Type what you have

Ingredients

• ✓ all-purpose flour
• butter
• milk
• american cheese
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium saucepan over medium heat. Whisk in flour until a paste forms.
3. 3 Pour in milk and stir until mixture thickens.
4. 4 Add cheese and salt; cook and stir until cheese has melted, about 15 minutes.
5. 5 Enjoy!

By MARY ANN PUTMAN

Ingredients

• ✓ all-purpose flour
• butter
• milk
• onion powder
• garlic powder
• monterey jack cheese

Instructions

1. 1 Heat butter in a saucepan over medium-high heat; whisk flour into melted butter until smooth. Slowly pour milk into flour mixture; bring to a boil. Reduce heat to low and stir in onion powder and garlic powder; simmer for 2 minutes. Add Monterey Jack cheese while stirring constantly until melted, about 5 more minutes.

By Eraina

Ingredients

• ✓ all-purpose flour
• white sugar
• salt
• baking powder
• vegetable shortening
• water
• pumpkin
• sugar
• egg
• cinnamon
• salt
• ginger
• clove
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Add just enough water for dough to hold together; do not overmix. Knead dough a few times in the bowl.
3. 3 Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
4. 4 To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.
5. 5 Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
6. 6 Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.

By Esther Loveall Saunders

Ingredients

• ✓ all-purpose flour
• butter
• onion
• black olive
• lemon juice
• oil
• paprika
• black pepper
• salt
• chicken
• oil
• flour tortilla
• toothpick

Instructions

1. 1 Melt butter in a skillet over medium heat; stir in flour until smooth. Add onion; cook and stir until onion is softened, 5 to 10 minutes. Add black olives, lemon juice, 1 tablespoon oil, paprika, black pepper, and salt; cook and stir until heated through, about 2 minutes.
2. 2 Stir in chicken; remove the skillet from heat and cover.
3. 3 Heat oil in a large, heavy saucepan or deep fryer over medium-high heat.
4. 4 Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
5. 5 Working in batches, fry rolled tortillas in hot oil until browned, about 2 minutes. Use a slotted spoon or tongs to transfer tortillas to a paper towel-lined plate; serve warm.

By Starla Barnes

Ingredients

• ✓ all-purpose flour
• corn
• egg
• sour cream
• mayonnaise
• red onion
• cotija cheese
• cilantro
• lime juice
• chili powder
• salt
• granulated garlic
• sour cream
• lime juice

Instructions

1. 1 Preheat an air fryer to 370 degrees F (190 degrees C). Separate out 1/2 cup corn and set aside; pour remaining corn into the bowl of a food processor. Add flour, egg, sour cream, and mayonnaise. Pulse until mixture is incorporated.
2. 2 Pour contents of the food processor into a mixing bowl. Add reserved 1/2 cup corn, onion, cheese, cilantro, lime juice, chili powder, salt, and granulated garlic. Mix well.
3. 3 Sauce:
4. 4 Place a perforated parchment liner into the air fryer. Using a scoop, place 2-tablespoon dollops of fritter mixture into the basket. Air-fry fritters for 12 minutes, flipping at the halfway mark.
5. 5 Mix sour cream and lime juice together. Drizzle over cooked Mexican street corn fritters.

By thedailygourmet

Ingredients

• ✓ all-purpose flour
• water
• chicken breast
• vegetable oil
• tomato
• green onion
• chicken broth
• garlic
• cumin
• oregano
• chili powder
• salt
• corn tortilla
• wooden pick
• lettuce
• guacamole

Instructions

1. 1 Bring water to a simmer in a skillet over medium heat; add chicken. Cover the skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork. Discard water and dry the skillet with a paper towel.
2. 2 Heat 1 tablespoon vegetable oil in the skillet over medium heat; cook and stir shredded chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes. Set aside.
3. 3 Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil in the skillet.
4. 4 Heat reserved oil to 375 degrees F (190 degrees C).
5. 5 Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
6. 6 Working in batches, fry rolled tortillas in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

By wadeg

Ingredients

• ✓ all-purpose flour
• butter
• parmesan cheese

Instructions

1. 1 Mix the flour and butter together. Add Parmesan cheese and work into a solid dough. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Roll out chilled dough between 2 sheets of parchment paper to a thickness of 1/8 to 1/4-inch. Use a small cookie cutter or a glass to cut out circles. Re-roll dough and cut out as many circles as possible. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 to 15 minutes. Transfer to a wire rack and cool before serving.

By Allrecipes Member

Ingredients

• ✓ all-purpose flour
• milk
• egg
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, stir together flour, milk and eggs; stir until smooth.
3. 3 Drop butter into a 9x13 inch baking pan. Place the pan into preheated oven until butter has melted. Pour batter into pan. Bake for 15 to 20 minutes, until batter has set.

By Sun

Ingredients

• ✓ all-purpose flour
• sea salt
• olive oil
• white wine

Instructions

1. 1 Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
2. 2 Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
3. 3 Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
4. 4 Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

By Buckwheat Queen

Ingredients

• ✓ all-purpose flour
• puff pastry
• pesto sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
2. 2 Roll pastry into a 14-inch square, sprinkling with flour if necessary.
3. 3 Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
4. 4 Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
5. 5 Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
6. 6 Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
7. 7 Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
8. 8 Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
9. 9 Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
10. 10 Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
11. 11 Transfer to a wire rack and cool for 15 minutes before serving.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• salt
• red pepper flake
• cheddar cheese
• butter
• crispy rice cereal

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine flour, salt, and red pepper flakes in a large bowl; add Cheddar cheese and toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well-blended.
3. 3 Roll dough into 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
4. 4 Bake in the preheated oven until light and crispy, about 30 minutes.

By Domestic Chef

Ingredients

• ✓ all-purpose flour
• bread dough
• peanut butter
• grape jelly
• egg
• white sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Dust a flat work surface with flour; roll bread dough into an oval shape that is 1/4-inch thick.
3. 3 Spoon peanut butter into a microwave-safe bowl; melt in the microwave at 50% power for 45 seconds. Spread evenly over dough with a spatula.
4. 4 Pour grape jelly into a microwave-safe bowl; melt in the microwave at 50% power for 20 seconds. Spread over peanut butter with the spatula.
5. 5 Roll dough lengthwise toward you and shape into a 'U'; transfer to a nonstick baking sheet. Brush egg over dough; sprinkle sugar on top.
6. 6 Bake in the preheated oven until golden brown, about 15 minutes. Let stand for 5 minutes before slicing.

By Jennica Reis

Ingredients

• ✓ all-purpose flour
• puff pastry
• ricotta cheese
• pesto

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
2. 2 Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
3. 3 Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
4. 4 Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
5. 5 Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

By Magda

Ingredients

• ✓ all-purpose flour
• morel mushroom
• vegetable shortening
• salt

Instructions

1. 1 Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
2. 2 Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot.
3. 3 Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
4. 4 Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

By Jonna

Ingredients

• ✓ all-purpose flour
• cheddar cheese
• butter
• cayenne pepper
• green olive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine Cheddar cheese and butter in a mixing bowl. Stir flour and cayenne pepper into cheese mixture; blend well.
3. 3 Wrap 1 tablespoon dough around each green olive. Arrange wrapped olives on a cookie sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.

By ANITAL

Ingredients

• ✓ all-purpose flour
• milk
• worcestershire sauce
• mustard
• garlic
• cheddar cheese

Instructions

1. 1 Mix together milk, flour, Worcestershire sauce, mustard, and garlic in a medium saucepan over low heat. Heat until almost boiling.
2. 2 Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted.
3. 3 Keep the mixture warm and melted in a fondue dish.

By KATKRO

Ingredients

• ✓ all-purpose flour
• vegetable oil
• herb seasoning blend
• cumin
• avocado
• egg

Instructions

1. 1 Heat oil in a large heavy skillet or deep-fryer to 365 degrees F (180 degrees C).
2. 2 In a small bowl, mix together the flour, seasoning blend and cumin. Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg, and then in the flour mixture. You may repeat the dipping process if you prefer a thicker batter.
3. 3 Fry the coated avocado slices in the hot oil for 3 to 5 minutes, until golden brown, turning once. Drain on paper towels, and serve hot.

By April Tomas

Ingredients

• ✓ all-purpose flour
• butter
• egg
• dijon mustard
• oil
• cocktail sausage
• ham
• egg

Instructions

1. 1 First make the pastry. Place the flour, butter, egg and Maille® Dijon Originale mustard into a processor and mix until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling and chill in the refrigerator for 30 minutes.
2. 2 Meanwhile, heat the oil in a pan and fry cocktail sausages all over until brown. Remove from pan and cool. Wrap each sausage in a strip of ham.
3. 3 Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg.
4. 4 Bake in a pre-heated oven at 375 degrees F for around 15 minutes, or until the pastry is golden brown.

By Maille

Ingredients

• ✓ all-purpose flour
• onion
• buttermilk
• egg
• baking soda
• salt
• corn oil

Instructions

1. 1 Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
2. 2 Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Elle

Ingredients

• ✓ all-purpose flour
• butter
• cheddar cheese
• salt
• red pepper flakes
• hot pepper sauce
• pecan

Instructions

1. 1 Blend together butter and flour in a medium bowl. Mix in Cheddar cheese, salt, red pepper flakes, hot pepper sauce, and pecans. Form dough into a roll and wrap in parchment paper. Refrigerate dough 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Slice dough into very thin wafers and place onto a baking tray.
4. 4 Bake wafers in the preheated oven until crisp, 15 to 20 minutes.

By Melissa Perkins

Ingredients

• ✓ all-purpose flour
• paprika
• cayenne pepper
• salt
• chicken wing
• butter
• hot sauce
• garlic
• black pepper

Instructions

1. 1 Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered.
2. 2 Preheat oven to 400 degrees F (204 degrees C).
3. 3 Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side.
4. 4 Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.

By MakeItHealthy

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• banana
• white sugar
• vanilla extract
• cinnamon
• oil
• confectioners' sugar

Instructions

1. 1 Combine flour, baking powder, and salt in a bowl. Mash bananas, sugar, vanilla extract, and cinnamon together in a separate bowl. Stir flour mixture into banana mixture until batter is well mixed.
2. 2 Pour 2 inches of oil into a heavy pot and heat over medium heat.
3. 3 Working in batches, drop batter by the tablespoon into hot oil; cook until lightly golden brown, 2 to 3 minutes per side. Transfer banana balls to a paper towel-lined plate to drain and cool slightly. Dust banana balls with confectioners' sugar.

By El's Girl

Ingredients

• ✓ all-purpose flour
• chicken breast
• egg
• vegetable oil
• butter
• brown sugar
• maple syrup
• pecan
• creole seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a casserole dish.
3. 3 Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
4. 4 Dip floured chicken in the egg and again coat with flour.
5. 5 Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
6. 6 Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
7. 7 Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
8. 8 Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.

By cariet87

Ingredients

• ✓ all-purpose flour
• green bean
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Bring a large pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and pat dry beans with paper towels.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl.
4. 4 Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs.
5. 5 Working in batches, fry breaded green beans in hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.

By Tonya1982

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• vegetable oil
• beer
• black pepper
• garlic powder
• chili powder
• seasoned salt
• dill pickle

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
2. 2 Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

By Tinita

Ingredients

• ✓ all-purpose flour
• avocado
• egg
• cornstarch
• club soda
• water
• salt
• oil

Instructions

1. 1 Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water and salt in a bowl. Mix well.
2. 2 Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy.
3. 3 Remove and serve with your favorite dipping sauce.

By Avocados from Mexico

Ingredients

• ✓ all-purpose flour
• buckwheat flour
• parmesan cheese
• butter
• black sesame seed
• thyme
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
3. 3 Divide dough into 6 portions. Let dough rest for 5 minutes.
4. 4 Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
5. 5 Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

By Buckwheat Queen

Ingredients

• ✓ all-purpose flour
• garlic salt
• water
• egg
• oil
• button mushroom

Instructions

1. 1 Gather all ingredients.
2. 2 Stir flour and garlic salt together in a medium bowl. Mix in water and egg until smooth.
3. 3 Heat oil in a large deep skillet over medium-high heat until a drop of batter will sizzle and float to the top.
4. 4 Working in small batches, dip mushrooms into batter and fry in hot oil until golden brown, 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels.

By Angel Marcelino

Ingredients

• ✓ all-purpose flour
• oil
• parmesan cheese
• italian seasoning
• venison steak
• egg
• mustard
• brown sugar

Instructions

1. 1 Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
2. 2 In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
3. 3 Fry coated venison strips in the hot oil until golden brown.
4. 4 Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.

By MBC

Ingredients

• ✓ all-purpose flour
• spinach
• salt
• baking powder
• egg
• milk
• butter
• onion
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside.
3. 3 In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
4. 4 Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

By BOWLINGNUT