HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Pour over tomatoes; chill for several hours. Overnight is even better.
Preheat oven to 300°. Blend beans until smooth. Mix all other ingredients together. Add beans. Pour into pie shells. Bake 1 hour at 300°.
Combine ham, flour, cheese and baking powder. Add milk. Drop batter by heaping tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 400° for 22 minutes.
Spread cheese in bottom of pie shell. Spread crabmeat on top of cheese. Sprinkle onion over crabmeat. Beat eggs, cream, salt and pepper together until yolks are broken. Pour into pie shell. Bake at 350° for about 40 minutes. Cool and slice. Serve warm, but not hot. Test for doneness as you would a custard.
Mix flour, baking powder, salt, pie filling, butter, egg and milk with a mixer until well blended. Pour in a 10-inch greased pie pan. Place peaches over batter. Combine cream cheese, sugar and 3 tablespoons juice. Beat two minutes and spoon to within one inch of edge of batter. Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon together. Sift on top of cheese filling. Bake at 350° for 30 to 35 minutes.
Cream butter with sugar and add eggs, one at a time. Sift flour with baking powder and fold into creamed mixture. Add grated rinds and marigold petals. Spoon into prepared 2-pound loaf pan or 2 (1 pound) loaf pans. Bake in preheated 350° oven for about 1 hour for 2-pound tin; about 40 minutes for 1-pound. Sprinkle with granulated sugar about halfway through if desired. Cool 5 minutes. Remove from tin. Serve just when cool. Keeps well and can be frozen.
Cook in small skillet vegetable oil, onion and garlic over low heat; until onions are transparent but not brown. Add green pepper to onions and cook for 2 minutes. Lay tomatoes over onions and cook until juices have evaporated. Arrange fish on top of Piperade sauce and sprinkle with basil, pepper and lemon juice. Bring to simmer, cover and simmer 8 to 12 minutes just until fish flakes. Yields 2 servings.
Cream the butter and vanilla. Sift together dry ingredients and add to butter. Put in greased 8 x 8-inch pan. Score dough with fork to make a crisscross design. Bake until lightly browned.
Mix dry pudding into pineapple. Fold in marshmallows and Cool Whip. Pour into a 13 x 9-inch pan. Chill and top with cherries, if desired. Serve as salad.
Mix all ingredients except sugar and catsup. Marinate brisket overnight (double-wrapped in foil). Put in oven at 200° to 250° for 10 to 12 hours. Remove from oven and pour liquid into saucepan. Add catsup and sugar. Simmer on low heat for 15 minutes. Serve over brisket. Enjoy!
Dissolve lime Jell-O in 2 cups boiling water; add 2 cups cold water. Pour into 9 x 13-inch pan and chill until partially set. Dissolve lemon Jell-O in 1 cup boiling water. When dissolved, add marshmallows and stir until they melt down. Add 1 cup pineapple juice and cream cheese. Beat until well blended. Then add pineapple. Cool and then fold in whipped cream and mayonnaise. Chill until thickened; spoon in a layer over lime Jell-O. Chill until almost set. Dissolve raspberry Jell-O in 2 cups boiling water; add 2 cups cold water. Chill until it starts to thicken; spoon over lemon layer. Chill overnight. Do not let the layers set hard before adding the next layer or they will not adhere.
Combine lime and lemon jello. Add boiling water. Let cool a little. Add cottage cheese, pineapple, salad dressing and nuts. Mix. Let jello set overnight.
This is also very good with meat. If you want to, add 1 pound cooked hamburger to the dish.
In ovenproof dish layer tuna; mash down with fork. Add salmon, peas and cream of mushroom soup. Top with potato chips. Bake in 350° oven until hot (do not dilute soup).
Stir all together and pour into crusts. This can either be served frozen or chilled!
Preheat oven to 325 degrees. Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse turkey and pat dry with paper towels. Place the turkey breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the butter and season with salt and pepper. Position aluminum foil over the turkey. Place turkey in the oven and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees, about 4 hours. Let it stand for at least 20 minutes before carving.
Brown meat in heavy skillet. Add salt, garlic and pepper. Cook slowly, uncovered, 10 minutes. Stir in tomatoes, tomato sauce and spaghetti sauce mix. Cover and simmer 30 minutes. Meanwhile, cook lasagne as directed. Drain and rinse.
Combine eggs, raisins and vanilla and let stand one hour. Cream shortening and sugars. Sift flour, salt, soda and cinnamon into sugar mixture. Mix well. Blend in egg mixture, oatmeal and nuts. Drop by spoonfuls on ungreased cookie sheet and bake at 350° for 10 to 12 minutes or until light brown.
In a large soup pot, saute vegetables. Add water, potatoes and seasonings. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender. Add tomato puree. Cover and simmer 15 more minutes.
Mix cake mix, sugar, eggs, oil and buttermilk and pour into rectangle cake pan. Mix brown sugar, cinnamon and crushed pecans and swirl into cake batter. Bake in a 350° oven for 35 to 45 minutes.
Mix the cake mix, butter, egg and nuts together and spread into greased 9 x 13-inch pan. Mix powdered sugar, eggs and cream cheese together. Pour over cake mix. Bake at 350° for 40 minutes. Cool; cut into squares.
Beat eggs well in lg. mixing bowl. Add milk, salt and pepper. Melt butter, margarine and oil in small pan on top of stove until warm. Cool. In small bowl, dissolve yeast in 1/4 cup warm water. Mix well. Add yeast to butter mixture, add grated cheese and add all to egg mixture. Mix well with an electric mixer to blend. Add flour one cup at a time, using up to 4 cups of flour. Shut off electric mixer. Remove bowl and add 1/4 cup of Crisco, using your hands to mix. Keep adding the remainder of flour using a wooden spoon to mix.
Heat oil, vinegar and sugar until sugar dissolves. Marinate for several hours or overnight. Serves 4.
Trim crusts and cut each slice of bread into 4 squares. Butter lightly if you wish. Cut bacon slices in two (each 3-inch long). Lay one piece of bread in the center of each piece of bacon. Sprinkle amply with cheese. Roll up and secure with a toothpick. Place on rack in a shallow pan. Scatter on remaining cheese. Bake in a 400° oven for 20 minutes until lightly browned. Serve immediately.
Mix flour, sugar and shortening until pea-sized crumbs. Then mix egg and milk. Combine mixtures. Knead 3 to 4 times on a floured board. Cut with 2 1/2-inch cutter, 1/2 inch thick. Bake in a 350° oven for 10 to 12 minutes. Brush top with butter after baking. Makes 2 dozen.
Mix rice with soup in baking pan. Place chicken breast on top. Pour rest of soup over chicken. Bake, covered, at 275° for 2 1/4 hours minimum.
Grease a large casserole dish. Layer cooked macaroni, shredded Mozzarella cheese, grated Parmesan cheese, mushrooms and pepperoni. Pour spaghetti sauce over mixture and top with Mozzarella cheese. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease 9 x 13-inch pan. Mix all ingredients. Spread in pan. Bake until brown, about 25 minutes. Cut into squares. Makes about 3 dozen appetizers.
Line pie pan with pastry. When steaming rice, add the chopped onion. When rice is done, mix with canned salmon, including the juice from the canned salmon. Mix well. Pat 1/2 rice and fish mixture in unbaked pie shell. Press quartered hard-boiled eggs in crust; seal edges well. Cut steam vents in top crust. Bake 1/2 hour for canned salmon. Bake 1 hour for the fresh salmon, or until well browned. Serve as a main dish.
Boil squash 20 to 30 minutes. Remove from pan and cut in half. Take out seeds and let cool. Scoop out spaghetti. Brown hamburg, onions, salt, pepper, garlic salt, chili powder and sugar. Drain. Add tomato sauce and simmer for 1 hour. In large casserole dish, arrange layers of spaghetti, meat and cheese. Bake at 350° until cheese melts.
Bring first five ingredients to a boil and pour over cabbage, pepper, onion and carrot.
Brown meat in oil; add onion; cook slightly. Mix all other ingredients with meat. Put in baking dish. Grate cheese over and bake 25 minutes at 350 degrees.
Soften cream cheese in microwave on medium heat for 30 to 50 seconds (depending on firmness of cheese). Add crab meat; stir. Add mayonnaise to desired creaminess. Chill. Serve with Triscuits or crackers of choice.
Combine all ingredients, except potato chips. Mix lightly, then put 2 cups potato chips in mixture and the rest on top. Bake for 30 to 35 minutes at 375°. Serves 16 to 20.
Cream butter and cream cheese. Add sugar. Beat in egg yolks, vanilla, salt and cinnamon. Blend in sifted flour (add a little more flour if batter is too wet). Use cookie press. Bake at 350° for 10 to 15 minutes. Watch carefully.
Cut beef into inch cubes; roll in flour and fry in shortening, browning both sides. Put meat in saucepan; add boiling water to half cover meat. Add bay leaf and seasonings; cover and simmer slowly for 2 hours until meat is tender. Add vegetables; cook until done. More seasonings or other vegetables may be added.
Use a pizza pan. Place refried beans on bottom. Combine sour cream and taco mix. Put on top of beans. Guacamole dip goes on next. Layer cheese, olives, tomatoes and onions until they are used up.
Cook onion, green pepper, garlic and celery in butter and oil until tender. Add the other ingredients and cook for 2 to 3 hours on low heat. This is enough sauce for 1 to 1 1/2 pounds of pasta. After spaghetti is cooked, drain. Pour sauce over and sprinkle with grated cheese. This can be doubled and tripled.
Clean potatoes and cut into thin slices to make about 4 cups. Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in milk and 2 1/2 cups cheese. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Place potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce on potatoes. Bake, uncovered, in 375° oven for 1 hour. Mix remaining cheese and bread crumbs. Sprinkle over potatoes. Sprinkle with paprika. Bake until top is brown and bubbly, 15 to 20 minutes longer. Makes 6 servings.
Cut meat and veggies into desired pieces. Put in large roasting pan. Pour in canned veggies and juices. Put stew mix, salt and pepper in and stir, add water until meat and veggies are covered. Stir again. Cover and cook at 350° in oven for 3 to 3 1/2 hours.
Mix crackers, 1/4 stick butter and sugar and line pie plate. Cream together powdered sugar, vanilla, 3/4 stick butter and salt until smooth. Place creamed mixture on top of graham cracker crust. Layer bananas. Drain large can of pineapple and spread on bananas. Top with Cool Whip.
Blanch broccoli and cool. Mix rest of ingredients and pour over broccoli. Refrigerate overnight. Shake well before serving.
Brown ground beef; drain grease. Add taco seasoning. In a large pan, combine chili, corn, tomato sauce, mushroom soup, nacho cheese soup, cream of chicken soup, mushrooms and Ro-Tel; warm. Crush Doritos. In a large baking dish, sprinkle a few Doritos (enough to cover bottom). Cover with soup mixture. Layer with cheese. Repeat steps until dish is full. Warm in oven until cheese melts.
Combine sugar, syrup, molasses and margarine in saucepan. Bring to a boil for 5 minutes. Remove from heat. Add soda. Pour mixture over popcorn and peanuts. Mix well. Bake at 250° for 1 hour. Stir every 15 minutes. Store in airtight container.
Thaw bread loaves and make little round balls. Place into pans and let rise. Mix the evaporated milk, margarine and sugar together, then pour over top of bread dough. Bake at 350° until golden brown.
Remove stems from mushrooms. Chop stems and combine with crabmeat, butter, salt and pepper. Mix well. Stuff mushroom caps with crabmeat mixture. Top with buttered bread crumbs. Sprinkle lightly with Old Bay seasoning.
Layer in order given in a 9 x 13-inch pan. Preheat oven to 350°, then spread or sprinkle on a layer at a time in the pan. Bake 30 minutes. Cool and cut into bars.
Heat oil in a large skillet. Flour chicken and brown in hot oil. Meanwhile, mix remaining ingredients together in small bowl. Place chicken, when browned, in a 9 x 13-inch baking pan in a single layer. Pour soy mixture over chicken. Bake 1 hour at 350°.
Salt and pepper eye of round roast. Preheat oven to 500°. Place roast in preheated oven and bake 5 minutes per pound. Turn oven off and do not open oven door for 2 hours.
Heat milk; let cool. Mix next 4 ingredients. Add milk slowly and mix well. Pour into pie shell and sprinkle with nutmeg. Bake at 350° for 1 hour or until knife inserted comes out clean.
Mix Kool-Aid, sugar and water. Add juice. Chill or have ingredients chilled before mixing. Pour over ice in punch bowl. Right before serving, add ginger ale and sherbet. Serve at once. Makes 50 (1/2-cup) servings.
Combine Cool Whip and condensed milk in a bowl, beating well. Fold in remaining ingredients as you wish and mix slightly. Chill. Simple to prepare and very tasty.
Mix all cheeses, spinach and spices well. Open crescent rolls and spread mixture evenly onto dough and roll into crescents as directed. Bake about 20 minutes or follow directions on crescent package.
Mix cream cheese and peanut butter until smooth. Add 1/2 of Cool Whip. Stir well. Blend in confectioners sugar; then add rest of Cool Whip. Mix until smooth. Pour into crust and chill overnight.
Wash zucchini and cut in half lengthwise. Place in boiling salted water and boil until tender. Remove from water and scrape out pulp. Drain well. Remove sausage from casing and fry until no longer pink. Combine pulp, sausage, bread crumbs and beaten egg. Mix gently. Fill squash lengths with mixture and sprinkle with grated Parmesan cheese. Place in a lightly oiled baking pan. Bake at 375° for 20 to 30 minutes.
Cook and drain pasta. Toss pasta and tuna together. Mix in mayo, cucumber and onion. Salt and pepper to taste. Onion salt can be substituted for onion and salt.
Cook cake. Poke holes in cake. Melt caramel squares in 1/2 cup Pet milk. Pour on cake, then pour Eagle Brand milk on cake. Let cake cool. Add Cool Whip for topping. Put in refrigerator.
Cream sugar and syrup. Add rest of ingredients. Pour into pie shell(s). Bake in 350° oven for 50 to 55 minutes.
Mix together first 8 ingredients. Spread in 9 x 13-inch pan. Mix corn flakes and melted margarine and sprinkle on top of potato mixture. Bake uncovered at 350° for 45 minutes. Serves 8.
Combine vegetables, tossing lightly. Combine remaining ingredients; mix well. Pour over vegetables and toss lightly. Cover and chill overnight. Drain well before serving. Yields 8 servings.
Stir sugar in coffee. Chill. Before serving, mix with whipped cream and vanilla ice cream, cut in pieces, about 2 to 3-inches. Serves 60 if 1 quart of ice cream is added later.
Mix together and bake 1 1/2 hours at 350°. Can also be cooked in crock-pot for 5 to 6 hours.
Preheat oven to 350°. Melt chocolate and shortening together. Mix sugar, eggs and vanilla. Mix sugar mixture with melted chocolate. Mix in remaining ingredients. Bake for 30 minutes.
In a bowl, combine the biscuit mix and milk just until moistened. Stir in the cheese and ham. Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 450° for 8 to 10 minutes or until golden brown. Yield: 20 biscuits.
Combine everything but the hamburger and mix well. Add hamburger and mix thoroughly. Form into a ring in shallow baking dish. Bake at 350° for 1 hour or until well browned. Slide ring onto serving platter and fill center with rice. Serve with gravy.
Combine all ingredients and mix well. Shape in loaf or in loaf pan. Top with bacon strips, and bake for about one hour at 350°. Let stand five minutes before slicing.
Cook prunes; remove stones and mash. Beat egg whites with salt until stiff, but not dry. Add sugar gradually, beating into whites. Add lemon juice to prune pulp and gradually beat into egg whites. Continue to beat until mixture is fluffy. Pile lightly into individual serving bowls and chill or pour into a greased baking dish set in a pan of water and bake at 300° for 25 minutes. Serve with whipped cream. Makes 6 servings.
Combine all of the ingredients in a bowl, then pat the meat mixture gently into the bottom and side of a 9-inch pie pan.
Mix together and chill. Serve with a variety of fresh, raw vegetable tidbits.
Mix together all ingredients except dressing mix, then add 1/2 package of the mix. Pour into greased casserole dish and top with remaining mix. Bake at 350° for about 30 to 45 minutes.
Preheat oven to 350°. Beat shortening until creamy. Add sugar and beat until creamy. Add eggs and dry ingredients. Fold in strawberries. Pour into greased loaf pan. Bake for 1 hour.
Let meat stand at room temperature for 1 hour before cooking. Preheat oven to 375°. Rub meat with seasoning and place, fat side up, in a shallow roasting pan. Do not cover; do not add water. Cook 1 hour and turn off the heat. Do not open oven until serving time regardless of length of time the meat is in the oven. Turn oven on again 30 to 40 minutes before serving time, but reset temperature to 375°. The roast is now ready to serve.
Mix 1 cup flour, salt, pepper and paprika. Coat chicken pieces. Heat a thin layer of shortening or vegetable oil in skillet and cook chicken until brown. Drain fat. Reserve. Add water, onion and lemon juice or herbs (i.e., thyme and rosemary). Cover and cook over low heat, adding water as necessary, 2 1/2 to 3 hours. Remove chicken and keep warm. Heat 3 tablespoons reserved fat, blend in 3 tablespoons flour. Cook until smooth and bubbly. Add milk to liquid to make it about 3 cups. Boil 1 minute.
Mix kraut, onion, celery, bell pepper and pimento together. Mix sugar, vinegar and oil for dressing; pour over vegetables. Stir well and cover tightly. Refrigerate. (Keeps indefinitely.)
Cook spaghetti and set aside. In heavy 3-quart saucepan melt butter. Cook onions and peppers for a few minutes before adding the shrimp and remaining spices. After cooked, toss over the spaghetti and sprinkle with grated cheese.
Prepare cake mix as directed on cake box, baking in 2 (8 or 9-inch) pans. Cool. Place layers, top side up, in 2 clean layer pans. Prick each cake with utility fork at 1/2-inch intervals. Dissolve each gelatin separately in 1 cup boiling water; carefully spoon each over one of the cake layers. Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds. Turn onto serving plate. Top with 1/2 cup of the whipped cream. Unmold second layer; place carefully on top of first layer. Frost top and sides with remaining cream; chill. Garnish with flattened gumdrops, cut to resemble holly leaves, if desired.
Cook peas. Combine peas and next three ingredients and stir well. Cover and chill for 3 hrs. Cook bacon until crisp. Crumble bacon. Cook cauliflower until crispy tender. Drain peas and add cauliflower, celery, onions and bacon. Combine 2 tablespoons of bacon drippings, brown sugar, two tablespoons of vinegar and salt in a saucepan. Cook on low until hot. Pour over veggies. Toss gently.
Mix Jell-O and water. Stir until dissolved. Add frozen strawberries. Let set until slightly set. Pour over cream cheese mixture. Refrigerate.
Preheat oven to 375°. Fry sausage until done; remove from pan and drain on absorbent paper. Drain fat, reserving 1 tablespoon in pan. Saute onions and celery in fat until tender. Add water, bouillon cube and snow peas. Cook for 4 minutes. Add beef ravioli and stir gently. Pour into a two-quart baking dish. Top with sausages and bake at 375° for 25 minutes. Garnish with Parmesan cheese, if desired. Serves six.
Cook noodles according package. Wash and cut spinach. Crumble tofu (drained first) into bowl. Put in Parmesan cheese and mix. Set aside. Cook spinach and mushrooms in skillet until just turning soft.
Brown hamburg, seasoned with salts, pepper and onions. Mix 1/4 cup spaghetti sauce and 1/4 cup water with meat. Spread in bottom of electric fry pan. Layer cottage cheese and noodles evenly over meat. Mix the rest of sauce with 1/4 cup water; pour over noodles. Cook on simmer for 20 to 30 minutes. Sprinkle Mozzarella cheese over top of mixture. Turn off heat and cover 5 to 10 minutes; serve.
Mix cooked meat with the remaining ingredients until hot. Yields approximately 40 to 50 sandwiches.
In medium pot, cook on medium heat, sugar, cocoa powder, evaporated milk and butter; stir and bring to a boil. Remove from heat; let cool 1 minute. Add vanilla, salt, peanut butter and oatmeal. Stir well and drop by teaspoon on wax paper. Let cool. Makes approximately 50 pieces.
Beat the eggs. Add the sugar, mixed with the flour. Add flavorings and other ingredients. Bake in 8-inch square buttered pan in a moderate oven until set, about 30 minutes.
Cream together cream cheese and sour cream. Add sugar and mix well. Mix in remaining ingredients and put in 9 or 10-inch loaf pan. Freeze. Thaw slightly before serving. Slice and serve.
Combine all ingredients except cheese and potato chips. Place in buttered baking dish. Sprinkle cheese on top; add crushed potato chips. Bake in 400° oven for 20 or 30 minutes. Yields 6 servings.
Boil potatoes with skins on and let cool. Combine rest of ingredients. Heat ingredients and pour over sliced boiled potatoes. Bake for 30 minutes at 350°.
Combine all ingredients. Transfer to a buttered casserole dish. Brush with butter. Top with lemon slices. Bake for 45 minutes at 325°.
Mix all ingredients; stir over medium heat for 3 minutes, or until mixture clings to spoon. Store in airtight container overnight. Mix and knead in enough water to make dough stiff. Store in plastic bag in refrigerator.
Sift together flour, baking powder and salt. Mix corn and egg. Add to dry ingredients, stirring lightly. Heat oil in large skillet over medium heat. Drop batter by tablespoon into hot oil, one layer at a time. Fry about 2 minutes each side or until golden brown. Drain on paper towels.
Boil pineapple and sugar 1 minute and add jello. Let jell. Add cream cheese (mashed), cream, cherries and walnuts. Refrigerate for 2 hours before serving.
Heat butter and milk. Add sugar and cocoa. Boil 5 minutes. Add peanut butter, vanilla and uncooked oats. Stir until blended. Drop by spoonfuls onto waxed paper. Let set 30 minutes.
Let hash browns thaw about 30 minutes. Melt margarine in a 9 x 13-inch pan. Combine all ingredients, including melted margarine; salt and pepper to taste. Spread in pan. Sprinkle top with corn flakes, old bread crumbs or stale potato chips, crushed. Bake.
Grease pie plate. Beat all ingredients; pour into pie plate. Bake in 300° oven for 50 to 55 minutes.
Melt oleo and marshmallows in Pet milk. Add mashed potatoes, sugar, eggs, vanilla and flavoring. Pour in 2 unbaked pie shells. Bake 40 to 45 minutes at 325° to 350°.
Line pan with Waverly wafers (do not crush). Melt butter and add brown sugar. Stir and boil for 3 minutes. Add chopped pecans. Pour and smooth out over wafers. Bake at 350° for 8 minutes. Let sit for 10 minutes. Cut into squares and leave in pan.
Shake well; serve at room temperature over fruit salad (apples, bananas and melons).
Beat eggs in bowl. Add flour, baking powder, cottage cheese, butter, chilies and shredded cheese; mix well. Spoon into buttered 9 x 13-inch baking dish. Bake at 350° for 35 minutes. Serves 8.
For Filling: Beat eggs and cream; add broccoli and cheese (Cheddar). Pour into pie shell (prebaked. Bake pie shell for about 8 minutes before adding filling.) Top with Mozzarella cheese. Bake at 350° for about 40 minutes or until lightly browned and set.
Combine first 6 ingredients; all beef and mix. Place half in loaf shape in shallow baking pan. Make a well in center. Brown mushrooms and onion in butter or margarine. Stir in sour cream and remaining salt; spoon into well. Top with remaining meat; seal. Bake in a 350° oven for 1 hour; let stand for 5 minutes. Makes 6 servings.