• 3 large yellow onions 
• 2 cups milk, chilled
• 2 cups ice water

BATTER

• 1 1/3 cups all-purpose (plain) flour
• 1 teaspoon salt
• 1 tablespoon dry mustard
• 1/4 teaspoon freshly ground pepper
• 2 eggs, at room temperature
• 2 tablespoons vegetable oil
• 3/4 cup beer, at room temperature
• Hot sauce to taste
• Vegetable oil for deep-frying

Beer Battered Onion Rings

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• 3/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt 
• 1/2 cup milk
• 5 tablespoons unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1/2 cup mini semisweet chocolate chips
• 1½ teaspoons pure vanilla extract
• 1¼ cups hot water

Chocolate Pudding Cake

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• 1½ cups warm water
• 1½ teaspoons + 1/3 cup white sugar
• 2 envelopes active dry yeast
• 2 tablespoons milk
• 1 egg
• 1½ teaspoons salt
• 5 cups all-purpose flour
• 2 tablespoons shortening
• 2 tablespoons unsalted butter, melted

Cafeteria Yeast Rolls

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• 16 eggs at room temperature
• 8-ounce package cream cheese at room temperature
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 1/4 teaspoon Accent seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 cups milk

Microwaved Creamy Scrambled Eggs

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• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 3 tablespoons unsalted butter
• pinch of salt
• pinch of nutmeg, freshly grated preferred

Dutch Baby Puffy Pancakes

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• 1 bag (12 oz) Green Giant broccoli & cheese sauce
• 1 container (8 oz) chive and onion cream cheese spread
• 1 cup freshly shredded Parmesan cheese
• 1/2 cup mayonnaise or salad dressing
• 1/4 cup milk
• 1 can (14 oz) artichoke hearts, drained, coarsely chopped
• 1/4 cup roasted red bell peppers (from a jar), drained, chopped
• 1/4 teaspoon ground red pepper (cayenne)
• 1 loaf (16 inch) baguette French bread, cut into 1/4-inch slices

Broccoli Artichoke Dip

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• butter for the pan
• 1 cup cranberries, rinsed and picked over
• 1/2 cup confectioners' sugar
• 1 cup all-purpose flour
• 3/4 cup stone-ground cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted

Cranberry Cornbread

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• 12 ears sweet corn or 2 bags frozen corn, defrosted
• 1/2 cup whole milk
• 1/2 vanilla bean, split in half lengthwise or 1/2 teaspoon vanilla extract
• salt and freshly ground black pepper to taste

Vanilla Creamed Corn

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• 2 medium yellow turnips (about 3+ lbs total)
• 1 large head garlic cloves, separated and peeled
• 1 large onion, chopped
• 1/2 cup Parmesan cheese, freshly grated
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1 teaspoon salt
• 1/2 teaspoon freshly round black pepper
• 1 cup milk (approximately), heated

Mashed Yellow Turnips With Parmesan

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• 1 cup milk
• 1 cup chicken stock or turkey stock
• 1 bay leaf
• 4 tablespoons unsalted butter (1/2 stick)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 2 lbs pearl or white boiling onions, peeled and cooked or 2 lbs thawed frozed baby onions.

Classic Creamed Onions

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