HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in bottom of pan. Add enough crushed nuts to cover the bottom of the pan. Cook pudding, whipping cream, water and unflavored gelatin until it boils. Let cool. When chocolate is cool, mix Cool Whip and cream cheese. Slowly add cooled pudding. Pour over nut crust and refrigerate.
Spray a large circular mold or Bundt pan with nonstick spray. Peel and cut up the oranges into bite size pieces. Drain grapefruit sections in colander and then cut up also. Add the fruits, celery and cranberry sauce to the walnuts in a large bowl.
Mix sugars and cornstarch in pan. Slowly add half and half and butter. Stir constantly and bring to boil. Boil for 1 minute. Stir in pecans and vanilla. Cook for 15 minutes or so before serving. Sauce can be used to dip apples or place apples in dish and pour sauce over.
Brown meat and onion. Mix with the rest of ingredients. Simmer 1 hour.
Blend all ingredients, except pecans, in a large bowl. Roll in chopped pecans. Serve with your choice of crackers.
Mix and bake in 2 coffee cake pans. On top sprinkle chopped nuts, cinnamon and sugar.
Cut chicken into bite size pieces. Mix with vegetables and soups. Pour into a baking dish. Mix the flour, milk and margarine. Pour over the chicken mixture. Bake at 350° for 45 minutes or until the crust is brown.
Cook rice, salt and oregano. In 1 1/2-quart greased casserole with cover, layer 1/2 of the rice, 1/2 sour cream, 1/2 chopped green chilies and 1/2 of cheese. Repeat layers. End with cheese. Dust with paprika. Bake 35 to 40 minutes at 350°. Serves 6 to 8.
Put all ingredients in a large mixing bowl. Seal and shake for 1 minute. Yields 2 pie crusts.
Dissolve sugar and vinegar in saucepan and bring to a rolling boil. Drain kraut and pull apart. Pour vinegar and sugar mixture over kraut and chill. Mix remaining ingredients and add to kraut; chill.
Combine dry ingredients in a large mixing bowl. Add remaining ingredients, excluding boiling water. Beat at medium speed for 2 minutes. Remove from mixture. Stir in boiling water (batter will be thin).
Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in soda and vanilla. Put popped corn in 2 large shallow pans. Pour mixture over popped corn, mixing well. Bake at 250° for 1 hour. Take out of oven every 15 minutes and stir. Cool completely. Break apart and store in tightly covered container (Tupperware). Makes about 5 quarts.
Brown ground beef in skillet, stirring until crumbly; drain. Combine lettuce, green onions, cheese and beans in bowl. Add tomatoes and ground beef. Pour salad dressing over salad; toss to mix well. Serve over corn chips.
Preheat oven to 350°. Combine vegetables, soup, 1/2 cup of the cheese, sour cream, pepper, pimento and 1/2 can of French fried onions. Pour into 1-quart casserole. Bake, covered, for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Spray a 1-quart casserole with nonstick spray. Place bread cubes in the casserole. Sprinkle with currants or raisins. Set aside. In a small mixing bowl, beat together egg, egg whites, skim milk, vanilla and nutmeg. Pour over bread and currants or raisins. Bake in a 325° oven about 40 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm.
Mix all ingredients with spoon. Bake in 9 x 13-inch pan at 350° about 30 minutes.
Combine cake flour, sugar, cocoa and soda, being sure to sift flour before measuring. Sift flour, sugar and cocoa 3 times. Mix well, then add buttermilk, oil and egg. Mix these ingredients well. Add the boiling water and mix again. Bake in a moderate oven until done.
Combine potatoes with celery, onion, pickles, eggs, mayonnaise and salt. Soften gelatin in 1 tablespoon of water. Heat pickle juice; dissolve gelatin in juice, stirring until dissolved. Add gelatin mixture to potato salad. Stir well to blend. Spoon into greased mold. Chill until firm (more flavorful if chilled overnight). Unmold to serve.
Brown meat in hot shortening. Add onion and applesauce; cook until onion is tender. Blend in flour, curry powder and nutmeg. Add beef broth and tomato sauce, raisins and brown sugar. Cover and simmer until meat is tender; about 1 1/4 hours or bake in oven at 325°. Serve over hot rice.
Mix rhubarb, marshmallows and 1 cup sugar. Spread in bottom of sheet cake pan. Sift flour, baking powder and salt. Cream butter and 3/4 cup sugar until fluffy. Add well beaten egg yolks. Beat well. Add flour mixture, alternating with milk, beating after each addition. Add vanilla. Beat egg whites until just stiff and gradually beat in rest of sugar. Fold lightly but thoroughly into batter. Pour over rhubarb. Bake at 350° about 35 minutes. Serve warm with whipped cream.
Mix the first 3 ingredients and let stand. Mix the cracker crumbs, pumpkin pie spice, raisins, dates, nuts and candied fruit and syrup in a large bowl. After mixing all dry ingredients thoroughly to ensure separation of the candied fruit, dates and raisins, add the milk mixture. Mix until all crumbs are moistened. Press firmly into wax paper-lined loaf pan. Chill at least 2 days to allow complete moistening and blending of flavors. Store in refrigerator.
Cream the shortening and sugar. Beat in eggs. Sift dry ingredients. Add alternately with milk to creamed mixture. Add vanilla. Bake in greased and floured layer pans at 350° for 35 to 40 minutes.
Melt butter and peanut butter together in a mixing bowl. Add eggs, flour, sugar, and vanilla. Pour into a greased 13 x 9 glass dish. Bake at 350° for 30 minutes until brown.
Remove 1 cup of dry cake mix to be used later in the topping. Mix the cake mix, oleo and 1 egg together; put into greased 9 x 13-inch glass pan. Mix the remaining ingredients together until well blended and pour over first mixture.
This is not a traditional fruitcake! Even people who hate fruitcake love this one.
In a medium size bowl, combine yogurt, sugar, lemon juice, parsley and salt. Stir in apples, celery and grapes or raisins. Cover and refrigerate until ready to serve. Just before serving, stir in Kellogg's All-Bran cereal. Serve on lettuce, if desired.
Preheat oven to 350°. Combine biscuit mix and cheese. Add milk and eggs, mixing just until moistened. Pour into greased and floured 9 x 5-inch loaf pan. Bake 55 minutes. Remove from pan; serve warm.
Crust: Mix first four ingredients. Line two 9-inch pie pans with dough and bake for 12 minutes at 400°.
Boil mixture of the sugar, water, butter and vinegar until it becomes stringy, stirring constantly. Immediately pour over popcorn and mix well. Dip hands into cold water, then form popcorn into small balls. Wrap in wax paper.
Heat milk and marshmallows until melted. Cool. Add whipped cream and pineapple. Line pan with half of crumbs, fill with marshmallow filling, sprinkle top with remaining crushed graham crackers. Cool several hours.
Mix together. Pour into unbaked pastry shell. Bake at 325° until almost firm (about 30 to 40 minutes). Top with meringue and bake another 10 to 12 minutes until lightly browned.
Mix rice, water, salt, thyme, egg, onion and pepper. Mix in hamburger. Put 1/4 cup meat mixture in each cabbage leaf and roll up. Mix tomato sauce, lemon juice and brown sugar; pour on top. Simmer 1 hour in 350° oven.
Spray bottom of pan with nonstick cooking spray. Fry chicken until brown. Cover with onion. Cover; cook about 1 minute. Turn chicken and allow onion to brown. Add water; cover and steam 1 minute. Add tomato sauce, green onions and garlic. Mix together 1/2 cup water with flour until thick; add to pot. Add sausage; simmer for 1 hour.
Pare potatoes. Wash and boil until tender. Mash until smooth, using electric mixer. Add the other ingredients. Beat until light and fluffy.
In medium saucepan, combine cheese, chili, milk and chili powder. Cook over medium heat, stirring until cheese is melted. Remove from heat. Stir in tomatoes, onion and chilies. Pour into serving dish. Serve with tortilla chips.
Warm milk to scalding. Do not boil. Add to beaten eggs and sugar. Pour into raw pie shell. Sprinkle nutmeg on top. Bake in a 375° oven for 35 minutes or until knife comes out clean.
Place wild rice and chicken stock in heavy saucepan. Bring to a boil. Reduce heat and cover tightly. Cook over low heat for about 35 minutes or until rice is tender and liquid is absorbed. Meanwhile, cook onion and celery in butter until soft. Add mushrooms, thyme and sage. Cook and stir for 3 or 4 minutes. Add mushroom mixture and parsley to cooked rice; toss lightly. Add salt and pepper to taste.
Place turkey in roaster. Add water. Cover. Turn oven on to 500°. Place turkey in cold oven (not preheated). Cook 2 hours. Turn off oven. Leave turkey in hot oven for 30 to 45 minutes.
Sift together sugar, flour and nutmeg. Then rub in butter or margarine. Sprinkle half over bottom of pastry in pan. Arrange peaches over mix. Sprinkle with water. Add rest of mixture. Bake in 425° oven for 40 to 50 minutes.
Add sugar to pineapple and bring to a boil. Add jello and let cool.	Whip chilled Pet milk and fold into pineapple mixture. Store in refrigerator.
Dice first 4 ingredients into bowl; stir in Miracle Whip and salt to taste.
Chop and drain artichoke hearts. Mix completely with mayonnaise and cheese. Heat for 20 minutes in 350° oven. Serve on cocktail rye bread, sliced and toasted.
Mix butter, sugar, egg and molasses thoroughly. Measure flour, blend all ingredients. Stir in and chill. Heat oven 350 degrees. Roll dough in 1 1/4 inch balls. Dip balls in sugar. Place 3 inches apart on greased pan. Sprinkle each with 2 or 3 drops of water. Bake 10 to 12 minutes or just until set, but not hard. Makes 4 doz.
Combine coconut, sugar, butter, milk and vanilla in a bowl. Spread on warm or cooled cake in pan. Place in preheated broiler and broil 2 to 3 minutes or until topping is lightly browned. Cut in squares. Makes 12 servings.
Mix Bisquick and water until soft dough forms. Pat dough in 12-inch greased pizza pan. Mix chili, chopped green peppers and onion. Spread over dough. Bake 15 minutes. Sprinkle with cheese and corn chips. Bake until crust is brown and cheese is melted, approximately 5 to 10 minutes in oven that has been preheated to 425°.
Peel and cook potatoes; drain and add milk. Beat. Add eggs, margarine, sugar and spices. Pour into well-greased baking dish (8 x 8-inch). Sprinkle topping over potatoes and dot with margarine. Bake at 375° for 30 to 40 minutes.
Heat olive oil and saute onion and mushrooms until tender and wilted. Add beef and stir until beef loses its red color. Sprinkle with flour.
Preheat oven to 400°. Sift together flour, cornmeal, salt and baking powder. Add eggs, milk and oil. Stir until smooth. Turn into greased pan, skillet or muffin tins. Bake 20 to 25 minutes.
Cream butter and sugar; add eggs and milk. Mix well. Add flour, cornmeal, lemon juice and rind. Pour into unbaked pie crust. Bake at 350° until done, approximately 45 minutes.
Cream sugar and eggs. Add Wesson oil and pumpkin; blend. Sift together dry ingredients and add to pumpkin mixture. Mix thoroughly. Pour batter into a 10-inch angel food pan. Bake at 350° for 55 to 60 minutes. Let cool in pan, then remove and ice with Cream Cheese Icing.
Mix pecans, oatmeal, brown sugar, flour and margarine well. Bake in a 350° oven on cookie sheet about 30 minutes. Stir often. Stir cool. Spread 1/2 on 9 x 13-inch pan. Pat in soft ice cream. Pour topping over ice cream. Top with rest of crumbs. Top with Cool Whip. Freeze.
Combine first 9 ingredients in a large bowl, tossing gently. Cover and chill at least 8 hours, stirring occasionally. Drain mixture and spoon into a lettuce-lined bowl. Garnish with bacon and onions. Serves 8.
Heat oven to 425 degrees. Mix chicken, soup, vegetables, milk, and parsley in a medium bowl. Line a 9-inch pie plate with 1 crust; add filling. Top with another crust. Fold edges under and crimp. Cut 4 slits in top to vent. Bake for 25 to 30 minutes or until pastry is golden brown and filling is hot.
Mix chili and salsa in to softened cream cheese. Sprinkle cheese on top. Bake on 350° for 30 minutes.
Mix first 3 ingredients. Add beaten eggs, milk, butter and onion, blending well. Fold in cheese and chopped spinach, mixing well. Bake in a greased 9 x 13 x 2-inch baking dish at 350° for 25 minutes.
Cook first five ingredients until thick, stirring all the time. Add remaining ingredients. Shape into balls and roll in coconut.
Saute mushrooms in 1/2 stick butter. Add zucchini, cream and 1 stick butter. Bring to boil. Simmer 3 minutes. Add cooked fettucine, Parmesan cheese, parsley, salt and pepper. (Recipe makes a lot of sauce; you can double the amount of pasta and still have plenty of the vegetables to toss with it.)
Saute the onion and mushrooms in the oleo. Add the remaining ingredients. Bake 45 to 50 minutes at 350°.
Melt margarine in a saucepan. Add dry ingredients to melted margarine. Stir in eggs and vanilla. Pour into unbaked pie shell. Bake at 350° for 18 to 20 minutes.
Combine all of the ingredients except crumbs in a mixing bowl. Pour into a greased casserole dish. Sprinkle cracker crumbs or potato chips on the top. Bake at 350° for 45 minutes. Remove from oven and serve.
Place beef and green pepper in a 2-quart casserole. Microwave on high for 4 to 5 minutes. Stir once or twice during cooking to break beef into small bits. Add remaining ingredients and heat to taste.
Mix all ingredients, except Cheddar cheese, together in oven dish. Top with Cheddar. Heat in a 350° oven for 20 minutes or microwave for 5 minutes. Serve with crackers or Doritos to dip.
Combine flour, cinnamon and nutmeg in a large bowl; mix well and set aside. Dissolve baking soda in buttermilk; stir well and set aside. Combine butter or margarine and molasses in a heavy saucepan; bring to a boil, stirring constantly. Add to flour mixture. Stir in buttermilk mixture and egg. Pour batter into greased and floured 10-inch cast-iron skillet. Bake at 350° for 25 to 30 minutes or until wooden pick inserted in the center comes out clean. Cool in skillet 10 minutes. Invert cake onto plate; cut in wedges to serve. Makes 8 servings. Made in a skillet.
Cream together softened cream cheese, Jell-O, sugar and vanilla. Dissolve with 1 cup boiling water. Stir until cream cheese has melted. Add crushed pineapple, nuts and 7-Up. Chill in mold or pretty bowl.
Mix together Jell-O, pineapple and water. Bring to a boil and let cool. Add buttermilk and Cool Whip.
Cook brown sugar, white sugar, milk and corn syrup until soft. To test, drop some in a cup of water and if it holds its shape, it is done. Add pecans and vanilla and beat until it changes color. Drop by spoon on waxed paper.
Cut meat into thin strips; dust with flour and pepper. In a large skillet brown meat in butter. Add drained mushrooms, onion and garlic; brown lightly. Stir in beef broth. Cover and cook 1 hour, stirring now and then. Gradually stir in sour cream; cook over low heat for 5 minutes. Serve over noodles or rice.
Mix sugar and berries and let stand for several hours. Add jello to water and dissolve. Stir in orange juice and other ingredients. Pour into mold.
Melt butter and marshmallow in a saucepan. Add cereal. Place in a 13x9-inch pan and spread evenly. Place in the refrigerator until cool.
Preheat oven to 350°. In a large bowl, mix together cake mix, 1 egg and margarine. Pat into a 9 x 13-inch pan. In a medium bowl, mix together cream cheese, confectioners sugar, 2 eggs and vanilla. Pour over mixture. Sprinkle pecans on top. Bake for 30 to 40 minutes. Cool completely before cutting. Best if stored in refrigerator.
Saute bacon in a large frying pan until just starting to crisp. Add rice, onion and pepper. Stir constantly, about 10 minutes or until rice is hot. Stir in soy sauce and add beaten eggs. Cook 5 minutes or longer until eggs are cooked, tossing lightly with a fork. Add either shrimp, beef or pork which has already been heated.
Melt 1/4 cup of butter. Add green onions and saute for 15 minutes. Add all other ingredients and simmer for 30 minutes. Do not allow mixture to boil.
Heat oven to 450°. Grease twelve 2 1/2 x 1 1/4-inch muffin cups. Mix all ingredients until soft dough forms. Drop dough by spoonfuls into muffin cups. Bake until muffins are light brown, 10 to 15 minutes.
Preheat oven to 400°. Grease 1 1/2-inch muffin tins. Cream the butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Sift the flour with the baking powder, salt, cinnamon and nutmeg. Add alternately with the milk. Do not overmix. Fold in the nuts and raisins. Fill the greased muffin tins 2/3 full. Bake for 25 minutes. Makes about 6 dozen. These muffins freeze well.
Saute bacon. Drain and crumble. Cook and drain fettucine. Place in warm serving dish. Add bacon, butter, cream, cheese, eggs and parsley. Toss and serve.
Mix together. Add noodles on top. Bake at 350° for 25 minutes.
Mix ingredients in a heavy saucepan, stirring constantly over medium heat to a boil. Mix will bubble on top. Boil and stir 5 minutes more. Move off heat. Stir in chocolate pieces and vanilla (pecans, optional). Spread in a buttered 8-inch square pan. Cool and cut into 30 pieces.
Mix together flour and sugar. Add eggs and vanilla. Slowly stir in milk a little at a time. Cook over medium heat, stirring constantly until boiling.
Combine unbeaten egg white and sugar in a small 1-quart bowl. Mix well until all sugar is dissolved. Stir in, one at a time, the other dry ingredients. Then beat until well blended.
Put water to boil in large pot. Add 1/2 cup canned tomatoes. When water is boiling, drop in potatoes, carrots and beet. While this is cooking, add 3 Tbsp. butter in frying pan. When melted, add onion. Cook until tender but not brown. Add 3 cups tomatoes and let simmer with onion and butter until a thick sauce. Set to back of stove. Into a separate frying pan, put 2-3 Tbsp. butter to melt. Add 2 cups cabbage and fry. Cook tender but do not brown. When potatoes are tender, remove them to a bowl. Add 2 Tbsp. butter. Mush well, then add 3/4 cup sweet cream and mix well. Set aside. Add 1-1/2 cups potatoes to stock and the remainder of the cabbage. When potatoes are done, add the onion-tomato-sauce. Then add the cooked cabbage and the potato-cream mixture. Add 3 Tbsp. to the borscht. Stir well. Add fresh green pepper. Add 3 Tbsp. dill. The more fresh dill the better the flavor. Remove beet, one hour later after borscht is ready. Borscht is ready to serve. Serve hot. Serve with chopped garlic in your bowl and a piece of bread and butter.
Suggestion: Choose color of food coloring to correspond with the colors of the holidays. Example: Red and green for Christmas.
Saute zucchini and onion in 2 tablespoons butter and garlic to taste in a small amount of water until tender. Add salt and pepper to taste. Puree in blender. In another bowl, make white sauce consisting of butter, flour, evaporated milk and chicken stock. Add the puree to the white sauce. Heat until ready to serve.
Fry bacon and drain grease off. Reserve 3 tablespoons bacon drippings and let cool thoroughly. Boil potatoes and drain water; set aside. In small mixing bowl, mix the mayonnaise, garlic powder, pepper, cooled bacon drippings and salt. Crumble fried bacon and add 3/4 of it to mixture. Stir mixture into the potatoes and top with the remaining bacon pieces.
Use a large microwave-safe bowl. Mix box of powdered sugar and 1/2 cup of cocoa. Make a well or hole and place stick of butter and 1/4 cup milk in the hole. Microwave on High for 2 minutes. Stir well to blend. Add 1 tablespoon vanilla and walnuts. Stir well. Let set for 5 minutes. Pour into lightly buttered shallow pan and cool completely. Cut into bite-size pieces and store in an airtight container.
Mix rhubarb, flour, sugar and egg. Pour in 9 x 13-inch pan. Top with cake mix and crumble. Top cake mix with butter. Bake at 350° for 40 to 50 minutes.
In large mixing bowl, mix all ingredients except pie shell. Pour mixture into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 35 minutes longer. Cool. Refrigerate leftovers.
Prepare pudding, using milk. Pour over cheese layer. Spread Cool Whip on top.
Beat eggs. Sift sugar, baking powder, salt and flour together. Add corn and eggs. Pepper to taste. Melt butter in casserole dish. Pour in corn mixture. Bake 1 hour at 350°.
Mix well the butter/margarine and Crisco. Add eggs, 2 at a time. Add Carnation milk, 1/3 at a time. Add flour, vanilla, lemon, sherry and rum. Place in a tube pan. Place in cold oven and put on 350°. Cook 1 1/2 hours or until golden brown.
Cut carrots and celery into bite size pieces. Cook 10 minutes. Cut cabbage and add to mixture. Cook another 10 minutes. Add tomatoes, onion, limas and peas. Cook until done. Add yellow and green string beans and butter. Start with 2 quarts of water and add more, if necessary.
Mix all ingredients in large container. Add chicken wings and marinate in refrigerator for at least 3 to 4 hours. For best flavor marinate overnight. Bake at 350° for 1 hour, then turn wings and continue to bake for 15 minutes at 425°.
In large kettle, cook and stir bacon and onion until onion is tender. Drain clams, reserving liquor. Add clam liquor, potatoes and water to onion and bacon. Simmer until potatoes are tender, about 15 minutes. Just before serving, add clams, milk, salt and pepper. Heat through. Makes 6 servings.
Saute onions, peppers and mushrooms (if you use) with ground beef. Saute until brown and add pizza sauce. Place this mixture in an 8-inch square pan or round dish. Sprinkle cheese for second layer.
Boil first four ingredients and set aside to cool. Slice cucumbers, garlic and onion; pour mixture over cucumbers and let stand for 3 days before eating. Will stay in refrigerator for weeks.
Mix all ingredients. Pour into greased square pan. Bake at 400° for 30 minutes. Can be served with chicken sauce.
Blend deviled ham, olives, mustard and hot pepper sauce. Form in ball on serving dish; chill. Combine cream cheese and milk; frost ball with mixture. Chill. Remove from refrigerator 15 minutes before serving. Display with crackers.
Cook and dice chicken. Place chicken in bottom of casserole dish. Cover with cooked broccoli and rice that have been mixed together. Pour soup over mixture and sprinkle on stuffing. Drizzle melted oleo on top. Bake at 350° for 30 minutes.
Drain shrimp and chill. Chill egg. Line bowl with chilled lettuce leaves. Fill with mixture of shrimp and celery. Cover with mayonnaise. Garnish with egg wedges. Serves 4.
Prepare meatballs and roll them the size of a thumb. Bake them at 300° for approximately 20 minutes until done.
Season onions and potatoes with salt and pepper. Place onions and potatoes on a square foot greased foil. Lay hamburger patty on top. Season hamburger. Seal foil tightly and cook in 325° oven for at least 1 1/2 hours. Yield: individual serving.
Brown sausage and ground beef in a large skillet. Drain off excess fat. Add garlic and 1/2 teaspoon salt; simmer 3 to 5 minutes. Stir in spaghetti sauce and tomato paste. Cook, stirring occasionally, 10 to 15 minutes.
Brown hamburger, onion, celery and salt and pepper. Drain off grease. Place sliced potatoes in a 9 x 9-inch baking dish that has been buttered. Spread hamburger mixture over potatoes. Drain beans and pour over hamburger mixture. Mix soup with 1/2 can water and pour over entire mixture. Bake at 350° for an hour. During the last 5 to 6 minutes, sprinkle with Cheddar cheese.
Combine egg whites, sugar, water, corn syrup and salt in double boiler top. With electric mixer at high speed, beat about 1 minute to blend. Place over rapidly boiling water and beat until mixture holds a peak when beater is raised. Remove from boiling water. Add vanilla and continue to beat until mixture is stiff enough to spread. Fills and frosts top and sides of two 8-inch or 9-inch layers or a 9 x 9 x 2 or 8 x 8 x 2-inch cake.
Cook squash and onion until tender. Drain off water. Mash. Add margarine and 1/2 cup cheese. Stir until melted. Add milk, crackers and eggs. Season to taste. Bake in a 350° oven until slightly brown around edges of a buttered casserole dish.
Mix all ingredients in large container. Use 1 to 2 tablespoons per cup of hot water. Store in tightly covered container. Variations may be made according to taste for chocolate, sugar and creamer.