HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight in water. Drain and cover with water. Cook until tender, 30 to 40 minutes. Rinse under hot water. Put in casserole. Add butter. Mix in dry ingredients and stir in molasses and sour cream. Mix gently. Bake at 350° for 1 hour or until thick.
In a saucepan melt margarine. Stir in flour. Add 1 3/4 cups milk all at once. Cook to make sauce. Remove from heat. Stir 1 cup of the mixture into the beaten eggs. Stir in Cheddar cheese, 1/4 cup milk and pepper. Set aside.
Cook spaghetti; drain. Combine eggs and Parmesan. Stir into spaghetti. Layer 1/2 spaghetti and 1/2 Mozzarella twice in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Brown ground beef; drain well. Add spaghetti sauce. Heat while spaghetti is baking. Pour sauce over baked spaghetti. Let set 10 minutes before serving.
Mix potatoes, onions, soup, cheese and butter. Add salt and pepper. Place potato mixture in a 9 x 13-inch pan.
In a small skillet, saute onion, garlic and celery until clear. Add crawfish, salt and pepper. Simmer for 5 minutes. Grease pie plate. Add crawfish mixture. Beat eggs and milk for 1 minute. Add biscuit mix; mix well. Sprinkle cheese on top of crawfish. Pour biscuit mixture into pie plate. Bake at 350° for 30 to 40 minutes. Cool for 5 minutes. Serve warm. Serves 6.
In skillet, brown ground beef. Drain. Stir in pizza sauce and oregano. Chop fine onion, green pepper and pepperoni. Add to beef mixture. Simmer 20 to 25 minutes. Spoon mixture on buns. Top with Mozzarella cheese.
Gently beat eggs and sugar. Add oil, water and pumpkin. Add remaining ingredients. Divide into 2 greased loaf pans. Bake at 350° for 1 hour.
Mix well. Cover with chili sauce on top of meat loaf. Bake, uncovered, at 375° for 1 1/2 hours.
Cook meat with onions; drain. Add chopped tomatoes to meat along with other ingredients. Simmer, covered, for 10 minutes or until blended. Top with chips and cheese. Makes 4 to 6 servings.
Preheat oven to 350°. Lightly grease an 8 x 8-inch baking pan. In large bowl, stir together the cocoa and water; let stand for 5 minutes. Stir in oil, granulated sugar, brown sugar, egg whites and vanilla. Add the baking powder, salt and flour and stir for 2 minutes. Fold in nuts, then pour the mixture into the pan. Bake for 20 minutes or until set and a toothpick inserted in the center comes out clean. Cool. Cut into 2-inch squares. Makes 16 brownies.
Mix together all ingredients. Pour 1/2 full in greased muffin tins. Bake 10 minutes at 450°.
Mix crumbs and butter. Salt and pepper to taste. Alternate layers of crumbs and scallops in buttered casserole. Drizzle cream over the casserole. Bake at 375° for 40 minutes.
Cook pasta. Put in casserole dish. Saute zucchini, red peppers, mushrooms and scallions in butter. Add tomato. Spoon over pasta. Add 1/2 flour to drippings in pan. Blend in milk. Add broth, nutmeg and pepper. Cook until thick. Add spinach and cheese. Pour over pasta and vegetables. Cover and bake at 350° for 40 to 45 minutes.
Combine flour, pecans, butter and brown sugar in 8-inch square baking pan. Stir well. Bake at 350° for 20 minutes, stirring occasionally. Cool. Combine strawberries, sugar, lemon juice and egg whites in large mixing bowl. Beat at high speed for 10 to 12 minutes or until stiff peaks form. Fold in whipped cream.
Put yeast in bowl. Add water. Let stand 4 minutes. Add butter, milk, eggs, salt, sugar and 2 cups flour. Beat 3 minutes. Add rest of flour. Mix well. Cover and let stand until double in bulk. Turn out on floured board and work dough. Take rolling pan and roll them. Have a mixture of 1 cup sugar, 1 stick of softened butter, 1 tablespoon cinnamon and 1 1/2 cups softened raisins. Spread on dough. Roll up dough. Cut and lay on greased sheet. Bake in 350° oven when double in bulk. Mix powdered sugar and milk. Put on rolls when done.
Pita croutons: Bake pita bread for 4 hours at 200° or until crisp. Break into small pieces. Do not brown pita bread.
In small bowl, combine honey, ginger, soy sauce and garlic until well blended. In separate bowl, mix together turkey, celery and green onion. Blend in 3 tablespoons honey mixture. Divide mixture into 4 to 6 patties. Place patties on a well-oiled grill. Grill, turning 2 to 3 times, brushing with honey glaze until patties are well-browned and cooked through.
Cream together the oleo, sugar and eggs. Add vanilla, flour, baking powder and salt. Spread 2/3 batter into greased 12 x 18-inch pan. Spread with pie filling. Drop remainder of batter onto filling by spoonfuls. Swirl with knife. Bake at 350° for 35 minutes. Spread lightly with a cream cheese icing. Also very good with raisin, apricot or cherry pie filling.
Put bacon, meat, onion and ham in bottom of crock-pot. Mix vinegar, mustard, catsup and brown sugar and add to crock-pot. Then add the five cans of beans. Cook on high for four hours. Delicious with salad and (Mexican) Corn Bread.
For 30 cups of coffee, enough to feed small family, scoop 1 tablespoon for every 2 cups of fresh cold water. Add a pinch of salt after all the coffee has been added. Place crushed egg shells on top of ground coffee. Plug in and allow 20 to 30 to perk.
Leave peel on potatoes and slice round. Layer potatoes in baking dish; sprinkle each ingredient over. Repeat. Use more salt, if desired. Bake at 400° for 1 hour.
In large bowl, mix together broccoli and cauliflower mix, cheese, egg substitute, evaporated skimmed milk, green onion and Italian seasoning. Pour into frozen pie crust. Sprinkle with salt and ground black pepper, if desired. Bake in a 375° oven on a preheated baking sheet for 45 to 50 minutes or until a knife inserted in center comes out clean. Let stand 15 minutes before serving. Makes 8 servings.
Add a small amount of nuts to mixture as you mix ingredients together. Roll or shape into a ball. Roll in nuts and parsley flakes. Chill and serve with party crackers.
Combine Parmesan cheese, Cheddar cheese, crumbs, garlic powder, salt, oregano and pepper. Blend well. Dip chicken pieces into melted margarine. Roll in crumb mixture. Arrange chicken in single layer in an 8 x 10-inch microwavable dish. Cover with plastic wrap, poking several holes in plastic wrap. Cook chicken for 10 minutes at normal setting or until cooked. Serve hot or cold as appetizer or as a meat dish. Makes 4 to 6 servings.
Melt the butter in a casserole dish. Stir the rest of the ingredients together in the casserole dish and bake at 350° for 30 minutes, covered, and 30 minutes uncovered. Serve hot.
Preheat oven to 400°. Spray Pam into a glass or oblong pan. Dump pineapple. Dump cherry pie filling on top of pineapple. Dump cake mix on top of cherry pie filling. Dump walnuts on top of cake. Mix and cut butter into pats on top of walnuts. Bake about 45 minutes.
Melt caramels in milk in double boiler, stirring constantly. Add salt to gelatin and soften in cold water. Add to caramels. Stir to dissolve. Chill until quite thick. Fold in whipped cream and nuts. Pour into a prepared pie crust of your choice. Refrigerate until firm.
Soften cream cheese and blend with sugar. Blend in whipped topping. In another bowl mix pineapple, strawberries with juice, bananas and nuts. Blend fruits with cream cheese mixture, pour into 9 x 13 pan and freeze. To serve, remove from freezer 20 minutes before serving and cut into squares. Can be refrozen.
Pour apple filling in 9x13 pan. Sprinkle sugar and cinnamon over apples. Pour dry cake mix over apples. Melt 1 1/2 sticks margarine and pour over cake mix.
Wash and boil the potatoes with 1 teaspoon salt until about half cooked. Drain; cool, then peel. In a large bowl, grate the onion and potatoes. Add the remaining ingredients. Mix thoroughly until a uniform texture is reached.
In heavy 4-quart pot, saute garlic in oil for 3 minutes. Add drumsticks. Simmer until brown, turning frequently. After 10 minutes, add tomato paste, sofrito, cilantro and water. Bring to a boil; cover tightly and cook on low for 40 minutes. Add cooked spaghetti, mix and serve.
Soak black Chinese mushrooms and lily buds for 30 minutes; drain. Cut mushrooms in thin strips; cut off and discard hard tips from lily buds. Tie each bud onto itself to make a knot in the middle. Cut bamboo shoots into matchstick pieces. Cut chicken into thin slices; sprinkle with sherry and let stand 15 minutes.
Preheat oven to 400°. Combine all ingredients. Pour into pie crust. Place 2nd crust on top. Trim 1/2 inch larger than pan. Tuck top crust under; crimp edges. Cut slits in top crust. Place on baking sheet and bake 25 minutes. Reduce to 350° and bake 30 minutes.
Cream Parkay margarine until fluffy. Add sugar, 1/2 cup at a time. Mix well; add vanilla and milk.
Pour pie filling in a long Pyrex cake plate. Add sugar. Add dry cake mix (don't mix it up). Pour melted margarine over top of dry cake mix. You can add coconut and pecans if you choose. Bake in 350° oven until brown on top.
Cook in microwave: margarine, brown sugar, syrup and salt. Boil 2 minutes. Put popcorn in brown grocery bag. Pour syrup over top. Fold shut; shake. Microwave 1 1/2 minutes; shake. Microwave 1 1/2 minutes; shake. Repeat one more time! Cut open bag and let mixture cool on bag or cookie sheet.
Cook broccoli as directed. Cook rice as directed. Drain broccoli. Mix broccoli, rice, Cheez Whiz and soup in a casserole dish. Bake for 30 minutes at 350°.
Brown meat and drain. Rinse sauerkraut and drain. Add all ingredients together in skillet and mix well. Cover and simmer 30 minutes over low heat or put in casserole, cover and bake at 350° for 1 hour and 15 minutes.
Beat eggs. While stirring, add remaining ingredients. Cook in top of double boiler over hot, not boiling, water. Stir with wooden spoon until mixture coats spoon. Be careful not to overcook. Remove from heat and cool. Can be frozen in an ice cream freezer.
Bake tortillas at 450° for 4 to 5 minutes. Saute onion and garlic in oil 3 to 4 minutes. Add tomatoes, cumin, black pepper, red pepper, kidney beans and liquid and 1/2 of green chilies. Simmer for 5 minutes, stirring often. Add corn and cook 1 minute longer. Place 3/4 cup of chili over each tortilla. Sprinkle each with 1/4 of cheese.
Mix first 3 ingredients. Sift dry ingredients into butter mixture and mix well. Add chopped apples. Bake at 350 degrees for 35-40 minutes.
Cook broccoli in microwave oven just long enough to make it tender. Mix all remaining ingredients together. Place mixture in a shallow baking dish. Cook at 300° for 30 minutes.
Combine 1 1/2 cups flour, yeast, sugar and salt in a large mixing bowl. Add hot water and mix until dry ingredients are moistened. Beat 2 minutes or until smooth. Blend in oil. Add eggs, one at a time, and beat well after each addition. Add remaining flour (or enough to make a stiff batter) and beat well for 1 minute or until smooth and elastic. Cover and let rise in a warm place until light and bubbly, about 1 hour. Stir batter down and turn into 2 greased 8 x 4 x 2-inch loaf pans, which have been dusted with cornmeal. Cover and let rise until doubled (about 30 minutes). Bake in preheated 375° oven for 15 to 20 minutes. Allow bread to cool completely, then invert and shake gently to remove. To serve, cut 1/2-inch slices and toast.
Dissolve yeast in warm water in a 3-quart bowl. Stir in flour, oil, garlic and salt. Mix until dough; let stand 15 minutes. Heat oven to 425°. Pat dough to shape of cookie sheet (12 x 15 1/2-inch). Place dough on lightly greased cookie sheet.
Heat pineapple and add orange jello. Stir until dissolved. Let cool. Add cream cheese and beat well. Fold in Cool Whip. Put in pie crusts. Chill overnight. Enjoy!
Combine green pepper, pimento (both finely chopped), dry mustard, salt, pepper, eggs and 1 cup mayonnaise. Add crab meat and blend all the ingredients together gently with the fingers so as to not break meat too much.
Spray skillet with Pam spray. Cut chicken into strips; cook in skillet until slightly browned. Add broccoli and cover. Cook on medium heat while making sauce.
Put oleo in mixing bowl. Soften. Add sugar and egg. Beat together. Add flour. Blend together. Add Milnot and water. Add vanilla. Mix well. Pour into pie crust and bake at 400° to set (approximately 8 minutes). Turn down to 350° and bake until done. (Filling will move a little in center.) Baking time: About 30 minutes. Remove from oven and sprinkle with cinnamon.
Mix together the first 3 ingredients; let stand for 1 hour and add the remaining ingredients. Beat until fluffy. Take hands and form a ball. Slice.
Place brisket in roasting pan with half bottle of ketchup evenly distributed. Sprinkle half box brown sugar over top. Bake at 350° for 1 hour. Turn brisket over and pour rest of ketchup over top. Sprinkle rest of brown sugar on top. Bake 1 hour and remove. Slice thinly with electric knife and place into pan with the sauce. Add 1 cup water and bake 2 to 3 more hours until tender, basting meat periodically.
Grease a 10-inch fluted tube pan with 2 tablespoons butter. Press almonds onto the bottom and sides of pan. Set aside. Melt remaining butter. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes. Pour into prepared pan. Bake at 350° for 40 to 50 minutes, until inserted toothpick comes out clean. Cool for 15 minutes; put on wire rack.
Mix all ingredients except cheese and potato chips. Top with grated cheese, then crushed potato chips. Bake 30 to 40 minutes at 400°. Serves 6.
Mix together flour, salt and baking powder. In a separate bowl, mix together eggs, milk and margarine. Combine with dry ingredients. Add cheese, onion and spinach. Mix well and pour into 10 x 13-inch dish. Bake at 350° for 30 to 35 minutes or until golden brown. Cut into squares and serve. The quiche will not be very thick, about 1/2 to 3/4-inch.
Use mixer to blend softened cream cheese with sugar and vanilla. Add Cool Whip and blend. Mix graham cracker crumbs with melted margarine and press in bottom of 9 x 13-inch pan. Spread cream cheese mixture on top of crust and spread. Cover with cherry pie filling and refrigerate.
Sprinkle gelatin over 1 1/2 cups V-8 juice in a bowl. Let set while heating (do not boil) the remaining 1 1/2 cups V-8. Combine the two mixtures. Add remaining ingredients. Pour into greased mold. Congeal. Unmold on serving tray.
Brown ground beef, chopped onion, salt and pepper in a soup pot. In another pot, cook spaghetti according to directions on package. Drain. Rinse and set aside for later use. Add can of pork and beans, tomato sauce and tomato soup to ground beef mixture. Add a can of water for each of these 3 cans. Add cooked Spaghetti Soup. Simmer for 30 minutes.
In a saucepan, mix brown sugar, 1 1/2 cups water, shortening, raisins, cinnamon, nutmeg and cloves. Bring to a boil and boil 3 minutes. Set aside to cool. Preheat oven to 325°. Dissolve salt and baking soda in 2 teaspoons of water. Add salt and soda mixture to raisins and spice mixture. Blend in flour and baking powder. Turn batter into a lightly greased and floured 8-inch square pan. Bake 45 to 50 minutes.
Mix stuffing mix as directed. Place chicken in 13 x 9 pan. Mix soup and sour cream. Spoon stuffing over chicken; add soup mixture. Bake at 375° for 35 to 40 minutes.
Mix together. Bake at 350° for 20 minutes, covered. Add bacon slices on top of beans. Bake 8 more minutes, uncovered. Serves 4.
Combine all ingredients; store in airtight container. Yield: 1 1/2 cups.
Combine all ingredients in a large mixing bowl and beat for 3 minutes. Pour into 3 greased and floured cake pans. Bake at 350° for 30 to 35 minutes or until done. Cool before frosting.
Cut chicken into 1 1/2-inch pieces. Combine bread crumbs, cheese, salt and herbs. Mix well. Dip chicken pieces in butter. Coat with bread crumb mixture. Place on baking sheet in a single layer. Bake at 400° for 20 to 25 minutes or until done.
Mix crumbs, 1/4 cup sugar and 1/4 cup melted butter. Line bottom of 8-inch or 9-inch spring pan.
Line bottom of 9 x 13-inch pan with crackers. Mix prepared vanilla pudding and Cool Whip together and put on crackers. Put another layer of crackers. Top this layer of crackers with Chocolate Icing.
Mix cake mix, margarine and 1 egg. Pat in 9 x 13-inch greased pan. Mix remaining ingredients and spread over first layer. Sprinkle with nuts. Bake at 350° for 30 minutes.
Open crescent rolls and separate triangles. Dip each marshmallow in melted butter, then in mixture of cinnamon and sugar. Place a marshmallow in the center of each triangle and pinch corners of dough together. Dip tops of dough in remaining butter and sugar mixture. Bake in greased muffin pan at 375° for 13 to 15 minutes. Serve warm; centers will be gooey.
Brown ground beef and drain well. Put ground beef, cheese and salsa in crock-pot. Stir occasionally until cheese is melted. Pour cheese/meat mixture over chips and enjoy plain, or add any of your favorite toppings, such as jalapenos, sour cream, guacamole, etc.
Mix dry ingredients then add onion with enough water to be able to mix. Drop into hot grease until brown.
Pound steak to 1/4-inch thickness. Cut into 6 serving size pieces. Combine bread crumbs with Parmesan cheese. Dip steak in egg and coat with crumb mixture. Brown steak in hot oil in skillet. Remove and place in lightly greased 13 x 9 x 2-inch baking dish; set aside.
Cook green beans according to package directions; drain. Plunge into ice water to stop the cooking process. Drain and set aside.
Mix together flour, margarine and powdered sugar; spread in a pizza pan and bake at 325° for 12 minutes. Let cool. Blend cream cheese and sugar and spread over top of crust. Pour pie filling on top and chill for 1 hour.
Cook apples and water for 15 minutes; mash. Pour in crock-pot (low heat). Stir in all ingredients. Cover; cook 12 hours. Stir well. Turn heat on high until extra juices evaporates, about 45 minutes. Leave lid off while cooking down. Pour into sterile jars and seal. Makes 7 or 8 pints.
Melt butter or margarine in skillet. Saute rice in skillet until lightly browned (approximately 10 minutes). Put rice into casserole dish. Add can of soup to rice and mix. Add bouillon cube/water and mix. Cover with foil and bake at 350° for approximately 1 hour.
Combine sugar, milk and oleo; cook over medium heat until soft ball shape (approximately 15 minutes after it starts to boil). Remove from heat and add vanilla, peanut butter and marshmallow cream. Stir until all ingredients are combined. Pour into greased cake pan.
Combine cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan. Mix cream cheese with 1 tablespoon sugar and 2 tablespoons milk until smooth. Fold into the whipped topping, reserving 1/2 cup for top layer. Spread over crust. Mix pudding according to package directions. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts if desired.
Soak: 100% bran in water and cool. Cream: shortening, sugar and eggs. Mix together: flour, soda and salt and alternately with buttermilk. Put in muffin tins. Make indentation, put in raisins, dates, chunk pineapple or jelly (optional). Bake at 375° for 23 minutes. Makes 60.
Dissolve Jell-O in pineapple. Add rest of ingredients and mix well. Refrigerate overnight.
Cream butter and cream cheese. Add sugar, eggs and vanilla. Mix but do not overmix. Fill muffin liners 3/4 full. Bake at 325° for 25 to 30 minutes. Cool for 15 minutes.
Beat eggs slightly; add oil, 1/4 cup juice and milk. Mix in dry ingredients just until moistened; batter will be lumpy. Fold in dates and nuts. Bake at 350° in lined muffin cups 25 to 30 minutes. Take remaining 1/4 cup juice and brush on. Sprinkle with sugar. Makes 6 large or 10 small muffins.
Combine water, sugar and cornstarch. Cook on low heat, stirring occasionally until mixture is thick and clear. Add one box of gelatin. Cool to lukewarm before combining with strawberries and placing in baked and cooled pie shell.
Mix ingredients in a bowl. Cover. Refrigerate until ready to serve. Great with potato chips or raw vegetables.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Blend in vanilla. Add dry ingredients and blend well. Spread 2/3 of dough in greased jelly roll pan. Cover with fruit filling. Spoon remaining batter on top and bake at 325° for 30 minutes. Cover with Glaze soon after it comes out of oven.
Fry 2 slices of bacon in a heavy, 4-quart pot. Add the fresh peas. Cook, covered, on medium heat, stirring often. They will "steam fry" for about 20 minutes. Stir frequently, do not let them burn. Add salt (to taste) and enough water to cover the peas (or to make the amount of pea "juice" that you want). When they begin to look cooked, turn the heat down more and cook until tender.
Mix sugar, flour and soda. In a saucepan, bring margarine, shortening, Coca-Cola and cocoa to a boil. Remove from heat; stir in marshmallows until almost dissolved. Add to dry ingredients. Add beaten eggs and buttermilk. Do not overbeat. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. When cool, top with icing.
Press zucchini with paper towel to get out moisture. Mix with onion, eggs, flour, salt and enough bread crumbs to make a fairly stiff batter. Fry.
In a medium saucepan melt margarine and brown sugar over low heat and bring to bubble stage. Continue cooking for 5 minutes. Remove from heat and add eggs (all at one time), stirring rapidly. If lumps occur, return to heat and continue to beat. Add dry ingredients and stir. Add vanilla and nuts. Pour into a greased 8 x 12-inch pan. Bake at 350° for 18 minutes. Cool and cut into squares.
Saute thinly sliced onion rings in margarine. Place in flat greased casserole (8 x 8-inches). Sprinkle with cheese and pour chicken soup over all.
Cut cabbage in thin strips. Slice green onion. Add crushed noodles, seed and almonds. Mix with diced, cooked chicken. Add dressing. Toss. Let stand overnight. The longer it sets, the better it will be.
Chop walnuts fine; set aside. Soften gelatin in water in a 2-quart saucepan. Stir in pumpkin, 1/2 cup of the sugar, milk, lightly beaten egg yolks, spice and salt. Heat just to boiling, stirring constantly. Turn heat very low. Cook 5 minutes, stirring. Remove from heat. Add vanilla and Cool Whip. Chill until mixture thickens slightly.
Thaw fish, if frozen. Cut into 4 serving size portions. Rinse and pat dry with paper towels.
Line salad bowl with lettuce. Cut string beans very fine, lengthwise, French-style. Mix all vegetables. Add seasonings, oil and vinegar. Mix well. Place on lettuce and serve. (Peas may be added, if desired.)
Mix sugar and flour in saucepan with fruit. Heat until thick. Remove from heat. Add the cherry Jell-O (no water). Let cool. When cool, add the bananas that have been mashed and 1 cup broken pecans. Refrigerate overnight. When ready to serve, top with whipped cream or Cool Whip. Real good and fast.
Brown pork chops over medium heat. Combine soup, catsup, Worcestershire sauce and onion. Place browned pork chops in baking dish; cover with soup mixture. Bake at 350° for 40 minutes covered. Remove lid and bake an additional 10 minutes. Serve in sauce.
Dredge 2 to 3 pounds of chicken pieces in Hidden Valley dressing mix, then bake skin side up at 375° for 45 minutes until brown and crispy. Serves 4 to 6.
Combine all ingredients and heat on Medium-high in microwave until cheese melts. Stir 2 to 3 times while heating. Serve warm with corn chips.
Brown beef and onions, salt and pepper to taste. Add remaining ingredients. Bring to a boil and reduce heat. Cover and simmer for 15 minutes, until noodles are tender.
Boil sliced carrots in water until tender; drain well. Place in casserole dish. Melt butter in saucepan. Mix sugar and cornstarch well. Add orange juice, mix well, then add nutmeg. Pour in pan with butter. Cook sauce slowly until it thickens, then pour over the carrots and serve.
Blend tomatoes (any ripeness). Add sugar and boil 10 minutes on medium heat. Remove from heat and add jello. May be canned, froze or kept in refrigerator. Use strawberry or blackberry jello for taste.