stirring frequently until it reaches soft ball stage (approximately 5 to 7 minutes). Add chocolate chips stirring until melted. Blend in marshmallow cream. Add nuts and vanilla. Pour into buttered 9 x 13 pan. Cool. Cut into squares.
Bring mustard, Worcestershire sauce, tomato soup, oil, vinegar and salt and pepper to a boil. Pour this mixture over the cooked carrots, raw onion and green pepper. Serve warm or cold. Refrigerate up to two weeks.
Beat whipping cream in medium bowl until stiff. Blend juice, sugar, peel and liqueur in small bowl. Fold mixture into whipped cream. Spoon into parfait glasses. Refrigerate 2 to 3 hours before serving. Garnish with orange peel.
Boil mixture. Mix 1 1/2 cups flour and 1 1/2 cups water. Pour flour mixture into pepper mixture "slowly." Bring to boil 5 minutes, stirring constantly. Pour into jar. Cap and turn upside down to set. Great with pretzels.
Melt butter in skillet (I use iron skillet). Spread brown sugar evenly over the butter. Place 1 slice of pineapple in center of the skillet and arrange other slices around this center slice. Place a cherry in center of each pineapple slice. Cover with the following batter.
Halve chicken breasts. Cover with plastic wrap and flatten with mallet to 5 x 5 inches. Place slice of ham and 1/2 slice cheese on each piece of chicken. Top with tomato and dash of sage. Tuck in sides, roll and press to seal. Combine crumbs, cheese and parsley. Dip chicken in crumb mixture after dipping in oleo. Bake 40 to 45 minutes at 350°.
Cook hamburger in skillet until golden brown. Drain well. Add onion and bell pepper and continue cooking until onion and bell pepper are soft. Add all other ingredients, pork and beans last. Put all in baking dish. Bake at 350° for 25 minutes.
Sift together the flour, soda and salt. Add all the other ingredients and mix well. Bake at 325° for 35 minutes in a 9 x 13-inch pan. While cake is still hot, frost with cream cheese frosting.
Spread cream cheese in bottom of 8 x 8-inch square pan. Put chili on top. Sprinkle with shredded cheese. Bake 20 minutes at 350°. Serve with Doritos.
In a large skillet, over medium-high heat, melt 1/4 cup margarine. Add chicken and garlic powder. Cook, stirring occasionally for 4 minutes. Stir in remaining margarine, mushrooms and peas. Cook 2 minutes or until chicken is cooked through. Stir in hot cooked noodles and cheese. Toss and cook until cheese is melted. Season with salt and pepper. Serve.
Mix sugar and yolks of eggs. Beat egg whites until stiff. Add to mixture; add hot water and lastly flour, baking powder and flavoring. Bake at 350° for about 50 minutes in tube pan.
Cream butter and sugar. Add eggs (one at a time), vanilla, lemon, rum, 3 cups flour and blackberry wine. Use remaining cup of flour and mix with fruit and nuts. Add fruit and nuts to batter.
Grate raw squash; set aside. Beat the egg, onion and seasonings; add to squash. Blend a little flour at a time until stiff enough to spoon out. Fry in hot oil until brown.
Stir only to mix (don't beat). Pour into unbaked pie shell and bake 1 hour at 350°.
Cook potatoes in jacket, in enough water to cover until tender. Cool, peel and slice lengthwise in 1/2-inch slices. Layer one-half of the potatoes in a 1 1/2-quart casserole dish. Cover with apples and top with second layer of potatoes. Melt butter in a small saucepan. Add sugar and water and bring to a boil.	Pour over potatoes. Bake at 350° for 45 minutes or until apples are tender, basting occasionally.
Preheat oven to 275°. Combine bourbon with hot coffee. Melt chocolate in this mixture. Add sugar and salt. Combine flour, baking soda and powder and gradually beat into chocolate mixture. Do not overbeat. Lightly mix eggs and vanilla into batter. Pour into a buttered and floured tube pan and bake at 275° for about 1 1/2 hours. The cake is done when a toothpick inserted comes out clean. May frost if desired.
Fry shrimp in oil in deep frying pan for 1 minute, stirring constantly. Add eggs, mushrooms, salt and pepper. Fry over medium heat for 5 minutes, stirring constantly. Add rice and soy sauce. Fry for 5 minutes, stirring constantly. Mix with green onion, fry for 3 minutes, stirring while frying. Serves 6.
Combine sugar, buttermilk, soda and corn syrup in large, heavy saucepan. Bring to a boil (soft ball stage). Just before removing from heat, add pecans, margarine and vanilla. Beat by hand with wooden spoon until mixture loses its gloss and holds its shape. This takes several minutes. Drop in mounds on wax paper. These firm up as they cool down.
Cook hen and debone. (Save broth.) Add salt, bouillon cubes and margarine. Combine cornbread, biscuits, onion, eggs, sage, pepper and soup. Add broth until mixture is thin as you desire. Refrigerate overnight. Cook in crock-pot 4 or 5 hours on high.
Put some flour on a piece of wax paper. Put the beef on it and put flour on top of the beef. Pound the flour into the meat with the edge of a saucer to break down the tough fibers of the meat. Turn it over and do the same. It will grow in size. Cut into serving size pieces.
Saute onion, green pepper and garlic in oil for 5 minutes. Add ground beef and brown. Drain excess fat. Add remaining ingredients, including liquid from cans. Simmer 30 minutes. Add additional seasoning, if desired. Simmer another 30 minutes or refrigerate and reheat later.
Take a small glass and press the bread's center to cut circle out. Melt butter in pan on low heat. Place bread in pan. Take egg and break open in center hole. Fry on both sides. Makes 1 serving.
Melt 1/4 cup margarine and pour into a 9 or 10-inch Bundt pan. Sprinkle in the brown sugar and pecans. Melt remaining 1/2 cup margarine and place in bowl. Combine sugar and cinnamon. Roll each unbaked roll in the margarine and then in cinnamon and sugar. Arrange the balls in pan. Drizzle remaining sugar-cinnamon over rolls. Leave out overnight, covered with a cloth.