HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in 2 teaspoons butter. Beat the egg and milk together and add the corn bread mix. Fold in the onions and 1/2 cup of the cheese. Pour batter into a 1 1/2-quart greased casserole. Top with the poppy seeds, the 3 tablespoons of additional butter and the remaining cheese. DON'T COVER THE CASSEROLE! Bake for 25 minutes at 400°
Combine water, sugar, lemon slices and orange slices in a Dutch oven; tie spices in a cheesecloth bag. Add to sugar mixture and bring to boil. Reduce heat and simmer 10 minutes. Discard spice bag; serve hot. Yields 4 1/2 cups.
Soak bread in milk for 5 minutes. Cook onion in oleo until tender. Combine meat, crumbs, egg, onion, parsley and seasoning. Beat till fluffy with mixer, about 5 minutes. Form into balls and brown in oleo. Remove meatballs.
Prepare cornbread mix per package directions. Set aside. Combine Ranch dressing mix, sour cream and mayonnaise and set aside. Combine tomatoes, green pepper and onions and set aside. Reserve some crumbled bacon for garnish.
Mix it so it's barely a batter but no more; don't beat it. Pour into muffin cups. Bake at 400° for about 12 minutes.
Grind meat once. Place meat into wooden tub.	Add all dry ingredients; mix well. Add syrup and liquid smoke. Mix well. Grind again. Stuff meat	into casings and tie shut. Bake 5 hours in 200° oven and turn every 1/2 hour. Or bake 3 hours in 225°oven and turn every 1/2 hour. Bologna is not as dry at 225°. Casings can be made from old material to size desired.
Mix sugar and cornstarch, add vinegar and water and boil for 5 minutes. Add beets and let simmer for 20 to 30 minutes.
Dissolve orange jello in hot water. Add plain gelatine in cold water. When all is cool, add crushed pineapple and grated carrots. (I always add plain gelatine so salad will be firm.) Put in refrigerator until firmly set.
Cream sugar and shortening. Add egg, sour milk, soda and vanilla to flavor. Add enough flour to roll thin.
Separate eggs and beat egg whites until stiff. Cream Crisco and sugar; add egg yolks and beat well. Combine flour, soda and salt in separate bowl. Alternate, adding flour mixture and buttermilk to sugar and eggs; mix well. Add 1 teaspoon vanilla, 2 cups coconut and 1 cup nuts. Add eggs whites and mix well. Bake in three 8-inch pans at 350° for 35 to 40 minutes.
Preheat oven to 400°. Pour chili into ungreased 8-inch square baking pan. Combine remaining ingredients in order listed; blend well. Pour batter over chili. Bake for 30 to 35 minutes, or until done. Cool 5 minutes. Serves 4 to 6.
Saute ground chuck in 10-inch skillet. Sprinkle with salt and pepper. Continue cooking until done. Drain fat from ground chuck and set aside.
Place cooked chicken in a long Pyrex dish. Place cooked broccoli on top. Mix next 3 ingredients. Pour over chicken and broccoli. Arrange cheese slices on top. Bake at 350° for 25 minutes. Place can of onion rings on top of casserole. Return to oven for 5 minutes.
Mix them thoroughly and add tears of joy and sympathy for others. Flavor with little gifts of love and kindly service. Fold in 4 cups of prayers and faith to lighten ingredients and raise the texture of great height of Christian living.
Cook pasta according to directions; drain. Brown the ground beef; drain and add to macaroni. Stir in salsa and taco sauce. Simmer 5 minutes. Combine with tortilla chips, lettuce and cheese. Top with sour cream and serve.
Brown beef in skillet and drain. Stir in seasoning mix, tomato sauce and refried beans. In baking dish, layer chips, beef mixture and beans. Bake at 375° for 25 minutes. Sprinkle with remaining corn chips and cheese. Bake for 5 minutes longer or until cheese melts.
Mix in order. Put in a 9 x 13-inch pan. Bake at 375° for 25 minutes.
Fry, drain and crumble bacon. Set aside. Heat 3 tablespoons bacon drippings in skillet. Add onions and celery. Cook until tender. Add mushrooms, rice and soy sauce. Cook 10 minutes on low heat, stirring occasionally. Stir in beaten egg and cook only until egg is done. Add bacon and mix well.
Heat oven to 200°. Mix cereals, pretzels and nuts in a large roasting pan. In small saucepan melt butter and add seasonings and Worcestershire. Pour over snack mix and stir gently from bottom with large fork until coated. Bake 3 hours, stirring occasionally.
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mixture lightly in an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°.
Mix pudding and milk until creamy. Add Cool Whip and sour cream. Beat until fluffy. Layer bananas, vanilla wafers and pudding mixture.
Peel potatoes and boil for about 25 minutes. Drain and set aside. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir one minute. Place potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce on potatoes. Cook, uncovered, in 325° oven for 1 hour.
Pour boiling water over chopped prunes and let cool. When cool, stir soda into prunes and stir. Mix all ingredients well. Pour into pan that has been sprayed. I prefer square pan. Bake at 350° about 25 to 30 minutes. Cut into 8 pieces. Each bar counts as 1 bread, 1 fruit and 1/2 milk.
Put flour in bowl. Add egg in center of flour. Also add water equal to 1/2 of 1/2 an eggshell. Mix well (using plenty of flour). Roll on floured board until very thin. Roll dough into cylinder and cut thin. Drop into boiling broth. Cook 15 to 20 minutes until tender. Serves 4.
Combine cream cheese and margarine, beating until smooth. Add powdered sugar and vanilla, beating until light and fluffy.
Mix sugar, cocoa, oleo and milk; cook 3 minutes. Remove from heat. Add 3 cups oatmeal and peanut butter. Drop by teaspoonful on waxed paper. Let set 1/2 hour.
Mix all ingredients except potato chips. Put in oblong dish. Crumble chips on top. Bake at 350° for 30 minutes.
Combine all ingredients and bake in ungreased 8-inch square pan at 350° for 30 minutes.
Sprinkle salt over cucumber and let stand for 30 minutes; drain. Combine rest of ingredients. Toss in cucumbers. Chill at least 30 minutes. Serves 2 to 3 people.
Combine 1/2 cup butter and cookie crumbs and pat into bottom of a 9 x 13-inch pan. Beat eggs on high speed for about 4 minutes. Add powdered sugar, 3/4 cup butter and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Drain pineapple and spread over creamed mixture. Arrange bananas over pineapple. Spread Cool Whip over pineapple. Sprinkle with pecans and garnish with cherries. Cover and refrigerate overnight. Better yet when made 2 days ahead. Serves 12.
Stir and boil sugar, milk and cocoa for 1 minute. Add vanilla, peanut butter and oatmeal and stir. Drop by spoonfuls on cookie sheet to cook and set.
Mix dry ingredients. Add eggs, milk, pumpkin and coconut. Bake in unbaked pie shell for 55 minutes in 350° oven. Makes 2 pies. Serve with whipped cream on top.
Preheat oven to 350°. Generously grease an 8-inch square baking pan. Melt butter and add the brown sugar. Cook, stirring constantly, for 30 seconds or until well blended. Cool and add the egg. Combine the flour, baking powder and salt to the mix. Stir in the vanilla and walnuts. Then spread them in the pan. Bake for 25 minutes. Cool and cut into squares.
Put crescent rolls in pie pan to form a crust. Brown ground meat. Add chili seasoning mix, 1/2 cup water and sliced olives. Simmer a few minutes. Put into pie plate. Top with sour cream and then grated cheese. Bake for 30 minutes at 350°. Serves 4.
Dissolve yeast in 1 tablespoon sugar and 1/2 cup of milk. In mixing bowl, sift flour, salt and sugar. Add eggs and yeast mixture and butter. Knead well until dough is smooth. Set aside 2 1/2 hours to rise. Turn out on lightly floured board and let rest for 1/2 hour. Divide dough into 4 equal parts. Roll out 1/2-inch thick. Cut into squares; fill with nut, poppy seed, prune or apricot filling. Gather up two corners carefully, folding one over the other. Pinch together. Bake at 375° until brown.
Grease four individual ovenproof dishes and place a quarter of the spaghetti in each one. Pour tomatoes over the top. Add the onion; sprinkle with oregano and season well. Arrange the sliced cheese over the top of the spaghetti mixture. Sprinkle with Parmesan and bake at 350° for 30 minutes.
Melt margarine. Stir in brown sugar. Boil 2 minutes, stirring all the time. Add sweet milk or cream. Let boil up all over; set off to cool. Beat in powdered sugar or thickness desired, then ice the cake.
Saute onions and garlic in oil until colored. Add venison and rest of ingredients. Blend. Simmer for 45 minutes to 1 hour. Add more beer if it gets too dry. Cook until it is well thickened and rich in flavor. Serve with pinto or kidney beans and rice.
Place all ingredients in a large, microwave-safe bowl. Stir to combine. Cover; microwave on High power about 25 minutes or until chicken and vegetables are done. Add more broth, if needed. Garnish with parsley. Serves 6.
Boil hen in plenty of water until tender. Save water to cook spaghetti in. Boil onion and pepper in butter until done. Remove hen from bones and chop.	Combine cooked spaghetti, chicken and remainder of ingredients, cutting cheese into cubes and mixing well.	Bake at 325° for 40 to 45 minutes. This freezes well. Makes a lot.
Process the lime juice, tequila, liqueur and ice cubes in a blender until smooth. Pour into a wine glass, with a salted rim, if desired, and garnish with a morning glory. Makes 1 drink.
Preheat oven to 350°. Butter a 1 1/2-quart casserole dish. Line dish with crushed cracker crumbs reserving 2 tablespoons. Add the cooked onions and mushroom soup in layers. Beat the eggs with milk. Add salt and pepper to taste, then pour over the casserole. Sprinkle cheese and the reserved cracker crumbs over the top of the casserole and bake until hot and bubbly.
Cream butter and sugar. Add eggs one at a time. Beat until fluffy, then fold in pineapple and bread. Place in 1 1/2-quart buttered casserole. Bake at 350° for 1 hour. May be doubled for a 13 x 9-inch dish. Great with ham or bacon and sausage.
Mix together graham cracker crumbs, sugar and melted margarine. Press into bottom of 9 x 13-inch pan. Bake 5 minutes in preheated 350° oven. Top with Eagle Brand milk and coconut. Bake 15 minutes longer. Set aside and melt large Hershey bar on top. Use back of spoon to spread melted chocolate on top and cool. Yields 10 to 12.
Preheat oven to 350°. Combine first 6 ingredients in a medium bowl. Combine the next 4 ingredients in a separate bowl. Blend the 2 mixtures together. Spread batter in 8 x 8-inch pan that has been sprayed with nonstick vegetable spray. Bake at 350° for 25 minutes. Cool and cut into 16 bars. Serves 16.
Unroll crescent rolls side by side on a cookie sheet. Press lines together. Bake as directed. Cool crust. Mix cream cheese with dressing; spread on crust. Cut vegetables; press on pizza, then sprinkle with grated cheese and refrigerate.
Mix and bake at 250 degrees for 45 minutes, stirring every 15 minutes.
Pour hot water over bran and set aside to cool. Mix together other ingredients. Add cooled bran mix. Don't overbeat. Bake in muffin cups 15 to 20 minutes at 400°. Makes 3 to 4 dozen.
Cook over medium heat until soft ball forms when dropped in cold water. Remove from heat. Add 1 teaspoon vanilla. Stir until it begins to thicken. Pour into buttered pan. Cut into squares after cooled.
Sift flour, sugar, baking powder and salt into a large bowl. Beat eggs in a medium-size bowl. Mix in milk and melted butter. Stir into dry ingredients just until blended. Makes about 8 pancakes.
Grind cukes, peppers and onions. Add 1 quart water; boil for 15 minutes. Drain. Add vinegar, sugar, salt, seed and turmeric. Cook for 30 minutes. Put in jars and seal while hot.
Stir together the first 4 ingredients. Gently add strawberries. Place in pie crust. Stir together remaining 1/2 cup flour and 1/4 cup sugar in a small bowl. Cut in butter or margarine until mixture is crumbly. Sprinkle over top of pie. Wrap edges of pie with foil. Bake at 400° in the center of the oven rack for 30 minutes. Remove foil and bake 25 minutes. Remove from oven and cool.
Mix and beat well. Add more flour, if needed. Store in large mixing bowl with seal and use as needed. Roll out and cut. Bake at 450° for 10 minutes. (Let rise about 20 minutes before baking.)
Mix butter, sugar and jelly. Add eggs. Pour in pie shell and cook in a 375° oven for 25 to 30 minutes.
In a skillet melt the margarine over a medium heat, saute the onion until tender. Stir in the soup and milk, stir until creamy, then add the potatoes. Add the green pepper, pimiento, 1 cup of cheese and 1/2 of the crumbs. Stir together, pour into a shallow pan sprayed with PAM. Sprinkle the remaining cheese and cracker crumbe over the top. Bake at 375° for about 40 - 50 minutes. Serves 6.
Beat egg yolks; add 1/2 cup sugar (1/4 cup brown and 1/4 cup white), pumpkin, milk, salt and spices. Cook, stirring until thick. Soften gelatine in 1/4 cup water and add to mixture, mixing well. Let cool, then add beaten egg whites to which 1/2 cup white sugar has been added gradually. Put in baked cooled pie shell. Place in refrigerator until needed.
In a 5-quart Dutch oven or heavy saucepan, heat oil and brown lamb on all sides, removing shanks to make room for others as they are browned. When all shanks have been browned and removed, add onions and garlic and saute, stirring until onions are golden. Stir in all remaining ingredients. Return lamb shanks to Dutch oven, turning to coat with sauce. Bring to boiling. Cover; reduce heat and simmer 1 1/2 to 2 hours or until lamb is tender. Remove cover and cook over medium heat until sauce is thickened and coats lamb shanks about 20 minutes longer. If there is a lot of fat on top of the sauce, spoon it off before reducing the sauce. Makes 4 servings.
Brown ground beef and garlic in a small amount of fat. Drain and add tomato paste, tomatoes, salt, pepper and oregano. Cover and simmer for 20 minutes. Cook noodles as directed on package.
Combine all ingredients except bread and sprouts. Cut pita bread in half. Spoon mixture into pocket. Top with sprouts. Makes 4 servings, 280 calories per serving. Fat content: 10%. Here's to healthy eating. Enjoy!
Boil water and sugar 3 minutes. Add juices and chill at least 3 hours. Put in freezer. When serving, mix 1/2 punch mixture and 1/2 ginger ale.
Combine first 6 ingredients. Beat for 4 minutes; stir in nuts. Spread in buttered 9-inch pie pan. Bake at 325° for 35 to 40 minutes. Do not underbake!
Brown meat on both sides in large frying pan. Mix all other ingredients together and pour over meat. Cook on high until steaming, then reduce to simmer and cook until done.
Mix sugar, cocoa, margarine, milk and salt; let boil for 1 minute. Remove from heat. Add peanut butter. Mix well. (Can add 5 to 6 marshmallows, if desired.) Add oatmeal and vanilla. Drop on wax paper and let cool.
Measure hot water into stew pot. Add salt, pepper, ginger, parsley flakes, butter and turkey necks. Simmer until almost tender. Add vegetables; cook according to bag instructions. In saucer, add broth to flour, making a semi-thin solution. Add flour-broth solution to thicken slightly.
Chill cream for whipping. Scald milk in top of double boiler. Mix together flour, sugar and salt; add to milk and cook over water until thickened. Stir in beaten eggs and cook until thick. Add vanilla. Cool.
Prepare cake mix according to directions on package. (Do not bake yet.) Spread 1/2 dough mixture in 13 x 9-inch pan. Bake at temperature stated on package for 20 minutes.
Mix and put into 2 loaf tins. Let rise 25 minutes. Bake in slow oven (300°) for 20 minutes. Raise heat to 350° for 15 minutes. This can be baked in tin cans; cut off the other end after baking and they come out easily. Be sure to spray the tins. Makes nice little gifts.
Pop popcorn. Melt together and boil, on High in microwave for 2 minutes, the brown sugar, Karo syrup and margarine. Add soda and stir. Pour and mix over popcorn. Put in a large brown sack in microwave for 4 1/2 minutes. Shake every 45 seconds. Spread out to cool.
Melt butter in skillet. Brown onions, celery and pepper. Add broth, soups, chili powder and chicken. Mix well. Let simmer while spaghetti cools. Drain well and add to chicken mixture. Bake in casserole dish. Can be topped with sliced cheese for flavor. Bake at 300° for 15 minutes.
Melt butter. Add sugar and eggs; mix well. Sift flour, cocoa, salt and soda together. Add 1 cup buttermilk and water; beat 2 minutes. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Combine all ingredients and pour into 2 uncooked pie shells. Bake at 350° for 35 minutes.
Bring syrup and sugar to boil. Remove from stove. Add peanut butter. Stir until smooth. Add Special K cereal. You may need a little more. Pat into a buttered 9 x 13-inch pan. Cut into squares.
Stir all ingredients together in casserole dish and top with 2 cups of Rice Krispies. Melt 1/2 stick of butter to sprinkle on top. Bake at 350° for 30 minutes.
Soak garbanzos overnight with a tablespoon of salt in sufficient water to cover beans. When ready to cook, drain the salted water from the beans and place them with the beef bone and ham bone in 2 quarts of water. Cook for 45 minutes over slow fire. Fry the white bacon with paprika and onion and add to the beans with the potatoes, saffron and salt to taste. When potatoes are done, remove from fire and add chorizo.
Put all ingredients in blender in the order listed. Blend all ingredients in blender. Bake in deep 10-inch pie pan at 350° for 50 minutes. No crust needed.
Combine all ingredients and mix well. Store in airtight containers. Yields 2 cups mix.
Saute onion in 2 tablespoons of fat from bacon. Place cut up potatoes, crumbled bacon, onion and enough water in pan to cook potatoes until tender. When they are tender, add milk, butter, salt and pepper.
Chill dough well. Spread with the filling and slice. Bake at 350°.
Drain the chickpeas thoroughly, reserving the liquid. Combine the chickpeas with the other ingredients in a blender jar. Blend until creamy. If necessary, add some of the liquid from the chickpeas to reach the desired consistency. Serve chilled and sprinkle with chopped parsley as a dip for raw vegetables, or as a spread.
Roast in pan with lid at 250° to 300° for about 4 hours. Done when starts to brown. Take meat out of juices, slice and leave in juices in refrigerator at least 4 hours or overnight. Simmer in crock-pot several hours. Serve on hard rolls with mild pepperoncini.
Boil chicken and onions in 4 cups salt water, about 2 1/2 hours. When meat leaves the bone, remove from broth. Reduce heat. Chop chicken and return to broth. Add other ingredients in order given. (Add saltines until Mull is thick.) Let reach boiling point, stirring constantly. Reduce heat to warm. Can be reheated several times.
Put shrimp in blender. Add 8 ounces sour cream. Mix together. Add Tabasco sauce to taste. Serve with Town House or Ritz crackers.
Grease baking dish and line with dried beef. Wrap chicken breast with bacon. Lay on top of dried beef. Mix sour cream with cream of celery soup undiluted.
Mix all ingredients except onion and pepper. Brown diced onions and peppers in frypan. Add to other mixture. Cook at 350° for 1 hour or longer. Use bacon on top if desired.
Combine peaches with melted margarine. Stir flour, baking powder, milk and Equal together. Spread peach mixture in a 9 x 9-inch square pan. Pour batter over peach mixture. Sprinkle cinnamon on top and bake at 350° for 55 minutes.
Dice bacon and fry in a skillet until about half done. Add onion. When the onion is slightly brown, pour off all fat. Add a can of pork and beans, brown sugar, vinegar and catsup. Stir well and cover. Let simmer 30 to 45 minutes.
Beat eggs and add oil and sugar. Combine flour, baking soda, salt and cinnamon. Add to egg mixture. Stir in baby food. Pour batter into a greased and floured 9 x 13-inch pan and bake at 350° for 35 to 40 minutes.
Make a white sauce of the margarine, flour and milk. Bring just to boiling and cook over low heat for 5 minutes. Stir slowly to keep mixture cooking evenly. (Do not overcook as sauce will curdle.) Add imitation crab, mushrooms, onions, lemon juice, salt and pepper and mix well. Serve over hot buttermilk biscuits. Serves 12.
Preheat oven to 400°. In large skillet with metal handle or heatproof serving dish, melt butter. Add oil, half the parsley, garlic powder, salt, red pepper and lemon juice; mix well. Add shrimp, tossing gently with butter mixture. Arrange in skillet in single layer. Bake for 8 to 10 minutes, or just until tender. Sprinkle with rest of chopped parsley. Bring skillet to the table. Garnish with lemon wedges, if desired. Makes 4 servings.
Cream margarine to consistency of mayonnaise, then add sugar while continuing beating. While beating, add eggs; beat well and then add vanilla. Beat until light and fluffy. In a separate bowl, mix flour, salt, baking soda and baking powder. Take sour cream and mix into the margarine mixture. Then start adding flour mixture ingredients with creamed ingredients slowly. Drop by teaspoon and bake at 400° for minutes.
Place in a large bowl all your vegetables and fruits. Add and stir in flour, sugar, soda, salt, cinnamon and vanilla. Mix together the eggs and oil. Blend together and bake at 350° for 25 minutes.
Melt chocolate and butter in small sauce pan. Add remaining ingredients, stir and let come to boil on medium heat. Stir until thick. Serve warm! Store in jars or small containers; keeps for 2 weeks in refrigerator.
Clean crabmeat of all shells. Mix together all rest of ingredients. Fold crabmeat into the vegetable, sauce mixture. Put into individual or 1 large casserole dish. Bake at 375° until puffed and browned, about 25 minutes. Serves 2.
Mix all ingredients and pour into greased loaf pan. Bake 1 hour at 325° or until done.
Place apples in greased 8-inch square pan. Blend remaining ingredients until crumbly. Spread over apples. Bake in a 375° oven for 30 to 35 minutes or until apples are tender and topping is golden brown. Serve warm with cream, ice cream. Makes 6 to 8 servings.
Saute vegetables until done, but not browned. Blend in flour, dry mustard and chicken stock; cook 5 minutes. Blend in cheeses and beer. Let simmer 20 minutes. Season and serve with French bread and tossed salad. Serves 4 to 6.
Blanch broccoli until light green. Lay in bottom of 9 x 13-inch cake pan. Mix soup and mayonnaise; pour and spread over broccoli. Sprinkle with pecans and cheese. Mix crumbs and butter; sprinkle over top. Bake at 350° for 30 minutes.
Mix flour and sugar; pour melted butter over this and mix together. Add buttermilk, beaten eggs, salt and vanilla. Mix well. Pour into unbaked pie shell. Top with crushed pecans or walnuts before baking. Bake at 350° for 45 minutes to 1 hour.
Mix hamburger, onion, green pepper, cornmeal, salt, dry mustard and chili powder; shape into meatballs. Brown in hot fat. Place in casserole dish. Add flour to fat in skillet and tomato juice; pour over meatballs. Place vegetables with meatballs.	Bake at 350° for 1 hour.
Blend sugar, eggs and Crisco; add milk. Add flour and other dry ingredients. Add raisins and nuts, then 1 cup oatmeal. Gradually add second cup oatmeal. Beat after each cup. Drop by teaspoonful on ungreased cookie sheet. Bake 13 to 15 minutes at 375°. Makes 5 to 6 dozen.
Beat cream cheese until creamy; gradually add sugar, beating until smooth. Fold in whipped topping and remaining ingredients. Spoon into 13 x 9 x 2-inch baking dish and cover with foil. Freeze until firm. Yields 12 servings.
Preheat oven to 350°. In large skillet melt butter and saute onion and garlic until golden brown. Remove garlic. Add zucchini, salt and pepper. Cook, covered, 5 to 7 minutes until zucchini is fork-tender. Beat eggs with milk and cheese. Combine zucchini and egg mixture in 1 1/2 quart casserole. Sprinkle with potato chips and paprika. Bake about 20 minutes until firm and set. Makes 6 generous servings.
Combine all ingredients in large pot. Bring to a boil; turn down heat. Simmer 30 minutes, stirring occasionally until cabbage is tender. Serves 6 to 8.