HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients. Mix with strawberries and rhubarb and pour into pastry lined pie plate. Top with second half of pastry, either solid or lattice. Seal to bottom crust and flute. Cut slits in center if solid top. Bake at 425° for 55 minutes.
Drain juice from beets. Add remaining ingredients to juice and bring to boiling. Pour over beets and set in refrigerator to chill and season overnight.
Dice, boil and drain the potatoes. Drain peas. Debone and dice the chicken. Mix all ingredients together, saving 1/2 cup mayonnaise. Form into an oblong shape on a meat platter. Spread leftover mayonnaise on top. Decorate with olives and tomatoes. Serves 12.
Sift dry ingredients into large bowl. Add shortening, buttermilk and bananas. Mix until dry ingredients are dampened, then beat at low speed for 2 minutes. Add eggs and beat 1 minute longer. Dredge nuts in flour and fold in by hand.
Mash hot potatoes. Stir in sugar, butter, eggs, flour and vanilla. Put in 3-quart baking dish. Spread topping over potatoes and bake at 350° for 25 to 30 minutes.
Brown ground beef; drain. Then add tomato sauce. Season, then let it simmer. Boil noodles as directed on box. Drain noodles. Layer in a casserole dish the noodles, then meat sauce, then 1 layer of each cheese. Continue until ingredients run out. Bake at 350°, covered, for 30 minutes, then uncovered for 15 minutes.
Boil eggplant until tender; drain and mash. Add all ingredients except topping. Sprinkle top with buttered crumbs. Bake at 350° for 25 to 35 minutes.
Brown beef and drain. Combine cream of mushroom soup, 1 cup Cheddar cheese and diced onion. Simmer until cheese melts. Cook Tater Tots and drain.
Spray 9-inch pie plate with nonstick spray. Sprinkle with 1/2 of cracker crumbs. Reserve rest.
Dissolve gelatin and sugar in 1 cup boiling water in 1-gallon container. Add fruit juices. Fill container with water, mixing well. Freeze until firm. Thaw slightly and add ginger ale to serve. Yields 20 servings.
Brown sausage and onion; drain. Combine eggs, corn meal, corn, milk and oil. Pour half of the mixture into a 2-quart baking dish. Spread sausage and cheese, then pour remaining batter over top. Bake at 425° for 30 to 40 minutes.
Heat vinegar and sugar to boiling point. Don't boil! Pour over cabbage and toss.
Place the slices of lemon side by side in the bottom of a baking dish. Put fillets on top of the lemon slices. Sprinkle in the sequence listed all the remaining ingredients. Bake in a preheated 375° oven for 30 minutes or until flesh is no longer translucent and flakes readily. Serves 4.
Mix cream cheese, mushrooms and Worcestershire sauce. Spread on uncooked rolls. Roll up and bake until golden brown.
Grease a 9 x 12 x 3-inch loaf pan or 2-quart casserole dish. In a large mixing bowl, combine chicken, mushrooms and water chestnuts. Pour into bottom of pan. In a small bowl, combine soup and milk. Pour over chicken mixture. In a medium mixing bowl, combine stuffing mix, water and margarine. Spoon over mixture in pan. Bake in a preheated 350° oven for 25 minutes.
Mix flour, oleo and 1/2 cup nuts; put in 13 x 9-inch cake pan. Bake at 375° for 15 minutes; let cool. Cream the cream cheese with 10x sugar and 1 cup Cool Whip. Mix and put over second layer. Mix vanilla instant pudding and chocolate instant pudding with the milk. Beat 2 minutes. Pour over second layer. Spread with Cool Whip over top and sprinkle with nuts.
To chopped vegetables, add mustard, vinegar, sugar, salt and pepper. Put spices in a cloth bag tightly tied, so that spices will not spill out. Cook until vegetables are tender. Add the cooked roast pork, cut fine, and catsup. Allow to simmer a while. Can be made ahead and reheated over low heat.
Cook squash and/or zucchini and onion 5 to 10 minutes until crisp-tender. Drain mixture well. In large bowl, combine soup and sour cream; stir in carrot. Fold in zucchini/squash and onion. Toss stuffing mix with butter. Spread 1/2 stuffing mixture in 12 x 7 1/2 x 2-inch baking dish. Spoon zucchini mixture on top. Sprinkle remaining stuffing mixture over it. Bake at 350° for 25 to 30 minutes or until heated through or in microwave uncovered on High 7 minutes, giving dish 1/2 turn after 4 minutes.
Cream butter and sugar. Add eggs, milk and vanilla. Add flour, baking soda and salt. Mix well. Add chopped pecans. Bake at 375° for 8 - 10 minutes.
Cream together shortening, sugar and peanut butter. Add egg; beat well. Add vanilla. Add dry ingredients and mix well. Form into small balls and place on cookie sheet. Press flat with small fork. Bake at 350° for 10 minutes.
Pour berries into buttered 10 x 6 x 2-inch pan (or 8 x 8-inch square pan). Sprinkle with lemon juice. Stir together flour, sugar and egg until mixture resembles coarse cornmeal. Spread over berries. Drizzle melted margarine over topping. Bake at 375° for 30 minutes.
Brown beef and onions; drain. Layer chips, meat and onions, beans, cheese, mushroom soup/rotel mixture. Bake at 350° for 30- 40 minutes.
Cream butter; add sugar gradually with spices, creaming until light. Sift flour, soda and salt. Dredge fruit and nuts in 1/2 cup of the flour. Beat eggs until light. Add butter mixture. Mix flour mixture in; stir until well blended. Put in fruit, nuts and applesauce. Bake in a tube pan at 325° for 1 1/2 hours.
Place potatoes on bottom and up sides of 8 x 12-inch casserole dish. Bake, uncovered, at 400° for 10 minutes. Brown beef in large chunks; drain. Place beef, broccoli, 1/2 can French fried onions and tomatoes in potato shells. Combine soup, milk, 1/2 cup cheese and seasonings; pour over beef mixture. Bake, covered, at 400° for 20 minutes. Top with remaining cheese and onions. Bake, uncovered, 2 to 3 minutes longer.
Combine sugar, vinegar, salt, Tabasco sauce, celery and mustard seed in saucepan. Bring to a boil; boil for 2 minutes. Remove from heat. Combine with remaining ingredients; chill. Yields 1 2/3 cups.
Melt cheese and butter together and mix with other ingredients. Spread on halves of English muffins. Cut each muffin into 6 pieces (pie shaped). Put on cookie sheet to freeze, then put in plastic Ziploc bag to store in freezer. When ready to serve, thaw and bake at 400° for 12 minutes or broil for 2 minutes until bubbly.
Slice and fry onion. Add the crumbled hamburger meat and brown well. Add the rice and stir a bit to let brown a little. Add the tomatoes and seasonings. Cover and cook about 30 minutes. Serve piping hot. Serves about 6. Can freeze. Can make ahead.
Brown beef; drain off fat. Add spaghetti sauce; heat through. In a large baking dish, spread 1 1/2 cups meat mixture. Top with 3 uncooked noodles, half of the Ricotta cheese and half of the Mozzarella cheese. Repeat layers. Top with remaining meat mixture. Slowly pour water around inside edges of baking dish. Cover with foil. Bake at 375° for 45 minutes. Let stand 10 minutes before serving.
Dissolve Jell-O in hot water. Stir in the cranberry sauce until it melts. Add pineapple and nuts. Let jell.
Place beans in water in a large pot; bring to a boil. Remove from heat. Cover and let stand for 1 hour. Add ham bone, onion, celery, carrots and all spices. Simmer for 2 hours or until beans are tender. Remove ham bone and cut meat; return to soup. Remove bay leaf. Garnish with hard-cooked egg yolk slices. Serves 10 to 12.
Melt margarine and mix all ingredients together. If very dry, add more peanut butter.
Bring water to boil, add beef cubes and bay leaf. When cubes are dissolved, add rice and cook until done. Remove bay leaf. Brown onion and pepper in butter. Combine these with rice and remaining ingredients. Pour into a greased casserole. Cover with crumbled potato chips or buttered bread crumbs and bake in a 350° oven for 30 to 40 minutes.
Dissolve jello in boiling water. Add all ingredients except sour cream. Pour 1/2 of jello mixture into 9 x 13-inch glass dish. Let gel in refrigerator. Spread sour cream on gelled mixture. Pour remaining mixture over sour cream and return to refrigerator and completely set.
After soaking bread crumbs in milk, add onion, meat, egg and seasonings. Mix; shape into 1-inch balls. Saute in margarine or butter until light brown on all sides. Remove meatballs from pan; set aside. Melt margarine or butter in same pan. Add flour, bouillon cube mixture, milk and sour cream. Cook these ingredients, stirring constantly until thick. Add meatballs to mixture and simmer for 15 to 30 minutes.
Mix all ingredients. Pour into unbaked pie shell. Bake at 325° until golden brown.
Boil corn syrup and sugar until sugar dissolves. Remove from stove. Stir in peanut butter and vanilla. Add cornflakes. Mix until all cornflakes are coated with mixture. Drop from teaspoon on waxed paper. Allow to cool. Makes about 50 cookies.
Mix all ingredients; pour into pie shell. Bake at 375° for 30 to 35 minutes. Make sure it doesn't jiggle. May be topped with canned onion rings during last 10 minutes.
Mix all together, serve and be ready for everyone asking, "What is this? It's good!"
Shred cabbage	into a large	casserole dish (not too fine), add salt and pepper. Mix tomato and mushroom soup thoroughly and pour	over cabbage.	Add sliced onions, then spread ground beef over all (make sure ground beef is spread smoothly over all of the other ingredients).	Casserole should be 3/4 full. Cover with heavy foil and seal tightly. Bake at 350° for about 2 hours.
Grind cranberries. Squeeze juice from oranges. Grate rind of 1/2 orange. Mix together with sugar and let set while making jello. Mix red jello and boiling water; mix with cranberry mixture. Mix in crushed pineapple with juice and grated apples. Place in refrigerator to set.
Brown ground beef, then add diced onion. Add seasoning mix, chili and diced tomatoes and onions to the beef mixture. Put layer of 10-inch tortillas in a 9 x 8-inch pan. Top with a layer of meat mixture, a layer of cheese, a layer of tortillas, a layer of meat mixture and a layer of cheese. Bake at 350° for about 20 to 30 minutes.
Sift dry ingredients. Mix liquid ingredients with egg beater. Pour liquid ingredients into sifted dry ingredients quickly. Bake in hot pans (greased thoroughly) in a hot 425° oven.
Cook rice in 5 cups boiling water for 5 minutes. Drain; set aside. Cook onions in butter in large skillet until limp but not browned. Combine all ingredients. Mix well and pour into greased 2-quart casserole. Bake at 350° for 1 hour. Yields 8 to 10 servings.
Dissolve gelatin in boiling water, then add pineapple, apple, nuts and cranberry sauce. Mix well, then turn into 9 x 13 pan. Refrigerate.
Brown the chicken in butter. Then brown mushrooms if using fresh ones. Place chicken in a large casserole. Mix the soups (undiluted) and pour over chicken. Place mushrooms on top. Refrigerate. When ready to bake, add wine, cover the casserole, and bake at 350° for 1 1/2 hours. Makes 12 servings.
Roll graham crackers with rolling pin until very fine. Melt marshmallows and milk in a double boiler. Mix all other ingredients and pour melted marshmallows and milk over them. Mix well and pack in the cracker box and put in icebox 24 hours before cutting.
Lightly oil inside of heavy 2-quart saucepan. Combine water and corn syrup in pan. Cook over moderate heat until mixture boils. Remove from heat. Add sugars, chocolate and nutmeg. Cook over moderate heat, stirring constantly, until sugars are completely dissolved and chocolate is melted. Wipe down sugar crystals above liquid line, using clean pastry brush dipped in cold water. Cook without stirring, until mixture boils. Wipe down sugar crystals. Clip on candy thermometer. Cook over moderate heat of 260° (hard ball stage).
Heat oven to 350°. Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into an ungreased 13 x 9 x 2-inch pan, building up slightly around the edges. Bake for 10 minutes.
Place sourdough bread, cut in cubes, in 13 x 9 x 2-inch baking dish. Cook sausage just until it changes color and arrange over bread. Then add cheese, salt and pepper over mixture in pan. Do not stir.
Brown the ground beef in a skillet, stirring until crumbly; drain. Add the onions, tomatoes, tomato sauce and seasonings. Simmer for 30 minutes or longer, adding water gradually as needed. Layer the lasagna noodles, sauce, cottage cheese, Cheddar, Mozzarella and Parmesan cheeses 1/2 at a time in a greased 9 x 13-inch baking dish. Bake at 350° for 25 minutes. Yields 8 servings.
Mix together sugar, cider vinegar, salt and pepper. Add vegetable oil and shake to mix well.
Sift together flour and salt. Add sugar to butter. Beat 2 minutes. Fold in oats and coconut. Shape into balls. Put on greased cookie sheet. Bake at 350° for 12 to 15 minutes or less.
You will need 1 pint size zip-type plastic bag and 1 gallon size zip-type plastic bag.
For a 5 to 7 pound brisket. Place meat on large sheet of aluminum foil. Pour liquid smoke over brisket. Sprinkle on celery salt, onion salt and garlic salt. (Rub into meat on both sides.) Cover tightly. Refrigerate overnight.
Bake cake as directed in 3 layers. Cool as directed. Place 1st layer down. Put a few drops of rum flavoring on top. Spread some cherry pie filling. Top with whipped cream. Repeat with other layers. Place in freezer for about 30 minutes, or until whipped cream is firm.
Cut meat into eight equal size pieces. Put butter in skillet on medium-high and brown pork. Put pork in shallow baking pan. Put whipping cream in skillet and scrape up brown bits. Stir in chutney. Mix well. Pour over pork. Cover and bake at 350° for 20 minutes.
Put popcorn in a greased 15 1/2 x 10-inch pan. Melt butter, sugar and corn syrup together (bring to a boil). Boil for 5 minutes over medium heat. Remove from heat. Stir in vanilla, salt and soda. Pour syrup over popcorn. Add nuts, if you want. Bake at 250° for 1 hour. Stir every 15 minutes.
Mix Jell-O and fruit cocktail. Let gel, stir, then add other ingredients. Stir again and let gel.
Mix all ingredients and beat well. Bake in a 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes or until done. As soon as cake is done take a table knife and poke holes all over cake. Spread glaze slowly over cake while cake is hot.
Heat 3 to 4-inches oil to 375°. Measure flour, 1/4 cup sugar and nutmeg into bowl. Add oil, milk and egg; beat until smooth. Drop by teaspoons (too large puffs will not cook) into fat. Fry 4 or 5 at a time, about 3 minutes or until golden brown. Drain. Sift together 1/2 cup sugar and cinnamon. Roll warm puffs in sugar-cinnamon mixture.
Whip cream. Put a layer of wafers in bottom of a large dish. Add a layer of pineapple with juice. Layer of bananas and layer of whip cream. Repeat until ingredients are gone.
Preheat oven to 350°. Drain whole kernel corn; spread in casserole dish. Add cream-style corn and Cheez Whiz. Bake 30 minutes or until heated through.
Mix sugar, flour and cocoa. Add yolks, milk and vanilla. Cook over low heat until thick. Beat in butter. Pour into 2 (9-inch) baked or graham cracker shells. Beat egg whites until stiff. Spread over pie and brown.
Cut cheeses in small pieces. Combine over low heat until cheeses melt. Stir in wine and crab; heat through. Serve in chafing dish with Shredded Wheat wafers. Makes 3 cups.
Wrap sausage around hard-boiled eggs, covering completely. Coat with beaten eggs and roll in crumbs. Deep fry in oil for 8 minutes or until sausage is done.
Dissolve pimento cheese in hot water. Add package of lemon jello and crushed pineapple. Let set until mushy. Add 1 carton Cool Whip.	Let set overnight or until firm.
Cream together the brown sugar, butter or margarine, eggs, bourbon or orange juice and milk. Sift together the cinnamon, allspice, nutmeg, cloves, soda and flour. Mix flour mixture with fruit, nuts and raisins, then mix with liquids. Bake in a 275° oven for 10 to 15 minutes.
Grease a cookie sheet. Preheat oven to 350°. Combine cake mix, whipped topping and egg. Stir until well mixed. Drop by teaspoon into powdered sugar; roll to coat. Place balls 1 1/2-inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes. Cool slightly before removing from sheet. Yield: 4 dozen.
Give each child 1/2 of English muffin. Spoon sauce over muffin. Top with grated cheese and broil or bake until cheese is melted.
Heat bark in microwave according to directions. Mix in nuts, marshmallows and Cocoa Puffs into white bark. Drop by tablespoon onto wax paper. Let candy set until hard. Store in airtight container.
Mix this all together. Put in refrigerator until chilled. Take out and make small balls; cool again. Put in a double boiler 3 tablespoons vegetable oil and 1 package of peanut butter chips or any other chip you like. Let this all melt; stir until smooth. Dip each ball into mixture; put on wax paper and chill.
Cook cauliflower. Mash 1/3. Chop rest of cauliflower. Cook chopped onion and chopped celery in 1/4 cup butter. Add flour and cook briefly. Add chicken broth, water and bouillon; cook until thickened. Add cauliflower, grated cheese and milk. Heat through and serve.
Brown ground beef; drain off fat. Add taco seasoning and 1 cup water. Simmer until done. Place separated biscuit layers in greased cupcake pans. Press in bottom and on sides. Fill with taco meat; top with cheese and bake at 350° until dough is golden brown and cheese is melted. Serve hot.
Combine Oreo crumbs and butter. Press firmly into a 13 x 9-inch greased pan. In a medium saucepan, melt 1 cup chips with milk and vanilla over medium heat. Pour evenly over prepared crust. Sprinkle with remaining chips. Bake for 20 minutes or until set at 350°.
Preheat oven to 350°. Have all ingredients at about 75°. Sift flour before measuring. Measure flour and add baking powder and salt to it. In a separate bowl, blend until creamy the shortening, sugar and lemon rind. Beat into this mixture 1 to 2 beaten eggs and 1 to 1 1/4 cups ripe banana pulp. Add the sifted ingredients in about 3 parts to the sugar mixture. Beat the batter after each addition until smooth. Fold in optional ingredients now, if desired. Place batter in a greased bread pan. Bake the bread for about 1 hour or until done. Cool before slicing.
Mix all ingredients together and refrigerate for 2 hours. Hollow out round bread, saving excess bread for dipping. Fill round bread with mixture. Cut excess bread into cubes for dipping into spinach dip.
Cook amount of noodles desired in water with 1 tablespoon of oil and 1/2 teaspoon salt until chewy, but tender. Drain. Do not rinse off.
Mix Crisco and sugar together. Add eggs, water, vanilla, oats, flour, salt and soda. Mix well on low speed of mixer. Add raisins; blend evenly. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 10 to 12 minutes; let cool.
Dissolve lemon jello in boiling water. Add rest of ingredients. Set in mold sprayed with Pam.
Mix first 4 ingredients and pour into Pyrex baking dish. Crush the Ritz crackers and pour over top. Melt oleo and pour over top of crackers. Bake at 350° for 30 minutes.
Drain juice off of pickles. Combine garlic, vinegar, spices and sugar. Bring to a boil; simmer 5 minutes. Add pickles and bring to a boil again. Remove from heat. Pack and cover with syrup. Leave 1/4 inch at top. Process 5 minutes in hot bath. Yields 2 quarts.
Cream butter and sugar. Add eggs, nuts, bananas, flour and soda. Bake in greased loaf pans for 50 to 60 minutes at 350°. Makes 2 loaves.
In a large bowl, combine lettuce and onions. Refrigerate. In small skillet, saute the almonds with 1 tablespoon sugar and butter; set aside. In a separate bowl, combine oil, vinegar, 1/4 cup sugar and seasonings. Mix well. Just before serving, add noodles, almonds and dressing to lettuce. Mix well.
Melt butter. Mix flour, cheese, seasoning and paprika. Scrub potatoes and dry. Cut into quarters. Dip each piece in butter and then in mixture. Lay on pan. Bake at 350° for 45 minutes.
Use brown and white sugars to sweeten rhubarb. Put stewed rhubarb in ovenproof dish. Mix together flour, sugar and milk. Pour resulting batter over fruit. Bake in a 400° oven for 45 minutes.
Microwave 3/4 cup (1 1/2 sticks) margarine and 2 squares chocolate on High 1 to 2 minutes or until melted when stirred, stirring every 30 seconds. Stir in crumbs, coconut and peanuts. Press onto bottom of 13 x 9-inch baking pan. Chill 30 minutes. Mix cream cheese, sugar and vanilla until well blended. Spread over crust. Chill 30 minutes. Microwave remaining margarine and chocolate squares on High 1 to 2 minutes or until melted when stirred, stirring every 30 seconds. Spread over cream cheese layer. Chill. Cut into about 4 dozen squares, small squares.
Cream butter and sugar well. Add eggs, beating well. Add 3 cups flour which has been sifted with baking powder and salt. Mix 1 cup of flour with fruit and nuts; add vanilla. Mix well. Pour in tube pan that has been greased and floured. Bake at 250° (225°) for 3 hours. Let cool in pan.
Preheat oven to 350°. Grease a cookie sheet well. Mix flour, coconut and salt together in a bowl. Pour in condensed milk and vanilla. Stir well to make thick batter. Drop batter by quarter cupfuls onto the well-greased cookie sheet, allowing an inch of space between cookies. Bake for 20 minutes or until golden brown. Makes about 1 1/2 dozen macaroons.
Combine sugar, white corn syrup and water. Boil until mixture spins threads. Beat egg whites until stiff. Slowly add syrup, beating constantly. When candy thickens, add Hawaiian Punch. Add chopped nuts. Beat until stiff. Drop by spoonfuls on wax paper. Makes 2 pounds.
Cream together peanut butter, cream cheese and sugar. Add butter and vanilla; blend. Fold in whipped cream until blended. Pour into a graham cracker crust. Chill 4 to 5 hours or until set. Drizzle top with hot fudge topping. Chill anywhere from 30 minutes to overnight.
Prepare cake mix as directed. Bake in 13 x 9-inch pan. Remove from oven. Poke holes in hot cake with end of wooden spoon, about 1-inch apart.
Combine milk, eggs, spice, salt, sugar and pumpkin. Pour into an 11 x 13-inch pan. Sprinkle cake mix. Bake at 350° for 30 to 40 minutes. Serve with Dream Whip.
Put shrimp (1 layer) in a pie plate or baking dish. Sprinkle lemon juice on top.
Prepare rice as directed on package. Cool. Toss rice, cheese, pepperoni, tomato, green pepper, mushrooms, olives and 1/4 cup of the dressing in a large bowl. Refrigerate. Toss with remaining 1/2 cup dressing before serving.
Mix lemon gelatin with hot water. Set aside. Mix eggs with cooking oil. Add cake mix and gelatin mixture. Pour over cake while still in pan. Let stand 2 hours. Remove from pan.
Place tablespoon of flour in oven bag and shake to coat sides. Season meat with seasoned salt, garlic and pepper (season to your liking). Place roast into oven bag and pour wine over roast. Tie off bag. Place bag into baking pan and refrigerate to marinate overnight. When ready to bake, place slits into bag, about 6, then insert meat thermometer. Bake at 325° until thermometer reads 140°, about 50 to 60 minutes. Cool and slice thin.
Beat eggs; add milk, salt and pepper. Mix and add sugar and flour. Add creamed corn and melted butter. Place in 8 x 11 pan and bake for 1 hour at 350°.
Soak peas in water in a large kettle. Bring to boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Add ham, onion and parsley. Heat to boil; cover and simmer 2 to 2 1/2 hours, until peas are tender and liquid is partially cooked down. Season to taste with pepper and salt. For a smooth soup, put through a sieve. Dilute as desired with additional milk or water.
Soak cucumbers, pepper, cabbage, onion and tomatoes in salt water overnight (1/2 cup salt to 2 quarts water). Cook beans and carrots until tender; drain water off. Add soaked vegetables and cooked vegetables together with other ingredients; boil 10 minutes. Can while hot.
Brown pork chops (salt, pepper and flour first) in 1/2 stick of butter. Grease the casserole dish with butter. Sprinkle garlic salt in butter. Now lay pork chops in dish. Put a slice of onion, bell pepper and tomato on each pork chop. Sprinkle 3/4 cup of rice around dish, then add a can of beef consomme soup and 1 can of water and then cover and cook at 300° for an hour. Uncover dish 10 minutes before done so moisture will cook down.
In a saucepan, thoroughly mix all ingredients. Heat to a boil. Reduce heat and simmer until ready to serve.