HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain all vegetables before adding to liquid. Cut onion and bell pepper. Dice small. Mix vinegar, oil and sugar. Put in covered bowl and keep in refrigerator.
Combine the dressing, sugar, onion and Parmesan cheese in a large Ziploc bag; refrigerate and let marinate for 8 to 12 hours. Mix remaining ingredients and toss just before serving.
Mix ingredients. Spread in well-greased 13 x 9 x 2 pan.
Beat (third word in Proverbs 23:14). Bake in loaf pans at 325° for 50 minutes.
Brown ground beef and drain. Add all other ingredients. Bring to boil; reduce heat. Simmer 10 minutes. Serve with grated Parmesan cheese. Makes about 6 cups.
Preheat oven to 350°. Combine 1 tablespoon margarine, 3 tablespoons flour, the brown sugar and nutmeg. Stir in water. Cook over medium heat, stirring occasionally, until thickened. Add rhubarb and cook until tender. Remove from heat. Stir in pineapple and pour into ungreased, shallow 1 1/2-quart baking dish (12 x 7 x 2-inch works well). Combine 1/2 cup sugar, 3/4 cup flour and remaining margarine until mixture resembles coarse meal. Sprinkle over fruit mixture. Bake at 350° for 30 minutes. Serve warm. Makes 8 servings.
Dissolve jello in 3 1/2 cups boiling water. When completely dissolved, add	strawberries, pineapple and nuts. Place 1/2 of mixture into a mold or 9 x 13 x 2 1/2-inch pan and let set in refrigerator. Keep the remaining half at room temperature. When first half is set, spread 1 pint of sour cream. Carefully pour remaining mixture over sour cream. Let set until firm in refrigerator.
Preheat oven to 350°. Dissolve soda in vinegar; set aside. Cream the shortening. Add sugar and beat well with electric mixer. Add eggs, one at a time, beating well after each addition. Beat in soda mixture. Sift together flour, cocoa and salt. Combine buttermilk, vanilla and food coloring. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Bake 25 to 35 minutes. Cool in pans 10 minutes. Remove from pans. Cool on racks. Spread Custard Frosting between layers, top and sides. Sprinkle with coconut flakes, if desired.
After cooking squash, beat in bowl with Mixmaster. Add other ingredients, including bread crumbs. Place in shallow casserole; cover with more bread crumbs. Dot with butter; bake for about 45 minutes at 350°, until brown on top.
Separate breasts, wings, drumsticks and liver. Place remaining parts of chicken in saucepan with 3 cups water, peeled onion, saffron and 1 1/2 teaspoons salt. Boil 30 minutes; strain to make 2 1/2 cups.
Boil 2 to 3 quarts water. Add chicken. Turn flame off and let chicken sit in water. Steam broccoli. Make Stove Top according to package directions. In a bowl, with a wire whisk, mix soup, broth and sour cream. Lay chicken in bottom of rectangular casserole dish and broccoli. Pour soup mixture over chicken and broccoli. Spoon stuffing to cover entire top of dish. Cover with foil and bake for 45 minutes at 325°.
Melt butter in a 15 x 10 x 1-inch jellyroll pan. Spread pecans evenly in pan. Bake at 300° for 30 minutes, stirring every 10 minutes.
Combine flour, sugar, baking powder, soda and salt. Mix well. Add shortening and cut into flour mixture with a pastry blender. Break eggs in a cup and fill with milk to make 1 cup; add vanilla. Add to flour mixture and mix well. Chill if desired for easier handling. Roll out on pastry cloth and cut out cookies. Bake at 350° for 8 to 10 minutes. Cool and decorate as desired.
Beat the one egg; add sugar and beat until very light and white. Add the milk without stirring. Then sift 1 pint flour to which has been added the baking powder and salt and nutmeg. Beat this thoroughly; then add quickly enough flour to make a firm but soft dough. Roll out 1/2-inch thick; cut into rings.
Preheat oven to 350°. Spread pie filling in bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. (Mixture will be crumbly.) Sprinkle over pie filling. Bake at 350° for 40 to 45 minutes, until golden brown. Serve with whipped cream or hot with coffee cream. Makes 8 to 10 servings.
Pour boiling water over dates and nuts. Let them stand until cool. Mix shortening and sugar. Add the eggs, without heating. Sift salt with flour. Now add soda to dates and nuts. Add alternately to the sugar mixture with flour. Lastly, stir in 2 to 3 cups cold water. Bake in two loaf pans at 350° for about 45 minutes.
Mix brown sugar, white sugar, Crisco and eggs in bowl. Add mincemeat and milk. Stir, then add soda, baking powder, flour, salt and spices. Bake at 350° for 1 hour. Test with toothpick.
Layer 1: Dissolve lime gelatin in hot water. Add pineapple and juice-water mixture to gelatin; stir well. Pour into a 9 x 13-inch pan and place in refrigerator to congeal.
Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs, one at a time. Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter mixture. Add vanilla.
About 1 1/4 hours before serving: On waxed paper, mix potato flakes, paprika,	salt, garlic powder, pepper and 1/4 cup grated Parmesan cheese. In pie	plate, beat egg and 1 teaspoon water. Dip chicken pieces into egg mixture, then coat with potato flake mixture.
Prepare rice according to directions on bag. Saute onions and ground beef. Add chili mix, canned tomatoes, salt and pepper to beef mixture. Add rice. Mix milk and cheddar cheese soup together and beat until creamy. Pour over meat mixture. Top with cubed fresh tomatoes, shredded lettuce, shredded cheese and Fritos.
Combine all ingredients except broccoli and tortellini. Bring to a boil and then turn to low and simmer for 30 minutes. At 15 minutes, add the broccoli and tortellini and continue to simmer for 15 minutes. Enjoy.
Preheat oven to 350°. Cook macaroni according to directions. Drain. Combine ground beef, onion and seasonings. Shape into 16 meatballs. Brown the meatballs in oil, turning to brown all sides. Stir in soup. Cover and simmer 10 minutes. Remove from heat. Stir in sour cream, macaroni and sweet peas. Put in greased 2-quart casserole dish and bake 45 minutes. Makes 8 servings.
Combine Spam,	cheese, mayonnaise, relish and mustard. Pile on open-face buns.	Broil until cheese is bubbly.
In a 2-quart saucepan combine rhubarb, sugar, 2 tablespoons water and cardamon or cinnamon. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until fruit is tender. Stir together the 1 tablespoon water and cornstarch. Add to rhubarb mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in strawberries. Serve warm over ice cream. Makes 2 cups.
Brown meat in skillet. Add onions. Mix soup, tomatoes and milk. Alternate meat and tortillas. Pour soup mixture over meat and tortillas. Poke with knife so soup runs through meat. Bake 30 minutes at 400°. Top with cheese. Put back in oven for a few minutes for cheese to melt.
In 1 1/2-quart casserole dish, combine soup and sour cream. Stir in broccoli, ham and rice. Mix well. In a cup, combine bread crumbs and butter. Sprinkle over casserole. Heat oven to 350°. Bake 30 to 35 minutes or until hot and bubbly. Serve.
Melt margarine in 9 x 13-inch Pyrex dish. Sift flour with baking powder; beat eggs and season lightly. Add 5 to 6 drops Tabasco sauce. Stir in flour, ham, cheese, cottage cheese and most of the melted margarine. Swirl rest of margarine around in dish to coat evenly. Pour in egg mixture. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 10 to 15 minutes longer until puffed and golden brown. Cut into squares and serve.
Combine milk and soup in a 2-quart, microwave-safe casserole dish. Stir in remaining ingredients. Cover and microwave on High for 10 minutes. Stir. Microwave another 12 minutes or until potatoes are tender. Serves 8.
Preheat oven to 425°. Prepare spinach according to package and drain well. Combine eggs, cheese, milk and onions. Add salt, celery salt, basil and garlic. Combine with spinach. Pour into unbaked pie crust. Top by overlapping sliced tomatoes and crumbled bacon strips. Cover edge of crust with tinfoil to prevent it from getting too brown. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for 25 to 30 minutes. Let stand 10 minutes before cutting.
Combine beef and garlic in a Dutch oven. Cook over medium heat until browned, stirring to crumble meat. Drain meat in colander, pat with paper towel. Wipe pan drippings from skillet with paper towel. Return meat to Dutch oven, add tomato juice and next 9 ingredients. Bring to a boil. Cover, reduce heat. Simmer 40 minutes, stirring occasionally. Stir in mixed vegetables. Cover and cook 25 minutes. Yields 10 cups, 177 calories per cup.
In saucepan, combine brown sugar, granulated sugar, evaporated milk and butter or margarine. Bring to full boil over moderate heat, stirring frequently. Boil for 15 minutes over moderate heat, stirring occasionally. Remove from heat. Add marshmallow cream, butterscotch chips and chocolate chips. Stir until chips are melted and mixture is smooth. Blend in nuts and vanilla. Pour into a greased 9 x 9-inch pan. Chill until firm. Makes about 2 1/2 pounds. Freezes well.
Cut meat into 3 or 4 portions. Mix flour and salt; dredge meat in flour mixture. Set aside remaining flour. Brown meat in small amount of hot oil, about 3 tablespoons. Place meat in shallow baking dish. Blend reserved flour mixture into drippings in skillet. Add tomatoes and green chilies, celery, carrot and onion. Cook, stirring constantly, until mixture boils. Pour over meat. Cover and bake in 350° oven for 1 hour or until meat is tender. Sprinkle cheese over meat.
Heat oven to	300°. Mix all ingredients in a heavy 3 quart ovenproof saucepot. Cover and bake, stirring 3 times, for 3 hours or until meat is	tender and sauce thickens. Discard bay leaves before serving or storing. Makes 8 servings. In you like, add a cup of frozen green peas or cut green beans 20 minutes before stew is done.
Process chicken in food processor for 5 seconds, using steel blade. Add cream cheese, chutney, curry, onion, mayonnaise and pepper. Process 5 to 10 seconds, until well blended. Place in an au gratin dish; spread with almonds. Bake at 350° for 15 minutes. Serve with large corn chips.
Sift flour. Add baking powder, salt and sugar. Sift again. Cut softened butter into dry ingredients as for pastry. Add beaten eggs and milk. Beat. Spread in 8 x 12 pan (greased). Press apple slices over top and sprinkle with sugar and cinnamon. Bake at 400° for 25 to 30 minutes.
Mix oleo and graham crumbs. Put this in the bottom of 13 x 9 x 2-inch pan. Beat the eggs, oleo and 10x sugar for not less than 15 minutes. Spread on the graham crust and then cover with sliced bananas and crushed pineapple. Cover with Cool Whip. Sprinkle with chopped nuts and some cherries. Refrigerate for several hours before serving. Keep refrigerated.
In a 6-quart saucepan, put oil and heat. Brown roast on both sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover; cook 2 hours. Add vegetables. Cook 45 minutes. Remove roast and vegetables. Stir in flour and 1/2 cup water. Gradually stir into pot. Cook until it boils and thickens.
Preheat oven to 425°. Cook rice and raisins together. Beat egg yolks and add sugar, pinch of salt, milk, nutmeg and cinnamon.
Preheat oven to 400°. Cook ground beef. Put in 8 inch baking dish. Top with sauce and cheese. Combine milk, bisquick and eggs. Beat until smooth. Pour over top. Bake 30 to 35 minutes.
Brown coconut and pecans lightly in 1/4 cup margarine. Mix cream cheese and Eagle Brand milk until smooth. Fold in Cool Whip. Put 1/4 cream cheese mixture in each pie crust. Drizzle 1/4 jar caramel and 1/4 coconut mixture. Repeat layers. Freeze (better results if frozen overnight). Thaw 5 to 10 minutes before serving.
Combine fruit and sugar in a 9 x 13 x 2-inch baking dish. Mix remaining ingredients and sprinkle over top. Bake at 350° for one hour or until brown and bubbly.
Beat cream cheese and sugar in mixing bowl until fluffy and well-blended. Spread on bottom of pie crust. In skillet, over medium heat, melt butter and add apples. Cook, stirring, until tender-crisp, about 5 minutes. Drain well on paper towels.
Drop on greased cookie sheet and bake at 300° for 30 minutes; 275° may be better. Makes 100 cookies.
Place cranberries, Quartered orange with peel, apple and sugar in food processor. Chop until mixture reaches relish consistency. Refrigerate for at least 3 hours. Mix in walnuts and serve.
In a 1 1/2-quart bowl, stir sugar, cocoa, milk and vanilla together until partially blended. Place butter over top in center of bowl. Microwave on High for 2 minutes. Stir vigorously until smooth. (Don't worry if all the butter does not melt; it will as mixture is stirred.) Pour mixture into greased 8 x 8 x 2-inch pan. Chill in refrigerator 1 hour. Cut into squares. Makes about 36 squares.
Cut ribs into serving pieces. Sprinkle with salt and pepper. Place in shallow pan. Bake at 450° for 1/2 hour. Pour off excess fat. Reduce oven heat to 350°. Mix remaining ingredients. Pour over ribs. Bake for 1 1/2 hours, basting frequently. Makes 4 servings.
Combine sugar, margarine and eggs. Mix well. Stir in bananas, buttermilk and vanilla. Stir in remaining dry ingredients. Bake at 350° for 20 to 25 minutes.
In a large pot, heat the vegetable oil until very hot. Stir in Sofrito and stir for 20 seconds. Add rice; stir until all ingredients are well mixed. Add black beans, water, salt, garlic powder, pepper and envelopes of Sazon; stir and bring to a boil. Add olives and/or Vienna sausages (optional). Reduce heat to low. Cover and simmer for 20 to 25 minutes (until all water is absorbed). Stir rice once with a large fork after 10 to 15 minutes. When rice is done, turn off heat and let stand for 5 minutes. Stir rice once again after 5 minutes and enjoy!
Peel and cube potatoes. Boil until soft. Drain, but do not throw water away. Mash potatoes and butter. Slowly add water (not too much) and heat, stirring all the time. Mix leek soup mix with water and add to potatoes. Heat and stir all the time. Keep stirring and add 1/2 the cream.
Combine cranberries, orange and apricots and put 1/2 the mixture in	the blender. Blend well. Add the other half of mixture, blend well. Add sugar, ginger, almonds and raisins to mixture. Refrigerate.
Combine sugar, syrup, water and peanuts. Measure into custard cup soda and salt. Cook together sugar, corn syrup, water and peanuts for 30 to 35 minutes after it begins to boil, until it is amber, a little deeper than straw color. Add soda and salt, mixed. Remove from heat. Beat until blended and pour onto heavy buttered aluminum tray. Pull edges to thin sheets; cut off pieces with kitchen shears. Cool and store tightly covered.
Use can from cream of mushroom soup to add the hot water and half and half to all ingredients. Stir together and put in casserole dish and bake at 400° for one hour.
Put chicken in pan. Put salt over chicken, then put Pepsi up to the top of chicken. Then cook 1 hour at 350°. Then cover with barbecue sauce.
Boil chicken breasts in 1 quart water until tender. Remove, cool and cut up. Add cream of chicken soup to broth and bring to rolling boil.
Pour half of the vanilla wafers into about a 1 1/2-quart bowl. Whip cream until stiff and fold in drained maraschino cherries (chopped) and drained crushed pineapple. Add chopped nuts. Layer the creamed mixture over the wafers; add the remaining vanilla wafers. Refrigerate overnight.
*Broccoli, cauliflower, carrots, green pepper, celery, etc.
In large saucepan, combine 1 1/4 cups of pineapple juice and sugar. Bring to a boil. Add apple wedges. Simmer, covered, 3 to 4 minutes or until apples are tender, but not soft. With slotted spoon, lift apples from liquid. Set apples aside to drain. Blend the remaining 1/4 cup pineapple juice slowly into cornstarch. Add to hot pineapple liquid in saucepan. Cook and stir until mixture thickens and bubbles. Cook 1 minute more. Remove from heat; stir in butter or margarine, vanilla and salt. Cover and cool 30 minutes, without stirring.
Melt butter in a 6 x 9-inch glass baking dish. Mix in flour and pecans. Press into pan to form crust.
Cook rice. In a large frying pan, heat oil; toss in broccoli and onion. Cook for 5 minutes. Add cream of chicken soup. Reduce heat. Stir in cheese, milk and salt; cook until bubbly. Place rice in bottom of 2-quart casserole and add broccoli sauce. Bake at 350° for 15 to 20 minutes.
Fold together milk and juice. Fold in Cool Whip. Pour into crust and cool for a few hours.
Put water, sugar and pineapple in top of double boiler and bring just to boiling point. Mix flour and cornstarch and add to pineapple mixture. Cook until it thickens. Remove from heat and add vanilla. When cool, fold in egg whites. Pour into 2 baked pie shells. Top with 1/2 pint whipped topping for each pie. Sprinkle with coconut. Let stand in refrigerator overnight.
Place unwrapped ham on rack in large roasting pan. Let stand at room temperature 2 hours.
Dissolve gelatin in boiling water. Add cold water. Pour into individual ring molds or 6 ounce custard cups. Chill until firm, about 2 hours.
Dissolve jello in water (do not add cold water). Add ingredients except sour cream. Stir well or until raspberries separate. Pour 1/2 mixture in 9 x 13-inch pan. Chill until firm enough to spread sour cream over top. Add remainder of jello mixture and chill until firm. This can be made with different flavors also. Example: strawberry jello and fruit, orange jello and mandarin orange slices, etc. But raspberry is super!
Mix the flour and oil in a heavy pot; stir constantly over a medium fire. As you stir, the roux browns slowly. Don't cook the roux fast, because as it reaches the done point, it will burn.	When the roux is a rich dark brown, turn fire off while continuing to stir until it cools. Makes enough roux for stew with one hen or 2 pounds shrimp.
Layer vegetables in the order listed in a 10 x 10 x 2-inch casserole dish. Spread mayonnaise evenly over top. Sprinkle sugar, then Parmesan cheese, then Bac*Os bits over mayonnaise. Layer mushrooms evenly over top and then sliced eggs. Add croutons on top.
Brown sausage; drain off all fat except about 2 tablespoons. Add flour and stir until blended, then add milk and stir until mixture boils and thickens. Add corn, salt and pepper to mixture. Place into shallow casserole. Arrange thick slices of tomato over the top of sausage and corn mixture. Top with grated cheese. Place under broiler for 4 to 5 minutes, until tomatoes are cooked and cheese is melted. Yields 4 servings.
In 1-quart microproof casserole, combine carrots and water. Cover. Cook on High (maximum power) 6 minutes. Stir in green peppers. Cover. Cook on High (maximum power) 12 to 15 minutes or until carrots are tender, stirring once during cooking time. Drain.
Combine first 3 ingredients and press firmly into 13 x 9-inch pan. Beat cream cheese, sugar and 2 tablespoons of milk until smooth. Fold in 1/2 of Cool Whip. Spread over crust. Prepare pudding using 3 1/2 cups milk. Spread over layer of cream cheese. Chill 2 hours. Spread remaining Cool Whip over pudding layer. Garnish with graham cracker crumbs or semi-sweet mini chocolate chips.
Blend Crisco, salt and sugars. Stir in eggs; add peanut butter and vanilla. Add dry ingredients to first mixture, blending well. Roll into small balls the size of a walnut. Place on greased baking sheet and mark with fork to form "X" on cookies. Bake at 350° for 12 to 15 minutes.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon onto crust. Chill until set, at least 4 hours. Garnish with fresh strawberries, if desired.
Beat eggs; add butter, milk, sugar and flour all together. Add corn. Bake at 350° until firm, approximately 45 minutes or more. Sprinkle small jar chopped pimentos on top (option).
Cream the butter with sugar. Mix in egg yolks, then flour, then nuts. Use hands. Grease an 8-inch square pan. Put half of the dough in pan. Top with 2 tablespoons of apricot preserves. Put the rest of the dough on top of the apricot preserves. Spread remaining preserves on top. Bake at 325° for 1 hour.
Lay chicken wings n large pan. Mix soup, dressing and 3/4 jar preserves and spoon over chicken. Cover with foil and bake for 1 hour. Uncover and continue baking for 1/2 hour or until browned at 350°.
In a saucepan, melt butter. Stir in flour, salt and pepper. Add chicken broth; cook and stir until mixture boils. Cook for 1 minute. Remove from heat and set aside. In a skillet, brown chops in oil. Season more if desired. In a greased 9 x 13 x 2-inch baking dish, layer potatoes and onion. Pour broth mixture over. Place chops on top. Cover and bake 1 hour at 350°. Uncover and bake 30 minutes longer or until potatoes are tender. Sprinkle with parsley and paprika if desired.
Drain shredded zucchini and squash. Squeeze dry with paper towels. Set aside. Coat a medium skillet with vegetable spray. Place over medium-high heat until hot. Add onions and saute for 5 minutes or until tender. Combine squash, onions, shredded cheese and next four ingredients in large bowl. Stir well.
In large bowl, mix buttermilk, mayonnaise, horseradish, sugar, bouillon and dill. Stir in remaining ingredients. Cover and chill. Garnish. Refrigerate leftovers.
Dissolve gelatin in boiling water and add fruit juice or cold water. Add fruit cocktail. Pour in a 9 x 13-inch dish and let set.
Mix oleo and sugar; mix flour, salt and baking powder. Add 2 mixtures together and add vanilla. Add enough milk to make stiff dough. Roll out on floured sheet and cut like biscuits. Bake at 425° for 10 to 12 minutes.
In a large bowl lightly beat 2 eggs. Add ham, sausage, bread crumbs, milk, parsley and horseradish and mix well. Press into a greased 6 cup ring mold. Bake at 350° for 1 1/4 hours. Toward end of baking time, prepare scrambled eggs with remaining eggs. Remove ring from oven and drain juices. Unmold onto serving platter. Fill center with scrambled eggs. Serve immediately.
Prepare shells and drain. Cool spinach and pour into large bowl. Add salt, pepper and cheese (Ricotta or cottage cheese). Mix fried beef and spaghetti sauce. Stuff cheese mixture into shells. Pour spaghetti sauce over shells. Use a 9 x 13-inch pan. Top with shredded cheese. Bake at 350° for 30 minutes.
Drain oranges, reserving 2 tablespoons syrup. Blend syrup with stir-fry sauce. Heat 2 tablespoons oil in wok or skillet (high heat). Add chicken, cashews and garlic; stir-fry for 3 minutes. Remove from pan. Heat remaining oil in same pan. Add onion and snow peas. Stir-fry for 3 minutes and then add chicken, cashews and stir-fry sauce mixture. Cook and stir to coat all ingredients. Remove from heat and stir in oranges. Serve on rice.
Mix all ingredients until well blended. Pour into unbaked 8-inch pie shell. Bake 10 minutes at 450°. Then 30 minutes at 350°.
Grind cranberries and apple. Add the sugar. Stir and let stand overnight in the refrigerator. Add remaining ingredients and mix well.
Preheat oven to 350°. Sift together flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in nuts and orange peel. Mix egg, orange juice and salad oil in a small bowl. Add liquid mixture to dry mix and blend well. Pour into greased loaf pan. Bake at 350° for 55 minutes. Do not overbake. Cool in pan on rack for 10 minutes before removing from pan. Makes 1 loaf.
Bake pie shells at 450° for 6 minutes.	Always prick bottom and sides of crusts with a	fork before baking. Remove shells from oven; reduce heat to 350°. Toss ham in 1 tablespoon flour, then sprinkle ham over bottom of pie shells. Sprinkle Cheddar cheese over ham. Beat remaining ingredients together and pour mixture into shells. Bake at 350° for 45 minutes or until knife inserted comes out clean.
In medium mixing bowl, blend cream cheese, lemonade and condensed milk until smooth. Add a few drops of food coloring. Blend well. Squeeze 1/2 lemon into mixture. Add Cool Whip and blend for a few minutes. Pour into pie crust. Chill 2 to 3 hours.
In a medium bowl, combine carrot, onion, eggs and salt. Add salad dressing. Toss to combine. Refrigerate about 2 hours to allow flavors to blend. Yields 4 servings.