Crispy Roasted Potato Rounds

This recipe combines the flavor of roasted potatoes with the crispiness of french fries into one wonderful crispy potato round. This is a simple side dish to make and will go over equally well with kids and adults.

Recipe adapted from Melissa's Cuisine

Print Recipe

Crispy Roasted Potato Rounds

2 large russet potatoes
2 tablespoons olive oil
1 tablespoon sea salt

Preheat oven to 450 degrees F. Prepare a sheet pan by lining with aluminum foil. Wash and dry potatoes; slice into 1/4 inch thick rounds. In a large zip top bag, combine olive oil, sea salt, and potato slices. Seal the bag and shake carefully for about 2 minutes until all slices are covered in a starchy paste. Place potatoes in a single layer on the prepared pan. Bake in preheated oven for 20 minutes, until the bottoms of the potatoes turn golden brown. Flip the potatoes over, then return to the oven for about another 10 minutes.

The simple ingredients are russet potatoes, olive oil, and sea salt.

Slice the potatoes in 1/4 inch thick rounds, then combine with olive oil and sea salt in a zip top bag.

The sea salt adds the perfect bit of saltiness to these potatoes, and the small bit of olive oil produces a nice crispiness to the outside.




This recipe was shared with:
Creative Juice Thursday
Jam Hands Recipe Sharing Monday

This recipe combines the flavor of roasted potatoes with the crispiness of french fries into one wonderful crispy potato round. This is a simple side dish to make and will go over equally well with kids and adults.

Recipe adapted from Melissa's Cuisine

Print Recipe

Crispy Roasted Potato Rounds

2 large russet potatoes
2 tablespoons olive oil
1 tablespoon sea salt

Preheat oven to 450 degrees F. Prepare a sheet pan by lining with aluminum foil. Wash and dry potatoes; slice into 1/4 inch thick rounds. In a large zip top bag, combine olive oil, sea salt, and potato slices. Seal the bag and shake carefully for about 2 minutes until all slices are covered in a starchy paste. Place potatoes in a single layer on the prepared pan. Bake in preheated oven for 20 minutes, until the bottoms of the potatoes turn golden brown. Flip the potatoes over, then return to the oven for about another 10 minutes.

The simple ingredients are russet potatoes, olive oil, and sea salt.

Slice the potatoes in 1/4 inch thick rounds, then combine with olive oil and sea salt in a zip top bag.

The sea salt adds the perfect bit of saltiness to these potatoes, and the small bit of olive oil produces a nice crispiness to the outside.




This recipe was shared with:
Creative Juice Thursday
Jam Hands Recipe Sharing Monday

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Poppyseed Cake

I've had a can of poppyseed filling in my pantry for what seems like a sweet forever, so I was really excited to find this recipe. I love poppyseed stuff, and mostly you'll find it paired with lemon flavored cakes, muffins, etc. but I like that this cake lets just the flavor of poppyseed shine through.

Start by combining the flour, sugar, salt and baking soda in a large bowl.

In another bowl, or large measuring cup, lightly beat the eggs. Then add the oil, yogurt,

poppyseed filling,

milk

and vanilla. Now pour the wet ingredients into the dry

and stir just until combined. Pour the batter into a greased bundt pan.

Bake for 50-60 minutes or until golden brown and a toothpick inserted into the cake comes out clean.

Let cool in the pan, on a wire rack, for 15 minutes or so, then carefully remove from the pan and cool completely on the rack.

This cake is wonderful unadorned, or you can make a simple glaze for it by whisking together the powdered sugar and milk and adding a drop or two of almond extract. Pour the glaze over the cake

until it is completely covered and the glaze drips wonderfully down the sides of the cake!

You can slice this cake kind of thinly cause it is rich!

One year ago: Basmati Rice and Chicken Salad
Two years ago: Canteloupe Sorbet
Three years ago: Oat Waffles

Find more great stuff at Mangia Monday, Mouthwatering Monday, Mop it Up Monday, Seasonal Inspiration, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), Crazy Sweet Tuesday, Tuesday Talent Show.

Poppyseed Cake

3 C flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1 3/4 C sugar
4 eggs
2/3 cup vegetable oil
2/3 cup plain or vanilla yogurt
1 (12 oz.) can evaporated milk
1 tsp. vanilla
1 can or jar poppyseed filling

Glaze:
1/2 cup powdered sugar
2-3 tsp. milk
a couple drops almond extract

Mix together the flour, salt, baking soda and sugar; set aside. In a large bowl, lightly beat eggs. Stir in the oil, yogurt, vanilla and evaporated milk. Add the dry ingredients to the wet and stir just until combined.

Mix in the poppyseed filling. Pour batter into a greased bundt pan and bake at 350 for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack for 15 minutes, then carefully remove from the pan and cool completely on a wire rack.

For the glaze, whisk together powdered sugar with the milk, one teaspoon at a time, until a nice glaze (thick pouring) consistency. Add the almond extract and stir well. Pour over cool cake. Serves 12-16.

Recipe Source: Adapted from Flour me with Love

I've had a can of poppyseed filling in my pantry for what seems like a sweet forever, so I was really excited to find this recipe. I love poppyseed stuff, and mostly you'll find it paired with lemon flavored cakes, muffins, etc. but I like that this cake lets just the flavor of poppyseed shine through.

Start by combining the flour, sugar, salt and baking soda in a large bowl.

In another bowl, or large measuring cup, lightly beat the eggs. Then add the oil, yogurt,

poppyseed filling,

milk

and vanilla. Now pour the wet ingredients into the dry

and stir just until combined. Pour the batter into a greased bundt pan.

Bake for 50-60 minutes or until golden brown and a toothpick inserted into the cake comes out clean.

Let cool in the pan, on a wire rack, for 15 minutes or so, then carefully remove from the pan and cool completely on the rack.

This cake is wonderful unadorned, or you can make a simple glaze for it by whisking together the powdered sugar and milk and adding a drop or two of almond extract. Pour the glaze over the cake

until it is completely covered and the glaze drips wonderfully down the sides of the cake!

You can slice this cake kind of thinly cause it is rich!

One year ago: Basmati Rice and Chicken Salad
Two years ago: Canteloupe Sorbet
Three years ago: Oat Waffles

Find more great stuff at Mangia Monday, Mouthwatering Monday, Mop it Up Monday, Seasonal Inspiration, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), Crazy Sweet Tuesday, Tuesday Talent Show.

Poppyseed Cake

3 C flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1 3/4 C sugar
4 eggs
2/3 cup vegetable oil
2/3 cup plain or vanilla yogurt
1 (12 oz.) can evaporated milk
1 tsp. vanilla
1 can or jar poppyseed filling

Glaze:
1/2 cup powdered sugar
2-3 tsp. milk
a couple drops almond extract

Mix together the flour, salt, baking soda and sugar; set aside. In a large bowl, lightly beat eggs. Stir in the oil, yogurt, vanilla and evaporated milk. Add the dry ingredients to the wet and stir just until combined.

Mix in the poppyseed filling. Pour batter into a greased bundt pan and bake at 350 for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack for 15 minutes, then carefully remove from the pan and cool completely on a wire rack.

For the glaze, whisk together powdered sugar with the milk, one teaspoon at a time, until a nice glaze (thick pouring) consistency. Add the almond extract and stir well. Pour over cool cake. Serves 12-16.

Recipe Source: Adapted from Flour me with Love

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Crockpot Roast Beef

This recipe is a tasty and super simple way to cook a beef roast in the crockpot. With a minimum of prep time you can have a delicious meal that cooks itself while you attend to other business during the day.

Recipe adapted from Food.com


Print Recipe

Crock Pot Roast Beef
1 (4 - 5 pound) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package Italian salad dressing mix, dry
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Carrots, onions, or potatoes, if desired

In a small bowl, combine the brown gravy mix, Italian dressing mix, and ranch dressing mix. Use the combined mixes as a dry rub on both sides of the beef roast. Place the roast in the crock pot. Pour the water around the roast. Add vegetables as desired. Cook on LOW for 7 - 9 hours.

Combine the three mix packages together.

Place the roast in a shallow pan.

Rub the roast down on both sides with the combined mixes. My roast was not as large as the recipe indicated, so I did not need all the seasoning. You may want to reserve some of the seasoning for another time if your roast is small. Place the roast in the crockpot with the water and any vegetables you choose.

This unique blend of seasonings adds a little extra pizzazz to an ordinary beef roast, and nothing is easier to prepare than a crockpot meal!




This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Full Plate Thursday
Mop it up Mondays

This recipe is a tasty and super simple way to cook a beef roast in the crockpot. With a minimum of prep time you can have a delicious meal that cooks itself while you attend to other business during the day.

Recipe adapted from Food.com


Print Recipe

Crock Pot Roast Beef
1 (4 - 5 pound) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package Italian salad dressing mix, dry
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Carrots, onions, or potatoes, if desired

In a small bowl, combine the brown gravy mix, Italian dressing mix, and ranch dressing mix. Use the combined mixes as a dry rub on both sides of the beef roast. Place the roast in the crock pot. Pour the water around the roast. Add vegetables as desired. Cook on LOW for 7 - 9 hours.

Combine the three mix packages together.

Place the roast in a shallow pan.

Rub the roast down on both sides with the combined mixes. My roast was not as large as the recipe indicated, so I did not need all the seasoning. You may want to reserve some of the seasoning for another time if your roast is small. Place the roast in the crockpot with the water and any vegetables you choose.

This unique blend of seasonings adds a little extra pizzazz to an ordinary beef roast, and nothing is easier to prepare than a crockpot meal!




This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Full Plate Thursday
Mop it up Mondays

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Mission Organization: Week 30 - The Microwave Oven

My microwave oven is one of the handiest appliances that I own. If I decide that I would like to have a baked sweet potato for lunch, I can have one in minutes in my microwave oven. I also use the microwave for its speed when making recipes that require melted butter or chocolate. At my house our microwave also gets a good workout heating leftovers.

Those kinds of microwave cooking jobs can mean splatters and a mess if someone should forget to cover the food.

As you can see, that has happened at my house before! It is very distressing to me to open the microwave door and see splatters all over the walls and ceiling, but I have finally found a solution that makes it so easy to wipe it clean again.

A messy microwave oven like mine can be steam cleaned with a vinegar and water solution.

Just place 1/4 cup vinegar in 1 cup of water in the microwave and zap for 5 minutes at the highest setting.

Be sure to use a bowl or cup that has extra room so that the mixture won't boil over.

Let it set in the oven until it cools down enough to dip a sponge or cloth in the liquid, then wipe away the stains.

All the gunk wipes off so easily!

Even my messy microwave sparkled after the steam cleaning. The only drawback to this method was that my grandson complained that he did not like the smell when I heated the vinegar.

So to make the oven and the kitchen smell better I heated a tablespoon of vanilla in a cup of water for 1 minute in the microwave oven, and that completely changed the scent. The vanilla took care of the complaints about the smell, and microwave is clean and shiny!




This post was shared with:

StoneGable Tutorials Tips and Tidbits
Creative Juice Thursday

My microwave oven is one of the handiest appliances that I own. If I decide that I would like to have a baked sweet potato for lunch, I can have one in minutes in my microwave oven. I also use the microwave for its speed when making recipes that require melted butter or chocolate. At my house our microwave also gets a good workout heating leftovers.

Those kinds of microwave cooking jobs can mean splatters and a mess if someone should forget to cover the food.

As you can see, that has happened at my house before! It is very distressing to me to open the microwave door and see splatters all over the walls and ceiling, but I have finally found a solution that makes it so easy to wipe it clean again.

A messy microwave oven like mine can be steam cleaned with a vinegar and water solution.

Just place 1/4 cup vinegar in 1 cup of water in the microwave and zap for 5 minutes at the highest setting.

Be sure to use a bowl or cup that has extra room so that the mixture won't boil over.

Let it set in the oven until it cools down enough to dip a sponge or cloth in the liquid, then wipe away the stains.

All the gunk wipes off so easily!

Even my messy microwave sparkled after the steam cleaning. The only drawback to this method was that my grandson complained that he did not like the smell when I heated the vinegar.

So to make the oven and the kitchen smell better I heated a tablespoon of vanilla in a cup of water for 1 minute in the microwave oven, and that completely changed the scent. The vanilla took care of the complaints about the smell, and microwave is clean and shiny!




This post was shared with:

StoneGable Tutorials Tips and Tidbits
Creative Juice Thursday

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Roasted Banana Ice Cream

My love of all things banana is well documented on this blog, so I couldn't not make this delicious ice cream - and not only is it banana but it's ROASTED banana - like a bananas foster ice cream. (Just this year, I've also made bananas foster bread and bananas foster souffles - must be the year of bananas foster "stuff"!)

This ice cream is absolutely delicious on its own, and absolutely spectacular paired with hot fudge sauce and strawberries...

Make some today!

Start by slicing the bananas and tossing them with brown sugar and butter in a baking dish or on a baking pan.

Roast the bananas for about 30 minutes, stirring once after 15 minutes, until the bananas are a beautiful brown and the sugar is nice and caramelized.



Transfer the bananas to a food processor, making sure you get all the good caramel and any crispy bits. Add the sugar,



lemon juice,



cream and milk,



vanilla and salt. Puree the mixture until smooth.

Transfer the mixture to a large measuring bowl and cover with plastic wrap.



Refrigerate at least 8 hours or overnight. Whisk the mixture well to help thin it slightly, (you can add a little more milk if you think it's way too thick, but it will be thicker than normal ice cream batter)



then pour into your ice cream maker and process.



Remove to a freezer safe container and freeze until firm. Yum.

One year ago: Curried Chicken Salad with Blackberries
Two years ago: Peach and Blackberry Tart
Three years ago: Strawberry Banana Trifle

Find more great stuff at Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bizzy's Recipe Box, Thursday's Treasures, Tastetastic Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday, Food on Friday (#2), Ingredient Spotlight.

Roasted Banana Ice Cream

3 medium ripe bananas
1/3 cup brown sugar
1 Tbsp. butter, cut into small pieces
3/4 cup heavy cream
3/4 cup milk
2 Tbsp. sugar
1/2 tsp. vanilla
1 1/2 tsp. lemon juice
1/4 tsp. coarse salt

Peel bananas and slice them into 1/2-inch pieces. In a 2-quart baking dish or on a small baking sheet, toss the banana slices with brown sugar and butter. Bake at 400 for 30 minutes, stirring once halfway through, until the bananas are browned.

Scrape the bananas and syrup (and crispy sugary bits) from the baking dish into a blender or food processor. Add the milk, sugar, vanilla, lemon juice and salt, and purée until smooth.

Chill the mixture for at least 8 hours (or overnight) in the refrigerator. Whisk it well then pour it into your ice cream maker and process according to the manufacturer’s instructions. It will be very thick; freeze an additional couple of hours or until it reaches a desired consistency.

Recipe Source: Adapted from David Lebovitz

My love of all things banana is well documented on this blog, so I couldn't not make this delicious ice cream - and not only is it banana but it's ROASTED banana - like a bananas foster ice cream. (Just this year, I've also made bananas foster bread and bananas foster souffles - must be the year of bananas foster "stuff"!)

This ice cream is absolutely delicious on its own, and absolutely spectacular paired with hot fudge sauce and strawberries...

Make some today!

Start by slicing the bananas and tossing them with brown sugar and butter in a baking dish or on a baking pan.

Roast the bananas for about 30 minutes, stirring once after 15 minutes, until the bananas are a beautiful brown and the sugar is nice and caramelized.



Transfer the bananas to a food processor, making sure you get all the good caramel and any crispy bits. Add the sugar,



lemon juice,



cream and milk,



vanilla and salt. Puree the mixture until smooth.

Transfer the mixture to a large measuring bowl and cover with plastic wrap.



Refrigerate at least 8 hours or overnight. Whisk the mixture well to help thin it slightly, (you can add a little more milk if you think it's way too thick, but it will be thicker than normal ice cream batter)



then pour into your ice cream maker and process.



Remove to a freezer safe container and freeze until firm. Yum.

One year ago: Curried Chicken Salad with Blackberries
Two years ago: Peach and Blackberry Tart
Three years ago: Strawberry Banana Trifle

Find more great stuff at Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bizzy's Recipe Box, Thursday's Treasures, Tastetastic Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday, Food on Friday (#2), Ingredient Spotlight.

Roasted Banana Ice Cream

3 medium ripe bananas
1/3 cup brown sugar
1 Tbsp. butter, cut into small pieces
3/4 cup heavy cream
3/4 cup milk
2 Tbsp. sugar
1/2 tsp. vanilla
1 1/2 tsp. lemon juice
1/4 tsp. coarse salt

Peel bananas and slice them into 1/2-inch pieces. In a 2-quart baking dish or on a small baking sheet, toss the banana slices with brown sugar and butter. Bake at 400 for 30 minutes, stirring once halfway through, until the bananas are browned.

Scrape the bananas and syrup (and crispy sugary bits) from the baking dish into a blender or food processor. Add the milk, sugar, vanilla, lemon juice and salt, and purée until smooth.

Chill the mixture for at least 8 hours (or overnight) in the refrigerator. Whisk it well then pour it into your ice cream maker and process according to the manufacturer’s instructions. It will be very thick; freeze an additional couple of hours or until it reaches a desired consistency.

Recipe Source: Adapted from David Lebovitz

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Double Chocolate Caramel Brownies

It's Reveal Day again! Mondays are usually a drag, but not on Secret Recipe Club Reveal Day!! This month I was assigned to Julie's Eats and Treats, and it was so fun to learn that Julie and I are practically neighbors - well, at least that we share the same great state. Too fun.

I have had an appreciation for these delicious (dangerously so) brownies since high school, when a friend of my mom's made them for the first time. I have always enjoyed eating them but (gasp) I had never made them. So, when I saw them on Julie's blog, I knew the time had come.

I shared these with my colleagues, who couldn't get enough of them. They're that good. Get yourself some caramels and make these today!

Start by melting the caramels. Place the unwrapped caramels (this is the most time consuming part - unwrapping the caramels!) in a medium saucepan and add 1/3 cup of evaporated milk.

Cook over medium-low heat, stirring really often, until the caramels are nice and melted.

Set that aside. For the brownie base, add the melted butter



and remaining evaporated milk to the cake mix in a large mixing bowl. 

Spread half of this batter into a greased cake pan.

Bake for 6 minutes, then remove from the oven and sprinkle with the chocolate chips.

Top with the caramel mixture.

Dollop the remaining cake batter over the caramel. You can spread it out a little as I did here, or you can just leave it dolloped.

Bake for about 15 minutes. You don't want to overbake them - they'll look fluffy and loose but that's ok - the bars will set up as they cool.

Remove from the oven and let cool on a wire rack. Don't cut them until they cool - and in my opinion, they're best straight from the fridge - or even the freezer if you're not concerned about expensive dental work (ahem).

Thanks, Julie, for the inspiration!


One year ago: Strawberry White Chocolate Ice Cream
Two years ago: Rhubarb Berry Cheesecake Pie
Three years ago: Strawberry Banana Trifle

Get more great ideas at Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), Crazy Sweet Tuesday, Tuesday Talent Show.

Double Chocolate Caramel Brownies

2/3 cup evaporated milk, divided
1 - 14 oz. package caramels
1/2 cup butter, melted
1 box German Chocolate or Devil's Food cake Mix
1 cup chocolate chips

Over low heat, melt caramels with 1/3 cup evaporated milk in a medium saucepan.

Mix cake mix, melted butter and remaining 1/3 cup evaporated milk. Spread half of the cake mixture on the bottom of a greased 9x13 pan. Bake at 350 degrees for 6 minutes.

Remove from oven and sprinkle chocolate chips over the batter. Pour the caramel mixture over chocolate chips. Dollop the remaining cake mixture in small spoonfuls over the caramel. Bake for another 15-18 minutes, but do not overbake - the brownies will be puffy and seem un-done, but do not let them cook longer.

Remove and cool on a wire rack. For best results, refrigerate before serving. Leftovers should be refrigerated.

It's Reveal Day again! Mondays are usually a drag, but not on Secret Recipe Club Reveal Day!! This month I was assigned to Julie's Eats and Treats, and it was so fun to learn that Julie and I are practically neighbors - well, at least that we share the same great state. Too fun.

I have had an appreciation for these delicious (dangerously so) brownies since high school, when a friend of my mom's made them for the first time. I have always enjoyed eating them but (gasp) I had never made them. So, when I saw them on Julie's blog, I knew the time had come.

I shared these with my colleagues, who couldn't get enough of them. They're that good. Get yourself some caramels and make these today!

Start by melting the caramels. Place the unwrapped caramels (this is the most time consuming part - unwrapping the caramels!) in a medium saucepan and add 1/3 cup of evaporated milk.

Cook over medium-low heat, stirring really often, until the caramels are nice and melted.

Set that aside. For the brownie base, add the melted butter



and remaining evaporated milk to the cake mix in a large mixing bowl. 

Spread half of this batter into a greased cake pan.

Bake for 6 minutes, then remove from the oven and sprinkle with the chocolate chips.

Top with the caramel mixture.

Dollop the remaining cake batter over the caramel. You can spread it out a little as I did here, or you can just leave it dolloped.

Bake for about 15 minutes. You don't want to overbake them - they'll look fluffy and loose but that's ok - the bars will set up as they cool.

Remove from the oven and let cool on a wire rack. Don't cut them until they cool - and in my opinion, they're best straight from the fridge - or even the freezer if you're not concerned about expensive dental work (ahem).

Thanks, Julie, for the inspiration!


One year ago: Strawberry White Chocolate Ice Cream
Two years ago: Rhubarb Berry Cheesecake Pie
Three years ago: Strawberry Banana Trifle

Get more great ideas at Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), Crazy Sweet Tuesday, Tuesday Talent Show.

Double Chocolate Caramel Brownies

2/3 cup evaporated milk, divided
1 - 14 oz. package caramels
1/2 cup butter, melted
1 box German Chocolate or Devil's Food cake Mix
1 cup chocolate chips

Over low heat, melt caramels with 1/3 cup evaporated milk in a medium saucepan.

Mix cake mix, melted butter and remaining 1/3 cup evaporated milk. Spread half of the cake mixture on the bottom of a greased 9x13 pan. Bake at 350 degrees for 6 minutes.

Remove from oven and sprinkle chocolate chips over the batter. Pour the caramel mixture over chocolate chips. Dollop the remaining cake mixture in small spoonfuls over the caramel. Bake for another 15-18 minutes, but do not overbake - the brownies will be puffy and seem un-done, but do not let them cook longer.

Remove and cool on a wire rack. For best results, refrigerate before serving. Leftovers should be refrigerated.

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