HumbleIntelligence/food-ner-1-Million huggingface dataset:
Partially fry bacon. Add onion, pepper and garlic. Saute until tender. Add tomato sauce, tomatoes, water and seasons. Bring to a boil. Add potatoes; simmer until potatoes are almost cooked. Add grouper; simmer until done.
Beat eggs until light; add sugar and oil. Mix vanilla, butter and zucchini lightly, but thoroughly. Combine flour, salt, soda and baking powder. Add cinnamon and cloves to zucchini mixture. Mix both batters together. Pour into 2 greased pans. Bake at 350° for 1 hour.
Mix all ingredients in large bowl. Add 1/2 cup milk and 2 tablespoons melted shortening. Mix well and pour into a 9 x 9-inch baking pan. Combine 1 cup brown sugar and 1/4 cup cocoa in small bowl. Sprinkle over cake batter. Pour 1 3/4 cups hot water over entire thing. Bake 45 minutes at 350°. Serve with cream or whipped cream.
Mix the berries, sugar and cornstarch. Bake in double pie crust at 425° for 40 minutes. Put slits in top crust to let out the steam.
Mix all ingredients. Bake at 350° for 20 minutes. Serve with Wheat Thins.
Blend cream cheese and sour cream. Add dry mustard, Worcestershire sauce, garlic salt, lemon, Old Bay seasoning and mayonnaise. Blend well. Stir in crab meat and Cheddar cheese. Bake for 30 minutes at 300°, uncovered. Serve with crackers or bread.
Cut Twinkies in two. Place in pan. Drain 1 can of pineapple chunks and place on Twinkies. Cut up bananas and place on top of that. Pour on 1 package of prepared vanilla pudding, then top with Cool Whip.
Combine first 3 ingredients in a bowl. Add butter, eggs and vanilla. Stir well. Stir in pecans. Pour into an 8-inch square pan. Bake at 350° for 20 minutes. Cool and cut into squares.
Dissolve sugar in corn syrup and water in saucepan. Cook to 300° without stirring. Remove from heat and add flavoring and coloring. Sprinkle powdered sugar on wax covered cookie sheet. Pour candy over. Chill about 20 minutes. Crack and eat.
Mix all the ingredients in food processor until creamy, then chill. Spread over flour tortillas. Roll up and cut in bite size pieces. Dip in picante sauce.
Drain syrup from peaches into a small saucepan; add spices. Heat to boiling; simmer 10 minutes. Pour over peaches in a medium bowl. Let stand at room temperature until cool, then chill 1 to 2 days to season. Drain before serving.
Heat oil and saut onion, garlic and leeks over moderate heat until soft. Add spices and cook another 2 minutes, stirring frequently. Add eggplant and squashes; cook another 5 minutes. Add remaining vegetables, currants, stock and seasonings. Cover and simmer until flavors are developed. Adjust seasonings. Serve with Cornmeal Dumplings. Yield: 6 portions.
Mix first 6 ingredients and freeze for 3 or 4 days. Defrost and add club soda.
Drain pineapple. Combine all ingredients and pat into paper cupcake cups. May be frozen.
Dip chicken in butter. Mix garlic salt, pepper and potato chips. Roll chicken in mixture and place on baking sheet. Bake for 1 hour at 375° without turning.
Combine cream cheese, mayonnaise, onion and olives. Spread thin layer of mixture on tortillas. Arrange 4 slices of ham over cheese mixture. Tightly roll up tortillas and wrap individually in plastic wrap. Place in refrigerator at least 3 hours.
Brown ground chuck and drain. Add can of tomatoes, can of mushroom soup and bag of noodles. Top with cheese. Place in 350° oven and bake until cheese melts, 10 to 15 minutes.
Preheat oven to 350°. Grease and 11 1/2 x 7-inch baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside.
Cook sugar, cornstarch, juice, egg yolks and butter until thick. When cool, add Cool Whip and fold in fruit. Chill thoroughly before serving.
Cut oranges in 1/2 crosswise. With grapefruit knife, remove pulp from shell. Arrange shells on glass serving tray and set aside. Remove membrane from orange sections. Mash sweet potatoes until smooth. Beat in margarine, brown sugar and ginger. Fold in orange sections. Spoon mixture into shells, topping each with a little brown sugar and cinnamon. Microwave on High for 4 to 5 minutes. Yields 8 servings.
Wash and pat dry chicken and place in shallow baking dish. Mix together in a bowl the soup, sour cream and vermouth. Pour mixture over chicken and bake uncovered for 1 hour at 350°. (Yummy gravy and easy!)
Beat eggs. Melt margarine; add to eggs. Add flour, salt, pepper and sugar; mix well. Stir in milk and corn. Bake in quart size baking dish at 325° for 30 to 35 minutes, or until knife comes out clean.
Preheat oven to 375°. Combine sugar, shortening and egg in a large bowl. Cream well. Combine dry ingredients to other mixture. Add chocolate chips and blend thoroughly. Drop rounded teaspoonfuls 3 inches apart onto ungreased cookie sheet. Cook 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes before removing.
Microwave 2 minutes on High; stir. Microwave 2 minutes on High; stir. Serve with large Fritos.
Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature.
Combine flour, sugar, soda, salt and cinnamon in a large mixing bowl. Add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Add vanilla, pineapple, pecans and bananas. Spoon batter into a Bundt pan that has been greased and floured. Bake in a 350° oven for 1 hour or until inserted toothpick comes out clean. Cool in pan. Put on cake plate and frost.
Cook macaroni until tender; drain. Mix with all the ingredients and bake 30 minutes at 400°.
Cream butter and sugar. Add eggs. Beat thoroughly. Add pineapple and bread cubes. Bake in a buttered 1 1/2-quart casserole at 350° for 1 hour.
Combine beef, onion and sugar. In deep dish, layer meat mixture, soup, noodles and cheese. Bake 30 minutes at 350°.
Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method, baking powder and salt into oil mixture. Chill several hours or overnight.
With bottom of tuna can, cut bread into circles and toast. Layer Mozzarella cheese, tomato, Parmesan cheese and oregano. Bake in oven for 4 minutes at 300° until cheese is melted slightly.
Melt margarine and stir in stuffing mix to coat. Line baking dish with 1/2 of the stuffing mix. Mix other ingredients and spoon on top of stuffing mix. Add rest of stuffing mix on top. Bake at 350° for about 1 hour.
Fry onions and meat in butter until brown. Add both cans of soup and continue cooking, stirring frequently. May be thinned with tomato juice, if desired. Add mushrooms and cubed cheese and continue cooking and stirring. Serve over previously cooked spaghetti.
Measure flour, sugar, salt and baking powder; blend ingredients with a fork. Add oil to pan 2-inches deep and heat to 375°. Break egg into bowl and add 2/3 cup milk. Beat lightly. Add dry ingredients to egg and milk; beat until smooth. Take funnel and hold finger over spout. Spoon batter into funnel. Drop batter into frying pan. Each cake should be about 3-inches wide. Fry cakes until golden brown. Drain; dust with powdered sugar.
In large skillet cook and stir beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt and pepper. Cook 5 minutes, stirring constantly. Remove from heat; stir in soup; simmer, uncovered, 10 minutes. Stir in sour cream; heat. Serve over noodles.
Preheat oven to 350°. Cream together the margarine and peanut butter. Add white and brown sugar. Stir in egg, vanilla, salt, baking soda and flour. Place dough, a teaspoon at a time, onto a cookie sheet, pressing each dab flat with a floured fork. Bake for 10 minutes. Cool a minute or two before removing from cookie sheet. Yield: 5 dozen. Approximate calories per serving: 50.
Cream shortening and sugar. Add eggs, beaten after each egg. Add cream, then flour, baking powder and salt. Add vanilla. Mix well. Chill 20 minutes. Roll out on floured surface (very thin). Cut with cookie cutters. Place on greased cookie sheet. Bake at 400° for 6 minutes or until brown.
Put 1/2 stick of butter in corn bread mix, then mix all ingredients. Melt remaining 1/2 stick butter in dish. Bake all in oven about 20 minutes.
Heat oil, salt and pepper. Then add bay leaves and scallions. Heat, then add garlic, basil, oregano and beans. Let it all heat up, then add the tomatoes, some water and a little sugar to cut the acid from tomatoes. Serve alone with salad and rolls or as a side dish with meat.
Preheat well greased iron skillet in 425 degree oven. Blend all ingredients together, stirring until moistened well. Pour batter into the greased skillet. Bake until golden brown and knife inserted in center comes out clean.
Mix together. Bake at 375° for 30 to 40 minutes or until brown.
Boil vegetables for 10 minutes; drain. Add whipping cream (you do not need to whip cream), mayonnaise and cheese; mix. Then combine vegetables with cream mixture. Bake in a covered casserole for 1 hour at 350°.
Combine sugar, sour cream, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Boil, without stirring to 236° or until a little mixture dropped into cold water forms a soft ball. Remove from heat and let stand 15 minutes, without stirring. Add vanilla. Beat until mixture starts to lose its gloss, about 8 minutes. Stir in pineapple and nuts. Pour into buttered 8-inch square pan. Cool and cut into squares. Yield: 36 pieces or 1 1/2 pounds.
Cream butter and Crisco well. Add sugar a little at a time, creaming well. Now add eggs, creaming well. Add baking powder and cream well. Now, add flour, a little at a time, alternating with milk. Now, add the flavorings. Pour in well-greased and floured tube pan. Bake at 325° for 2 hours. Cool in pan, upside down, for 15 to 20 minutes. Glaze cake is you like.
For small dish, lightly butter small casserole dish. Pour in 1 can pie filling. Mix crushed crumbs (1 cup) with 1/2 cup brown sugar and oleo. (If desired, other spices can be added.) Sprinkle over pie filling. Bake at 350° for about 30 minutes. For larger dish, use double amounts. Other pie fillings can be used: peach, blueberry, strawberry, etc.
Heat vegetable oil in a large skillet. Add chicken strips. Stir in dressing mix to coat chicken. Add vegetable mix and water. Stir-fry about 2 minutes.
In large bowl blend first 5 ingredients. Add remaining ingredients slowly at low speed until moistened. Beat 1 minute longer on medium. Pour batter into loaf pan, greased and floured on bottom only. Bake at 350° for 60 to 75 minutes. Cool 5 minutes. Remove from pan and cool completely.
Cook pie crust. Slice strawberries in half and arrange in pie crust. Spread glaze over strawberries and chill. Serve with Cool Whip.
Combine and pour the first 6 ingredients into a 13 x 9 x 2-inch dish. Mix the remaining ingredients. Leave lumpy and pour over chicken mixture. Bake 1 hour at 350°. Serves 6. Contains 365 calories and 9.7 gr. fat.
Combine sugar, cornstarch, butter and water. Stir and cook to the boiling point. Cool slightly; add vanilla. The sauce may be thinned with cream.
Dissolve yeast in warm water. Add 1 tablespoon sugar and baking powder. Let stand for 20 minutes. Scald milk; add margarine, 1/2 cup sugar and salt. Cool. Add eggs. Combine all with flour. Don't add too much flour or the dough will be dry. Let dough rise until double and roll out as cinnamon rolls or dinner rolls. Shape as desired and let rise again (before baking). Bake at 425° for 10 minutes or until light brown.
Mix Jell-O, water, strawberries, pineapple and Knox gelatine. Pour 1/2 of mixture into container. Chill until thick.
Combine pudding mix and 3 cups milk in large bowl. Prepare pudding using package directions. Add whipped topping, beating with electric mixer set at medium speed until blended. Arrange a layer of graham crackers in bottom of a 13 x 9-inch dish. Spread half of pudding mixture. Add a second layer of graham crackers. Spread remaining pudding mixture. Top with another layer of graham crackers. Combine butter and chocolate in small saucepan. Cook over low heat, stirring frequently, until chocolate melts. Stir in remaining milk. Place confectioners sugar in medium bowl. Add chocolate. Beat at medium speed until icing is a spreadable consistency. Spread over layers. Chill, covered, for 8 hours. Cut into squares and serve.
Brown hamburger and pour in the other ingredients. Simmer for a bit and serve with warmed tortillas.
Divide loaves and ingredients into 6 parts. Butter loaves and place in pan or bowl to rise. Roll out dough lengthwise. Rub with butter. In center of each loaf, layer sausage, cheeses, olives, peppers and onions. Pull ends and sides over and fold long sides over. Butter again and let sit for 30 minutes. Bake at 350° for 25 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Get a shin-bone. Put over with water. Get ready carrot, cabbage, potatoes, corn and tomato; boil carrot 1 hour, cabbage 1 hour, potatoes half hour, corn 20 minutes and tomatoes last, a little onion if desired. Season to taste and strain through the colander.
Brown pork chops and set aside. Place rice in 13 x 9 x 1 1/2 or 2-inch casserole dish. Dissolve bouillon cube in 1 1/2 cups water. Pour over rice. Place pork chops on top of rice. Pour mushroom soup that has been diluted with 1/2 cup water over chops and rice. Sprinkle with 1/2 package onion soup mix. Cover with foil and bake at 325° for 1 hour and 15 minutes.
Cook onions in oil for about 5 minutes. Add remaining ingredients and cook about 15 minutes.
Peel and slice apples. Arrange on bottom of a 9 x 13-inch glass baking dish. Mix together the other ingredients and blend well with pastry cutter. Spread over apples. Bake at 375° for 1 hour or until brown and buttery.
Brown pork chops in 1/2 teaspoon vegetable oil; turn chops. Stir in cranberry sauce, mustard and vinegar. Cover; simmer for 5 minutes. Serves 4.
Mix cornmeal, flour, onion, salt and baking powder. Add milk and mix. Blend in beaten egg. Drop by spoonfuls into hot, deep fat (375°). Fry until brown.
Preheat oven to 400°. Spray baking sheet with nonstick cooking spray. Pull biscuits apart at layers; each has 4 layers. Wrap around a sausage. Bake about 10 to 15 minutes or until brown.
Cook pudding mix according to directions. Add coconut; mix well. Set aside, but do not chill.
Divide beef into 8 equal portions. Pat each portion into 4 1/2 to 5 1/2-inch patties on waxed paper. Sprinkle cheese evenly on 4 patties, leaving 1/2-inch border. Top each one with another plain patty. Pinch edges together to seal.
Dissolve yeast in 1/2 cup water. Beat eggs in mixing bowl. Add sugar, salt and water. Heat to scald milk. Add butter to milk after it is hot, then add flour and beat until smooth. Add 3 more cups flour; knead until it can be handled. Let rise until double, then roll out. Take 1/2 of dough; roll out and spread with butter, brown sugar and cinnamon. Let rise again. Bake at 350° for 20 to 30 minutes.
Mix together ingredients. Will stuff 1 (12 pound) turkey or bake in a pan. I always just put it around the turkey so it will brown.
Combine apricots and water in a medium saucepan; let stand about 1 hour to plump. Place over medium heat and cook until apricots are tender, about 10 minutes. Mash into coarse chunks. Add sugar and pineapple, blending well. Continue cooking, over low heat, until thickened, stirring occasionally, about 15 minutes. Pour into sterilized jars and seal. Let cool. Store in refrigerator. Makes about 3 1/2 cups.
Wash and chop greens. Bring water and a pinch of salt to boil. Add greens and cook until tender. Drain and squeeze all the water out. In a frying pan melt butter. Add flour, salt and pepper. Stir; add greens and mix well for about 1 minute. Serve hot with meat or fish dishes.
In food processor, add first 6 ingredients. Process until smooth. Add pimentos and mix in well with spoon.
Heat oven to 350°. Brown meat; add green pepper and onion. Cook until tender; drain. Stir in tomatoes, paste, water and seasonings. In a 2-quart dish, layer half of the noodles, meat sauce and sliced Velveeta cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake for 30 minutes.
Heat oven to 375°. Mix sugars, margarine, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Remove immediately and cool on rack.
Stir together first 5 ingredients until blended. Add nuts. Pour into pie shell. Bake at 350° for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool before cutting.
In a large bowl, combine ground beef, bread crumbs, egg, Worcestershire sauce and garlic powder. Mix well. Shape meatballs using 1 rounded teaspoonful meat mixture for each meatball.
Combine all ingredients and marinate chicken for 24 hours. Cook on grill on low heat until tender.
Over medium heat, cook onions and garlic in chicken broth until golden. Add spinach and spoon into bottom of pie crust; set aside. In a bowl, combine Egg Beaters, milk, flour, basil, dill and cheese. Pour over spinach mixture. Bake at 350° for 45 to 50 minutes or until inserted knife comes out clean. Let stand for 10 minutes before serving.
Trim excess fat from meat. Flour and pepper meat. Brown in oil, turning once. While meat is browning, combine milk and soup in saucepan at low heat. Drain meat on paper towels. Put meat in 13 x 9 x 2-inch pan sprayed with Pam. Pour soup and milk mixture over meat. Bake at 350° for 15 minutes, then turn oven down to 250° for 1 hour and 30 minutes.
Combine first nine ingredients. Stir well. Place fillets in a shallow dish. Spread green onion mixture evenly over fillets. Cover and marinate in refrigerator 30 minutes.
Mix the sugar with cream cheese; beat Dream Whip and milk a as per package directions. Mix with cream cheese and spread on crust. Refrigerate at least 2 hours. Garnish with chilled pie filling. Serves 6 to 8.
Melt butter in oblong (9 x 13-inch) pan. Mix in bowl the flour, 1 cup sugar, baking powder and milk. Pour over melted butter. Pour the fruit over the batter. Stir evenly. Pour the 3/4 cup sugar over the mixture. Bake at 325° for 1 hour.
Brown sausage; drain. Add tomato paste, water, basil, garlic and 1 teaspoon salt (Mrs. Dash). Simmer, covered, 15 minutes. Stir occasionally. Cook noodles; drain. Combine eggs, Ricotta, Romano, parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper.
This is great for a buffet! Each person assembles their own. Start with the rice, then chicken, layer all ingredients in order given. Top off with a spoonful of gravy.
Blend sugars, shortening, eggs, molasses and baking soda-water mixture. Sift dry ingredients and mix in. Chill and roll 1/8-inch thick. Cut out with round cookie cutter. Sprinkle with sugar and water to form cracks. Bake at 350° for 12 minutes or until done.
Wash cucumbers thoroughly using a vegetable brush. Drain on rack. Slice cucumbers and onions into 1/8 to 1/4-inch slices. Add onions and garlic to cucumbers. Add salt and mix thoroughly. Cover with crushed ice or ice cubes. Let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices and vinegar. Heat just to boiling. Add drained cucumber and onion slices and heat quickly to boiling. Pack hot pickles loosely into clean hot pint jars.
Mix as for an ordinary cake. Bake in 3 (9-inch) cake pans, greased and floured. (I line mine with waxed paper first.) Bake at 350° until done, 25 to 30 minutes.
Chop all ingredients and stuff any combination into sliced pitas. Top with mayo, honey mustard or favorite condiment. Kids favorite!
Mix all ingredients with a fork until lumpy. Cover and refrigerate for 2 hours. Serve with raw vegetables: celery, carrots, zucchini, etc.
Pound Heath bars with a hammer until they are crushed. Mix these with Cool Whip in a Pyrex dish. Place a layer of ladyfingers, then Cool Whip mix, ladyfingers and top with Cool Whip mix. Refrigerate until ready to use.
Beat egg whites until fluffy. Add flavoring and cream of tartar. Continue to beat while adding sugar. Fold in saltines and pecans. Bake in oblong dish (9 x 13-inch) pan for thirty minutes at 350°. Cake should cool until cold. Then add 12 ounces of Cool Whip on top of cooled cake. Then sprinkle with coconut to your liking. Keep refrigerated until ready to serve.
Layer ingredients in order given. Top with bread crumbs & several pats of butter. Bake at 350 degrees for about 30 minutes.
Mix as written. Gradually add 1 1/2 cups of Borden's condensed milk with half and half. Stir well, then add 2 egg whites, not too stiff. Fold in gently. Pour mix into pie shell. Bake until pie sets at 350° for 45 minutes.
Boil breasts in water about 20 minutes. Skin and bone chicken. Cut in pieces. Spread dressing in a 13 x 9-inch pan.
Cook sausage. Divide in half. To first half, add tomato sauce and paste, water and brown sugar. Simmer 15 minutes. To second half, add Ricotta cheese, 2 cups Mozzarella cheese, egg and parsley. Pour half of sauce in a 13 x 9-inch pan. Stuff noodles with cheese mixture and put on sauce. Pour remaining sauce over manicotti. Sprinkle with remaining cup of cheese. Bake, uncovered, for 20 minutes at 350°.
Grease and flour a 9 x 13-inch pan. Preheat oven to 350°. Mix together the flour, baking powder, baking soda, salt and cinnamon. Add oil, sugar and eggs; mix well. Fold in carrots and raisins. Bake for 30 to 45 minutes. Allow to cool before frosting.
Place shortening, salt and honey in bowl. Add water and stir well. Add beaten eggs and stir into mixture with yeast. Add flour all at once and stir to make a soft dough. Knead into a ball. Place in a greased bowl and cover. Let rise for 1 1/2 hours. Knead down. Make into rolls. Let rise approximately 45 minutes. Bake 12 to 15 minutes at 400°.
Drain fruit well. Mix dry jello with fruit and cottage cheese. Mix. Fold in Cool Whip. Chill for at least 1 hour or longer.
In a mixing bowl, stir together flour, cornmeal, baking powder and soda. Add buttermilk. Stir until blended. For each pancake, pour about 1/4 cup batter onto a hot, greased skillet or griddle, spreading to a 4-inch circle. Cook until golden. Good served with applesauce or maple syrup.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix all of above ingredients thoroughly. Pour in pan and bake 45 minutes or until golden brown. Serve hot. Yields 9 large servings.
Pare and dice potatoes. Cover well with water and boil until soft. Do not drain. Add salt and celery. Put a heaping tablespoon of butter in skillet and brown flour. To this gradually add milk. When milk begins to thicken, add it to the cooked potatoes and water. Simmer and stir until mixed. May add parsley.
Mix first 3 ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of vegetables on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard ends. Serve spirals facing up. (Can be prepared with diced veggies of choice!) Makes 3 dozen.
Into medium mixing bowl, sift together flour, baking powder and seasonings; set aside. Preheat oven to 375°. In small mixing bowl, using mixer at medium speed, cream margarine with granulated sugar; add eggs, one at a time, beating well after each addition. Add egg mixture alternately with cider to flour mixture, stirring until batter is smooth. Fold in fruits. Line bottom of 7 3/8 x 3 5/8 x 2 1/2-inch loaf pan with paper. Pour batter into pan; bake for 40 to 50 minutes (until cake tester inserted in center comes out dry). Let cake cool in pan for 5 minutes, then remove to wire rack. Let cool 10 minutes longer. Using a sieve or tea strainer, sift confectioners sugar over loaf. To serve, cut into 8 equal slices.
Mix flour, sugar, soda and cocoa. Add salad dressing, water and vanilla. Stir until smooth. Put into greased 9 x 13-inch pan. Bake for 35 to 40 minutes in a 350° oven.
Drain pineapple (save juice). Add cold water to measure 1 cup. Stir boiling water into jello. Add measured liquid. Refrigerate 1 1/4 hours or until slightly thickened. Stir in Cool Whip. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Refrigerate three hours until firm. Makes 10 servings.