HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and flour until blended with fork (no lumps). Add melted butter, salt and egg yolks; beat with mixer until smooth. Add lemon juice and rind. Add milk slowly. Beat egg whites until stiff. Fold in with whisk until blended. Pour into unbaked pie shell. Bake for 40 minutes until brown at 350°. Check at 30 to 35 minutes.
Mix and pat down cookies and melted butter in a 9 x 13-inch pan. Mix instant pudding using only 2 cups of milk for both packages. Then beat in 1 quart ice cream until blended. Pour over cookie crust and top with Cool Whip. Sprinkle top with 2 crushed Heath bars. Refrigerate at least 3 hours.
Mix dry ingredients. Mix remaining ingredients and combine with dry ingredients. Drop by teaspoon onto greased and floured cookie sheets. Bake 12 to 15 minutes at 350°. (These cookies freeze well.)
Wash blueberries and roll in 1/2 cup of flour. Beat eggs well with fork and add to milk. Add salt and baking powder to the remaining 1 1/2 cups of flour. Stir into milk and egg mixture. Add melted oleo and fold in the well floured berries. Generously grease double boiler. Pour in mixture and cook until firm for about 2 hours.
Cook broccoli in 1/2 cup water for 5 minutes. Add a little Wesson oil and garlic salt. Drain and set aside. Beat eggs well. Add cornbread mix; mix well. Add broccoli, onion, salt, cottage cheese and butter. Mix well. Pour into a greased 9 x 13-inch pan. Bake at 375° for 25 to 30 minutes or until browned.
Mix well into soft batter. Let rise about 1 1/2 hours. Add 2 tablespoons melted oleo or oil. Add enough self-rising flour until stiff. Let rise and punch down. Put in pans and let rise until doubled in size. Brush top with oleo. Bake at 400° for 1/2 hour then 300° until brown, about 1 hour.
In a large bowl with an electric mixer, beat together cake mix, oil, eggs, sour cream and cream of coconut. Pour into a greased 9 x 13-inch pan and bake at 350° for 30 minutes.
Brown steak, peppers and onions. Cover with water and simmer 1 hour.
Cook sliced carrots. Mix soup, butter, vinegar and sugar; bring to a boil. Pour over the carrots. Slice pepper and onion and add to the carrots. Mix and refrigerate overnight. Warm and serve.
Steam broccoli till tender; drain. Add lightly beaten eggs, mayonnaise, lemon juice, onion, salt and pepper, soups, and 1 cup of cheese; mix well. Cut chicken into bite size pieces; put into a casserole dish; then broccoli. Spread soup mixture over broccoli and chicken. Put 1/2 cup of cheese on top. Top with croutons and potato sticks.
Drain carrots and cool. Mix carrots, peppers and onions. In a saucepan, mix soup, oil, sugar and vinegar. Heat until sugar is melted. Add mustard and Worcestershire sauce. Mix well. Pour over carrots and let set overnight or 2 or 3 days.
Boil potatoes until done; drain. Dice potatoes, pepper, onion and celery. Combine all the dry ingredients, except eggs. Add mayonnaise (or salad dressing). Stir gently. Add cut up eggs. Stir gently again. Sprinkle with paprika, if desired.
Combine first 7 ingredients. Mix well. In saucepan combine Crisco, butter, cocoa and water; bring to a boil. Fold into first mixture while hot. Pour into cookie sheet. Bake at 350° for 30 minutes or until done.
Beat eggs slightly. Add the next 5 ingredients. Stir in pecans; pour into pie shell. Bake for 55 minutes at 350°. Serves 8.
Steam the broccoli, chopped onion, butter and water. Set aside. Combine 1 cup light cream, eggs, salt, pepper, nutmeg and cheeses. Add broccoli. Line bottom of pie shell with tomato slices. Pour a layer of broccoli mixture. Repeat with tomato slices until done. Cover the top with bread crumbs. Bake in a 350° oven for 1 hour.
Deep fry wings; put on towel to absorb oil. Dip in sauce; put on cookie sheet. Bake at 350° for 1/2 hour to dry. (Can add more sauce while baking.)
Season brisket with salt and pepper. Place in a roasting pan. Pour beer around brisket and cover the pan tightly with aluminum foil. Bake at 325° for 6 to 8 hours or overnight. Remove meat and strain off grease from the pan. Add enough water to the pan drippings to make a rich gravy. Cut the meat into thin slices against the grain and serve with the gravy. Serves 6 to 8.
Mix the soup mix, oil and seasoned salt in a large plastic bag. Add potatoes and mix well. Place on baking sheet and bake in 450° oven for 10 minutes or until brown.
Chop all the vegetables and slice the greens. Combine the first 10 ingredients in a large soup pot; simmer for about 20 to 30 minutes, until all the vegetables are tender. Add the beans, turkey ham, liquid smoke and lime juice; heat thoroughly. Serve with pumpernickel bread spread with apple butter or applesauce. Serves 4.
Bake at 350° for 30 to 45 minutes or until done. Broth is good over cooked rice.
Mix peaches and 2 1/2 cups of sugar and stir every day for 10 days. At the end of 10 days add pineapple and 2 1/2 cups sugar. Mix and stir for 10 more days. At the end of 20 days add fruit cocktail and 2 1/2 cups sugar. Mix and stir for 10 more days. Can be refrigerated after 30 days.
Cream sugars, margarine and peanut butter. Beat in eggs, milk and vanilla. Sift flour, soda and salt and add to mixture. Chill. Shape into balls; roll in sugar and bake on ungreased cookie sheet at 350° for 10 to 12 minutes. While cookie is hot, press chocolate kiss in center of cookie.
Mix crushed pretzels, margarine and 3 tablespoons sugar together and spread in 9 x 13-inch pan. Preheat oven to 350°. Bake for 8 minutes. Mix Cool Whip and cream cheese; add sugar and spread over pretzels. Mix Jell-O with 2 cups hot water and pour over strawberries. Let stand 10 minutes to thaw berries. Pour over cream cheese. Let set in the refrigerator until set.
Combine apples and water in a medium saucepan; bring to a boil. Reduce heat and simmer 30 minutes or until apples are soft and liquid evaporates. Mash mixture with a fork. Stir in butter, sugar, cinnamon and nutmeg; set apple mixture aside.
Cook sausage and drain. Mix all ingredients and put in pie shell. Bake at 375° for 45 minutes.
Put rice in a bowl and cover with boiling water. Set for 20 minutes. Repeat 4 times. Saute mushrooms, onions, celery and nuts in butter. Combine with drained rice, milk and sherry. Put in casserole and bake at 350° for 25 to 30 minutes. Serve hot!
Cut the pork and chicken in cubes. Cut the cabbage, string beans, pepper and carrots in slices at least 2-inches long. Cut snow peas in halves. Saute the pork, chicken and lastly add the vegetables. Pour chicken broth into vegetable mixture when vegetables are half cooked. Prepare in a shallow dish cornstarch, soy sauce, sugar and salt; mix thoroughly until mixture comes to a thin sauce. Pour the sauce into vegetables and mix lightly, being careful not to overcook greens. When sauce thickens, remove from fire.
Mix chopped suet, chopped raisins, chopped currants, citron, sweet milk, molasses, flour, salt and soda. Add cinnamon, cloves, allspice and nutmeg to the flour before sifting. Mix all together and cook in a mold or pan, covered. Set in a kettle with water halfway up the side and cook 3 1/2 hours.
In large bowl, beat white sugar, butter and cream cheese until light and fluffy. Beat in lemon juice, vanilla, lemon and orange extracts, nutmeg and salt. Add eggs, one at a time, beating well after each addition. Add flour and beat until smooth. Pour batter into a greased and floured 12 cup tube pan. Bake at 325° for about 1 1/4 to 1 1/2 hours or until golden brown and wooden pick inserted in center comes out clean. Cool in pan on rack 10 minutes.
In a large skillet saute onions in olive oil. When almost light golden, add garlic. Continue to saute 2 additional minutes. Add 2 cans tomatoes and add basil, oregano, parsley, 1 teaspoon each (more if desired) salt, black pepper plus red wine and red pepper, if desired. Cook, uncovered, for 30 to 40 minutes, stirring occasionally. Serve over favorite pasta.
Trim crusts from bread. Butter one side. Cut bread into 1-inch cubes. Place buttered side up in a 9 x 13-inch glass dish. Beat together milk, eggs, salt, pepper and mustard. Pour over bread. Add meat. Top with cheese. Cover with foil and refrigerate overnight. Bake, covered, at 350° for 1 1/2 hours, uncovering the last 10 minutes.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt; add to creamed mixture. Alternate with sour cream; begin and end with flour. Stir in mace and vanilla. Pour into greased and floured tube pan. Bake at 350° for 1 1/2 hours, until separated from sides of pan. Cool 10 minutes. Remove from pan.
Make cake according to directions and let cool. Prepare the vanilla pudding. When cake is cold, crumble 1/2 of cake in bottom of the bowl. Add 1/2 of the pineapple (do not drain). Layer with 1/2 of the pudding and top with 1 carton Cool Whip. Repeat with remaining cake, pineapple, pudding and Cool Whip. Top with shredded coconut and pecan pieces.
Brown beef, sausage ring and onion together and drain well. Pour beans and juice in with meat. Add ketchup, brown sugar, vinegar and salt and pepper Simmer all together. Serve with corn bread.
Melt oleo and marshmallows over slow heat. Butter tube pan. Coat popcorn real good with above. Toss in M&M's. Press into tube pan firm, not hard. When real cool, turn out of pan.
Bake at 350° for 35 minutes in 13 x 9 x 2 pan.
Cook ground beef, drain; crush chips and put in a 9 X 13 pan. Mix nacho cheese, cream of mushroom and Rotel into hamburger mixture. Stir; bring to a boil. Then, pour on top of nacho chips. Sprinkle cheese on top.
Mix the first 3 ingredients (butter, flour and brown sugar) together and set aside for the topping. Mix together by spoon the sugar, egg, milk and butter; stir in the flour and baking powder. Add raspberries. Fill muffin pans 2/3 full and sprinkle topping mixture on top. Bake at 375° for 20 minutes.
Cook macaroni per directions until al dente or still slightly firm. Drain well. In another saucepan, 3/4 full of water, bring to boil; add broccoli. Reduce heat to medium until al dente. Drain. Set aside. Preheat oven to 375°. Grease 8 x 8-inch glass baking dish. In medium saucepan, melt butter; add flour, stirring, 1 minute, until smooth. Gradually whisk in milk, stirring continually, until thickened, about 3 minutes. Remove from heat; reserve 1/4 cup Cheddar cheese. Stir remaining Cheddar, Gruyere, Parmesan, salt and cayenne into sauce. Add broccoli and macaroni to sauce. Pour into dish; bake 15 minutes. Sprinkle reserved cheese and bread crumbs. Bake 10 to 15 minutes longer.
Preheat oven to 350°. Prepare cake mix as directed on box. Stir in apples. Pour into well-greased and floured 13 x 9-inch baking dish. Bake 30 minutes.
Mix ingredients together in a bowl with your fingers. Pack into buttered pottery loaf pan, bake at 350° for about one hour (or more if you like it nice and brown).
Prepare first 3 flavors of Jell-O separately using 1 cup boiling water and 1/2 cup cold water each. Pour into 3 (8-inch) square pans and chill until set.
Brown ground beef and onion. Drain off excess fat/grease. Add the remaining ingredients. Simmer for 10 minutes. Add more ketchup, if needed.
Bring the last 5 ingredients to a boil; pour this mixture over carrots, onion and bell pepper. Refrigerate.
Soak raisins at least 2 hours in crushed pineapple with juice. Butter 2 (8-inch) round cake pans. Line cake pans with waxed paper. Heat oven to 350°.
Brown meat in hot skillet until brown; add onion and green pepper. Cook until tender (about 5 minutes). Add remaining ingredients and cook over low heat 15 minutes. Serve over hamburger buns. Serves 6.
Combine all ingredients in a small jar with a shaker top. Use in cooking foods or place it on the table to be used in place of salt.
Layer vegetables in a 13 x 9-inch dish. Add chicken. Mix all other ingredients (except onions) and pour over chicken and veggies. Bake at 325° for 30 minutes. Add onions on top. Bake additional 15 to 20 minutes or until bubbly. If using a 9 x 13-inch metal pan, bake at 350°. If using a 9 x 13-inch glass dish, bake at 325°.
Preheat oven to 350°. Butter a 2 1/2-quart covered casserole dish. In casserole dish, layer potatoes, then sprinkle with flour, salt and pepper on each layer. Dot each layer with butter. Omit the flour from the top layer and pour milk over all. Cover and bake for 1 hour. Uncover and bake until done for another 30 minutes.
Peel and boil the potatoes and onion. Drain. Mash with chicken broth and butter. Add salt and spices. Stir in hot peas. Microwave 3 minutes or until hot. Serve hot.
Cream sugar, eggs, butter and vanilla together. Add buttermilk. Stir until mixed. Add dry ingredients. Drop by teaspoon on greased cookie sheet, slightly floured. Bake at 375° for 10 minutes. (Sugar may be sprinkled on top before baking.)
Wash spinach well. Pat dry and set aside. Toast pine nuts in a 350° oven for about 1 to 2 minutes. Turn frequently. Set aside.
In a 9 x 13-inch pan (greased well) crumble corned beef in bottom. Put sauerkraut over corned beef. Put tomatoes over sauerkraut. Over tomatoes, drizzle Thousand Island dressing. Spread Cheddar cheese over dressing. Crumble or cube rye bread over top of cheese to cover. Bake at 375° until it bubbles, 30 to 45 minutes.
Preheat oven to 350°. Wrap unpeeled banana in aluminum foil and bake 30 minutes. Carefully unwrap and peel banana. Transfer to serving plate. Sprinkle with cinnamon. Top with whipped topping. Makes 1 serving. Contains per serving 110 calories, 1 g. protein, 1 g. fat, 27 g. carbohydrate, 10 mg. calcium, 1 mg. sodium and 0 mg. cholesterol.
Beat zucchini, baking soda, sugar and shortening. Add egg and dry ingredients. Drop on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes 3 dozen.
Cut flour, sugar and shortening until crumbly. Add yeast and milk; mix as for biscuits, using more flour if necessary. Roll out to 1-inch thickness and cut. Place on greased pan and let sit 30 to 60 minutes. Bake in 400° oven until browned.
Mix all together. Roll out and cut with small cutter. Bake 15 to 20 minutes in a 300° oven.
In a large mixing bowl, dissolve yeast in warm water. Add sugar, salt, butter and 2 cups flour. Beat with a spoon until thoroughly mixed. Gradually add remaining flour until dough is easy to handle. Knead on a lightly floured surface for 5 to 10 minutes or until dough is elastic and not sticky. Place in a greased bowl; cover with plastic wrap. Let rise in a warm place until double in size, 1 to 1 1/2 hours. Punch down and place on lightly floured surface. Divide into 2 pieces. Shape each piece into a long narrow loaf about 14 inches long. Lightly grease inside of Ekco French bread pan; sprinkle 1 teaspoon cornmeal in each section. Shake pan to distribute evenly. Place loaves in pan. Make sure the loaves do not come any closer than 1 1/2 inches to end of pan. With a sharp knife, make 3 or 4 diagonal 1/4-inch deep slashes on the top of each loaf. Do not cover. Let rise in a warm place until double in size, about 45 minutes. Bake in preheated 375° oven for 25 to 30 minutes. Remove from pan at once.
Put meat in heavy foil, fat side up. Put mixture of remaining ingredients on meat. Seal tightly. Refrigerate 24 hours. Cook at 300° for 1 hour per pound.
Heat oven to 350°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. In medium bowl, combine all ingredients; shape into 3/4-inch balls. Place meatballs in spray-coated pan. Bake at 350° for 20 minutes or until no longer pink; remove from pan. Use as directed in Minestrone Meat Soup and Spaghetti and Turkey Meatballs. Makes 6 dozen mini meatballs.
Wash zucchini and scrub lightly to remove any grit or wax. Parboil for 10 minutes; drain, cool and split lengthwise. Remove pulp and chop it finely. Saute garlic in oil until golden brown. Discard garlic and saute mushrooms in the oil with the onions. Add herbs, pepper and zucchini pulp. Cool. Mix in the slightly beaten egg and fill the cavity of each zucchini half with the mixture. Place stuffed zucchini in an oiled shallow pan. Bake at 350° for 30 minutes.
Place first 4 ingredients in pan. Cook until brown (about the color of Heath bar filling), about 10 minutes, stirring constantly to prevent burning. Pour into buttered round cake pan.
Mash potatoes; add shortening, sugar, salt and eggs. Cream well. Dissolve yeast in lukewarm water; add to lukewarm milk. Add to potato mixture. Add sifted flour to make dough stiff. Pour on floured board. Knead well. Put in a bowl and will double in bulk overnight. Take out what you need. Roll out. Grease with butter. Leave remainder in refrigerator. (Will keep a long time.) You can just use what is needed. Bake at 350°.
Brown beef, onion and green pepper; drain. Add butter beans, peas, corn, potatoes, green beans and carrots. Cook until potatoes are tender. Add tomatoes, mustard, sugar, Worcestershire sauce, Tabasco sauce, salt and pepper. Cook on medium-low to desired thickness.
Combine all ingredients in medium sized bowl; mix well. Pour into greased brownie pan. Bake at 350° for 25 minutes or until done. Cool, then cut into squares and top with Cool Whip or whipped cream, if desired.
Heat pecans, brown sugar and margarine in sauce pan until brown and crunchy. Put aside to cool. Mix sweetened condensed milk, vanilla flavoring, maple flavoring, sugar and enough milk to finish filling freezer. Cool in refrigerator until ready to freeze. Add pecan mixture just before freezing.
Brown ground chuck, onion and green pepper. Mix macaroni, ground chuck, onion, green pepper, cheese and ketchup. Bake at 350° for 1 hour.
In a bowl, combine the flour, baking powder, chili powder (optional) and seasoned salt. Combine the egg, milk and melted Crisco. Add to dry ingredients with the drained corn and chopped frankfurters. Stir just until moistened. Drop batter by tablespoons into heated shortening, a few at a time, until golden brown (about 3 to 4 minutes), turning once. Drain on paper toweling. Serve with catsup and mustard. Makes about 24 fritters.
In small mixing bowl, combine butter, sour cream and egg. Beat at medium speed until smooth. Add flour, salt, baking powder and thyme, blending at low speed until thoroughly mixed. In ungreased pie pan or baking dish, spread batter evenly over bottom and up sides of 1-inch of rim.
Make dressing: Combine olive oil, orange juice, vinegar, honey, poppy seed and mustard. Combine spinach, strawberries, yellow pepper rings and pecans. Toss well with dressing. Garnish with edible flowers or cantaloupe on the side.
Mix together milk, sugar and margarine. Boil for 5 minutes. Remove from heat and add rest of ingredients. Mix thoroughly. Then beat for a few minutes (3 to 5 minutes). Pour into greased pan. Cut when cool in refrigerator for 12 hours. Makes 5 1/2 pounds.
Thinly slice French bread. Brush the slices of bread with olive oil and garlic; put in a 350° oven to dry out, don't burn. Slice and coarsely chop onions. Saute in oil and butter until brown. Add salt, pepper, sugar and flour when beginning to saute. Add stock and wine and simmer 20 to 30 minutes. Break up dried bread into chunks. Put in bottom of soup tureen. Alternate layers of bread and cheese. Pour stock over top and add cognac. Put in oven to melt cheese.
Lightly grease 9 x 13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat, layering twice. Pour egg mixture over cheese. Let stand 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.
Mix together the margarine, oil and sugars until creamy. Add eggs and vanilla. Sift dry ingredients together. Add to sugar mixture. Chill 1/2 hour. Roll 1 teaspoon of dough into small balls. Roll in granulated sugar. Press down on greased cookie sheet with fork. Bake 10 minutes at 375°.
Mix Pet milk and egg in a bowl. Wash chicken or skin it. Dip chicken into bowl of mix. Shake salt, pepper and garlic on chicken. Roll into flour and shake off excess flour. Use glass dish or saucepan; bake at 450° about 25 minutes.
Wash chicken and dry. Mix together other ingredients, except margarine. Roll chicken in mixture. Melt margarine in baking dish. Place pieces of chicken with skin down in melted margarine. Bake at 400° for 45 minutes or until done.
Mix ingredients in order given. Add dry ingredients all together. Add buttermilk last. Bake for 1 1/2 hours at 350°.
Lay out tortillas; sprinkle each with 1/4 of kale, scallions and cheese. Roll up each tortilla and press in filling with back of spoon. Pour oil into preheated cast-iron skillet or into nonstick skillet over medium-high heat. When oil is hot, place enchiladas seam side down in skillet. Pour tomato sauce over enchiladas and bring to boil. Reduce heat and simmer for about 5 minutes, basting frequently. Place enchiladas on serving platter and square off insides with spatula. Sprinkle with cheese and parsley. Serve hot. Makes 4 servings.
Place 1 layer of green beans, corn and peas in glass casserole. Dilute soup with milk; stir in salt. Pour over vegetables, cover and bake at 305° for 1 hour.
Add the cream cheese to bowl and let sit to soften. Add whole package of Italian seasoning mix and mayonnaise. Mix together. Spread on bread (not too thinly). Place cucumber slice on top. Sprinkle with dill weed on top of cucumber slice.
Slice cookie dough 1/8-inch thick with a knife and overlap on a 14-inch pizza pan. Bake at 375° for 12 minutes. Combine cream cheese, sugar and vanilla; mix until creamy. Spread onto cooled cookie dough. Arrange fruit and spread with marmalade. Chill. Assorted fruits may include: bananas, grapes, kiwi, strawberries, peaches and apples.
Boil husks in hot water to soften; drain and pat dry. Mix beans and cornmeal. For each tamale, lay 3 overlapping corn husks on a flat surface. Spread 1/3 cup bean mixture on center husk; spoon about a tablespoon of beef down the center of beans. Lift sides of other 2 corn husks to wrap beans around beef; then wrap corn husks around to enclose beans and beef. Tie ends securely with string. In a large skillet, combine tomato paste, chili powder, salt and 2 cups water. Bring to a boil. Place a single layer of tamales in sauce; cover and simmer 30 minutes. Lift out cooked tamales and repeat with remainder, adding water if needed. Makes 1 dozen tamales.
Combine the eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Mix with beef, divide beef mixture in half. On wax paper, pat each half into a 12 x 10-inch rectangular pan. Arrange ham slices on top, leaving small margin like jelly roll, sealing edges. Place, seam side down, on 13 x 9 x 3-inch pan. Bake at 350° about 1 hour and 15 minutes. Place cheese slices on top, return to oven until cheese melts. Makes 2 loaves. Or microwave 12 to 15 minutes in 2 quart baking dish, turning 1/4 turn every 3 minutes.
Wash fillets and place in flat baking dish. Cover with buttermilk and lemon slices. Cover and refrigerate 2 to 3 hours. Heat oil in heavy skillet. Cut each fillet in half to resemble a triangle. Coat each piece with pancake mix. In a separate bowl, combine 2 cups pancake mix with club soda to resemble consistency of buttermilk. Coat fillets and deep fry for about 4 minutes. Keep warm in a 300° oven. Serves 6 to 8.
Mix together berries or fruit, water, Jell-O and sugar. Place into a 2-quart casserole, cover and place in microwave on High for 5 to 7 minutes, stirring after 3 minutes. In a small bowl, stir together biscuit mix, the 1/4 cup sugar, nutmeg, milk and vanilla. Stir only enough to blend. Using a tablespoon, drop 8 dumplings on top of Jell-O mixture in a circle around the edge of the dish. Place uncovered dish in microwave oven and cook for 5 to 7 minutes, giving dish 1/4 turn every 2 minutes until dumplings are no longer doughy.
Pound chicken breasts thin. Sprinkle with salt and pepper. Chop the onions and parsley; have all other ingredients ready. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet. Cook chicken over high heat 2 minutes each side. Transfer to a warm serving platter. Add green onion, lemon juice, brandy, mustard and parsley. Cook 15 seconds, whisking. Whisk in chicken broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve.